Vegan Cheese

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I first posted this recipe to this blog about ten years ago (where does time go?) and it was an instant hit. These days, you’ll find recipes like this all across the web, but I’m maybe a bit proud to say my blog was, to my knowledge, the first to popularize this wonderful recipe.

I wanted to update this post because it has been such a popular recipe and add an oil-free alternative. I know many, many people have enjoyed the creamy richness of this oil-version of this cheese. However, many of you readers have asked for an oil-free version which I personally have come to prefer. I think it still offers a wonderful taste and texture while sparing the extra calories.

So whichever way you prefer, there’s a perfect cheese sauce recipe for you at the bottom.

vegan cheese 1

So What’s in This Vegan Cheese Sauce?

This vegan potato-carrot cheese sauce is a creamy and flavorful sauce made from plant-based ingredients. The sauce gets its name from two wholesome pantry staples: potatoes and carrots. Can you believe it? And I promise when you taste it, you’d NEVER guess it! These vegetables are boiled until tender and then blended with other ingredients such as nutritional yeast, lemon juice, and seasonings to create a cheesy flavor and texture.

One of the great things about this sauce is that it can be used in a variety of dishes. It can be poured over pasta, used as a dip for vegetables or crackers, or even as a topping for baked potatoes.

Hidden Vegetables for Extra Nutrition

One of the benefits of using potatoes and carrots in this sauce is that they are both nutrient-dense vegetables. Potatoes are a good source of vitamin C, vitamin B6, and potassium, while carrots are high in vitamin A, vitamin K, and fiber. By blending these vegetables into a creamy sauce, you can easily add extra nutrition to your meals without even noticing it. This hidden nutrition is a great feature if you’re busy and don’t have time to prepare a separate vegetable dish, or if you’re a person with picky kids (or picky adults, perhaps?)

vegan cheese 2

Tips for Making a Vegan Potato-Carrot Cheese Sauce

If you’re interested in making this sauce at home, here are a few tips to keep in mind:

1.     Use a high-speed blender: To get a smooth and creamy texture, it’s important to use a high-speed blender. This will ensure that the vegetables are blended thoroughly and there are no lumps or chunks in the sauce.

2.     Add nutritional yeast for a cheesy flavor: Nutritional yeast is a popular ingredient in vegan cheese alternatives because it has a nutty and cheesy flavor. It also contains protein, fiber, and B vitamins including B12.

3.    Experiment with other seasonings: While the basic recipe for this sauce is quite simple, you can experiment with other seasonings to give it your own personal touch. I have several ideas listed in the recipe cards.

How to Use Vegan Cheese Sauce

Now that you know the benefits of a vegan potato-carrot cheese sauce and how to make it, let’s talk about where you can use this delicious sauce.

Here are a few ideas:

1.     Pour it over pasta: This sauce makes a great alternative to traditional cheese sauces for pasta dishes. Simply cook your pasta of choice and then pour the sauce over it for a creamy and satisfying meal.

2.     Use it as a dip: This sauce also makes a great dip for vegetables, crackers, or chips. You can even serve it at parties or gatherings as a healthier alternative to traditional cheese dips.

3.     Top baked potatoes or other vegetables: For a delicious and filling meal, try topping a baked potato with this sauce and some steamed vegetables.

vegan cheese 3

Conclusion

This vegan cheese sauce is a delicious and healthy alternative to traditional dairy cheese products. By using potatoes and carrots, this sauce also adds extra nutrition to your meals without sacrificing taste. Whether you’re vegan or just looking for a healthier alternative to traditional cheese, this sauce is a great option that can be used in a variety of dishes. Try making it at home and experiment with different seasonings to find your perfect flavor.

If you like this cheese, you’ll definitely want to check out my other fantastic vegan cheese recipes including:
shreddable mozzarella
shreddable cheddar
and perfectly melting mozzarella

This cheese sauce also makes the perfect base for cheddar broccoli soup that’s easy to make, satisfying, nutritious, and loaded with veggies. Click here for the recipe.

