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 Cashew Cheese, Vegan Tofu Ricotta Cheese, and Vegan Tofu 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
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
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.
Abbey says
Thank you for the amazing vegan cheese discovery. I’m going to make the recipe tomorrow.
My question is about which variety of potato you use. Russet potatoes have a high starch content and thick skin which is used mostly for baked potatoes, which I love. White potatoes have a thin skin, often called boiling potatoes, they’re similar to red potatoes, which have a lower starch content. And then there are Ukon Gold potatoes which are also thin skinned and are often used for mashed potatoes. Please let me know which potato variety you have had the best luck with… as all of the ones I described above are “white potatoes.”
Iosune says
Hi Abbey! You're so welcome 🙂 I think you could use any kind of potato you want. Have a nice day!
Donna says
I haven't tried to recipe yet, but wanted you to know the frustration of trying to print it with all the adds popping up. I get that the ads provide income, but surely there is a way to prevent them from coming up on the print page for recipes.
Iosune says
Hi Donna! I'm so sorry if the ads are bothering you. You can close them by clicking the cross in the upper right corner, then click the print button. Have a nice day!
Candace says
Yes!!! Finally found a vegan cheese recipe I think I'll like...I'm gonna omit the oil, add green onions and chives, and pour it over some cauliflower rice...can't wait!
Iosune says
Hi Candace! Hope you like it 😀
alan says
OMG I love this! It feels like I'm cheating at life. I just ate a ton of cheese and it was GOOD FOR ME! 10/10 would recommend
Iosune says
Hi Alan! Thanks a lot 🙂 I'm so glad you liked it so much!
Sue says
Hi Iosune,
I've just discovered your blog, I tried the Vegan Ricotta last night in a Butternut-Ricotta Lasagne and it worked really well.
Tonight I've tried this recipe and made simple nachos...YUM!!
I used my Thermomix and its come out a bit thicker than in the photo but I'll add more water next time Thank you Delicious!
Iosune says
Hi Sue! I'm so glad you liked them 🙂 Have a nice day!
Patty says
Made as described, what is the shelf life?
Iosune says
Hi Patty! Keep it in the fridge for up to 4 days. Have a nice day!
Marelize says
Following the AIP, so potatoes is a no-go.
Will have to try this with (believe it), sweet potatoes..
Thanks for the inspiration, now for the testing.
Iosune says
Hi Marelize! You're so welcome. Hope it works 🙂
Katherine B says
Just tried this tonight- it was awesome! I followed the instructions pretty closely, but cut back just a bit on the olivee oil, and substituted just maybe a teaspoon of the olive oil for thai chili infused olive oil. Also, instead of adding salt, I dissolved a vegan chicken bouillion cube in the 1/2 cup of water and used that as the added salt. It turned out wonderfully! We made mac n cheese with it, but it would be awesome for nachos, too... or a whole bunch of other purposes, I'm sure!
Iosune says
Hi Katherine! I'm so glad you liked it 😀
Sierra says
Hi! I am trying this tonight, but I am using instant mashed potatoes to save time. I have used instant mashed potatoes as a thickener to replace flour, butter, and milk in traditional cheese sauces and it worked out pretty well, so I am excited to see how this turns out! Since I am trying to save on the time, I will probably omit the carrots. Do you think this will alter the taste much? I assume the carrots are used more to help achieve the right color and wouldn't really affect the flavor?
Iosune says
Hi Sierra! I think it could work without the carrots, but the cheese won't taste as good as mine because the carrots are not only used to achieve the right color. Have a nice day!
Helene says
Hello.
Can I use oatmilk instead of water ? 🙂
Iosune says
Hi Helene! Yes, you can, but I think the cheese tastes better using water 🙂 Have a nice day!
Nancy says
I made this tonight. I attempted to make it without oil. I found it did need a but if oil for creaminess. I also added a little bit of Soy milk to thin it out. It tastes fabulous!!!
Iosune says
Hi Nancy! Thanks a lot 🙂 I'm so glad you liked it!
Marce says
What can i replace the nutritional yeast with? Its hard to find it in Argentina. Thanks!!
Iosune says
Hi Marce! Maybe you can find brewer's yeast, but you can also use some beer instead of the water 🙂 Have a nice day!
Clarissa says
I am in "Heaven"...this recipe doesn't get any better. I played around with the lemon a bit but perfecto!! Thank you for giving this ex-cheese lover the best cheese ever!! Going to pour some over my broccoli tonight! *sigh w/ smile* 🙂
Iosune says
Hi Clarissa! I'm so happy for you 🙂 Have a nice week!
nadia says
this sounds so good!!i was wondering if i can leave out garlic and onion powder since i have ibs and can't tolerate spices...... thanx
Iosune says
Hi Nadia! You can, although I think it won't taste like real cheese. Have a nice day!
Drew says
Great recipe, thank you! Have you found that leftovers keep well in the fridge? If so, for how long? Thanks!
Iosune says
Hi Drew! You're so welcome 🙂 You can reheat if you add some liquid like water or any plant milk and it's also delicious. I think it keeps for about 3 to 4 days. Have a nice day!
Joan Pawlikowski says
My husband and I love this! We made it for the first time tonight, and we had it with tortilla chips. I halved the recipe, and it still makes a big amount. We've been thinking up all kinds of ways to use it: over pasta, broccoli, with pearl onions swimming in it, etc. Awesome. Thanks.
Iosune says
Hi Joan! Thanks a lot 😀 I'm so glad you enjoyed it!
David says
WOW.
This recipe is extremely delicious.
I am thrilled I clicked on this link. The creaminess is spot on! I put this on top of roasted vegetables and tofu in my burrito this evening.
Cheers!
Iosune says
Hi David! Thanks a lot 😀 I'm so glad you liked it!