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.
Cami P says
i love this recipe so so so much wow my whole family loved it too!!
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm so glad you all liked it!
Troginis says
My go to sauce I even prefer this to regular cheese sauce most times very simple recipe usually always have ingredients on hand love it
Iosune Robles says
Hi! Thanks for your kind comment 🙂 So glad you liked it!
Roseanna Rios says
When I first made this I made a giant batch. I think some of my measurements ended up being off but after tweaking it a bit I knew I'd finally achieved the intended result and it was amazing! I'd intended on freezing most of it but it was so yummy I ended up eating it all within a week. I was addicted! I'm not usually a potato eater and after scarfing down all of the cheese I noticed the potatoes left me feeling quite inflamed. I have numerous inflammatory conditions so I was wondering if you could recommend any soy-free substitutions. I was thinking of trying rutabagas. I noticed someone mentioned tapioca starch but I have no clue how much I'd need to use. Think you could help me out?
Brigitte Rosales says
I'm so excited about this cheese recipe! I added a few slices of bottled jalapeno peppers and it is soooo good.
Iosune Robles says
Hi Brigitte! Sounds so good 🙂
Donna says
If you are lactose intolerant you may not be able to use nutritional yeast because it contains lactic acid. 🥲😢
Iosune Robles says
Hi! Nutritional yeast is 100% vegan 🙂
Sarah says
I think you are confusing lactic acid with lactose. People with lactose intolerance lack lactic acid (lactase) which is an enzyme that breaks down lactose (type of milk sugar). You can definitely consume nutritional yeast!
Farida says
Tons of vegan products contain lactic acid, including fermented foods. It isn't exclusively an animal byproduct. Nevertheless, it is something that people can absolutely be allergic to even if that is much rarer than lactose intolerance. To other commenters, please never tell a stranger that something is safe for them to eat if they just told you otherwise!!!!!
Jordan says
Can you can the sauce instead of freezing it?
Iosune Robles says
Hi! I haven't tried it myself but I think it is possible 🙂
Jaime says
A lot of other vegan cheeses are somewhat grainy, but this was so creamy and smooth, just like real nacho cheese. We put it on tacos and it was SO GOOD!! I made it exactly to recipe and the whole family ate it up.
Iosune Robles says
Wow, love this cheese on tacos 🙂 So glad you liked our recipe!
Amelia says
I love this recipe! I’ve toyed with it over the years and it’s one of my favorites. So simple cheap and satisfying. When I have it on hand I add white miso to it making it extra tasty 😄
Iosune Robles says
So glad you liked it Amelia!
Megan says
I've made this twice already! My husband and I are astounded this tasted so much like cheese dip! He was upset when I thought he was finished with his cheese and I washed his bowl! Haha! I had to make it again the next week. Which isn't a bad thing, it was super good! I used it for Mac n cheese first then as a dip. Only thing I would microwave in small increments of 10 seconds and stir each time. It started to cook and harden after 20 seconds without stirring. We loved this! This will be a staple in our household. I added you to Twitter, Instagram and subsided to your emails. I am looking into your general tsos next and will continue to cook all the recipes I would love to try.Thank you!
Iosune Robles says
So glad you both liked it, Megan! Thanks for your kind comment 🙂
Geetika Khetawat says
Hi how long can I freeze this cheese for?
Iosune Robles says
Hi! Maybe a month or even more!
Lauren says
Do you think this would be good as a sauce for mac n cheese?
Iosune Robles says
Yes! Here you have the recipe: https://simpleveganblog.com/vegan-mac-and-cheese/ 🙂
Sue says
I made this and it was easy and really delicious. I was pleasantly surprised.
Iosune Robles says
Hi! I'm so glad you enjoyed it 🙂
Rubenna says
This turned out so good. I added a little less oil though. We’re not used to carrying onion/garlic powders here. So I blended a very small piece of shallot and garlic instead. Great recipe. Thanks!
Iosune Robles says
Hi Rubenna! I'm so glad you liked it 🙂