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.
Max says
Looks excellent but can't have oil of anykind.
Iosune Robles says
Hi! Feel free to make it without oil 🙂
Caroline Cruickshank says
This is soooo good. Thank you for creating and sharing a recipe that has the taste and texture of nacho cheese. Yum!
Iosune Robles says
Thanks for your kind words Caroline 🙂 Have a nice day!
Valerie says
This is so danged good! I followed the recipe exactly, and it came out perfectly. I could just eat it by the spoonful, it's so tasty! But I used it in a vegan enchilada casserole and it's perfect - melty and cheesy. Thanks so much for the recipe!
Iosune Robles says
Thanks for your kind comment Valerie 🙂 Have a nice day!
Lore Gonzalez says
question: how long does it last? If I make a batch and refrigerate, will it be good the following week?
Iosune Robles says
Hi Lore! 4-5 days, approx. 🙂
Susan Cava Ruimy says
By far the easiest, healthiest, tastiest cheeze receipe out there! Thank you for this! I have been making it for years but last night decided to make mac-n-cheese with it for my kids and they actually ate it! It's such a healthy alternative!
Iosune Robles says
Thanks for your kind comment, Susan 🙂
Ali says
I've made this recipie a couple times, but when I made it as a Mac and cheese sauce I used the pasta water as the water for the cheese sauce and it was a game changer! The starchiness of the pasta water really helped give the it that stretchy texture, it was soooo good. By far my favourite vegan Mac and cheese I've ever made
Iosune Robles says
Hi Ali! Thank you so much 🙂
Eileen Walsh says
I only have sweet potatoes on hand - am I getting cheese tonight or no?
Iosune Robles says
Hi Eileen! Maybe you can try to make it with sweet potatoes but the taste will be different!
paula says
OMG! So healthy, easy, and quick to make. It's delicious 😀
Thank you for sharing your recipe <3
Iosune Robles says
Hi Paula 🙂 I'm so glad you liked it 🙂 Thanks for your comment 🙂
Yifat says
This has become the go-to vegan cheese for nachos in my home. It’s so easy to prepare and do delicious. Sometimes I add smoked paprika for a Smokey flavor. Love this recipe so much.
Iosune Robles says
Love it! Sounds so good your nachos!
Oliva says
Thank you for this recipe! I will make it again for sure, haha
I don't have a powerful blender but It worked!
It tastes like «tostitos cheese», I added some salt :p
Iosune Robles says
Hi! I'm so glad you liked it ☺️
Kathryn says
I have tried soooooo many "vegan cheese" recipes. I absolutely love cheese, and there are so many variations of this recipe it there. However, most of them do NOT taste anything like cheese at all, and most don't even taste good to me at all. Plus, so many of them use a list of about a hundred ingredients, some of which can be hard to find.
I honestly tried this recipe out of desperation, as a last effort to give something a try because the shirt ingredient list caught my eye.
Not only is it edible, but it tastes so GOOD!! I love it and have already made three more batches. I typically add less nutritional yeast than called for here, just because I've learned that I don't really like the flavor. So it is exactly to my and my family's taste, and we love it so much.
I'm so glad I found this recipe! We are still transitioning to fully vegan. Our favorite way to use this is to just cook up some regular shell or elbow pasta, melt in just a quarter cup or so of shredded mozzarella, and then this amazing mixture. It all mixes together so beautifully, and is the most amazing texture. It's as silky as the velveeta macaroni from days past, but with an infinitely better flavor, and much more natural finish without any of the weird plastic taste. I dunno, I apologise if describing it like this is a deterrent for anyone, but it's the best way I can describe how perfectly smooth and creamy this is.
We usually go through maybe 4 boxes of mac and cheese each week, and we are honestly never going back to the box. using this "cheese" in noodles is so much healthier, a lot cheaper, and many times tastier too. This recipe is a life changer. Thank you!
Iosune Robles says
Thanks for our kind comment Kathryn 🙂 I'm so glad you liked our vegan cheese recipe!
Marla says
This was absolutely perfect, thank you for the recipe! It turned out great I did not use oil but used unsweetened almond milk and added a little extra.
Iosune Robles says
Wow, sounds so good! I'm glad you liked it 🙂
Laura says
Delicious and it is easy on the budget as well! I’ve had it with the oil and with homemade almond milk. Both are good, like the fact you have an oil free option. I used this in a veggie breakfast casserole with black beans and another day I made twice baked potatoes with spinach. Yum! Casserole was a hit, though I did get weird looks when I told them it was vegan. I should have just said “Enjoy!” LOVE the recipe about falafel in the waffle iron, trying that one tomorrow.
Laura
Iosune Robles says
Thanks for your kind comment, Laura 🙂 Un abrazo!