This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.
Cheese is the reason why so many people are vegetarians and can’t go 100% plant-based, but I have good news for you: you can make delicious plant-based cheeses, like this amazing vegan cheese.
I was addicted to cheese before going vegan. However, I’ve found there are delicious and also healthier alternatives you can make at home with simple and easy to get ingredients. Sounds good, right?
This recipe is also perfect for lactose intolerants and for all those people who are just looking for healthier alternatives. Besides, it’s extremely easy to make and SO inexpensive.
The first time I made it I couldn’t believe it wasn’t real cheese and I’ve fooled so many non-vegan friends and family members with it.
It has the same consistency than a classic cheese sauce and it’s so good with some regular or baked tortilla chips, but you can serve it with anything you want or use it to make all kind of recipes.
In addition, it’s cholesterol-free, good for the planet, good for your health, lower in fat (especially if you omit the oil) and extremely tasty. It’s basically made with potatoes, carrots, oil, water, and some condiments, that’s all!
You really NEED to give this vegan cheese a try. It’s one of those life-changing recipes you can’t miss!
How to make vegan cheese – Step by step
- Boil or steam the potatoes and carrots for about 20 minutes or until they’re soft (photo 1).
- Drain them and add them to a powerful blender (photo 2).
- Add all the remaining ingredients and blend until smooth (photo 3).
- Serve immediately (photo 4) or keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want.
Pro tips
- I’ve made this recipe using different types of potatoes and it always work, so please feel free to use any kind you have on hand.
- It can be made with cold, hot or room temperature water. You could even add the water you used to boil or steam the veggies. I prefer to use clean water at room temperature, though.
- Extra virgin olive oil is my favorite choice, but any oil will do.
- Oil is optional. If you’re oil-free just add more water (the same amount) or any unsweetened milk of your choice.
- If you can’t find nutritional yeast in your area, use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water. You may need to add a little less, though.
- Not all brands of nutritional or brewer’s yeast weight the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or just add 35 grams and then add more if needed.
- If you like your cheese spicy, just add a dash of cayenne powder as well.
How to eat vegan cheese
- You can have this vegan cheese as an appetizer or even a snack and serve it with tortilla chips, crudités, pita bread or whatever you want.
- It can also be used as a cheese sauce to make mac and cheese or any recipe that calls for a cheese sauce.
- It’s also a good alternative to real cheese to make pizza, lasagna, or pretty much anything that is made with cheese. I also add it to my burgers sometimes instead of sliced cheese.
Can you freeze vegan cheese?
Yes, of course! Just keep it in a sealed container and store it in your freezer for weeks or even months. I usually transfer the container to the fridge the night before, that way it defrosts by itself. Then I reheat it in a saucepan and add more water or even milk if needed.
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Vegan Cheese
- Prep: 5 mins
- Cook: 25 mins
- Total: 30 mins
- 6 1x
- Appetizer
- Vegan, American
Servings 6 1x
This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.
Ingredients
- 2 cups potatoes (360 g), peeled and diced
- 1 cup carrots (135 g), peeled and diced
- 1/2 cup water (125 ml)
- 1/2 cup nutritional yeast (35 g)
- 1/3 cup extra virgin olive oil (70 g)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Boil or steam the potatoes and carrots for about 20 minutes or until soft.
- Drain them and add them to a blender.
- Add all the remaining ingredients and blend until smooth.
- Serve immediately with tortilla chips, crudités or use it to make pizza, lasagna, mac and cheese or any other recipe that calls for cheese. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or milk if needed.
Notes
- I’ve made this recipe using different types of potatoes and it always work, so please feel free to use any kind you have on hand.
- It can be made with cold, hot or room temperature water. You could even add the water you used to boil the veggies. I prefer to use clean water at room temperature, though.
- Extra virgin olive oil is my favorite choice, but any oil will do.
- Oil is optional if you’re oil-free just add more water (the same amount) or any unsweetened milk of your choice.
- If you can’t find nutritional yeast in your area, use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water. You may need to add a little less, though.
- Not all brands of nutritional or brewer’s yeast weight the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or just add 35 grams and add more if needed.
- If you want your cheese spicy, just add a dash of cayenne powder.
- Recipe adapted from Veggie on a Penny.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 168
- Sugar: 1.5 g
- Sodium: 404 mg
- Fat: 13.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 9.1 g
- Fiber: 2.5 g
- Protein: 4.7 g
Update Notes: This post was originally published in February of 2014, but was republished with new photos, step by step instructions and tips in September of 2019.
Pretty darn yummy! Thanks!
★★★★★
Hi Kiki! Thank you so much 🙂 Have a nice day!
