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.
Susan Moore says
Just heard about a recipe where they cooked agar agar and water until thick (about 6 minutes), added that to the blender for about a minute, poured the mixture into plastic containers, refrigerated, and could then unmold and slice or grate the cheese. The ingredients for the cheese mixture were a little different (but also somewhat similar). Just wondering if you thought this might work for your cheese sauce recipe (using either agar agar or gelatin). It would be great to have slices and grated cheese options! I also have questions regarding any health concerns using agar agar for something like this. I have never used it before and am unfamiliar with the product. I would be giving the cheese to my granddaughter and have read there can be some bowel/intestinal issues. She already has some issues, do I don't want to add to them. Just wondered if you have ever tried doing this with your recipe.
Iosune says
Hi Susan! I've never tried it, so I can't help you, sorry! I bought a book to make vegan cheeses a few weeks ago and I want to try all the recipes and share them on the blog 🙂
ozum says
Just made this in a blender and it taste like cheese whiz, which is a good thing. Junk food taste without the junk =) I am very excited to find ways to use this cheese on my food. I didn't use any oil and it is pretty good without the oil. Thank you so much for this amazing cheese substitute recipe!
ozum says
oh, and I didn't even peel the skin on the potatoes. So easy!
Iosune says
Hi Ozum! I couldn't live without this cheese, I love it! And you can use it to make hundreds of recipes 😉 Have a nice day!
Lynn says
I am from Canada and was a Cheez Whiz lover! I follow a whole foods plant based diet and don't use added salt, oil or sugar. This is an awesome cheese spread replacement. I make it without added oil or salt. I keep it in a jar in the refrigerator and use it as a spread on almost everything. I use it to replace butter on many occasions 🙂 It's lovely on baking powder biscuits fresh out of the oven! (oh and I use it (cold from the fridge) to replace the shortening when I make the biscuits ... cuts in to the dry ingredients exactly the same!! I make sure to always have some on hand and was happy to see the comments about it freezing well although I do find that it keeps well in the fridge for at least a week. Thanks for posting this amazing recipe!!
Iosune says
Hi Lynn! You're so welcome 🙂 I also make it without the oil most of the times and is so delicious. Have a nice day!
Laima says
I don't know how a regular nacho cheese tastes like, but this one is AWESOME! A long warm hug in a bowl, that's what I'd call it. I will try to make cheesy spelt pasta with this goodness.
Thank you for sharing the recipe!
All the best,
Laima
Iosune says
Hi Laima! Thanks a lot for making the recipe 🙂 This cheese works great with pasta, I hope you like it!
Laima says
I definitely did!
My life is now complete 😀
Iosune says
Great!!!!! 😀
siggy says
Absolutely amazing! I am so glad I stumbled on your blog. I just started eating Vegan and this recipe brought back the cheese I was missing. It tasted just like Queso we have here in The States. My 4 year old dipped her tortillas in it and really thought it was cheese. A healthy no fat cheese substitute.(It worked great without oil. I just added a bit more water. I cannot wait to try more of your recipes. I will do the tortilla next.
Iosune says
Hi Siggy! I'm glad you liked it!!!! Thanks a lot for your kind words 🙂
Doris says
OMG! My husband and I have just recently gone vegan for health reasons. We are trying new recipes, trying to ease into a meatless and dairy free world that is so alien to us! I made this today and WOW is not even enough of a description! So THANK YOU THANK YOU THANK YOU THANK YOU! you have just added one more light at the end of this tunnel! Between your cheeses and soya mince, life is getting so much sweeter!
Iosune says
Hi Doris! Thanks a lot!!!! I'm happy if I can help people to be vegan, it's easier than it seems! Have a nice day 😀
Doris says
No, seriously.... I am a hopeless latina holding on to beans for dear life while trying to go vegan. And your cheese is a life saver! In less than a week I have made three batches of this cheese and used it for soya mince tacos, veggie quesadillas, nachos, cheese and avocado crostinis..... We even poured it over soya mince bolognese spaghetti (did I mention soya mince is also my ally?) and loved it!!!!
Did I say thank you before? Just in case....THANK YOUUU!!!
Iosune says
I'm latina too! Half Spanish, half Ecuadorian 🙂
Celeste @TheWholeServing says
Wow, I will be making this, it looks so good. A big bowl of veggie nachos, calling my name.
Thanks for a fantastic recipe!
Iosune says
Hi Celeste! Thank you!!! This cheese is perfect to make veggie nachos 😉
Kelly M says
I made this with no oil and a bit less nutritional yeast. It was tasty and quite creamy- even seemed to be creamier the next day. When serving, I added a few spoonfuls of salsa so that you get a touch of spiciness with each dip. Deeeelicious! This replaced my eggplant cheese dip as my new favorite 🙂
Iosune says
Hi Kelly! The oil is optional, sometimes I make the oil-free version and I love it too! Thanks for making the recipe 🙂
Helen says
I made the chips and cheese following this recipe and the results were amazing. I loved the seasoning for the chips and the vegan cheese sauce was the perfect consistency and flavor. Thank you for sharing these with us.
Iosune says
Hi Helen! Yayyyyy! I'm so glad you liked it! Thanks a lot for making the recipe 🙂
TinaStone says
I'm going to try this tonight and I'm so excited... Your recipes are great, such simple and cheap ingredients and such magical results! I'm really glad I found your blog, keep the recipes coming!
Iosune says
Hi Tina! Thanks a lot 😀 Have a great day!!!
Emma says
This looks great! I can't get down with the processed vegan cheeses so I will be making this for sure!
Iosune says
Hi Emma! Thanks! I hope you like the cheese! 😀
Ryan says
The texture is so perfect and just like real cheese. I found the flavor to be quite strong (more like a sharp cheddar than a mild cheddar which I'm used to) but it's still very very close to the "real thing" and when mixed with other food items (we used it in a Mexican Casserole) it really is just like actual cheese in my opinion. Great job, I'm anxious to try it again with some minor tweaks and adjustments that have been mentioned.
Iosune says
Hi Ryan! I'm in love with this vegan cheese! You can use it to make hundreds of recipes 🙂 Thanks a lot for making the recipe!!!
Lori says
This looks amazing. I have to try it. Did you peel the potatoes & carrots?
Iosune says
Thanks Lori! Yes, I peel both 😉