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 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 leave a rating and comment below!
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.
keekrock says
This was amazing. We used it as a topper for Frito Pie, so needed some spicy flavor. Added a can of Rotel chiles, about a tsp. each of cumin and chile powder, and it was nearly indistinguishable from ordinary queso. We are still awestruck! It was even great reheated the next day. We've tried many a vegan cheese (hello, cashew queso) and this is hands down the best.
Iosune Robles says
Wow! Thank you so much for your kind words 🙂 So glad you liked it!!
sushma says
Hi. Can I use this to make my pizza instead of mozzarella cheese ?
April Martin says
I've been vegan for 4 months now and been disappointed by every cheese sauce until this one. It's amazing. Completely cheesy and delicious. I'm so excited. I'll be using this recipe all the time! Thank you.
Kelly Lim says
hello from singapore!!! am a new vegan and can i just say that this was SO AMAZING.
I poured it over broccoli and mushrooms, topped with breadcrumbs+paprika and more nutritional yeast, topped with daiya mozzarella cheese and put it in the oven to bake for about 10-15mins and it was an INCREDIBLE lunch
Chere’ Potts says
I tried this and I just didn’t like it, what did I do wrong? It just tasted sweet for some reason
Iosune Robles says
Hi Kelly! Sounds so good 🙂 So glad you liked it!
Bea says
Yummy and simple!! Thank you
Iosune Robles says
Hi Bea! So glad you liked it 🙂 Have a nice day!
Mary L. Constadopoulos says
I am so glad to have found this site ... what a world it has opened for me!!! I look forward to visiting you often. THANK YOU.
Iosune Robles says
So glad you liked it Mary 🙂 Thanks for your words!
Andre Parolo says
I have just made it. All the way from Brazil (I am becoming a vegan). It tastes spetacular! Thank you for the recipe. Cheers.
Carolyn from Hawaii says
Holy catfight! This is a game changer!! I wanted to make nachos, with a cheese sauce. (I used to love Taco Bell’s nacho cheese sauce). I made one recipe, what a disaster! Found this made it the same day, WINNER!! I some Sita has to it since it was going on nachos, even my non cheese sauce husband loved it!! Left over went to make Mac and cheese!!! OMG!! really? Perfect!! You can’t even call it junk food!
Iosune Robles says
Hi! Thank you so much for your kind words 🙂 Have a nice day!
Karla B. says
Deeeeelish! And so easy to make!
Iosune Robles says
Thanks for your kind comment Karla 🙂
Kathy says
Want to try the vegan cheese. Is the yeast for nutrition value or necessary for texture/ flavour?
Iosune Robles says
Hi Kathy! The taste of nutritional yeast is usually described as cheesy, which is why we often use it 🙂 If you don´t have it, feel free to use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water.
Hope I have helped you! Have a nice day!
Carol says
Can fresh garlic and onion be used instead of powdered versions?
Iosune Robles says
Hi Carol! In this case, you have to use garlic and onion powder 🙂
Uppisingh says
Hi,
I'm uppi, my wife dimple is vegan, I tried to make the vegan cheese. All went well, I left the blender jar lid shut for about 5mins and the cheese started to overflow, I guess this happened due to the yeast.( In case this doesn't happen due to yeast do let me know why it could have happened)i wanted to know can I make it a bit thicker .
Thank you
Iosune Robles says
Hi! Have you used nutritional yeast or baking powder? If you have used nutritional yeast, maybe it was in bad conditions.
If you want it a bit thicker try to add less water 🙂 Hope I have helped you! Have a nice day!
Janet says
I think you may have used yeast meant for baking breads. Nutritional Yeast is inactive and won't "grow", used mainly for its flavour and well, nutritional value. 🙂
Heidi says
WOW! This is truly amazing!! I did not add the oil and used salsa in it's place! This is a definite keeper!
Iosune Robles says
Hi Heide, that sounds great 🙂 Have a nice day!