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
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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.
Addie says
Hello! Thanks for an amazing website with great recipes...I'm trying to use less animal products to help the environment, and this website is such a great resource! I have one question about this recipe...I know it's okay to freeze the cheese, but could I grate it while frozen and store the grated cheese in the freezer? Would this work?
Thanks again,
Addie
Iosune Robles says
Hi Addie! Thanks for your kind words 🙂 I haven't tried it myself but I think it's better to freeze without grate it!
Sarah says
Excited to try this! Have you tried freezing it? How long does it stay good in the fridge? Thank you!
Iosune Robles says
Hi Sarah! You can keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want 🙂 Have a nice day!
Heide Q says
This was delicious! I made the recipe as is. I lightly salted the potatoes and carrots and used the cooking water instead of plain water. The sauce was incredibly smooth, silky, and tasty with a very nacho-like consistency. This will be my new go to cheese sauce recipe.
Iosune Robles says
Hi Heide! So glad you liked it 🙂 Have a nice day!
Nina says
Are you on Insta Gram
Iosune Robles says
Hi Nina! Yes, our instagram account is: simpleveganblog (https://www.instagram.com/simpleveganblog/?hl=es)
Bethanie says
The texture was spot on and the flavor wasn't bad but it definitely wasn't cheesy. I could definitely distinguish the flavor of the potatoes and lemon. Anything I can do to try and boost the "cheesy" flavor some more?
Iosune Robles says
Hi Bethanie! Have you add nutritional yeast? That's what gives the "cheesy" flavour to the recipe 🙂 Have a nice day!
Lola Rowell-Adamson says
Fabulous!! Used it to add to a rather dry lasagna. This vegan cheese Sauce did it proud!! Delicious 😋
Iosune Robles says
Hi Lola! So glad you liked it 🙂 Have a nice day!
Darla says
This is such an incredible recipe . I have fed it to all my carnivore friends and they LOVE it ! I also use ave used a teaspoonish amount of apple cider vinegar in place of lemons with amazing results.
Iosune Robles says
Hi Darla! So glad you and your friends loved it 🙂
Christina says
Can this be refrigerated and made into a hard cheese that you can slice for sandwiches? I’m thinking something akin to a traditional block of cheddar cheese.
Iosune Robles says
Hi Christina! That is not possible, sorry. You can try this cheese: https://simpleveganblog.com/macadamia-nut-cheese/ for your sandwiches 🙂 Have a nice day!
Jay says
Hi Christina, if you add kappa carrageenan to the sauce, the cheese will harden and become sliceable
Veronica says
Hi!
The recipe sounds delicious and I thought about adding agar agar and tapioca starch to it to make it sliceable, but have no idea which amounts to use. Any suggestions? 😊
Iosune Robles says
Hi Veronica! I have never added agar agar or tapioca starch to this recipe so I can't help you, sorry 🙁 Have a nice day!
Iosune Robles says
Thanks for your advice 🙂 Have a nice day!
Sanduni De costa says
Can we use this as a substitute for cheese?
Sanduni De costa says
I mean in every recipe which use cheese
Iosune Robles says
Hi! Well, not in every recipe but yes in some of them! It depends 🙂
Iosune Robles says
Yes! It's a substitute for cheese 🙂 Try to add it to your pizzas!
Jessica says
Have you ever tried sweet potatoes or yuca?
Iosune Robles says
Hi Jessica! I have never tried it, sorry 🙁 Have a nice day!
Chloe says
this is my favorite no nonsense vegan cheese recipe, I can’t believe how easy it is! I’ve added a bit of miso to mine sometimes when I need more cheesy funk. Thanks for this awesome recipe!
Iosune Robles says
Hi Chloe! So glad you liked it 🙂 Have a nice day!
Sandi Rivers says
I added 1/4 tsp ground mustard and used plant milk instead of oil. It was the ONLY vegan cheese style sauce that I have ever made and liked. This is going to be something I make often!
Iosune Robles says
Hi Sandi! So glad you enjoyed our vegan cheese 🙂 Have a nice day!