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.
Joan M says
can you freeze the sauce
Adriana @ Simple Vegan Blog says
Hi Joan! You can see how in the "How to store" section 🙂
Kelly says
This is so epic. Thank you! I ve just made a trial batch to see if I could sneak it to my kids and husband without them really knowing. Presently sitting unashamedly full on my couch cause I ate half the trial batch on my own. I love truffle mac and cheese - and have also just indulged with a good sprinkle of truffle powder on top. Zero guilt. And not a nut in sight so easier on the digestive system that I can have more for dinner! So good! For those in the UK - I may have gotten it wrong as a waxier potato but I've used maris piper. Great flavour, had to add a bit of cooking water from potato boil but...gave me that cheesy gooey consistency.
Melanie says
Love this recipe and have made it many times. I had one friend comment that it taste more like mashed potatoes then cheese dip and now that's all I think of when I eat it!! I don't really care, but wondering: Has anyone tried any additions that they like?
Iosune Robles says
Hi Melanie! Maybe you can try to add more nutritional yeast 🙂
Janice says
I am allergic to potatoes and carrots as well as nuts and dairy. What could I use in place of the potatoes and carrots?
Iosune Robles says
Hi Janice! I think it is not possible to make this recipe without potatoes and carrots, sorry 🙁
Alana says
Try Hannah sweet potatoes and butternut squash. Hannah sweets are white inside and less sweet
Aliza Mervis says
I can't eat dairy and found this recipe. Just made it and it is incredibly delicious. Thank you for posting it. So so good.
Iosune Robles says
Hi Aliza! I'm so glad you liked it 🙂
ataraxia says
This vegan cheese is insanely good, every time it blows my mind how simple and good it is 🙂 Have been coming back to this recipe for over a year now
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Huyen Tran Nguyen says
This is my go-to cheese sauce recipe as I love how simple it is without needing cashews (very environmentally and socially problematic). I've modified it slightly to add half an onion when boiling the veggies and used the stock from the boiled veggies for the recipe. It's great for macaroni and cheese!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Lydia says
I've been making this cheese for several years now but wanted to see what version you had. Its amazing recommend to all and for others whom never tried it Your recipe is A good start and healthy and ethical And cruelty free. Leaving cows to love nor to steal there calfs milk to make cheese. Thank you I'll be checking out other recipes you have for Vegans.
Iosune Robles says
Hi Lydia! Thanks for your kind comment 🙂
kozy says
Wow, this is really impressive! Only added a 1/4tsp of both smoked paprika and tumeric for depth of flavour and colour enhancement, but wow, this was incredible over macaroni with some steamed kale mixed in 5 STARS!
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Thanks for the comment!
Cate says
Looks amazing will try soon!
Iosune Robles says
Hi Cate! Hope you enjoy it 🙂
Michelle says
This is my go-to sauce for mac & cheese and nachos now! I make a big batch at least once a week. My only addition is some miso paste for some added flavour. I've even added garlic cloves when I cook the potatoes and carrots and blend them up. I leave out the garlic powder when I do that. Thanks for sharing such an awesome recipe!
Iosune Robles says
Hi Michelle! Sounds so good 🙂 Thanks for your kind comment!
Kathy says
That is good stuff!! I had to go on a vegetarian diet because of my health issues. I have not been a vegetarian ever(I am 70) and finding it really hard to find substitutes that are satisfying . Well this is close enough to cheese as I have tried so far. I stirred it in with cooked cauliflower and it was delicious. The best part was no oil added apart from the oil in the cashews. So easy to make too and all good things for your health in it.
I finally found a Nutritional Yeast I like and it has no salt in it which is another restriction issue for my health and it leaves no weird tastes in the after bite.
Thank you !!! Delicious creamy and it stays creamy and doesn't clump up or get solid..LOVE THAT!
Iosune Robles says
Hi Kathy! Thanks for your comment 🙂