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.
Violet Love says
It is sure hard to find dairy tasting vegan recipes and boy did this one NOT disappoint!!! Fabulous!!!
Iosune says
Hi Violet! Thanks a lot, I'm glad you liked it 😉
Trish says
I made this last night to have over nachos. This was so incredibly good! I had the best nachos I've ever had in my life! Thanks for a super yummy cheese sauce. No oil was added but a little extra water instead. I have leftovers and I'm excited 🙂
Iosune says
Hi Trish! I'm so glad you liked it!! This cheese is also delicious if you don't add any oil 🙂
Baroness says
This is DELICIOUS, vegan, nut free and low calorie.
WHAT A TREAT.
Thank you for posting this recipe
Iosune says
Hi Baroness! Thanks!! You can add less oil if you want 😉 Have a nice day!!
Aq says
It does pretty awesome, but its a bit too unhealthy-tasting to use on everyday basis. I'd definitely recommend it for non-vegan people though in parties including food... Maybe I should remove the oil next time... But Im like you, I love the oil ! STill, to whoever thought of this combo, great fucking job!!!
Iosune says
Hi Aq! I don't eat this cheese very often, but when I do I love them! I tried the recipe without the oil and the cheese tastes awesome 🙂
Angela says
Is this suitable for pizzas? Thanks
Iosune says
Hi Angela! Yes, it is 🙂
Tejashree says
Can we put fresh onion and garlic? If yes should be cook it first or add it directly?
Iosune says
Hi Tejashree! I've never tried to add fresh onion and garlic, so I can't help you, sorry!
Amruta says
Hi Iosune!
Thank you so much for this! It came out really well..I tried it without oil. I tried nutritional yeast for the first time and found the smell of it somehow unusual! But the cheese was a hit and doesn't smell of it at all and tastes great! Maybe cause I'm a vegetarian turned vegan..I'm finding the yeast smell too eggy! 🙂 thanks again...
Love,
Amruta
Iosune says
Hi Amruta! Thanks a lot! This appetizer tastes like real cheese to me, even when I wasn't vegan, maybe it's because of the nutritional yeast I used. Have a nice day!
Sam Thiti says
Keep me updated - Thanks.
Iosune says
🙂
SAM THITI says
Thanks for your Recipe
How fattening is this VEGAN CHEESE?
Calories?
What Shelf life or Fridge life?
Thanks
Iosune says
Hi Sam! It's much lighter than real cheese and you can omit the oil if you want, This web is great to count calories https://www.caloriecount.com/ You can keep the cheese in the fridge for at least 3 or 4 days. Have a nice day!
Rachel says
Has anyone tried this using instant potatoes? (yes I can be that lazy...)
My nutritional yeast will be here today and I am excited to try this out!
Iosune says
Hi Rachel! I've never try this recipe using instant potatoes, so I can't help you, sorry!
Anna says
I have to try this! But I'm wondering if lime juice could be substituted for lemon? Do you think that would change the taste much?
Thanks for the exciting recipe!
Iosune says
Hi Anna! You could use lime juice too 🙂 Hope you like it!
Susan says
Has anybody tried adding an agar agar mix (or a gelatin) to this cheese mixture to see if it can be made sliceable/shreddable? I know vegans probably wouldn't use gelatin, but some non-vegan readers may have some ideas on this that could be helpful and very much appreciated. I have heard of it being done with nut/oat cheese recipes, but not sure if it would work for t his recipe(which we really like).
Iosune says
Hi Susan! I've never tried to add agar agar, so I can't help you, I'm sorry!
Tom says
Hola.
Que lindo blog que tienes aquí. Las recetas parecen muy prácticos y fáciles. Quiero hacer esta receta del queso, pero antes, tengo que saber si puedo asar el queso, para usar lo en pizza o lasaña.
Gracias.
Iosune says
Hola Tom! Muchas gracias 😀 Claro que puedes y está muy rico 🙂 Un saludo!!