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If you’ve been on the hunt for creative, dairy-free recipes, then look no further!
Nutritional yeast is a game-changer when it comes to plant-based cooking.
Often referred to as “nooch,” this vegan-friendly ingredient is packed with flavor, a cheesy taste, and an array of health benefits.
Whether you’re lactose intolerant, vegan, or simply looking to cut back on dairy, nutritional yeast offers a versatile way to elevate your dishes without compromising on flavor.
In this article, we’ve compiled 28+ dairy-free recipes that showcase the magic of nutritional yeast, from creamy sauces and cheesy popcorn to savory soups and savory spreads.
These recipes will show you just how easy it can be to add a touch of “cheese” to your meals while keeping them completely dairy-free.
Let’s dive into these mouthwatering, cheesy goodness that you can enjoy without any dairy!
28+ Easy Dairy Free Nutritional Yeast Recipes You’ll Love
Incorporating nutritional yeast into your meals opens up a world of delicious, dairy-free possibilities.
Whether you’re looking to make a cheesy vegan sauce, enhance the flavor of your popcorn, or enjoy a dairy-free dip, there’s a recipe here for everyone.
These 28+ recipes prove that you don’t have to rely on traditional dairy to enjoy rich, cheesy, and satisfying dishes.
So, get creative in the kitchen and start experimenting with the wonderful flavors of nutritional yeast!
Vegan Cheesy Kale Chips
These kale chips, tossed in a savory nutritional yeast-based dressing, offer a crunchy snack with all the flavor of cheese, without the dairy. Perfect for a quick munch or a healthy snack, they’re easy to prepare and packed with nutrients, making them an excellent alternative to traditional cheese chips. Plus, the nutritional yeast provides a great source of B vitamins, while the kale adds fiber and antioxidants.
Ingredients
- 1 bunch of fresh kale, washed and dried
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Tear the kale leaves into bite-sized pieces, discarding the tough stems.
- In a large bowl, toss the kale with olive oil, making sure each piece is well-coated.
- Add the nutritional yeast, garlic powder, smoked paprika, salt, and pepper, and toss again to ensure the seasoning evenly coats the kale.
- Spread the kale out in a single layer on a baking sheet.
- Bake for 12-15 minutes, flipping halfway through, until the chips are crispy and slightly golden.
- Allow to cool before serving.
These vegan cheesy kale chips are a delicious and nutritious snack that satisfies your savory cravings without any dairy. The combination of nutritional yeast and paprika gives a cheesy, smoky flavor that pairs wonderfully with the crispiness of kale. Whether you’re looking for a guilt-free snack or a fun, dairy-free party appetizer, these chips are sure to impress!
Dairy-Free Cheesy Popcorn
This dairy-free cheesy popcorn recipe is a game-changer for anyone craving a cheesy snack without the dairy. Nutritional yeast is the secret ingredient here, adding a rich, cheesy flavor while remaining completely plant-based. It’s the perfect snack for movie nights, and with the addition of spices like garlic and onion powder, it’s loaded with flavor. Plus, this snack is high in fiber and antioxidants, making it a guilt-free indulgence.
Ingredients
- ½ cup popcorn kernels
- 1 tablespoon olive oil or coconut oil
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt to taste
Instructions
- Pop the popcorn: Heat the olive oil or coconut oil in a large pot over medium heat. Add the popcorn kernels, cover, and cook, shaking occasionally until the popping slows down. Remove from heat.
- In a small bowl, combine the nutritional yeast, garlic powder, onion powder, smoked paprika, and salt.
- Drizzle the popcorn with a little extra olive oil if needed, then sprinkle the seasoning mixture over the popcorn, tossing to coat.
This dairy-free cheesy popcorn is a game-changing snack that you can easily make at home with just a few simple ingredients. The nutritional yeast delivers that unmistakable cheesy flavor, while the spices create a savory depth that makes every bite satisfying. It’s an easy, quick treat that’s ideal for movie nights or as an afternoon snack, offering a healthier alternative to traditional cheesy snacks!
