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 Moore says
BTW - she is 7 years old and awesome!
Susan Moore says
Left out her allergy to eggs. Ugh!! She sees the irony of being able to eat chicken but not eggs...lol!
Iosune says
Poor girl! There are many awesome vegan recipes that she could eat 🙂 I hope she likes this vegan cheese 😉
Devon says
More like poor chickens. No one really does well on eggs or flesh (no human anyway) only seemingly so but we're not actually meant to handle it and it causes a slew of reactions in our body. She's definitely not missing out and she'll be healthier for avoiding eggs 🙂
Devon says
oh and dairy is horrible for everyone, so she'll be healthier than her dairy eating friends for avoiding it in the long run.
Susan Moore says
Do you think this could be frozen and reheated?
Iosune says
Hi Susan! I've reheated this sauce and it's delicous too, maybe you'll need to add more liquid if it's too thick. I've never frozen it, but I think it could work 🙂
Susan Moore says
Thanks! I will give freezing a try and let you know. Don't have my hopes up about maintaining original quality with the potatoes in it, but worth a try. And, my granddaughter is not too picky given her food allergies. She is grateful for things others would not eat and never ever complains. She is allergic to dairy, soy, corn, beans/legumes, peas, fish/seafood, peanuts/tree nuts, wheat, oats, tomatoes, beef, and maybe strawberries. We have not been able to find any cheese substitute for her, so your recipe is very hopeful for a Mac n cheese. She would LOVE that!! As grandma, I try to cook in large batches for her and freeze things for her parents to help out. I have 'cooking for Raelyn days' and this recipe is on my next one!
Brooks says
You might also want to try the "alfredo sauce" recipe elsewhere on this site as a mac-and-cheese base. It's not really quite like alfredo sauce, but it definitely has the same sort of creamy goopy goodness.
Iosune says
Thanks a lot for the idea Brooks 🙂 Have a nice day!
Amanda says
Hello
This looks awesome and would love to try it but I have to avoid yeast and nutritional Yeast and I am gluten intolerante. Can i take it out or replace it with something besides beer?
Iosune says
Hi Amanda! You can remove the nutritional yeast, it's delicious too! 🙂
Devon says
just wanted to mention that nutritional yeast does not have any negative reaction in the body like yeast, it's a completely different substance as it is inactive yeast. So those with a yeast build up, for example, should be fine with nutritional yeast. Not sure if that's the same situation with brewers yeast.
Hanna Woeking says
Hi! I love new cheese making recipes! - do you think if coconut oil was used instead of olive oil it would be thicker and less runny?
Iosune says
Hi Hanna! Coconut oil solidifies at 25º C or 77 ºF, so if the coconut oil is above this temperature I think it could work 🙂
nasha says
your recipes look so delicious but i cannot find nutritional yeast anywhere where I live. Any sub??
Iosune says
Hi! You can use brewer yeast instead of nutritional yeast 🙂
nasha says
I'm not sure brewer yeast as well... The organic scene is slowing starting to rise over here. I'll look for it but anything else you can suggest??
Iosune says
Maybe you could add beer, you could try 🙂
Erin says
I used beer instead of water and nutritional yeast, and it came out fantastic! <3
Iosune says
I'm happy to hear that Erin!!! 🙂
MLD says
You can get nutritional yeast on Amazon. Look for Bob's Red Mill Nutritional Yeast. There are other brands as well.
Iosune says
Thanks a lot for your comment 🙂
R says
Amazon is a great resource for nutritional yeast. I use the "Bragg" brand.
LBWH says
You can purchase on-line via Amazon
Iosune says
Thanks a lot for your comment 🙂
Marjorie hart says
The cheese was great. Wouldn’t change a thing
Iosune says
Hi Marjorie! Thanks a lot 🙂 So glad you liked it so much!
Rheanne Berg says
hey girl you can find nutritional yeast at Trader Joe's, Whole Foods, or any local co-ops.
Iosune says
Hi Rheanne! Thanks a lot for your comment 🙂
divamover says
UPDATE: I just made this, and it is pretty terrific!
I decided to use 1/4 tsp of ground cayenne pepper.
Only used 1/2 the salt, also made it without any oil. Used a bit of the cooking water from the potatoes and carrots to get the right texture.
I also used 2x the lemon juice, and it still needed a bit more acidity for my taste. I added another tablespoon of seasoned rice vinegar, and that was perfect for me.