I love your easy version of this recipe and have been using it for years. I even keep a snapshot of the screen on my phone for easy reference in the kitchen! It is my go-to cheese sauce recipe because I find the seasoning combination to be perfect for me. I have tried similar recipes in the past (I prefer the texture of potatoes and carrots vs anything based on cashews) but always found the spice mix “off” somehow. This is great because I can use it as my base for other “cheesy” recipes. Reheats fantastically. I pretty much always have everything on hand, sometimes I have had to sub apple cider vinegar or lime for the lemon and it still works out great. We love it as a dip, over vegetables, or pasta for macaroni and cheese.
★★★★★
Hi Robin! I’m so glad you like our recipe so much 🙂 Have a great day!
I am very impressed! I have made a few vegan cheese dips and had to throw them away. This one is very good! Even my omnivore, anti-vegan food husband likes it and thinks it could pass for a cheese dip. I used cashews instead of oil.
★★★★★
Hi Lisa! I’m so happy to hear that 🙂 Cashews are a great choice!
Loved this recipe. I’m currently looking into a more better and healthy lifestyle , trying out different recipes. This vegan cheese tmteceipe was so delicious, me and my family had nachos and salsa dip to go with cheese. Thanks a bunch….
★★★★★
Hi Tina! You’re so welcome 🙂 So glad you enjoyed it!
I leave out the nutritional yeast, I don’t like the smell of it or the taste of it. Doesn’t hurt a thing to leave it out as far as we are concerned. And we don’t like things spicy so don’t use any cayenne.
Was wondering if anyone knows if it can be frozen? I’d like to make some up ahead of time instead of right when I needed it.
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I found my answer on freezing in other comments.
Hi Sharon! Please feel free to add or omit any ingredient 🙂 Have a nice day!
Yes, I’ve made it several times and always double the batch. We use it for chip dip and I use it in making casseroles with chicken, mixed veggies and tater tots, it is so good. The first time we had it we couldn’t believe it really wasn’t cheese!
★★★★★
Hi Sharon! I’m so happy to hear that 🙂 So glad you liked it!
Hi! Thank you this was really good! Maybe the type of nutritional yeast we have isn’t the best or I’m just not a nutritional yeast person because I made it again without it; the starchiness of the carrots and potatoes was just enough to keep that beloved cheesy texture. 🙂 I’m still a rookie to cooking, but this was super simple and delicious.
I have this weird reaction to some onion and garlic powders, but I’ve never reacted to Lawry’s all-purpose season which I used instead, as well as regular salt, and also added thyme! I put it over some pasta for the first guilt free bite of mac and cheese I’ve had in years.
Also if you are lactose intolerant like me and not full on vegan, my mom just happened to have some leftover slow cooked chicken broth/gravy stuff (farm raised ftr if it makes it better since I’m not full-on vegan sorry hope I’m still welcome lol) which I added whenever I put it on or reheated it with the noodles. It had sauteed onions and stuff, and this is when the dish really came alive to me. <3<3<3
Sorry, finally one more thing guys, if you didn't want to freeze it but still need it to last a few days in the fridge, it is perfect as long as you don't add the lemon juice until after reheating/before serving to ensure it has that "zing" component!
Hi! Everyone is welcomed here 🙂
I just made this recipe tonight and it tastes great! Just 4 weeks ago I transitioned to a vegan diet and knew I would miss the creaminess and taste of dairy cheese, but with recipes like this I am done with dairy. It was so good that I kept dipping chip after chip into the bowl and crunched away! I will bring this to our vegan potluck dinner next week and I’m sure it will be a hit.
★★★★★
Hi Ron! I’m so glad you liked it 🙂 Have a nice day!
Amazing! I have 3 teenagers who are very skeptical of my “healthy” recipes sometimes, but they gobbled up this dip! The only modification I made was to add a 1/3 cup instead of 1/2 cup of nutritional yeast to make sure it wasn’t too overpowering. Thank you for a delicious treat!
Hi! I’m so happy to hear that 🙂 You’re so welcome!
Hi, I was wondering if fresh garlic and onion could also be blended up and used instead of the powdered ones. Unless, is there any particular reason you opted for them aside from convenience? I really don’t want to mess up this recipe by overpowering or messing with the flavors haha
Hi Lilbrownie! It’s not the same, but you could use them if you have to. The flavor and the texture are different and the powdered version of these veggies work best.
Hi! Thank you this was really good! Maybe the type of nutritional yeast we have isn’t the best or I’m just not a nutritional yeast person because I made it again without it; the starchiness of the carrots and potatoes was just enough to keep that beloved cheesy texture. 🙂 I’m still a rookie to cooking, but this was super simple and delicious.
I have this weird reaction to some onion and garlic powders, but I’ve never reacted to Lawry’s all-purpose season which I used instead, as well as regular salt, and also added thyme! I put it over some pasta for the first guilt free bite of mac and cheese I’ve had in years.
