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 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.
Cami P says
i love this recipe so so so much wow my whole family loved it too!!
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm so glad you all liked it!
Troginis says
My go to sauce I even prefer this to regular cheese sauce most times very simple recipe usually always have ingredients on hand love it
Iosune Robles says
Hi! Thanks for your kind comment 🙂 So glad you liked it!
Roseanna Rios says
When I first made this I made a giant batch. I think some of my measurements ended up being off but after tweaking it a bit I knew I'd finally achieved the intended result and it was amazing! I'd intended on freezing most of it but it was so yummy I ended up eating it all within a week. I was addicted! I'm not usually a potato eater and after scarfing down all of the cheese I noticed the potatoes left me feeling quite inflamed. I have numerous inflammatory conditions so I was wondering if you could recommend any soy-free substitutions. I was thinking of trying rutabagas. I noticed someone mentioned tapioca starch but I have no clue how much I'd need to use. Think you could help me out?
Brigitte Rosales says
I'm so excited about this cheese recipe! I added a few slices of bottled jalapeno peppers and it is soooo good.
Iosune Robles says
Hi Brigitte! Sounds so good 🙂
Donna says
If you are lactose intolerant you may not be able to use nutritional yeast because it contains lactic acid. 🥲😢
Iosune Robles says
Hi! Nutritional yeast is 100% vegan 🙂
Sarah says
I think you are confusing lactic acid with lactose. People with lactose intolerance lack lactic acid (lactase) which is an enzyme that breaks down lactose (type of milk sugar). You can definitely consume nutritional yeast!
Farida says
Tons of vegan products contain lactic acid, including fermented foods. It isn't exclusively an animal byproduct. Nevertheless, it is something that people can absolutely be allergic to even if that is much rarer than lactose intolerance. To other commenters, please never tell a stranger that something is safe for them to eat if they just told you otherwise!!!!!
Jordan says
Can you can the sauce instead of freezing it?
Iosune Robles says
Hi! I haven't tried it myself but I think it is possible 🙂
Jaime says
A lot of other vegan cheeses are somewhat grainy, but this was so creamy and smooth, just like real nacho cheese. We put it on tacos and it was SO GOOD!! I made it exactly to recipe and the whole family ate it up.
Iosune Robles says
Wow, love this cheese on tacos 🙂 So glad you liked our recipe!
Amelia says
I love this recipe! I’ve toyed with it over the years and it’s one of my favorites. So simple cheap and satisfying. When I have it on hand I add white miso to it making it extra tasty 😄
Iosune Robles says
So glad you liked it Amelia!
Megan says
I've made this twice already! My husband and I are astounded this tasted so much like cheese dip! He was upset when I thought he was finished with his cheese and I washed his bowl! Haha! I had to make it again the next week. Which isn't a bad thing, it was super good! I used it for Mac n cheese first then as a dip. Only thing I would microwave in small increments of 10 seconds and stir each time. It started to cook and harden after 20 seconds without stirring. We loved this! This will be a staple in our household. I added you to Twitter, Instagram and subsided to your emails. I am looking into your general tsos next and will continue to cook all the recipes I would love to try.Thank you!
Iosune Robles says
So glad you both liked it, Megan! Thanks for your kind comment 🙂
Geetika Khetawat says
Hi how long can I freeze this cheese for?
Iosune Robles says
Hi! Maybe a month or even more!
Lauren says
Do you think this would be good as a sauce for mac n cheese?
Iosune Robles says
Yes! Here you have the recipe: https://simpleveganblog.com/vegan-mac-and-cheese/ 🙂
Sue says
I made this and it was easy and really delicious. I was pleasantly surprised.
Iosune Robles says
Hi! I'm so glad you enjoyed it 🙂
Rubenna says
This turned out so good. I added a little less oil though. We’re not used to carrying onion/garlic powders here. So I blended a very small piece of shallot and garlic instead. Great recipe. Thanks!