Recommended Ingredients & Equipment

If you don’t already have them, pick up your yeast flakes and McKay’s chicken style seasoning (optional but tasty addition) from Amazon here:

A kitchen staple in my vegan kitchen for vegan cheese sauces. Also makes a wonderful topping for buttered toast.

Where would I be without my VitaMix? This is the single most important, most loved, most used appliance in my vegan kitchen. I’ve known lots of people who’ve tried and sworn by other blenders, but when they try it, the VitaMix beats them out hands down. This blender will give you the most perfectly smooth vegan cheese.

Vegan Cheese (With Oil)

The perfect melt-in-your-mouth vegan cheese made from pantry staples and loaded with veggies–but you'd never guess it!
Prep Time5 mins
Cook Time15 mins
Total Time17 mins
Course: Side Dish

Equipment

  • 1 high-speed blender such as a VitaMix see link above to purchase

Ingredients

  • 2 cups potatoes, peeled and coarsely diced
  • 1 cup carrots, peeled and coarsely diced
  • 1/2 cup water save water from cooking veggies
  • 1/3 cup olive oil or oil of choice
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast flakes see link above to purchase
  • 2 tsp salt
  • 1 tsp chili powder optional, great for Mexican dishes for a nacho cheese sauce flare
  • 1/2 tsp onion powder optional
  • 1/2 tsp garlic powder optional
  • 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
  • dash cayenne pepper optional

Instructions

  • Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
  • Drain potatoes and carrots into a bowl–save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 1/2 cup of liquid from cooking. Blend all ingredients on high until the cheese is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
  • Store in refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
  • You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.

Oil-Free Vegan Cheese Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish

Equipment

  • 1 high-powered blender such as VitaMix see link above to purchase

Ingredients

  • 2 cups potatoes, peeled & coarsely diced about 2 large potatoes
  • 1 cup carrots, peeled & coarsely diced about 2 medium carrots
  • 2/3 cup water adjust as needed
  • 1/2 cup nutritional yeast flakes see link above to purchase
  • 1/3 cup raw cashews or almond flour
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1/2 tsp onion powder optional
  • 1/2 tsp garlic powder optional
  • 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
  • 1/2 tsp chili powder optional, great for nacho-cheese style

Instructions

  • Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
  • Drain potatoes and carrots into a bowl. Save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 2/3 cup of the liquid from cooking (add more water if needed to make 2/3 total).
  • Blend all ingredients on high until the cheese sauce is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
  • Store in the refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
  • You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.
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Comments

58 responses to “Vegan Cheese”

  1. Lindsay @ VeganYumminess Avatar

    Aww…thanks for the link-up, Kristi! I’ll have to let my readers know about your blog as well. 🙂 Love it! This recipe is just….the best.

    1. Kristi Avatar
      Kristi

      Yupp gotta say I owe it to your sister for giving me this one. Great new recipe that Ryan can eat since he can’t do cashews.

    2. Harriet Bradley Avatar
      Harriet Bradley

      Going to try this vegan cheese.
      thanks,Harriet

  2. Peggy Snyder Avatar
    Peggy Snyder

    OK could not wait til tomorrow to try this recipe so off to the kitchen I went……….this stuff is delicious. I will adjust the seasonings next time and cut back some on the salt but this is a keeper and I love that it is made from veggies instead of nuts and that it can be made so quickly. I was already thinking that I could portion out the carrots and potatoes and have them ready to go …would cut a few minutes off of prep time. I put you on my facebook page. Thanks for sharing.

    1. Kristi Avatar
      Kristi

      Hey Peggy, glad you were so eager to try it and happy with it! I seriously think it’s amazing stuff and eat it on just about everything. Definitely cut back on the salt if you like it that way. I have an unhealthy addiction to saltiness 🙂 Thanks for sharing me on facebook!

  3. Peggy Snyder Avatar
    Peggy Snyder

    I have played with this recipe or at least parts of it.=) I had not seen a recipe with carrots in it for the color(or nutrition) but like the cashew cheese just not the fat(although good fat) or the cost. Soooo I put carrots with the Seven Secrets cheese recipe on page 72, left out the pimentos and it came off perfect…….again. Maybe I will try the recipe again and try it with half cashews and 1/2 sunflower seeds Thanks again=)

    1. Kristi Avatar
      Kristi

      That’s a clever way to do it. I love that cookbook, too. That was one of the first ones I used when I became vegan.

