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.
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!
lili says
Okay Ioune,
Seeing that you are so talented with this recipe... Do you think you will be coming up with a version of Jalapeño Pepper Jack? I so miss that on Quesadillas and haven't found one that is good tasting.
Iosune says
Hi Lili! Thanks a lot 🙂 I've never tried this type of cheese, but thanks for the idea 🙂
Ariane says
Hi Iosune, would the overall taste be the same if i didn't include the lemon jucie? Excited to make this!!
Iosune says
Hi Ariane! You really need to add the lemon juice to make it tastes like cheese 🙂
Carolien says
I love this Queso! I added a little mustard powder and more cayenne as I like a little kick and it is wonderful. I can't stop dipping. I like this so much better than the cheese queso I used to eat.
Iosune says
Hi Carolien! Thanks a lot 😀 I'm so happy for you! Have a nice day!
niknak says
i made 2 batches. one with double the amount of yeast.
the one with double yeast is more cheesy and firm. just what i wanted. i would also recommend a bit more salt, but i am a salty kinda guy. i didn't like the batch with the above yeast quantity so much, although i suspect a reduction in the water would help.
anyway, an excellent recipe. thanks.
Iosune says
Thanks a lot for your comment 🙂 Have a nice day!
Line says
This cheese is delish...all my son's friends (20ish) have asked for the recipe...should I dare give it to them, they won't believe the ingredient list for sure...
Iosune says
Hi Line! I'm so happy to read that 🙂 Thanks a lot for making the recipe!
Taylor says
As much as I love my sweetie, he is NOT vegetarian/vegan/healthy-eating-in-any-type-of-way person. BUT should you put this "cheese" on macaroni, he will unsuspiciously eat bowl after bowl of it. 😉 BLESS YOU.
Iosune says
Hi Taylor! I'm so glad he likes this cheese 😉
Lee says
I made this tonight and substituted apple cider vinegar instead of lemon and it came out great! I also used only half the oil and added a pinch of chicken boullion seasoning and about 1/8 tsp. Tony Chachere's cajun seasoning. Even my non-vegan daughter loved it! Thanks 😉
Iosune says
Hi Lee! Sounds soooo good 🙂
Diane B says
I was wondering if I could use some other veggie besides potato? Would turnips or parsnips work in place of the potato?
Iosune says
Hi Diane! I don't think so, but you could try to use sweet potatoes or maybe pumpkin. You could also make this cheese, which is made with cauliflower: http://simpleveganblog.com/fat-free-vegan-mac-and-cheese/