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.
Celia says
If you're on a tight schedule, can you boiö the potatoes and carrots and theni store in fridge? Or do they need to be fresh and warm? Also, if you don't have onion or garlic powder, can you just use regular chopped onions and garlic?
Iosune says
Hi Celia! Yes you can, but then you should reheat the cheese. I don't think it tastes like real cheese if you don't use onion or garlic powder, but you could try... Have a nice day!
Sharon says
I am new to vegan. I read a Mercola article that said nutritional yeast is MSG. I know I get migraine headaches with msg so this scared me. Is there more about this I don't know or understand? Also my doctor told me no soy because of the estrogen properties. I am finding a lot of recipes contain these two ingredients. Any help appreciated.
Iosune says
Hi Sharon! I think soy is a healthy food. You should take a look at this video: https://www.youtube.com/watch?v=vltbg3NUSQs I also think nutritional yeast is healthy as well, but if you feel bad after eating it you should aboit it. Following a healthy, low-fat, plant-based diet can help you to improve your health so much. Have a nice day!
Ed Crist says
I made this first at our beach week....being the only vegan, I was hoping it would satisfy everyone...WOW.....everyone LOVED it!!! I'm making it today for a friend whose son can't eat milk or nuts.....I think he'll love this on macaroni! Fantastic recipe!
Iosune says
Hi Ed! Thank you so much. So glad you enjoyed it!
Angelica Alvarado says
I love cheese & the only reason why I'm not vegan is because I love cheese so much. My hubby is vegan & I want to make this for us. Most vegan cheese I've tried, I have not enjoyed. Only thing is he can't have yest. What do I do to replace This? So that way we can both enjoy it & taste great. Thanks for your help!
Iosune says
Hi Angelica! The yeast is the most important ingredient in this recipe, but you could use beer instead of the water. It's not the same, but it also tastes good.
Juli says
Would a food processor work as good as a blender? Also would it make a huge difference if I substituted olive oil with coconut oil?
Iosune says
Hi Juli! I've never used a food processor to make this recipe, so I don't know, sorry! I think any oil will do. Have a nice day!
Mavette says
I am making it today! Can you add the oil later and blend it again if you don't like it without? I will use water and everything else. I will get some taste testers and let you know what they think!
Iosune says
Hi Mavette! I've made this recipe with water instead of oil and also tastes great. If you add water and the oil, I think the cheese will be too watery, but you could try... Have a nice day!
Veganhook says
Wow!!! Great Recipe for Vegan Cheese. Can't Wait for trying it. Thanks for this
Iosune says
Hi! Thanks a lot 🙂 Hope you like it!
AnneD says
Would this taste as good without the salt? I'm looking for a low sodium "cheese" sauce for mac and cheese.
Iosune says
Hi Anne! I've never tried this cheese without salt, but you can add less or even omit it if you want 🙂
Daniel says
Wonderful fix to craving cheeses if you're a vegan! Thanks for the good eats! Pssst.... do less oil and more water.....
Daniel
Iosune says
Hi Daniel! Thanks a lot 🙂 We've been making this cheese oil-free lately and we love it. Have a nice day!
Jeff says
Wow. Just tried this recipe. I used the beer instead of yeast and it was phenomenal. If dipping with chips you really can't tell difference between this and nacho cheese. I put leftovers in fridge and it was even BETTER the second day.
Iosune says
Hi Jeff! I'm so glad you liked it even using beer 🙂 Have a nice day!
Casey says
This looks so yummy! I recently made the decision to become vegan and the thing I find myself missing most is any type cheese. The fact that the ingredients for this "cheese" are reasonably priced is a major win too. I've tried cheese substitutes like Daiya, but they're so expensive. I'll definitely be giving this a try.
Iosune says
Hi Casey! Thanks a lot 😀 Hope you like it!
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!