  4. Lindsey Avatar

    This. Looks. AMAZING. I have to say, I’ve tried so many cheese recipes and they are never quite right.. I MUST try this recipe! I’m so excited! Thanks so much for sharing it!

    I don’t have a Vitamix (they are so darn expensive 🙁 ) so I’m hoping mine still turns out okay! :-S Fingers crossed!

    1. Kristi Avatar
      Kristi

      They are so expensive, it’s true. When I was in college I made this cheese in my roommate’s el-cheapo blender and it still worked pretty good. I will have to add that my Vitamix revolutionized my vegan life (creamy vegan mayo, smoothies, blended soups, homemade ice cream, creamy cauliflower sauce, ok, what don’t I make in that thing?) So if you are able, start saving up. I feel like it’s an excellent investment! Then again I got mine as a gift from my parents. Thanks Mom and Dad!

    2. John Avatar
      John

      Yes, that machine is pricey, but what is that price compared to doctor’s bills or worse yet, hospital bills. Some of the equipment for those of us that choose to go vegan is costly, but the long term payoffs are also there.

  5. Mary Coursey Avatar
    Mary Coursey

    My friend told me about this recipe and I am hooked! It’s been such a blessing for my family. See, we are vegan but come to find out my husband and son are allergic to cashews :(. Love that we still have options for veggie cheese. Thanks for sharing!
    Blessings!

    1. Kristi Avatar
      Kristi

      Hey Mary, I totally know the problem since mine is too and I feel ya. After a few years of hard work figuring out what to do without cashews, I can honestly say I don’t miss them. Honestly I think most things taste so much better without them. Check out my coconut whipped cream and my mayonnaise, too–two things that I had to figure out without cashews. Thanks for stopping by!

  6. Timothy George Avatar

    This looks so yummy!! I can’t wait to get out of class so I can go home and make this.

  7. Cheryl Avatar
    Cheryl

    This stuff is amazing!!! Thank you!!!

  8. Esther Avatar
    Esther

    This is delicious cheese! And Megan has made the recipe famous 🙂 I first tasted it as Mac & Cheese–so yummy! Since then, I have made it a number of times during canvassing programs. It sure is nice to find an alternative to expensive cashews and most people like it just as well or better.

    1. Kristi Avatar
      Kristi

      So nice not to have to buy cashews for it anymore.

  9. Katie Avatar
    Katie

    It’s CHEESE!!!!!! I have tried lots of different cheese recipes but this is the ONLY one that tastes and looks like cheese. I’m so excited to have it on lasagna!!!!!!! Thank you a million times over! 🙂

  10. Adel Avatar

    Ok, I gotta give it to you…. I am not vegan–in fact I love cheese very much. But I’m always looking for healthier alternatives. I thought this recipe looked really gross (I hate cooked carrots) but the comments drew me in. I must say I’m quite pleasantly surprised! Admittedly, there’s nothing quite like cheese except cheese, but I could definitely see myself using this. It is more flavorful and easy to make than my pimento cheese recipe, which I had to give up because pregnancy ruined it for me. Thanks did sharing!

    1. Kristi Avatar
      Kristi

      This is a good testimonial. Thanks Adel.

  11. Christa Hawkins Avatar
    Christa Hawkins

    Is the oil absolutely vital? Or can it be reduced? I only ask, because I have all but cut oil out of my diet, and this seems to have a lot that will add a lot of calories I don’t want. But it looks delicious.

    1. Darla Avatar
      Darla

      My mom has made it w/I the oil … used a little flax meal … worked/tasted just fine!

    2. Kristi Avatar
      Kristi

      So sorry friends! My responses have not been posting for some reason! Twice I have accidentally made it without oil and seems to be fine, just a bit thicker. Add more water. It certainly still works.