Creamy Vegan Mac and Cheese
This creamy, dairy-free mac and cheese is comfort food at its best. Nutritional yeast gives the sauce its cheesy flavor, while cashews provide a rich and creamy texture. The result is a smooth, velvety sauce that perfectly coats the pasta, making it hard to believe it’s entirely plant-based. It’s a filling and satisfying meal that’s easy to make and perfect for families or anyone craving a warm, cheesy dish without the dairy.
Ingredients
- 1 cup raw cashews (soaked for 4 hours or overnight)
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon turmeric (for color)
- 1 cup water
- 2 tablespoons olive oil
- 8 oz elbow macaroni (or your favorite pasta)
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- Prepare the sauce: In a blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, garlic powder, turmeric, water, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy.
- Combine: Pour the sauce over the cooked pasta and toss to coat evenly. Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh parsley or more nutritional yeast, if desired.
This creamy vegan mac and cheese is the ultimate dairy-free comfort food. The cashews provide a luscious texture, while the nutritional yeast creates a rich, cheesy flavor that’s just as satisfying as the traditional version. It’s perfect for anyone looking to enjoy a classic dish without compromising on taste. Whether you’re serving it to
Vegan “Cheesy” Mashed Potatoes
These vegan mashed potatoes are rich, creamy, and full of cheesy flavor, thanks to the addition of nutritional yeast. The combination of creamy potatoes, a bit of garlic, and the savory depth from the yeast creates a delicious and satisfying side dish that can be enjoyed by everyone. It’s a perfect alternative to traditional mashed potatoes that use dairy and butter, making it an ideal choice for anyone following a plant-based diet.
Ingredients
- 4 large Yukon Gold potatoes, peeled and diced
- ¼ cup olive oil or dairy-free butter
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Boil the potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Mash the potatoes: Return the potatoes to the pot and mash them using a potato masher or fork.
- Add flavor: Stir in the olive oil or dairy-free butter, nutritional yeast, garlic powder, salt, and pepper. Mash until smooth and creamy.
- Taste and adjust: Taste and add more salt, pepper, or nutritional yeast if desired.
- Serve warm, garnished with fresh parsley if desired.
These vegan “cheesy” mashed potatoes provide all the comfort and flavor of traditional mashed potatoes, but with a twist. The nutritional yeast adds a wonderful cheesy flavor, while the olive oil or dairy-free butter gives the potatoes a creamy texture. Perfect for any occasion, these mashed potatoes are an excellent dairy-free option that will please everyone at the table.
Vegan Cheesy Broccoli Soup
This creamy and comforting vegan cheesy broccoli soup is loaded with nutrients and full of flavor. The base is made from a smooth blend of cashews and nutritional yeast, which gives the soup its rich, cheesy taste without any dairy. It’s a warming dish that’s perfect for colder months and is ideal for anyone looking to enjoy a hearty bowl of soup that’s both filling and plant-based.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups broccoli florets
- ½ cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon turmeric (optional for color)
- Salt and pepper to taste
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
- Cook the broccoli: Add the vegetable broth and broccoli florets to the pot. Bring to a boil and simmer for 10-12 minutes until the broccoli is tender.
- Blend the soup: In a high-speed blender, combine the soaked cashews, nutritional yeast, garlic powder, turmeric, salt, and pepper. Add 2 cups of the cooked broth and blend until smooth.
- Combine: Pour the cashew mixture back into the pot with the remaining broccoli and broth. Stir well to combine.
- Simmer: Allow the soup to simmer for an additional 5-10 minutes, then taste and adjust seasoning if needed.
- Serve warm and enjoy!
