This vegan cheese recipe is a game-changer for anyone seeking creamy, indulgent flavors without dairy. In just 30 minutes, you’ll create a velvety, melt-in-your-mouth spread that’s rich, tangy, and utterly satisfying.
Perfect for crackers, sandwiches, or even a cozy cheese board, it’s a versatile delight that will surprise even the most skeptical taste buds.
With its smooth texture and bold, savory notes, this cheese is a testament to how plant-based ingredients can shine.
The blend of cashews, nutritional yeast, and spices creates a depth of flavor that’s both comforting and exciting.
Whether you’re vegan or simply curious, this quick and easy recipe promises a delicious adventure in every bite.
Ingredients for Vegan Cheese
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews (soaked for 1 hour for smoother blending, if desired)
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more for cooking the potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup water
- Optional add-ins:
- ½ to 1 chipotle pepper from a can of chipotles in adobo sauce (for spice)
- 1 tablespoon pickled jalapeños (for spice)
- ¼ to ½ teaspoon smoked paprika (for smoky flavor)
Step-by-Step Instructions
- Place the Yukon Gold and sweet potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- Drain the potatoes and transfer them to a high-speed blender. Add the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth and creamy, scraping down the sides as needed.
- For spicy vegan cheese, add the chipotle pepper or pickled jalapeños to the blender. If you’d like a smoky flavor, add the smoked paprika. Blend again until fully incorporated.
- Serve immediately with tortilla chips for dipping or use it to make vegan mac & cheese by mixing it with cooked pasta. Store leftovers in an airtight container in the fridge for up to 5 days.
Creative Serving Suggestions
This vegan cheese is incredibly versatile! Serve it warm as a dip with tortilla chips, veggie sticks, or crusty bread. For a comforting meal, drizzle it over steamed broccoli or roasted cauliflower, or use it as a creamy sauce for vegan mac & cheese. You can also spread it on toast or use it as a filling for stuffed bell peppers.
Storage and Reheating Tips
Store your vegan cheese in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of water or plant-based milk to restore its creamy texture. Avoid microwaving, as it can cause the cheese to separate.
Recipe Variations to Try
Customize this vegan cheese to suit your taste! For a tangier flavor, add an extra tablespoon of apple cider vinegar. If you prefer a nut-free version, swap the cashews for sunflower seeds. For a cheesy pull, mix in a teaspoon of tapioca starch before blending. Experiment with different spices like turmeric for color or cumin for a warm, earthy note.
Time-Saving Tips
To speed up prep, dice the potatoes into smaller pieces—they’ll cook faster! You can also soak the cashews in hot water for 10 minutes to soften them, making blending easier. If you’re short on time, skip peeling the potatoes—just give them a good scrub before dicing.
Equipment Guidance
A high-speed blender is key for achieving that silky-smooth texture. If you don’t have one, a food processor works, though the result may be slightly grainier. For easier cleanup, rinse the blender immediately after use—the cheese can harden as it cools.
Vegan Cheese
Ingredients
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more for cooking the potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup water
Optional add-ins
- ½ to 1 chipotle pepper from a can of chipotles in adobo sauce
- 1 tablespoon pickled jalapeños
- ¼ to ½ teaspoon smoked paprika
Instructions
- Place the Yukon Gold and sweet potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
- For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
- Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.