  12. Margaret Curtis Smead Avatar
    Margaret Curtis Smead

    I have a Living Well by Montel “Health Master” machine at $199.96. It will make hot soup or cold ice-cream, and you get a lot of recipes with it. It will liquidize foods. I love mine.
    I have to be careful eating salads so I just put everything for a salad in, 1 cup of V8 juice or water and have a nice green drink. Another is 1 carrot, some beets, an apple with beet juice is a nice drink.
    I make my cheese with cashews but can’t wait till Sunday to make this. Thanks for sharing.

    1. Kristi Avatar
      Kristi

      You are welcome Margaret 🙂

  13. Abi Avatar
    Abi

    I made this recipe for nachos. The next day we were eating broccoli and my six year old said, “Hey mom. Do u have any of that cheese left?” Why of course! U want to add potatoes and carrots to ur vegetables? Go ahead 🙂

    1. Kristi Avatar
      Kristi

      Ha, that is awesome! Love it!

  14. Ellie Avatar
    Ellie

    My husband and I made this vegan cheese and we love it. It’s unbelievably delicious. It’s a winner!

  15. Judi Pillsbury Avatar
    Judi Pillsbury

    Hoping for an answer to Christa Hawkins question – is oil necessary? Trying to be fat-free/vegan.

    1. Kristi Avatar
      Kristi

      Sorry, my responses to the questions have not been saving. No, the oil is not necessary, please refer to her comment. Thanks Judi!

  16. Em Avatar
    Em

    What kind of potatoes? Red potatoes will turn to glue. Is that the secret? Or will white potatoes work too?

    1. Kristi Avatar
      Kristi

      I have always used white potatoes but I imagine red would work as well. But yes, white do work well. I think the key is to have a high-powered blender that will truly puree them.

  17. Eugene Visser Avatar
    Eugene Visser

    Yip, nailed it. As a cheese-o-holic, this couldn’t have come at a better time. Although I had no idea what “nutritional yeast flakes” were, or where to get “garlic powder”, I am a man, and a man can solve problems! I substituted “white sauce mix” (no idea what that is either) for “garlic powder, and some other things I also don’t know…. It tastes great, but as I am writing this, I realised I forgot the lemon… Is it going to explode?

    Yihaa!

    1. Eugene Visser Avatar
      Eugene Visser

      I just made the second batch and I can report that the lemon improves the taste even more!

    2. Kristi Avatar
      Kristi

      I am sure the lemon juice helps, Eugene. Thanks for the hilarious comment, love it!

  18. Esther F Avatar
    Esther F

    You didn’t make the water quantity clear – I’m having to assume things…
    I think I’m supposed to dice the potatoes and carrots and boil them in an undescribed quantity of water, then drain them and add the measured 1/2 cup of water (can I use the water I boiled it in??) and other ingredients before blending it all together. Right??

    1. Kristi Avatar
      Kristi

      Hi Esther. Sorry for the confusion. There is no particular water quantity necessary. I usually just cover the potatoes and carrots. Once they are done, I use a half cup of the water I boiled them in to make the cheese sauce. Or you could get new water, either way. I figure there’s more nutrients in the water I boiled them in. Discard any extra water. Your comment was right on track. Thank you for clarifying.

    2. Natasha Avatar

      I steamed my veg. Retains lots more flavour and nutrients:-)

  19. Ray Avatar

    I want to say thank you for this recipe. As someone who was once a vegetarian of sorts but went back to mild meat eating, I have stilled enjoyed foods that taste good that do not have meat in them. But for a long time I have looked to find some way to get away from cheese but have never found much that really tastes good enough to drag my taste-buds away from the dairy isle. I have tried many mock-cheese recipes that people have said would be the answer to my quest, but sadly were usually VERY disappointing. But then I saw this recipe and said ‘ok, I will try it once more.’ BOY, was I in for a real treat! This is something that will change the way I feel about mock-cheese. This is wonderful (although like at least one of the remarks that have been made, I will cut back on the salt next time.) And I must say that I would have never imagined this taste with just potatoes and carrots. Thank you again.

    1. Kristi Avatar
      Kristi

      That’s a great compliment to the cheese! I have fed it to many incredulous people as well. Thanks Ray.