This vegan cheesy broccoli soup is a deliciously creamy, comforting dish that’s perfect for colder days. The combination of cashews and nutritional yeast creates a rich, cheesy flavor that blends beautifully with the earthy taste of broccoli. Whether served as a main dish or paired with a salad or bread, it’s a satisfying meal that will warm you up from the inside out.
Vegan Cheddar-Style Queso Dip
his vegan cheddar-style queso dip is a creamy, cheesy alternative to the traditional queso dip, ith no dairy in sight. Nutritional yeast provides the cheesy flavor, while a blend of cashews and spices creates the perfect creamy texture. It’s an excellent snack for nachos, tortilla chips, or even as a topping for tacos and burritos. It’s easy to prepare and perfect for entertaining or enjoying during a casual night in.
Ingredients
- 1 cup raw cashews (soaked for 4 hours)
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 ½ cups water
- Salt to taste
- 1 tablespoon olive oil
- 1 small tomato, diced (optional)
Instructions
- Blend the base: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, chili powder, and water. Blend until smooth and creamy.
- Heat the dip: Pour the cashew mixture into a small saucepan and cook over medium heat, stirring frequently until it thickens to your desired consistency.
- Adjust seasoning: Taste the dip and add salt, more chili powder, or garlic powder if desired.
- Serve: Once the queso dip has thickened, serve it warm with tortilla chips, veggies, or pour it over nachos. Garnish with diced tomatoes, if desired.
This vegan cheddar-style queso dip is the perfect dairy-free alternative to traditional cheese dips. The cashews and nutritional yeast create a creamy, cheesy sauce that’s perfect for dipping or pouring over your favorite Mexican dishes. It’s rich, flavorful, and sure to satisfy your cravings for a cheesy snack without the dairy.
Vegan Cheesy Cauliflower Bites
These vegan cheesy cauliflower bites are a savory snack or appetizer that are crispy on the outside and tender on the inside. The nutritional yeast coating gives them a cheesy flavor, and they’re baked to perfection for a healthier alternative to fried snacks. These cauliflower bites are perfect for a party, a casual snack, or as a side dish to complement your main meal.
Ingredients
- 1 medium cauliflower head, cut into florets
- 1 cup almond milk (or any dairy-free milk)
- 1 cup gluten-free breadcrumbs
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the cauliflower: Steam or blanch the cauliflower florets for about 3-4 minutes until just tender but still firm. Drain well and set aside to cool slightly.
- Coat the cauliflower: In a bowl, whisk the almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Dip each cauliflower floret into the mixture, then roll it in the breadcrumbs to coat.
- Bake: Place the cauliflower florets on a lined baking sheet and bake for 25-30 minutes, or until golden and crispy on the outside.
These vegan cheesy cauliflower bites are a flavorful and healthy snack or appetizer that’s perfect for any occasion. The crispy breadcrumb coating, paired with the cheesy nutritional yeast flavor, makes them irresistibly delicious. Whether you serve them with your favorite dipping sauce or enjoy them as a side to a main dish, they are sure to be a crowd-pleaser!
Dairy-Free Cheesy Stuffed Mushrooms
These dairy-free cheesy stuffed mushrooms are a delightful and savory appetizer that’s perfect for parties or gatherings. They’re stuffed with a mixture of nutritional yeast, breadcrumbs, garlic, and herbs, then baked until golden and tender. The mushrooms are earthy and flavorful, with the cheesy stuffing providing a rich and satisfying bite. These bite-sized treats are both plant-based and delicious, offering a great alternative to traditional stuffed mushrooms.
Ingredients
- 12 large white mushrooms, stems removed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ¼ cup gluten-free breadcrumbs
- ¼ cup nutritional yeast
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushrooms: Clean the mushroom caps and remove the stems, setting aside.
- Make the stuffing: In a small bowl, combine the breadcrumbs, nutritional yeast, garlic, parsley, thyme, salt, and pepper. Add olive oil and stir until the mixture is moist and crumbly.
