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.
Melissa G Pruitt says
I've been making versions of this for years, and it's always great. I usually use butter potatoes, no need to peel, and an equal amount of carrots, less nutritional yeast than called for here but the same spices and lemon juice. If you have a vitamix, there shouldn't be any problem puree-ing it to a perfectly smooth texture. The olive oil is optional in my opinion but does give a richer texture. I also make a butternut squash mac n cheese that's based on the same flavors and is equally delicious. If you didn't have luck the first time, try again and make sure you have a really good blender.
Iosune says
Hi Melissa! Thank you so much for your comment 🙂 So glad you like this recipe!
Karen Kelly says
Wonderful recipe. Easy and delicious. I have made a few others but this version is the best. A Very authentic cheese taste!
Iosune says
Hi Karen! Thank you so much 🙂 So glad you enjoyed it!
Renel says
Is there a way to make this shredded?
Iosune says
Hi Renel! I'm so sorry, but I can't help you. You could try to add some agar powder, but I haven't tried it myself...
Mellie says
Are you using NUTRITIONAL yeast? It's completely different from baker's yeast (aka. the yeast used to leaven bread). To me, nutritional yeast smells similar to parmesan cheese, and is usually sold in canisters (similar to a coffee canister).
Renee says
The recipe says nutritional yeast.
Iosune says
Hi Renee! Thanks for your comment 🙂
Iosune says
Hi Mellie! Yes, I use nutritional yeast 🙂
Donna Russell says
This recipe is great...my dog loved this cheese too! I made it as directed, with nutritional yeast, over elbow macaroni. Yum! Way better than Kraft mac & cheese in my opinion.
Iosune says
Hi Donna! Sounds great 🙂 So glad you and your dog liked it!
Janice says
This is so AWESOME !!!!!! My daughter made this and brought it on Christmas Eve with fresh vegies and gluten free whole grain chips . I had to get the recipe it was so delicious ! It’s easy to make too !
Iosune says
Hi Janice! Thank you so much 🙂 I'm so glad you guys enjoyed it!
Sherry says
This recipe is fantastic! Mine came out looking a little weird bc it had little chunks of carrot in it but that’s only bc I packed my potatoes down when measuring them. It turned out crazy thick but it sure is tasty! Next time I’ll measure the potatoes BEFORE I cook them bc there will DEFINITELY be a next time! Thank you so much for the wonderful recipe!
Iosune says
Hi Sherry! Thanks a lot 🙂 So glad you liked it!
MizzizG says
We are working toward a better diet and I was looking for a sub for cheese because that will be our biggest problem. I had bought nutritional yeast a few years back and never used it. Decided to try again, bought some more and stumbled across this recipe. Holy cow. I am impressed. This will definitely make eating veggies easier. The only things I changed were that I used fresh onion and garlic and boiled with the veggies instead of powder. Then I used the starch water from the veggies instead of plain water. Thank you so much!
Iosune says
HI Mizzizg! I'm so glad you liked it 🙂 You're so welcome!
Fatima says
Is there any way to reduce the overpowering yeast taste and smell? Is it possible to make it without yeast entirely?
Iosune says
Hi Fatima! It doesn't have an overpowering yeast taste or smell, maybe you should try to another nutritional yeast brand 🙂
Pamela Katz says
The easiest and BEST cheese sauce I've ever made. I used it for Mac-n-cheese for my grandson and myself. We loved it. Then I poured some on my taco and - wow! (for the taco, I added a bit of taco seasoning to the cheese. It made it more of a Nacho cheese which I also used as a dip with chips. Perfect)
Iosune says
Hi Pamela! Sounds so good 🙂 So glad you enjoyed it!
Colin says
I was shocked by how good this cheese is! I used two medium Russet potatoes (2 cups) and two large carrots (1 cup) just as in the recipe, and cooked for 20min in a little water. I blended it in my Nutribullet. I added a bit of oat milk to thin it out slightly and help the blender make it smooth.
I do agree that 1/2 cup of nutritional yeast is too much and would scale it back next time.
This was amazing in vegan kale nachos. I put chopped kale leaves in a cast iron pan, poured some cheese over it, added blanched jalapenos and black beans, another layer of cheese, and broiled it for 5-7 minutes until the cheese was slightly browned and the kale was tender. Absolutely delicious! Photo here: https://imgur.com/a/5lfbD0V
Iosune says
Hi Colin! So glad you enjoyed it 🙂 Thanks a lot for the picture!
Veggie Mama says
Amazing! Tried it tonight for the first time over steamed broccoli and ate some more with pretzels because it was so good - we only used half and saved the rest to freeze- thanks for making Momming a little easier AND healthier!
Iosune says
Hi Veggie Mama! Thanks a lot 🙂 Sounds amazing!