Back to the peppers: this is the type of dip that we call "chile con queso." The TexMex traditional recipe calls for a block of Velveeta and a can of Ro-tel tomatoes and green chiles. It is standard party fare, as well as a popular appetizer in TexMex restaurants. Anyway, I now understand the last ingredient. I will add some chopped jalapeno!
Thanks for a great new recipe for me!
Minimal Eats says
How interesting! Thanks for your comment 🙂
Raquel says
I am also from Texas and she is right! I think I will try both suggestions. Thank you so much for this recipe I too love cheese!!
Iosune says
Hi Raquel! Hope you enjoy both 😀
divamover says
Just noticed the recipe says "1 cayenne pepper." I live in Texas, so this could mean ANYTHING. 🙂 So, is it 1 tsp? 1/4 tsp? Thanks!
Minimal Eats says
Sorry! Here in Spain we have a kind of small cayenne pepper and I meant that. We added less than a 1/8 tsp of cayenne 😉
Heather says
Where you talk about cups of potatoes and carrots, does this mean that you dice the veg prior to measuring or are they whole or what?
Minimal Eats says
Yes, you have to dice the veggies first. Anyway you can add 360 grams of potatoes (13 oz) or 135 grams of carrots (5 oz) 😉
Heather says
Thank you 🙂
Minimal Eats says
😉
Kelly says
Are these Australian cups or American cups?
Iosune says
Hi Kelly! We use American cups 🙂
mj says
I've made this cheese a zillion times with no oil or very little oil. It depends on what you want in the end. My boyfriend thinks it tastes too much like chicken with the oil added. It works great without the oil. I find that it needs a tad more salt than the recipe calls for though.
Minimal Eats says
I'll try this recipe with no oil 😉 Thanks!
Nicole @ Fitful Focus says
I've never seen a vegan cheese made out of potatoes and carrots! How interesting! I'll have to give it a try 🙂
Minimal Eats says
Thank you! We hope you like it!
Jacquie Bolton says
I have used potatoes in a cream of celery soup so I'm sure it will work.
Iosune says
Hi Jacquie! Yes, it works 🙂
Danu says
<3
Minimal Eats says
Thanks! 🙂
Fran says
hi. do you think it's possible to make this without the oil? thanks for your recipes!
Minimal Eats says
You can try, but I think the cheese will be less creamy 😉
tamika says
You can use vegetable broth instead. It isn't AS good...but it is still good.
Iosune says
Hi Tamika! Yes, I've also made it with water and tastes pretty good 😀
Carol says
Has anyone tried making some of this and storing it in the fridge and like you know warming it up later for chips I was hoping I could be lazy and make like a double or triple batch
Iosune says
Hi Carol! Yes, it works. You just need to add some liquid and reheat it 😉
Elaine says
Will this freeze well
Iosune says
Hi Elaine! Yes, you can freeze it 🙂
Janis MacGregor says
I do that! I put it over ground beef and chips and jalapeno peppers, and it warms up nicely in the microwave.
Iosune says
Hi Janis! Thanks for your comment.
Jeanne Jain says
5 minute prep time? It will take me more than 5 minutes just to peel the potatoes and carrots!
Iosune says
Hi Jeanne! I always use a peeler to save time 🙂
Melissa says
Use 1 can of carrots and 2 cans of potatoes. Literally 5 min. from start to finish. Warm as desired.
Iosune says
Hi Melissa! Great 🙂 So glad you liked it!
ozum says
I made this without the oil and it's pretty creamy already. You won't be missing the added oil with this taste. I think I've added a little more nutritional yeast than the recipe but not sure, didn't measure anything.
Iosune says
Hi Ozum! I didn't see your comment! I also make this with no oil 🙂
Kelly Kann says
Made it without oil. Turned out perfect!!! Great for Mexican night even my kids luv it.
Iosune says
Hi Kelly! It also works great without oil 🙂 So glad you liked it!
VeggieTater says
I just dry blended a handful of cashews then added a bit of liquid before adding in the rest of the ingredients because any oil, even EVOO is just highly caloric junk food devoid of nutrients (just read the label). I had too many health problems to afford to risk countering my hero Dr Esselstyn's emphatic... NO oil! lol
Iosune says
Hi there! I've also made this recipe with no oil and it just worked fine 🙂