- Stuff the mushrooms: Spoon the breadcrumb mixture into each mushroom cap, pressing lightly to pack them.
- Bake: Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the tops are golden and crispy.
- Serve warm, garnished with additional parsley if desired.
These dairy-free cheesy stuffed mushrooms are a delicious and elegant appetizer that offers a savory bite with a cheesy flavor without any dairy. The combination of garlic, herbs, and nutritional yeast in the stuffing adds depth and richness, making them perfect for any gathering. Whether served as a starter or a snack, these stuffed mushrooms are sure to impress your guests!
Vegan “Cheesy” Spinach and Artichoke Dip
This vegan spinach and artichoke dip is a creamy, cheesy, and indulgent appetizer that’s perfect for any occasion. It’s packed with spinach, artichokes, and a dairy-free “cheese” sauce made from nutritional yeast and cashews, offering all the cheesy flavors you love without any dairy. This dip is rich, savory, and perfect for dipping with crackers, bread, or veggies. It’s a great alternative to traditional spinach and artichoke dips, providing a satisfying, plant-based version.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1 cup artichoke hearts, chopped (canned or fresh)
- ¼ cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- ½ cup vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ½ teaspoon garlic powder
Instructions
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
- Prepare the dip: In a blender, combine the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Combine: Add the spinach and chopped artichokes to the skillet, stirring to combine. Pour the cashew-based sauce over the mixture and stir well. Cook on low for 5-7 minutes, until heated through.
- Serve: Serve the dip warm with your favorite dipping items like tortilla chips, bread, or fresh veggies.
This vegan “cheesy” spinach and artichoke dip is a rich, comforting appetizer that’s perfect for parties, gatherings, or cozy nights in. The combination of creamy cashew sauce and nutritional yeast gives it a wonderfully cheesy texture and flavor, while the spinach and artichokes add a fresh, earthy touch. It’s a great dairy-free alternative that will make everyone forget there’s no dairy involved!
Vegan Cheesy Sweet Potato Fries
These vegan cheesy sweet potato fries are the ultimate snack or side dish. Crispy on the outside and soft on the inside, they’re tossed in a flavorful seasoning mix featuring nutritional yeast for that cheesy taste. The sweet potatoes provide a sweet and hearty base, while the nutritional yeast and spices create a delicious, savory coating. They’re the perfect healthy alternative to regular fries and make for an excellent plant-based side dish.
Ingredients
- 2 large sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the fries: Toss the sweet potato fries in olive oil, ensuring they are well-coated.
- Season: In a small bowl, mix the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle this mixture over the fries and toss them again until evenly coated.
- Bake: Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
- Serve: Serve the fries warm, with your favorite dipping sauce.
These vegan cheesy sweet potato fries are a delicious and healthier alternative to traditional fries. The nutritional yeast adds a rich, cheesy flavor, while the smoky paprika gives a depth of flavor that pairs beautifully with the natural sweetness of the sweet potatoes. Whether served as a snack or a side dish, they’re sure to become a new favorite!
Vegan Cheesy Stuffed Bell Peppers
These vegan cheesy stuffed bell peppers are a vibrant and delicious meal that’s perfect for dinner or meal prep. The bell peppers are stuffed with a flavorful mixture of rice, black beans, and a cheesy sauce made from cashews and nutritional yeast. This dish is nutrient-dense, full of protein, and incredibly satisfying. It’s a hearty, healthy alternative to traditional stuffed peppers, offering both a comforting and plant-based meal option.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked rice
- 1 cup cooked black beans (or canned, drained and rinsed)
- ½ cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- ½ cup vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the filling: In a small blender, combine the soaked cashews, nutritional yeast, vegetable broth, lime juice, garlic powder, chili powder, salt, and pepper. Blend until smooth.
- Combine the filling: In a large bowl, mix the cooked rice and black beans. Add the cashew-based cheese sauce to the mixture, stirring until combined.
