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, 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
Did you like this recipe? Please leave a rating and comment below!
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.
Niki Traynor says
Wonderful recipe! Thank you for sharing. I've made an alternate version with no nutritional yeast and added Dijon mustard and it was good too. Also, if I don't how carrots, I used steamed butternut squash. It's a little sweeter, but still good. I also like to add some hot smoked paprika. I've used this cheese in so many different dishes and non vegans can never tell.
Tastes amazing with diced jalapenos or in a seven layer dip and nachos and burritos. Yummy.
Iosune says
Hi Nikki! Thanks for your kind words and for the ideas, sounds great!
Marce says
Did you put the same amount of dijon mustard as nutritional yeast?
Micayl says
If I were to make a big batch of this, what is the best way to store it?
Iosune says
Hi Micayl! I've never frozen this cheese, but a reader said that it worked for her... If you store it in the fridge, you can add some water or milk and reheat it 🙂
Lindsey says
I loved this recipe. My non-vegan family thought it was really dairy cheese! Is there any way to refrigerate and reheat? I tried, but the cheese became very thick.
Iosune says
Hi Lindsey! Thanks a lot 🙂 You can add some water or milk and then reheat it, it's not the same, but it's okay. Have a nice day!
Jessa says
Lovely simple recipe. Tastes like nooch sauce but is great. Love the use of potatoes and carrots. I omitted the oil and it came out totally creamy in the vitamix. Also reheated well. We top loaded baked potatoes.
Iosune says
Hi Jessa! Thanks a lot 🙂 We also make this recipe without the oil and we love it. Have a nice day!
Lindsey says
I made this for the first time and it was so easy and really good! I haven't been able to eat nachos since I became lactose intolerant. Once I put the cheese on top of chips and added beans and guacamole, I would have never known it wasn't real. Thank you!!!!
Iosune says
Hi Lindsey! I'm so happy for you 😀 Thanks a lot for making the recipe!
Jennifer says
OK..I know everyone else has said this ,but, THANK YOU! This is amazing! Even my husband is excited about it, and he is wicked picky about anything new or vegan!!
Iosune says
Hi Jennifer! You're so welcome 😀 I'm so happy for all of you!! <3
Julie kay Miller says
I just have to say, thank you so so so much for this!!! I can't even count the number of times Iv tried to make home made vegan cheese and each time there was a lot lacking! When I saw this one though... I did think it was a bit strange, and nothing like what I had been making, but figured Id give it a try, and man! I am so glad I did!!!
Not only does this look and behave like cheese, but the taste is by far the best! I mixed some in with some twice baked potato stuffing, and then drizzled some on the top after they were all done. IT WAS AMAZING!!!! So, thank you again so very much for this!!! I can now enjoy my cheese again!!! Tomorrow: Nachos!! WOOTZ!
Iosune says
Hi Julie! I'm sooooo glad to read that, I'm so happy for you!!!! 😀
Ashish Khadke says
woooww......it's looking damn yummy.
Thank you for this awesome delicious recipe
Iosune says
Hi Ashish! Thank YOU for your visit and your kind words 😀 Have a nice day!
Kirstie says
Hi, Can't wait to try this! Thank you -)
I avoid eatign potatoes, I use sweet potatoes instead.. do you think this would work?
Iosune says
Hi Kirstie! I think it could work 😉 Hope you like it!!
Holly says
Hello, I just made this and really enjoyed it - closest thing I've had to queso since going vegan last year, thank you! Do you think this would hold up well at a potluck? In other words, if I made a large amount and kept it warm over a period of time in a crock pot?
At any rate, thank you for this great recipe!
Iosune says
Hi Holly! I think it could work! You can also add more liquid if the cheese is too think just before serving (more oil or even some unsweetened plant milk) 😉
Candice brock says
I made this today. I omitted the oil. Added a can of rotel, half a cup of fresh salsa and a TBSP of fuzzy dust seasoning....my family loves it!! Plus, I made the tortilla chip recipe you have❤❤it's a new fav
Iosune says
Hi Candice! I'm been making this recipe without the oil and it's amazing! I'm so glad you like it 😀
Airyfairycelt says
Nutritional,yeast in bantry health shop, cork too. Ring the Holland and barret but they are varied and I prefer the little ones I can chat long about suppliers and such.
Iosune says
Thanks a lot for the info!