Iosune Robles says
Hi Rubenna! I'm so glad you liked it 🙂
Ingeborg says
Hi Iosune, I would love to have this cheese a little bit more solid so I can use it as a cheese spread on bread or toast. Do you have any recommendations for that?
Iosune Robles says
Hi! Maybe you can try to add less liquid 🙂
Iman says
This was by far the best vegan cheese I have ever tried!!
Iosune Robles says
Thank you so much! I'm so glad you liked it 🙂
Julie says
I make this recipe all the time! It's absolutely delicious!
Iosune Robles says
Thank you so much, Julie! Have a nice day 🙂
Rip Club says
Maybe a bit less salt would be better for me. I just made it. Next time I will salt to taste. I also used regular olive oil because it tastes buttery. I used canned carrots and Idaho spuds potato flakes in my Magic Bullet small cup and only made 1/4 of the recipe. (so 1/3 cup flakes) and added a couple teaspoons more water.
Iosune Robles says
Hi! Sounds so good 🙂 I'm so glad you liked it!
matt says
amazing recipe! sooo good. the simplest recipe. the other ones are too complicated.
great job!
Iosune Robles says
Hi Matt! Which recipes you find complicated? I recommend you to start making recipes that are ready in 15 min or less: https://simpleveganblog.com/10-vegan-recipes-ready-15-minutes-less/ 🙂
matt says
amazing recipe! sooo good. the simplest recipe
Iosune Robles says
Hi! Thank you so much 🙂
Kelly says
This is by far the best vegan cheese sauce I’ve tried. The consistency was spot on! I added salsa to make it more of a queso and my cheese loving son had no idea and said he loved it! Thank you!
Iosune Robles says
Hi Kelly! I'm so glad you both liked it 🙂
Jan says
This was really pretty good! I added a little bit of apple cider vinegar to it as well. I subbed sweet potato for some of the potato as well.I have tried other recipes and was prepped to be disappointed but not at all!! I might add some added seasonings also but pleasantly pleased!
Iosune Robles says
Hi Jan! Thanks for your kind comment 🙂 Have a nice day!
April Pellicane says
This is incredible. I'm doing vegan February, and this sauce is a revelation. I added way more onion powder and a bunch of hot sauce to add some more depth of flavor, and WOW.
I've never tried any of your other recipes and now, I am excited to give them a shot. Well done.
Iosune Robles says
Hi! Thanks for your kind words 🙂 Hope you enjoy them!
Naima says
I NEVER review the recipes I try, but gosh this was good! My family is trying to eat healthier and slowly go vegan and this was so good! My children loved it too and thought it was nacho sauce!
Iosune Robles says
Hi! I'm so glad you all liked it 🙂
Meg says
Going on our Super Bowl snack table. This is really, really good. Serving it for the game with homemade pretzels, the throughout the week with steamed veggies and as a topping for baked potatoes.
Iosune Robles says
Sounds so good! I'm so glad you liked it 🙂
Debbie Tan Ziyi says
hi! i would like to ask if i could replcae the potatoes with sweet potato instead?
Iosune Robles says
Hi! The recipe will change completely but will be amazing too 🙂
Max says
Looks excellent but can't have oil of anykind.
Iosune Robles says
Hi! Feel free to make it without oil 🙂
Caroline Cruickshank says
This is soooo good. Thank you for creating and sharing a recipe that has the taste and texture of nacho cheese. Yum!
Iosune Robles says
Thanks for your kind words Caroline 🙂 Have a nice day!
Valerie says
This is so danged good! I followed the recipe exactly, and it came out perfectly. I could just eat it by the spoonful, it's so tasty! But I used it in a vegan enchilada casserole and it's perfect - melty and cheesy. Thanks so much for the recipe!
Iosune Robles says
Thanks for your kind comment Valerie 🙂 Have a nice day!
Lore Gonzalez says
question: how long does it last? If I make a batch and refrigerate, will it be good the following week?