- Stuff the peppers: Fill each bell pepper with the rice and bean mixture, packing the filling tightly.
- Bake: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, until the peppers are tender.
- Serve: Serve warm, topped with extra cilantro or lime wedges if desired.
These vegan cheesy stuffed bell peppers are a hearty, comforting meal that’s perfect for lunch or dinner. The creamy cashew and nutritional yeast sauce brings a rich, cheesy flavor to the dish, while the rice and black beans provide a satisfying and filling base. These peppers are a nutritious, plant-based meal that everyone will love!
Vegan Cheesy Potato Skins
These vegan cheesy potato skins are a fun and indulgent appetizer or snack that’s perfect for game day or casual gatherings. The potato skins are loaded with a creamy, dairy-free cheese made from cashews and nutritional yeast, then baked until golden and crispy. They’re topped with fresh herbs, making them a flavorful and satisfying alternative to traditional cheesy potato skins.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- ½ cup raw cashews (soaked for at least 4 hours)
- ½ cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes: Scrub the potatoes clean, then prick each one with a fork. Bake the potatoes directly on the oven rack for 45 minutes to 1 hour, or until tender.
- Prepare the cheese sauce: While the potatoes bake, blend the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, salt, and pepper until smooth.
- Make the skins: Once the potatoes are done, let them cool slightly. Slice each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato on the skin.
- Assemble: Brush the potato skins with olive oil and bake them on a baking sheet for an additional 10 minutes until crispy.
- Stuff and bake: Fill each potato skin with the cheesy cashew mixture and bake for another 5-10 minutes until golden.
- Serve: Garnish with fresh parsley or chives and serve warm.
These vegan cheesy potato skins are a delicious and indulgent snack or appetizer that’s completely dairy-free. The combination of creamy cashew cheese and crispy potato skins makes for a satisfying bite, perfect for sharing with friends and family. They’re a plant-based version of a classic favorite that everyone can enjoy!
Vegan “Cheesy” Cauliflower Alfredo Pasta
This vegan cauliflower Alfredo pasta is a creamy, rich, and comforting dish that mimics the traditional Alfredo sauce without any dairy. The sauce is made from cauliflower, nutritional yeast, and garlic, creating a silky, cheesy flavor that pairs perfectly with your favorite pasta. It’s a healthy, plant-based alternative to Alfredo sauce that’s packed with vegetables and full of flavor.
Ingredients
- 1 medium cauliflower, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup nutritional yeast
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8 oz pasta (spaghetti, fettuccine, or your favorite)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- Prepare the sauce: In a large pot, steam the cauliflower for 10-12 minutes until tender. Drain and transfer the cauliflower to a blender.
- Make the sauce: Add the olive oil, garlic, nutritional yeast, vegetable broth, lemon juice, garlic powder, salt, and pepper to the blender. Blend until smooth and creamy.
- Combine: Pour the cauliflower Alfredo sauce over the cooked pasta and toss to coat.
- Serve: Serve warm, garnished with fresh herbs or extra nutritional yeast if desired.
This vegan “cheesy” cauliflower Alfredo pasta is a creamy, indulgent dish that’s perfect for anyone craving a dairy-free comfort food. The cauliflower and nutritional yeast combine to create a velvety sauce that’s rich and flavorful, while still being light and healthy. It’s a great way to enjoy a classic pasta dish without the dairy, and it’s sure to
Vegan Cheesy Veggie Tacos
These vegan cheesy veggie tacos are packed with flavor, featuring a savory combination of sautéed vegetables, black beans, and a creamy, dairy-free cheese made with nutritional yeast. The warm taco shells are filled with a mixture of seasoned veggies and topped with a rich, cheesy sauce, making for a satisfying and plant-based meal. Whether for Taco Tuesday or a quick dinner, these tacos are both delicious and nutritious.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small taco shells
- ¼ cup nutritional yeast
- ¼ cup unsweetened almond milk
- 1 tablespoon lime juice
- Fresh cilantro and avocado for garnish
Instructions
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, zucchini, and corn. Cook, stirring occasionally, for about 7-10 minutes until the veggies are tender.
