clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cheese Recipe {vegan + gf + paleo}

  • Author: Nyssa Tanner
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This vegan cheese recipe is healthy, easy to make, and tastes like real cheese! Made without cashews for a nut free plant based snack that the whole family will LOVE. The best vegan cheese substitute for nachos, potatoes, veggies, etc! Vegan, gluten free, Whole30, and paleo.


  • 2 medium sized carrots, peeled and cut into ½ inch pieces
  • 1 1/2 cups Yukon gold potato peeled and cut into ½ inch pieces
  • 2 tablespoons olive oil
  • 1/2 cup plain unsweetened non dairy milk – cashew, oat, or almond will all work
  • 1/2 teaspoon dried mustard or 1 teaspoon Dijon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Pinch of turmeric (for color)
  • 1 tablespoon + 1 teaspoon lemon juice
  • 1/4 cup + 2 tablespoons nutritional yeast
  • 2 teaspoons salt, or to taste
  • To make it spicy: add a teaspoon or two of your favorite hot sauce


  1. Add cut carrots and Yukon gold potatoes to a medium sized pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and cook until carrots and potatoes are tender.
  2. Drain and transfer to a blender with olive oil, non dairy milk of choice, mustard, garlic powder, onion powder, lemon juice, nutritional yeast, and salt.
  3. Blend on high until smooth and creamy.
  4. Season to taste with salt if needed and serve as is or heat gently on the stove, stirring frequently, until warm.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: sauce
  • Method: blender
  • Cuisine: healthy

Keywords: vegan, dairy free, plant based paleo, cheese substitute, mexican, snack, dip, sauce