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.
Tracey @ A Taste of Trace says
Oh WOW!!! This is unlike any other vegan cheese I've tried!!! I used the cooking water from the veggies and cut the oil back to 1T but it was still so incredibly creamy & smooth! Delicious too!!! ๐
Iosune says
Thanks Tracey! I usually add less oil too ๐ I love this recipe!
Laurie says
Hi I was just wondering what type of potatoes to use here. Thanks!
Iosune says
Hi Laurie! You can use any kind of potatoes you want ๐
Nory says
Im having a movie night soon & I want to try this! Im sure my friends would love it! Though I can't seem to find nutritional yeast anywhere! Would nutritional yeast extract be a good substitute for taste?
Iosune says
Hi Nory! I've never tried nutritional yeast extract, so I can't find you, sorry! But you can also use brewer's yeast or remove the water and use beer instead ๐
Shelby says
New vegan here and I was craving something cheesy and this hit the spot!!! So good. Thank you
Iosune says
Hi Shelby! This cheese is awesome, I hope you like it ๐
J says
Thank you for this recipe! I made it the other day and people loved it! Non-vegans have been asking me for the recipe. One of them said to me, "This is the only vegan cheese I've tasted that actually tastes good and not fake." I love asking people, "Can you guess what the secret ingredients are?" No one can guess that it contains potatoes and carrots! I used a Vitamix blender and the consistency was perfect. I will be making it lots more!
Iosune says
Hi J! Thanks for your kind words ๐ Non-vegans love this recipe and they can't believe it's dairy-free!!! I really love this recipe ๐
Nora says
This looks absolutely amazing. I will surely try it soon!!
Does the potato and carrot have to be measured pre or post boiling? Thanks!
Iosune says
Hi Nora! They have to be measured pre boiling ๐ I hope you like the cheese!
Ashlee K says
Ok, I already love this recipe without any additions or subtractions, but seeing *all* the rave with leaving out oil and (possibly) even the nutritional yeast, I'm going to have to give all of those a try. Thankfully, everything can still be added if there are any issues with flavor. ๐ Iosune and Alberto, this is some *magic!*
Iosune says
Thanks a lot Ashlee ๐ I hope you like it!
Liz says
Hi Iosune, I'd like to replace garlic and onion powder with fresh ones. Do you think they'd have to be boiled with the vegetables or afterwards with the other spices? Actually I never use any of these powders and I wonder if I could replace it in the Parmesan recipe as well...
Iosune says
Hi Liz! I don't know if the cheese is going to taste like real cheese if you don't use garlic and onion powder, but I'd boild them with the carrots and the potatoes. To make the Parmesan cheese you need to use garlic and onion powder... Have a nice day!
Liz says
Hi Iosune, thanks for the answer. I just found a recipe for homemade onion and garlic powder, so I'll try and make that first. And THEN I'm looking forward to try your cheese recipe. I was (still am, a bit at least...) as addicted as you to cheese and will be very glad to have some kind of substitute.
Iosune says
Hi Liz! It can be hard at the beginning, but dairy products are so addictive and they're not healthy at all. Have a nice day!
carmen says
WOW!!! I officially can't stop! It's sooo good! THANK YOU!!!!
Alberto says
Thanks Carmen!!! ๐
Susan Moore says
FYI - it does seem to freeze okay!!! Yay!! I put it in single serving containers but will try ice cube trays in the future. This recipe will be such a big help to make new recipes for Raelyn!
Iosune says
Great!!! ๐
Gintare says
Hello! If I want to use beer instead of yeast, how much beer would that be?
Iosune says
Hi Gintare! Add beer instead of water (1/2 cup or 125 ml) ๐
Gintare says
So I still need yeast or will beer be just fine?
Iosune says
You only need to use beer, remove the yeast ๐
Gintare says
Thank you! By the way, your enchilada sauce recipe is DIVINE!
Iosune says
Thanks a lot Gintare ๐
Anฤela says
Genius! I made this a couple of days ago for my fathers birthday party and everyone loved it! In the recipe, I used 1/2 cup of cashews instead of nutritional yeast and served it with some homemade tortilla chips and it's amazing how it resembles melted cheese!
Good job! ๐
Iosune says
Hi Andela! Thanks for the idea!! I need to make the recipe using cashews instead of nutritional yeast ๐
Susan Moore says
Raelyn and I made this today. It was easy to make, looks just like melted Velveeta cheese and, most importantly, tasted very close to real cheese. I cooked some rice pasta and made her some macaroni and cheese out of it. I left out the cayenne,
added just a bit more salt (to taste)and a little rice milk to make it creamier. She loved it! I put some in small containers into the freezer and will let you know how that works. Thank you so much for this recipe!!!!! When Raelyn tasted it she said it was really good but she couldn't say if it tasted like cheese because she had never tasted cheese. But, I am not allergic to dairy and do eat cheese and was able to tell her it really does taste a lot like real/dairy cheese!
Natalie says
This is awesome, Susan - thanks for sharing your review!! It sounds awesome as mac and cheese. Thanks for the recipe, Iosune!
Iosune says
Hi Natalie!!! Thank YOU for your nice comment ๐ I hope you try the recipe ๐
Iosune says
Hi Susan! This vegan cheese is amazing and itโs much healthier than real cheese ๐ Iโm so happy for Raelyn. Thanks for your comment ๐