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.
Susan Edison says
Well I'll be ... it tastes like cheese 🧀
Iosune Robles says
Hi Susan! Yes, it tastes so similar to cheese 🙂
Ak says
I made the vegan cheese today but, i didn't follow the exact recipe. I didn't measure. It still came out good. I made nachos and i didn't feel guilty!
Iosune Robles says
Hi! So glad you liked it 🙂
Jeff Burckhard says
I didn’t have yeast so I did not include it. How does the yeast enhance the cheesy alternative?
Roz says
Jeff, yes, the nutritional yeast adds a buttery cheesy flavor. It's good on lots of things, like fresh-made popcorn, veggies, etc. Plus, it has 8grams protein per serving (3 Tbs) and various minerals. I even sprinkle some on my 12-yr-old dog's food.
Sabine says
I made this recipe today. I did not have any potatoes, so I used soy milk and tapioca starch. I also added raw garlic, in addition to garlic powder. I added more oil than this recipe used, and it came out perfect. Just like canned cheese sauce.
Thank you so much for sharing this.
Iosune Robles says
Hi Sabine! Sounds so good 🙂
Florence Ong says
Hi Sabine, I would like to try using tapioca flour and soy milk. What is the measurement for each please? Thank you 🙂
Louise says
Would probably tweak it I think the taste was off I didn’t add enough carrots I believe but it made me wonder if I was eating cheese
All in all would make it again
Iosune Robles says
Hi Louise! Thanks for your honest and kind comment 🙂
Diana says
Yummy!I added some chives and tamari to deepen the flavour.
Iosune Robles says
Hi Diana! Sounds so good 🙂
Tori says
I have made this type of sauce so many times in the past!! Super easy & yummy. Here’s a few tips to make it even better! Make sure to NOT over cook your potatoes- cook until JUST tender.. This will make your sauce suuuuper gooey! & add some yellow mustard.. sounds weird but trust me! & for a bit more flavor, add a dash of liquid aminos. Enjoy!!
Iosune Robles says
Hi! Thanks for your kind advice Tori!
Alekhya Nath says
please can get a substitute for lemon as i am not supposed to have anything like lemon tamarind etc all the tangy and sour foods should be avoided for me so please could u help me
Iosune Robles says
Hi! Feel free not to use lemon 🙂
Shruti Agrawal says
Hi, I have just tried this recipe without the yeast. My sauce has a weird after taste - maybe feels raw / little pungent. (I know its not spoilt, just wondering why it tastes like that). Anyone else face this problem?
Annie says
Unfortunately, you need to add nutritional yeast. Nutritional yeast, unlike normal baking yeast, gives the recipe its cheesy flavor.
Iosune Robles says
Hi! Don't know what could have happened, sorry!
Angela says
Excellent recipe! I have made some simple adjustments depending on my application of the sauce (ie. When I'm making it for baked potates, I use soft tofu instead of potatoes so up my protein intake and not double up on starch). I also adjust the seasoning depending of who I make it for (my husband loves garlic so I go a little heavier for him) but that's the amazing thing about this recipe is it's flexibility and it turns out fantastic everytime!
Iosune Robles says
Hi Angela! Thanks for your kind comment 🙂 I'm glad you like our cheese recipe!
janna says
Hello Angela, How much tofu did you use for this (instead of the potato carrot)?
Pushti says
Can I use onion juice n smashed garlic cloves instead of powders??
Pushti says
Can I use onion juice n smashed garlic cloves instead of powders
Iosune Robles says
Hi! Feel free to use smashed garlic cloves 🙂