Iosune Robles says
Hi Lore! 4-5 days, approx. 🙂
Susan Cava Ruimy says
By far the easiest, healthiest, tastiest cheeze receipe out there! Thank you for this! I have been making it for years but last night decided to make mac-n-cheese with it for my kids and they actually ate it! It's such a healthy alternative!
Iosune Robles says
Thanks for your kind comment, Susan 🙂
Ali says
I've made this recipie a couple times, but when I made it as a Mac and cheese sauce I used the pasta water as the water for the cheese sauce and it was a game changer! The starchiness of the pasta water really helped give the it that stretchy texture, it was soooo good. By far my favourite vegan Mac and cheese I've ever made
Iosune Robles says
Hi Ali! Thank you so much 🙂
Eileen Walsh says
I only have sweet potatoes on hand - am I getting cheese tonight or no?
Iosune Robles says
Hi Eileen! Maybe you can try to make it with sweet potatoes but the taste will be different!
paula says
OMG! So healthy, easy, and quick to make. It's delicious 😀
Thank you for sharing your recipe <3
Iosune Robles says
Hi Paula 🙂 I'm so glad you liked it 🙂 Thanks for your comment 🙂
Yifat says
This has become the go-to vegan cheese for nachos in my home. It’s so easy to prepare and do delicious. Sometimes I add smoked paprika for a Smokey flavor. Love this recipe so much.
Iosune Robles says
Love it! Sounds so good your nachos!
Oliva says
Thank you for this recipe! I will make it again for sure, haha
I don't have a powerful blender but It worked!
It tastes like «tostitos cheese», I added some salt :p
Iosune Robles says
Hi! I'm so glad you liked it ☺️
Kathryn says
I have tried soooooo many "vegan cheese" recipes. I absolutely love cheese, and there are so many variations of this recipe it there. However, most of them do NOT taste anything like cheese at all, and most don't even taste good to me at all. Plus, so many of them use a list of about a hundred ingredients, some of which can be hard to find.
I honestly tried this recipe out of desperation, as a last effort to give something a try because the shirt ingredient list caught my eye.
Not only is it edible, but it tastes so GOOD!! I love it and have already made three more batches. I typically add less nutritional yeast than called for here, just because I've learned that I don't really like the flavor. So it is exactly to my and my family's taste, and we love it so much.
I'm so glad I found this recipe! We are still transitioning to fully vegan. Our favorite way to use this is to just cook up some regular shell or elbow pasta, melt in just a quarter cup or so of shredded mozzarella, and then this amazing mixture. It all mixes together so beautifully, and is the most amazing texture. It's as silky as the velveeta macaroni from days past, but with an infinitely better flavor, and much more natural finish without any of the weird plastic taste. I dunno, I apologise if describing it like this is a deterrent for anyone, but it's the best way I can describe how perfectly smooth and creamy this is.
We usually go through maybe 4 boxes of mac and cheese each week, and we are honestly never going back to the box. using this "cheese" in noodles is so much healthier, a lot cheaper, and many times tastier too. This recipe is a life changer. Thank you!
Iosune Robles says
Thanks for our kind comment Kathryn 🙂 I'm so glad you liked our vegan cheese recipe!
Marla says
This was absolutely perfect, thank you for the recipe! It turned out great I did not use oil but used unsweetened almond milk and added a little extra.
Iosune Robles says
Wow, sounds so good! I'm glad you liked it 🙂
Laura says
Delicious and it is easy on the budget as well! I’ve had it with the oil and with homemade almond milk. Both are good, like the fact you have an oil free option. I used this in a veggie breakfast casserole with black beans and another day I made twice baked potatoes with spinach. Yum! Casserole was a hit, though I did get weird looks when I told them it was vegan. I should have just said “Enjoy!” LOVE the recipe about falafel in the waffle iron, trying that one tomorrow.
Laura
Iosune Robles says
Thanks for your kind comment, Laura 🙂 Un abrazo!
