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.
Lacie b says
Oh my gosh so smart to use potatoes and carrots. Im obsessed!! Thankyou!!! Amazing
Iosune says
Hi Lacie! You're so welcome 🙂
Barry Eisenberg says
We made this tonight and was amazed how good it was. We immediately made nachos with it and they were really good. Can't wait to use the leftovers. Used Yukon Gold potatoes and Algae Oil which is neutral and saturated fat free.
Iosune says
Hi Barry! So glad you enjoyed it 🙂
Tamela says
This recipe is our "go to" for cheese sauce. We use it on steamed veggies, baked potatoes, with chips and on rice and pasta. It can be used anywhere you need a cheese sauce. We omit the oil, otherwise just as the recipe is written. We love it! Thanks so much!
Iosune says
Hi Tamela! So glad to hear that 🙂 You're so welcome!
Sara says
Best vegan cheese I've ever made, the oil gives it a really realistic texture but it's still much healthier than store bought vegan cheese which is full of saturated fat, and it doesn't dry out like water-based sauces. The only thing is next time I'd probably use only 1/3 cup of nutrional yeast because it was a little overpowering.
Iosune says
Hi Sara! SO glad you enjoyed it so much 🙂
Val says
Ive been making cheese w this recipe for years, it’s super good and i never have any issues with it. It’s bomb, i pour it over for nachos or macaroni pasta 🙂
Iosune says
Hi Val! Thank you so much 🙂 Have a nice day!
Heidi says
I have some nutritional yeast that is a few years old and the date has expired on the container. It's a darker shade of yellow than fresh yeast. Is this still safe to make cheese with or should I through it out?
Iosune says
Hi Heidi! I'm not sure, but I would through it out...
Ann Rowe says
I did try this recipe and thought it was delicious. I have to be careful with the carbs so Dr. wanted me to not have more than 30 per meal. So I cooked 1 oz. of macaroni (22) and had 1 serving of this recipe (9) and am in the limits. Salad to the side. Yum
Iosune says
Hi Ann! So glad you enjoyed it 🙂
Lorena Saldaña says
This is delicious! I gave it a Mexican twist (I am Mexican although I live in Spain) and I served it at a party, among other dips like black bean dip, guacamole, etc. After doing this exactly according to your recipe (although I used beer instead of nutritional yeast and water), before serving I added jalapeño peppers (canned) chopped very small and fresh cilantro chopped very small and served it with chips. Everyone loved it! No one noticed it was vegan. I love your recipes!
Iosune says
Hola Lorena! Thanks a lot 🙂 I'm Spanish and live in Spain as well. Sounds so good 🙂 So glad you guys enjoyed it!
Hali L says
I made this last night using canola oil instead of EVOO and it tasted pretty goo. I wanted to try and make it closer to Colby tasting so I tweaked it a bit by adding mustard powder + more lemon juice and salt to taste. 5 stars on the texture and color, 4 stars for taste. My next batch I plan to try using a bit of vegetable stock instead of water, and melted plant butter instead of oil.
Iosune says
Hi Hali! So glad you enjoyed it 🙂
Julia Blair says
My husband went plant based 2 weeks ago, so he asked me to make this cheese sauce. We are truly amazed how much it looks and tastes like cheese. I seriously would not have known it is vegan! We gave a bowl of the vegan Mac and cheese to our 15 year old and he ate all of it! Thank you so much for sharing your creativity with all of us! I’d share a pic, but I’m new to this posting.
Iosune says
Hi Julia! I'm so happy to hear that 🙂 You're so welcome!
Andrea Preku says
Hi! I have no garlic&onion powder. Will it work with the plants as well (maybe with reducing a little water...)
Iosune says
Hi Andrea! It's not the same, but you could try...
Myra says
Wow. I really enjoyed this. The recipe is so simple and has really great flavor. You can definitely taste the nutritional yeast but I like the flavor of nutritional yeast so it absolutely works. Thank you for sharing.
Iosune says
Hi Myra! You're so welcome 🙂 So glad you liked it!