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.
Sam B says
great recipe. Worked like a charm. I had to use Walmart brand nutritional yeast (only one available) and I switched Lemon Juice w/ Apple Cider Vinegar. Tastes delicious. The instructions were simple and I love the ability to adjust the serving sizes and the check off instructions as I went along.
I'm not a regular cook, but this recipe was so simple. I went vegan 1 year ago and have been looking for a cheesy substitute without having to break the bank. Vegan cheese is too expensive for what I can afford.
I can't believe potatoes and carrots are the main ingredients. Like wow!
Thanks again! Being vegan has become so much more rewarding.
Iosune says
Hi Sam! I'm so glad to hear that 🙂 Have a nice day!
Laura says
I was as amazed as everyone else … it’s a keeper! And I agree that it would be perfect for macaroni and cheese. I’m going to try nachos first!
Iosune Robles says
Thank you so much, Laura! I’m so happy you loved it! It’s definitely great for mac and cheese, and nachos sound like an amazing idea. Hope you enjoy it!
Sayra says
Wow, this is insanely good!!! I’m on my second bowl of pasta!🤤 So creamy and delicious. Best vegan cheese for mac & cheese. I even mixed some with a bit of sriracha just for fun, mind blowing!! Need to buy some chips to finish up the rest!
Iosune says
Hi Sayra! So glad you enjoyed it so much 🙂
Beth says
Is this cheese something that could be used in an egg bake?
Iosune says
Hi Beth! I guess it should work, but I've never tried it myself, sorry!
Erin says
We loved it. Tastes exactly like cheese even though there is nothing that should taste like cheese in there. Even the kids liked it!
Iosune says
Hi Erin! So glad to hear that 🙂
Gage Coogan says
Is the oil necessary? I don't eat oil. Thanks 😊
Iosune says
Hi Gage! You can omit the oil and add other liquid, like for example unsweetened non-dairy milk, or more water 🙂
Darcie Unrau says
OMG .this is the best thing since sliced bread. I am a dialysis patient and dairy is off my menu. But this🤪bonkers delicious. Thank you from a diehard cheese fanatic!
Iosune says
Hi Darcie! So glad you liked it 🙂
JS says
How much is a serving size?
Iosune says
Hi JS! About 1/2 cup (120 ml) 🙂
sarah says
AMAZING! Wow! Cant get over how good this is! Thank you!
Iosune says
Hi Sarah! Thank YOU 🙂 So glad you liked it!
Kim says
I love your recipe just the way that it is but I kicked it up a notch with Impossible chorizo. I also experimented with my second batch and used can carrots and potatoes. I'm a fresh girl all the way but someone gave me some can carrots and potatoes so I gave it a try because turning down free food was not an option. They are already cooked so this took less time and with the added chorizo, I couldn't really taste the texture difference.
Iosune says
Hi Kim! Sounds amazing 🙂 Thanks a lot for your comment!
Evie says
I’m currently out of white potatoes but I do have fresh sweet potatoes and dry potato flakes. Would either of those substitutions work?
Cathelijne says
Been searching the whole internet for this old recipe! This is the best vegan cheese sauce, you cannot imagine the taste when you read the ingredients
Adriana @ Simple Vegan Blog says
Hi Cathelijne! Thank you so much 🙂
Joan M says
Sorry reread recipe
answered my question about freezing
Adriana @ Simple Vegan Blog says
Don't worry!