Esmee says
I made this because I'm doing a project on vegan cheese for college, and tbh I was sceptical, but I'm impressed! It's surprisingly cheese-like in flavour and the oil really makes the mouthfeel cheesier too, plus it's delicious. Ofc it's not 100% like cheese- cheese doesn't have a potato texture and doesn' smell like nutritional yeast, but it's great anyway, thanks for sharing!
Iosune Robles says
I'm so glad you liked it! Have a nice day 🙂
Tove says
Loved this cheese alternative. So easy to make and turned out very creamy.
Iosune Robles says
Yes! It's just amazing 🙂
Kiara says
Delicious! I’m lactose intolerant and have been struggling to leave cheese behind, this is SUCH a game changer. I put it over ravioli and added some pasta water, it became the perfect sauce! Thank you for this recipe!
Iosune Robles says
Hi Kiara! I'm so glad you enjoyed our vegan cheese 🙂
Michelle says
This recipe is a game changer! I've been vegetarian for 30+ years and have searched for a vegan mac & cheese for a really long time! We tried lots and lots of different recipes and they were good but just not great. THIS ONE IS AMAZING! At first I couldn't imagine how potatoes and carrots could possibly be the answer... but they are! My only addition is 1/2 tsp of light miso paste to add just a bit more flavour. And as mentioned, this is AWESOME as a dip for corn chips. WOW WOW WOW! Thanks so much for this!
Iosune Robles says
Hi Michelle! I'm so glad you liked our vegan cheese 🙂 Thanks for your kind comment!
Alex says
Incredible. Put in a mac and cheese, on nachos and a bean burrito. Will be using this recipe everytime.
Iosune Robles says
Sounds soooo god Alex 🙂
Tracy says
Excellent. So easy and completely fooled my husband.
Iosune Robles says
So glad you liked it Tracy! Have a nice day 🙂
Miesh says
I really enjoyed this cheese! The only complaint I have is that the nutritional yeast is really tasted and hard to move past. Other than that it’s really good.
Iosune Robles says
Hi! So glad you liked our vegan cheese! Have a nice day 🙂
Vivien Haines says
I've made this cheese many times..it is so yummee, and I do put the cayenne in it a lovely flavor. I have passed this on to many of my friends. I am going to make the feta next.
Iosune Robles says
Thanks for sharing our recipe Vivien 🙂 Have a nice day!
Mary says
Forgot to let you know that I did without the oil and used vegetable broth instead and it was still great.
Iosune Robles says
That's a good idea 🙂 Thanks!
Mary says
Wow! I was skeptical when I saw the ingredients that this could possibly taste good. Very easy and very cheesy. Even my non vegan family member was impressed. Also your blog looks amazing. Just found you today and I'm already a fan.
Iosune Robles says
Hi Mary! Thanks for your kind words 🙂 Nutritional yeast makes magic!
Ce says
Hi Iosune!
Best vegan cheese sauce recipe: healthy, easy, inexpensive and delicious.
I’ve been making it for a year now.
I’ve used it in sandwich, pizza, lasagna, pasta bake.
Amanda says
I add more nutritional yeast than called for as well as some mustard and paprika (add a little bit at a time to taste). Something about the vinegaryness of the mustard makes it cheesier tasting to me!
Iosune Robles says
Hi Amanda! Nutritional yeast is never enough 🙂 Have a nice day!
Addie says
Hello! Thanks for an amazing website with great recipes...I'm trying to use less animal products to help the environment, and this website is such a great resource! I have one question about this recipe...I know it's okay to freeze the cheese, but could I grate it while frozen and store the grated cheese in the freezer? Would this work?
Thanks again,
Addie
Iosune Robles says
Hi Addie! Thanks for your kind words 🙂 I haven't tried it myself but I think it's better to freeze without grate it!
Sarah says
Excited to try this! Have you tried freezing it? How long does it stay good in the fridge? Thank you!
Iosune Robles says
Hi Sarah! You can keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want 🙂 Have a nice day!