- Add the beans and season: Stir in the black beans, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes to heat the beans through.
- Make the cheesy sauce: In a small saucepan, combine the nutritional yeast, almond milk, and lime juice. Heat over medium heat, stirring constantly, until the sauce thickens and becomes smooth.
- Assemble the tacos: Spoon the veggie and bean mixture into each taco shell, then drizzle with the cheesy sauce.
- Garnish and serve: Top with fresh cilantro and avocado. Serve immediately.
These vegan cheesy veggie tacos are the perfect combination of fresh vegetables, savory beans, and a creamy, cheesy sauce that’s completely plant-based. The nutritional yeast provides that beloved cheesy flavor, while the array of colorful veggies adds both nutrition and taste. They’re perfect for a weeknight dinner, casual gathering, or Taco Tuesday celebration.
Vegan Cheesy Polenta Fries
hese vegan cheesy polenta fries are a crispy, golden snack that’s perfect for any occasion. Made with firm polenta, nutritional yeast gives them a cheesy flavor, while a crispy coating ensures a satisfying crunch. These fries are a great alternative to regular potato fries and can be enjoyed with your favorite dipping sauce. They are vegan, gluten-free, and a great way to enjoy a cheesy snack without dairy.
Ingredients
- 1 tube of firm polenta, sliced into fries
- 1 tablespoon olive oil
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the fries: Place the polenta slices on a cutting board and slice them into fries or wedges.
- Season: Toss the polenta fries in olive oil, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
- Bake: Spread the seasoned fries evenly on a baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
- Serve: Garnish with fresh parsley if desired, and serve with your favorite dipping sauce.
These vegan cheesy polenta fries are a unique and delicious alternative to traditional fries. The crispy outside and tender inside of the polenta make for a satisfying snack, while the nutritional yeast provides the perfect cheesy flavor. Whether served as a side dish or a stand-alone snack, these fries are sure to impress anyone looking for a dairy-free treat.
Vegan Cheesy Broccoli and Rice Casserole
This vegan cheesy broccoli and rice casserole is a comforting, hearty dish that’s perfect for meal prep or feeding a crowd. The creamy, cheesy sauce made with nutritional yeast is poured over rice and tender broccoli, then baked to golden perfection. This casserole is filling, nutritious, and makes for a great side dish or a light main course, especially for those looking for a plant-based alternative to traditional creamy casseroles.
Ingredients
- 2 cups cooked rice (brown or white)
- 3 cups broccoli florets, steamed
- 1 cup unsweetened almond milk
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ¼ cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Make the cheesy sauce: In a medium saucepan, heat the olive oil over medium heat. Whisk in the cornstarch, then slowly add the almond milk while whisking to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
- Add the flavor: Stir in the nutritional yeast, garlic powder, onion powder, salt, and pepper, and cook for another 2-3 minutes, until smooth.
- Assemble the casserole: In a large baking dish, combine the cooked rice and steamed broccoli. Pour the cheesy sauce over the mixture and stir until everything is evenly coated.
- Bake: If desired, sprinkle breadcrumbs on top and bake in the oven for 20-25 minutes, or until the top is golden and crispy.
- Serve: Serve warm as a side dish or main course.
This vegan cheesy broccoli and rice casserole is the perfect combination of creamy, cheesy flavors with hearty rice and broccoli. The nutritional yeast gives it that classic cheesy flavor without any dairy, making it a wonderful comfort food that everyone can enjoy. It’s easy to prepare, filling, and perfect for leftovers, making it a staple in any vegan kitchen.