Also if you are lactose intolerant like me and not full on vegan, my mom just happened to have some leftover slow cooked chicken broth/gravy stuff (farm raised ftr if it makes it better since I’m not full-on vegan sorry hope I’m still welcome lol) which I added whenever I put it on or reheated it with the noodles. It had sauteed onions and stuff, and this is when the dish really came alive to me. <3<3<3
Sorry, finally one more thing guys, if you didn't want to freeze it but still need it to last a few days in the fridge, it is perfect as long as you don't add the lemon juice after reheating/before serving to ensure it has that "zing" component!
★★★★
Hi! Thanks a lot for your comment 🙂
This is the best mac n cheese I’ve ever had as a vegan. I can see where I can modify the recipe in terms of the “culture” I wish to enhance. A perfect basic recipe.
★★★★★
Hi Susan! I’m so glad you liked it so much 🙂
I found this recipe over a year ago….and it has totally been our go-to recipe. Make it all the time and my whole family (of 7) ….love it. Can’t thank you enough for it.
Hi Scott! I’m SO happy to hear that 🙂 Have a beautiful day!
Great recipe, have tried it many times
Hi Marta! Thanks a lot 🙂 SO glad you liked it!
I keep coming back to this great recipe, it impresses both vegans and meat eaters alike. Thank you!
Hi Patricia! Thank YOU for your comment 🙂
Absolutely loved it. I had my children taste it and the couldn’t get enough. I cant wait to try other recipes.
★★★★★
Hi Jean-Marie! I’m so happy to hear that 🙂 Have a nice day!
Omggg!!! I just made this and I am obsessed! I’m just worried I will eat the entire batch by myself tomorrow hahah, thank you!
★★★★★
Hi Jordan! I’m so happy to hear that 🙂 So glad you liked it!
This sounds so good I have to try it! I wonder though? I love sweet potatoes? And wonder if you could sub a sweet potato instead of using the regular potato? Just an idea?
Hi Skylar! Sweet potatoes are sweeter, so I don’t know if it could work… If you try it, please let us know 🙂
This is super amazing! I made this twice already and it looks and tastes like real cheese, amazing! How long does it keep in the fridge in a sealed jar?
★★★★★
Hi Mila! Thanks a lot 🙂 Keep leftovers for 5-7 days. Have a nice day!
Loved the creamy texture! I substituted plain nutritional yeast for Pop Zest’s Vegan Artisan Cheese Nutritional Yeast Seasonings! Yummy 😋
★★★★★
Hi Kristen! So glad you liked it 😀 Have a beautiful day!
Love it!
Hi Violet! Thank you so much 🙂
This was amazing and easy. I video chatted my sister so she could see the results. She made vegan Mac and cheese the same night. Great recipe easy to make even in a personal blender. Thank you for sharing. No more buying expensive alternatives. I like the taste of this over ones made with nuts. Reminds me of melty velveeta or the naughty nacho cheese I loved do much. And to to this budget friendly recipe.
★★★★★
Hi Ayana! Thanks a lot 🙂 SO glad you liked it so much!
The texture was perfect I accidentally added to much garlic so I think threw the flavor off but I’m definitely going to be making this again
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Hi Shae! So glad you liked the texture 🙂
Hi Tasha! Have you followed all the steps and used the same ingredients? You could add more nutritional yeast and spices if needed. Hope it helps!
Mine came out a little more on the potato side, what should i add more of to make more cheesy?
This was so good! I’m a new vegan and u have a very sensitive sense of taste and smell, but that was amazing! thanks for posting!
Hi Jessie! Thanks a lot 😀 So glad you liked it!
This was really good! Thanks! Love and peace from Pakistan.
★★★★★
Hi Bushra! Thanks a lot 🙂 Have a nice day!
Awesome recipe! Tastes just like actual queso. Pairs really well with the tortilla chips.
Hi Jocelyn! Thanks a lot 🙂 I’m glad ou liked it!
Will it taste at all the same without the onion, garlic and paprika? I can’t eat any of those, so I’ve been having a really tough time finding decent vegan recipes.
Hi Christine! I don’t think it’s going to taste the same, but you could try it and add more yeast or salt if needed. Hope it helps!
So, I’ve been vegan for a few years now and usually stick to the cheese I buy in stores (which isn’t great honestly) but I decided to look online for a simple recipe and this one popped up. I followed everything exactly except left out the yeast (I personally just don’t like the taste it leaves things) and it was just…WOW. Like I don’t know how else to describe it! It’s… cheese!! I really wish I would have discovered this recipe sooner, I tried it on pizza and it put all the other cheeses I’ve tried to shame. Thank you so much for this recipe, I’m glad to say cheese is now back on my favorite foods list 🙂
★★★★★
Hi Meca! You’re so welcome, I’m so happy for you 🙂 Have a nice day!
Hi, loved the sauce ! Is it possible to freeze it?
Hi Talita! So glad you liked it 😀 I’ve never frozen it myself, but if you read the comments, another reader froze it successfully. Hope it helps!