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.
Leann Darby says
It turned out amazing, My husband loved it and was surprised how close it tasted to melted cheese and used it on his chips.
Iosune says
Hi Leann! I'm so happy to hear that 🙂
Jenn says
This was absolutely delicious! And super cheap! The only thing that was time consuming was the boiling part, but I wonder if I could boil a bunch of potatoes and carrots and freeze them? That way I could just defrost overnight, and make it while the pasta boils (made mac & cheese). This will.be my go-to cheese sauce for veggies, queso and pasta from now on!!!
Iosune says
Hi Jen! Thanks a lot 🙂 I've never tried it myself, but you could also freeze the cheese once it's cooked. Have a nice day!
Joshua Howard says
Wow! Never heard about it before but never too late to learn something new right 😉 I think I'll try it soon! Thank you for the share
Iosune says
Hi Joshua! Hope you enjoyed it 🙂 You're so welcome!
Elaine says
Hi
What brand of nutritional yeast do you use? I have tried some but don’t like the taste of my cheese.
Iosune says
Hi Elaine! I live in Spain, so I use a Spanish brand. However, most of our readers live in the US and they love it. I think any brand should work...
Katie Henry - Produce On Parade says
We make something very similar all the time for our mac and cheese! I've tried so many different cheeses/mac and cheeses and this one is by far still our favorite 🙂 <3 I remember you had a queso recipe from awhile! Have you reshot it or is this a different one? Your recipes never disappoint, Iosune!
Iosune says
Hi Katie! I've reshot it and improve the text 🙂 Thank you so much. Have a nice day!
Adam says
Holy cow! This is incredible. For the first time, I made it with the oil, but I’ll probably switch to tahini in the future. I dipped a few tortillas in it, but ultimately put it with broccoli and layered it over a baked potato.
Iosune says
Hi Adam! Thanks a lot 🙂 So glad you liked it! It also works with water instead of oil.
Carol Shannon says
This recipe is wonderful-can't stop eating it. Have you ever tried to freeze it?
Iosune says
Hi Carol! So glad you liked it 🙂 I haven't tried it myself, but according to some of my readers it freezes well 😉
Ellen says
I am on an elimination diet and can't have nightshades, so no potatoes for me. I used cauliflower instead. It was good!!
Iosune says
Hi Ellen! I'm glad it worked for you 🙂
Erin Marie says
Do you think I could substitute Turnips for the Potatoes for a Lower Carb version? Maybe use less oil/water since Turnips have a bit more moisture than Potatoes?
Iosune says
Hi Erin! I've never tried this recipe using turnips, so I'm not sure. Potatoes are so healthy and good for your body, don't be afraid of healthy carbs 🙂
erin marie says
Oh yes, I eat plenty of healthy carbs but potatoes cause inflammation for me so I try to avoid them. Thank you.
Iosune says
Great! 🙂
Bumblebee says
Left off the oil, substituted it and the water for beer (Coors non-alcoholic as that was all I had at home). Used 1/4 cup of brewers yeast and 1/4 nutritional yeast. Added a squeeze of dijon mustard and squirt of apple cider vinegar. Absolutely delicious and the consistency is just like cheese sauce and the taste as close as I have ever been to cheese since I gave it up. Incredible that it is fat-free. (Love cashews but am trying to cut down). Thanks for the beer idea.
Iosune says
Hi Bumblebee! You're so welcome 🙂 So glad you enjoyed it!
Sara says
This recipe looks great, I was just wondering if you could give an amount in grams of the nutritional yeast you used, I've found the amount (and therefore flavour) can vary a lot depending on how packed it is.
Iosune says
Hi Sara! Yes, it may vary, that's why I don't use grams in the recipe, but you could add 8 tbsp instead 🙂
Everlae says
Wow this was so good! I have been vegan since I was 14 and I am now 20 and I haven't had cheese in 6 years! I did change the recipe up a bit, Instead of adding oil and water I replaced it with 60 calorie unsweetened almond milk, It was so rich and creamy my mom didn't believe that it was vegan! This is a game changer, thank you.
Iosune says
Hi Everlae! Thanks a lot 🙂 SO happy to read that!