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Square photo of a bowl of vegan cheese

Vegan Cheese

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 6 1x
  • Appetizer
  • American
  • Vegan

Servings 6 1x

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This vegan cheese tastes like the real thing. It’s a delicious and healthy alternative to cheese made with 9 ingredients in 30 minutes.


  • 2 cups potatoes (360 g), peeled and diced, any type will do, but Yukon gold works best
  • 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


  1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them and add them to a blender
  3. Add all the remaining ingredients and blend until smooth.
  4. Serve your vegan cheese immediately with tortilla chips, crudités, pita bread, or spread over a slice of vegan bread. You could also use it to make a vegan grilled cheese sandwich!
  5. Keep the leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to 1 month. 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, vegetable stock, or unsweetened plant milk if needed. It can be reheated in the microwave or on the stovetop over medium heat until warmed through.


  • I’ve made this vegan cheese recipe using different types of potatoes and it always works, 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.
  • 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 weigh the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or 35 grams and add more if needed.
  • If you want your cheese spicy, just add a dash of cayenne powder.


  • 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