Get ready for The Best Vegan Cheese Recipe! Made with just 9 simple ingredients, in only 30 minutes. It tastes like the real deal and is perfect for pasta, nachos, or dipping!
Experience the joy of homemade goodness as you savor every creamy bite. With its cheesy taste and smooth texture, it is a crowd-pleaser that will leave everyone coming back for more.
Plus, with simple plant-based ingredients, you'll create a healthier and budget-friendly cheese alternative. It opens the door to endless creations, from sandwiches to stuffed peppers.
Looking for more vegan cheese recipes? Try out my Vegan Cashew Cheese, Vegan Tofu Ricotta Cheese, Vegan Cheddar Cheese Spread, and Vegan Feta Cheese. They will be your new go-to for vegan cheesy goodness!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe is simple and quick to prepare, perfect for busy weeknights or last-minute gatherings.
- Versatile: You can customize this recipe to suit your taste preferences by adjusting the seasonings or adding extra ingredients like herbs or vegetables.
- Healthier Alternative: Unlike traditional cheese, this recipe is dairy-free and made from wholesome, plant-based ingredients, making it a healthier choice.
- Deliciously Creamy: Despite being dairy-free, this recipe yields a wonderfully creamy texture that melts beautifully and adds richness to any dish.
- Family-Friendly: Whether as a dip, spread, or topping, this recipe pleases even the pickiest eaters, perfect for gatherings or everyday meals.
🧾 Ingredient notes
Potatoes: While I've experimented with various potato types for this recipe, I consistently find that Yukon Gold potatoes yield the best results.
Their creamy texture and buttery flavor contribute to the smoothness and richness of the cheese.
However, if Yukon Gold potatoes are not available, you can also use Russet or red potatoes, although the texture and taste may vary slightly.
Nutritional Yeast: It contributes significantly to the cheesy flavor of this recipe, making it a crucial ingredient. If unavailable, brewer's yeast can be a good alternative.
Additionally, another option is to omit this ingredient entirely and use beer instead of water. However, nutritional yeast is still the top pick for its cheesy taste.
Water: You've got options here! Whether it's cold, hot, or room temperature, go with what you've got on hand.
You can even use the water leftover from boiling or steaming the veggies for an extra flavor boost.
Personally, I like to keep it simple with clean, room-temperature water. But hey, if you're feeling fancy, Vegetable Stock is always a tasty alternative!
Extra Virgin Olive Oil: It's my go-to for its rich flavor, but honestly, any vegetable oil will do the trick!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Kick: Add 2 diced jalapeños or a sprinkle of ½ teaspoon cayenne pepper for a spicy twist.
- Herb Infusion: Mix in 2 tablespoons of chopped fresh herbs like basil, parsley, or chives for a burst of flavor.
- Smoky Flavor: Incorporate 1 teaspoon of smoked paprika or a few drops of liquid smoke for a delicious smoky taste.
- Nutty Crunch: Garnish with ¼ cup (30 grams) of chopped nuts such as almonds or walnuts for added texture and flavor.
- Sweet and Savory: Drizzle with 1 tablespoon of maple syrup or agave nectar for a hint of sweetness, balanced with a sprinkle of sea salt.
🔪 Instructions
Step 1. Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
Step 2. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
Step 3. Drain the potatoes and carrots in a colander.
Step 4. Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
💭 Expert tips
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-speed blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
❓Recipe FAQs
When stored properly in an airtight container in the fridge, this vegan cheese can typically last for up to 5 to 7 days.
However, always use your judgment and check for any signs of spoilage before consuming.
If you notice any changes in smell, texture, or appearance, it's best to discard it to avoid any potential food safety issues.
While it can be frozen, its texture may change slightly upon thawing.
Portion it into smaller servings and store them in airtight containers or freezer bags. Label containers with the freezing date for easy reference.
Thaw overnight in the fridge and stir well before use to recombine any separated ingredients. Aim to consume it within its refrigerated shelf life for the best taste and texture.
You can reheat it by gently warming it in the microwave or in a saucepan over low heat, stirring occasionally to ensure even heating.
If the cheese is too thick, adding a splash of water or Plant-Based Milk (like Soy Milk or Almond Milk) can help to achieve the desired consistency.
Once warmed through, it can be served and enjoyed as usual.
Yes, you can! Simply prepare the vegan cheese as directed, allow it to cool to room temperature, and then transfer it to an airtight container. Store it in the fridge until you're ready to use it.
When you're ready to serve, you can reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals, stirring in between, until warmed through.
Adjust the consistency with a splash of water or plant-based milk if needed, and then serve it as desired. This makes it convenient for preparing in advance for gatherings or meal prep.
It is incredibly versatile! Spread it on crackers, top your Vegan Pizza, or add it over nachos. It's perfect for stirring into pasta, pairing with fresh veggies for dipping, or using as a sandwich filling.