Vegan Cheesy Vegan Caesar Salad Dressing
This vegan cheesy Caesar salad dressing is a plant-based twist on the classic Caesar dressing, made without dairy, eggs, or anchovies. Nutritional yeast provides the rich, cheesy flavor, while cashews and lemon juice create a creamy texture. It’s a perfect dressing for your salads, or you can use it as a dip for veggies or a spread for sandwiches. This dressing adds a burst of flavor to any dish without any animal products.
Ingredients
- ½ cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- ¼ cup water (or more for desired consistency)
- Salt and pepper to taste
Instructions
- Blend the dressing: In a high-speed blender, combine the soaked cashews, nutritional yeast, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt, and pepper. Blend until smooth.
- Adjust consistency: If the dressing is too thick, add a little more water to reach your desired consistency.
- Serve: Pour over your favorite Caesar salad ingredients and toss well. You can also use this dressing as a dip
his vegan cheesy Caesar salad dressing is a creamy, tangy, and cheesy alternative to traditional Caesar dressings. The cashews and nutritional yeast blend together to create the perfect base, while the lemon juice and vinegar add brightness. This dressing is not only great for salads but also makes a versatile dip or spread for various dishes.
Vegan Cheesy Potato and Leek Soup
This vegan cheesy potato and leek soup is a warming and satisfying meal that’s perfect for cold days. The soup is made with a base of potatoes, leeks, and a creamy, cheesy sauce made with cashews and nutritional yeast. It’s rich, flavorful, and filling—perfect as a main course or a starter. The addition of fresh herbs and a squeeze of lemon juice brightens the flavor and adds balance to this comforting, dairy-free soup.
Ingredients
- 3 medium potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the leeks: Heat olive oil in a large pot over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.
- Cook the potatoes: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then simmer for 15-20 minutes, until the potatoes are tender.
- Make the cheesy sauce: In a blender, combine the soaked cashews, nutritional yeast, garlic powder, salt, pepper, and lemon juice. Add 1 cup of the soup liquid and blend until smooth.
- Combine: Once the potatoes are cooked, pour the cashew-based cheesy sauce into the pot and stir to combine. Simmer for an additional 5 minutes to thicken.
- Serve: Garnish with fresh parsley and serve warm.
This vegan cheesy potato and leek soup is a comforting, creamy dish that’s perfect for cold weather. The combination of potatoes and leeks with the cashew-based cheesy sauce creates a velvety texture and rich flavor, while the nutritional yeast adds that classic cheesy taste. This soup is hearty enough to be a main course, and its warm, satisfying nature makes it a hit for any occasion.
Vegan Cheesy Baked Ziti
Vegan cheesy baked ziti is a hearty, comforting pasta dish that combines tender ziti pasta with a savory tomato sauce and creamy vegan cheese. The sauce is enriched with nutritional yeast, giving it a cheesy flavor without the dairy. This dish is perfect for a family dinner, potlucks, or meal prep, and it’s sure to satisfy anyone craving a classic Italian comfort food—completely plant-based.
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 cup raw cashews (soaked for at least 4 hours)
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- 1 cup spinach or fresh basil (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the ziti pasta according to the package instructions, then drain.
- Make the cheese sauce: In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, basil, salt, and pepper. Add 1 cup of water and blend until smooth and creamy.
- Assemble the dish: In a large bowl, combine the cooked pasta, marinara sauce, and cheese sauce. Stir in spinach or fresh basil, if using.
- Bake: Transfer the mixture to a baking dish and bake for 20 minutes, until bubbly and golden on top.
- Serve: Serve hot, garnished with fresh herbs.
This vegan cheesy baked ziti is a perfect plant-based alternative to the traditional version. With its rich tomato sauce, creamy vegan cheese sauce, and tender pasta, it’s a delicious comfort food that’s sure to satisfy your cravings. It’s easy to make, filling, and perfect for feeding a crowd. Whether for a casual dinner or a special occasion, this dish is sure to impress!
Note: More recipes are coming soon
