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, and Vegan Tofu 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
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The Best 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.
Michelle says
I've tried a lot of vegan mac&cheese recipes and this one is my favourite!!!! Not only is it delicious but I get the bonus of eating vegetables AND it's not full of expensive ingredients! Wow! What a winner!!!
Iosune Robles says
Hi Michelle. So proud that you liked our recipe!
Blair says
I skipped the oil and added leftover potato/carrot water to replace it... still tasted absolutely fantastic!
Iosune Robles says
Hi Blair! That sounds pretty good!!! Thank you!
Abilene Ryals says
I didn't have lemon and I didn't sub it either, tasted amazing! Thank you for this easy and cheap recipe 🙂
Iosune Robles says
Thank you so much Abilene!!:)
Kim says
I’d love to know if this would work without carrots? I don’t have any left on hand and it isn’t very practical for me to run out just for carrots in these current events! Can’t wait to try this, thanks!
Ashton Leasure says
I’m wondering this as well. I’m allergic to carrots but I really need a good vegan cheese that isn’t expensive!
Iosune Robles says
Hi Ashton, feel free to do it without carrots 🙂 The only difference will be the cheese color. Hope you like it!
CHERE NICOLE says
Well you will probaly need a vegetable that’s orange or yellow to replace it because of the color
Iosune Robles says
Thanks for your help 🙂 Have a nice day!
wyatt says
First vegan cheese I've made and I love it, I'm not vegan so I've had real cheese pizza just yesterday and i cant taste the difference once all the ingredients of a pizza are involved, thanks for the recipe!
Leasha says
This made more than I needed. How do I keep it and for how long?
Iosune Robles says
Hi Leasha!Just keep it in a sealed container and store it in your freezer for weeks or even months. I usually transfer the container to the fridge the night before, that way it defrosts by itself. Then I reheat it in a saucepan and add more water or even milk if needed. Have a nice day
Arriana says
Hi there, just found this recipe, and I’m glad there are Vegan alternatives for cheese. My husband and I are just starting to transition to vegan for health reasons, and we are still experimenting with recipes. I was wondering, do you think you could use sweet potatoes? You mentioned any kind of potato, but I heard sweet potatoes aren’t technically in the potato family. Also, is the yeast a necessary part of the recipe? Would it work without it? Thanks so much!
Iosune Robles says
Hi Arriana!!! You can use sweet potato in this recipe. It will be a bit sweeter but that is not negative at all! The yeast has a kinda cheesy flavor, that is why we recommend it. You can make the cheese without it and get the same color and texture but the flavor probably won´t be as great as it is when using yeast. Have a great day!!!
Lisa says
This was amazing!! I did decrease the olive oil to 2 tbsp and added a bit of miso paste.
Iosune Robles says
Hi Lisa!!! That sounds yummy!!! Thank you for sharing your experience!!!!
Jeannine Clearman says
Yes and it was AMAZING! and I am new to vegan eating so I was shocked. Thanks so much.
Iosune Robles says
Hi Jeannine!!It is great to know you like it!!!! Thanks to you. Have a good day!
Dani says
Hi, I’m not vegan but very interested in making this to control our cholesterol. Will any kind of beer work? I’m thinking on adding the non alcoholic because it will be hard to find nutritional yeast here.
Iosune Robles says
Hi Dani! Try to find yeast in the herbal shop, you can use either nutritional or beer yeast, but not beer. Have a nice day!
Bridie says
You can order nutritional yeast online from lots of places. I just placed an order for some from amazon. Have never made vegan cheese but 3/4 of us in the house have milk allergies so can’t wait! Thank you for sharing the recipe.
Iosune Robles says
Hi Bridie! Thanks for your help 🙂 Have a nice day!
Evan says
I'm trying to replace my dad's daily cheese slices on bread at breakfast time. Can this slice nicely when frozen or cooled? Any ideas otherwise?
Thanks!!
Iosune Robles says
Hi Evan!If you are looking for a cheese to slice you can find other options that work better. You can check some of them on our blog. it is better to use thicker cheese like our almond cheese. Have a nice day.
Dana Minetos says
Obsessed!! My vegan-optional family loves this cheese sauce as do I. It’s so easy to make and tastes so darn great that they actually love when I make it. I might just convert them, yet! I have the best success with Yukon Gold potatoes.
Iosune says
Hi Dana! So glad you like it 🙂
Suein says
This has become my favourite cheese recipe for Mac and cheese. I was looking for a nut free option and I found this recipe online. My kids love it too.
Iosune says
Hi Suein! Thanks a lot 🙂 So glad you guys liked it!
Kacie says
Do you have any advice on making the cheese without any type of yeast or beer? I'm trying to figure out alternatives that will give the cheese a "cheesy" flavor.
Iosune says
Hi Kacie! I'm so sorry, but I don't. Yeast is what makes it cheesy.
Courtney Mullens says
I use this recipe AAALLLLL the time but with parsnips instead of potatoes. I'm addicted.
Iosune says
Hi Courtney! So glad you like it 🙂
Jocelyne says
Hi! Thanks for this vegan cheese recipe!
I haven't tried it yet (but will), and I was wondering if this cheese solidifies and can be grated?
Thanks in advance :).
Iosune says
Hi Jocelyne! You're so welcome 🙂 No, it doesn't, sorry!
JUDY NG says
Dear Teacher, Can I skip garlic and onion powder? 🙂
Iosune says
Hi Judy! If you omit them this is not going to taste like real cheese, sorry!
Ravina says
Can you use onion instead of onion powder?
Hoping to make this for lunch today! 🙂
Iosune says
Hi Ravina! It's not the same, but you can 🙂
Tracy van Lieshout says
I just made this....absolutely incredible! Far superior to the sauces made with cashews as a base. And so easy and affordable! Thank you so much!
Iosune says
Hi Tracy! Thank YOU so much 🙂