You can also serve it as a dip with tortilla chips or fresh veggies, toss it with pasta to make Vegan Mac and Cheese, top it onto a baked potato, or drizzle it over chips to make a vegan nacho platter.
🧀 More delicious vegan cheesy recipes
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Vegan Cheese Recipe
Ingredients
- 2 cups potatoes, peeled and diced, any potato will work, but Yukon Gold is the top choice for best results
- 1 cup carrots, peeled and diced
- ½ cup water
- ½ cup nutritional yeast
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
- Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
- Drain the potatoes and carrots in a colander.
- Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
Video
Notes
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-powered blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
Mr B says
It’s really good
Try making it without the oil
Oil is 100% fat, and bad for our arteries.
Iosune says
Hi! Thanks for your comment 🙂 This recipe works great with no oil. Have a nice day!
cafenitro says
We need fats. Olive oil is very healthy and doesn't clog your arteries. It actually does the opposite.
Lisa says
Delicious! I didn't have any chips to try it on so I am eating it on the potatoes leftover from the cheese sauce. 🙂 I substituted apple cider vinegar for the lemon juice and I cooked about 1/4 cup onion with the potatoes and carrots and used that instead of onion powder.
Iosune says
Hi Lisa! Sounds great 🙂
Sharon Murray says
Wonderful, accepted by cheese lovers in the whole family, vegan or not!
Iosune says
Hi Sharon! So happy to hear that 🙂
Hong-eun Lee says
I just made it and it was literally good<3 thanks for recipes! It's easy and flavorful!!
Iosune says
Hi Hong-eun! You're so welcome 🙂
Cecelia Rose LaPointe says
Love it!!!!
Iosune says
Hi Cecelia! Thanks a lot 🙂
Michelle Zahuranec says
Can you give an estimate as to the volume of cheese this recipe makes? 2 cups? I had it last night at a party and it was fantastic. The woman that made it shared your site.
Iosune says
Hi Michelle! I'm so sorry but I don't know, maybe 3 to 4 cups...
Ruthanne says
This is delicious! I could not give up queso - until now! I like that it has no nuts and I can make it from what my garden produces. So happy!
Iosune says
Hi Ruthanne! Thanks a lot 🙂 So glad you liked it so much!
Ashley says
Wow! I just made this exactly according to the recipe, and I'm now eating it straight out of the blender like a soup! I'm a veggo looking to go all the way vegan, and giving up cheese has been my last hangup. Thanks so much for this fantastic recipe! (And for your other cheese recipes that I'm looking forward to trying, too.) And thanks to all the commenters for your great suggestions. I'm excited to play with this and see what happens!
Iosune says
Hi Ashley! You're so welcome 🙂 I'm so glad you liked it so much!
Divina says
I LOVE this! My little one liked it too. I used avocado oil instead of olive oil.
My nutritional yeast flakes wound up being powder, so 1/2 cup may have been a bit too much. It gave it a slightly nutty yeast flavor.
How should I adjust nutritional yeast amount from flakes to powder?
Thank you!
Iosune says
Hi Divina! Thanks a lot 🙂 I've never made this recipe using powder, but I think you should add less next time. Have a nice day!
Shar says
It was delicious. I was wondering though which type of potatoes you used? Are used russet and I have a feeling another type would have baited even yummier.
Iosune says
Hi Shar! I’ve used several types of potatoes and all of them have worked for me. I live in Spain, so the types I can find here are different from the US. I usually use Agria potatoes, by the way 🙂
Jim says
Made this for my wife who can’t have milk products. I had some myself and it’s not bad, butvto say it tastes like cheese it a big stretch
Iosune says
Hi Jim! It really tastes like cheese. My non-vegans friends and relatives think the same. Have you used the same ingredients? Have a nice day!
Stela says
Hi! I've made a potato based "cheese" sauce before, but the somewhat grainy texture is the one thing i really don't like. I used a high speed blender, so i know that's not the issue, since i do the vegan-mozzarela with cashews and it comes out super creamy every time... Could you advise on what type of potato you use? Reading these comments i am going to give this one more try. And since i haven't tried YOUR recipe, it would be the fair thing to do 🙂 thank you for any advice you might have and i wish everyone reading this a beautiful day!!!
Iosune says
Hi Stela! I've used several types of potatoes and all of them have worked for me. I live in Spain, so the types I can find here are different from the US, but as you can read in the comments, our readers (which are mostly Americans) have made this recipe successfully. I usually use Agria potatoes, by the way 🙂
Pam says
I haven’t tried this recipe (yet) but I have tried other potato/carrot based ones... in comparing recipes and comments across the internet, it seems that it may be the amount of time that the potatoes are cooked that makes the difference. They should be just ‘forkable’, not falling apart, when you put them in the blender. This is a tip that I have seen a few times in other recipes. Give it a try, and see if there is any difference for you! 🙂