  20. Emilie Avatar
    Emilie

    Subbed the oil for more water and it seems fine (didn’t chill it yet). Also subbed the cayenne for sriracha and did a small portion on the side with more sriracha…eating it right now as a chili con queso with some nachos. YUM!! Great recipe and so much healthier than fake cheese. THANK YOU! 😀

    1. Kristi Avatar
      Kristi

      That sounds really yummy with sriracha Emilie!

  21. Chelsea Avatar
    Chelsea

    I’ve been vegan for a while, like three years. I’m vegan and gluten free now and my hubby loves cheese, real cheese and nachos are one of his favorite things. Thankfully, he loves all my vegan cheeses too. We have tried dozens of cheese recipes that were pricier and not as good. This cheese recipe has changed our lives! I just never would have thought it would be so healthy and simple and easy. Thank you so much for sharing this dream recipe!

    1. Kristi Avatar
      Kristi

      Hey Chelsea,
      I’m guessing most people would think it was crazy that a recipe could change your life but I know just what you mean. And if any recipe ever has, this one certainly has for me. I’m so glad your husband found it delicious, too.

  22. Kim Avatar
    Kim

    Just made this and it is Amazing! So good. Thanks for sharing! !

    1. Kristi Avatar
      Kristi

      Glad it hit the spot, Kim. Happy I could share it!

  23. Natalie Avatar
    Natalie

    I was excited and afraid to try this. Beyond all hope…a GOOD vegan cheese sauce…don’t toy with me like that. Eureka – it’s not good – it’s amazing!
    Thank you so much!

  24. Yvie Avatar
    Yvie

    This is awesome, I’ve tried this before but only used carrots n potatoes with salt… then in few hrs it would start to settle and separate… not a pleasant look… so I only made it just before I needed to eat it… lol! I look forward to trying this recipe with the additional ingredients that I didn’t incorporate before! Cool, thanks

  25. Joelle Avatar
    Joelle

    Hi, this looks very interesting as my son is on a non dairy diet, but he’s also on a non yeast diet… Is the yeast in for nutritional purposes, for taste or for texture?

    1. Kristi Avatar
      Kristi

      Hey Joelle, the yeast is mostly for texture and somewhat for flavor. I would say try it without; it certainly won’t be just the same, but I think it would still be good. Let me know how it goes. Hopefully that’s helpful!

  26. Paul Johnston Avatar
    Paul Johnston

    This has to be tasted to be believed. Great nacho sauce (especially if you garnish with jalapeño slices). I have enough left over that I’m now going to make us a guilt-free mac-n-cheese. The creamy texture and slightly sharp cheddar-like flavor should be perfect for that. Thanks for sharing this.

  27. cari Avatar
    cari

    I am alergic tp yeast. Are the yeast flakes the same as bakers yeast? If so, what could I use instead?

  28. Kristen Avatar
    Kristen

    Awesome sauce! (Literally!!)

  29. Kelly Avatar
    Kelly

    Just wondering if I could use miso in place of the seasoning? Can’t wait to try this!

  30. Grant Avatar
    Grant

    This cheese has more non-vegans wow’d than Daiya in my friend-circle. Congrats!

  31. Ivana Spencer Avatar
    Ivana Spencer

    How do u feel about this compared to cashew based cheese

  32. Adriana Avatar
    Adriana

    thanks for sharing it!! I cant wait to try it!!
    It is imposible for me to get yeast flakes, but I have yeast powder, can I use the yeast poder instead?
    regards! 🙂

  33. Bonnie Avatar
    Bonnie

    My husband and I try to eat vegan half the week so we can be healthier. This cheese is way more delicious and melty than any nacho cheese recipe I ever tried to make. Kudos! One thing I do to get the texture right is to use 1/2 cup of the cooking water instead of getting it from the tap. The mixture isn’t so thin, and the texture is velvety smooth. Since my husband likes his food spicier, I add in several dashes of hot sauce and a bit more cayenne/paprika. Thanks so much for this recipe!

  34. Grant Avatar
    Grant

    I’m on double-batch #30 of this amazing stuff. EVERYBODY LOVES IT! This is a gooey, golden weapon of mass vegan conversion!

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