hi everyone!! happy new year. I hope you enjoy this video, I had a lot of fun making it. I am making youtube my priority in 2024, so if you enjoy the videos please comment and share them. I REALLLLLLY want to get to 100k this year. If you want to skip around in the video here are the time stamps. 0:00 Nacho Cheese 2:02 Feta 6:09 Ricotta 8:05 Mozzarella 12:00 Parmesan
Ty for these! Just today I was noticing there’s hardly any nutrional value in vegan Shredded Mexican Cheese since I needed it for my vegan Burrito. I also noticed there was hardly any nutrional value in the vegan sour cream I added to it. I’ll have to make homemade from now on. 🫶🏻
@@beckiruther1213 yes while the alternatives like that are definitely great and fun to enjoy! I agree there isn’t much nutrition behind it. I don’t make these things all the time I had a combo of store bought and homemade but it is fun to make the homemade ones!
Yes! I cannot tell you how happy I am to see this rn 😂. For context - I’m coming back from a work conference where there were exactly zero vegan meal options but mysteriously they had vegan pastries 😂 dafuq?! It was so embarrassing getting questions and sad faces all day from colleagues while eating simple veggie plates and potatoes, and the protein shakes I brought from home. Anyway - coming back and seeing such a *joyful* DIY vegan cheese video?! With stuff I have in my fridge?! 🙌🏾🙌🏾🙌🏾 All I want now is a huge plate of recovery pasta with that gorgeous ricotta!
Yay I’m glad it can help. Hahaha omg that’s so funny at least they had one thing but yeah j totally get that when everyone’s just staring at you… you’re like well this is all i can eat what do you want from me 😂😂 i wish i could give you a plate!!!
I'm dairy free for my daughter and oh how I've missed cheese! The vegan options at the grocery store just have such questionable ingredient lists, and often not a very nice mouth feel, so I can't wait to make all these recipes, they look so simple and delicious! You are so creative and talented! Thank you for sharing these recipes :)
I've never thought of using red lentils in a cheese sauce! Definitely going to make it!!! It looks so good! Wonder how it would taste if I also add in some canned rotel ooo
Yes it’s a good one!! I also have a cheddar cheese recipe and Mac and cheese using lentils on the channel. For sure the Rotel would be great in there! Like a queso!
Love 🥰 the video Francesca and that the vegan cheeses are coconut oil free which I avoid because of the high saturated fat(increases risk of heart disease). I will need to try them. Love 💞 Francesca.
I plan on making vegan pizza every week ×1. So the meltable pour able vegan cheese is simple ingredients and not many ingredients. So thank you so much for keeping it simple and not using expensive cashews I'm a natural vegan at heart, I care about the animals and planet. When I was 4 years old I was feed bacon and was like wtf is this crap?! I've never cared for any kind of animal meat, pork (I hate pork of any kind), beef, fish, seafood, turkey, chicken. I never liked it any of it. But I made a vegan cheese last night with peanuts by the TH-cam channel Chef Jana. Boy thought I wasn't gonna like it bc of the peanuts being overwhelming flavor. But this is my favorite vegan cheese so far out of the 2 vegan cheeses I've made so far in the last month.
I’m just beginning my vegan journey and this is going to be such a blessing for me! Question: after Day 3 how do you store the Feta? Does it stay in the brine? Thank you thank you.😊
Thanks so much for these recipes!! I can't wait to try them! For the nacho cheese recipe you used a ninja blender? Have you had it long and does it seem to handle sauces and dressings well? I'm looking for a small size blender that hopefully lasts more than a year without burning out even with weekly use.
I have needed an easy ricotta recipe so I could try to make ziti. We don't have vegan ricotta in grocery stores. It is only vegan cheese we don't have, I think.
So glad I came across you channel! I agree I missed the cheese the most. Your vegan mozzarella looks absolutely fabulous, I am going to make the fam pizza tonight. Thanks for the recipe and the detailed ingredient instructions...I appreciate someone who clearly tests out there recipes, I know that it takes allot of time. Very much appreciated.
Yay!!! I’m so glad it can be helpful!!! Please let me know what you thought and how the pizza turned out! Thank you for the kind words it really means a lot!!
@@PlantifullyBased back to review the mozzarella, it is fabulous! I love that it is made with simple ingredients and comes together quickly. I used it immediately on a pizza and had leftover mozzarella that I used on another pizza tonight (after 3 days in the fridge) I didn't find that it had any cauliflower odor at three days old and the consistency was still great, nice cheese pull and held up great in the oven at 500 degrees. I riced up the leftover cauliflower and popped it in the freezer so nothing went to waste.
@@kayakdog4884 thank you so much for coming back and leaving a comment! I am so so glad that you enjoyed!!! thank you for trying it and great idea with ricing the cauliflower!!
@@layladarby1994 the soy and estrogen/cancer myth has been debunked countless times. “Higher intake of soy and soy isoflavones were inversely associated with risk of cancer incidence, which suggested that the beneficial role of soy against cancer might be primarily attributed to soy isoflavones. These findings support recommendations to include soy as part of a healthy dietary pattern for the prevention of cancer. From www.ncbi.nlm.nih.gov/pmc/articles/PMC8931954/ - I’m not a doctor or dietitian and I don’t know what this specific persons doctor has told them to avoid
Hi, I’m super happy to have found your channel. I can’t wait to start making my vegan cheeses. One huge favor (I’m only on the Nacho cheese part). What are the spices you used? Those are key ingredients that will make my cheese not so great. Do you have a place to find the actual quantities of the ingredients? How much nutritional yeast, etc? Many thanks for considering my request.
@@marielladelaq6508 hi I’m glad these can help! Yes the ingredients are all written in the description box as well as links for the blog post with full printable recipes and instructions!
So glad this video popped up in my feed!! I wasn’t much of a cheese person (except melted on pizza LOL) but have missed feta on Greek salad and in pitas. Thanks for all these recipes!! ❤ PS Subscribed due to this one great vid because from your correct pronunciation I can tell you know your stuff! 😆
Yay!!! I’m glad it did too!! The feta is so good seriously going to be something I make once a week now just to always have in the fridge. Thanks for being here!!
LOVE LOVE LOVE this video ❤ thank you so much for these delicious easy to make recipes 😊🎉 For me, personally, the talking is a but to fast. But the recipes are in the description box, so I'll be ok.😊
You have a gift! I'm waiting for my pizza to come out of the oven as we speak :). I used plain Silk Soy Milk unsweetened.. it still had a SLIGHT soya milk flavor to it... wondering if there are other brands that may be more neutral?
Great video! Your vegan mozzarella with cauliflower and tapioca starch was the first one I made of your videos and absolutely love it! I look forward to trying your other recipes as well. For the feta, if I left out the oil would it ruin the recipe?
So glad you enjoyed it! It won’t ruin it. I’m not necessarily suggesting you do that since it’s only a little bit of oil but if you want to leave it out you can
@@PlantifullyBased I left out the oil and the feta came out amazing. I put it on top of Mary's Gone Crackers or just put them out on a plate with tooth pics in each cube and love them as a snack or in a salad!
@@melanie.3837 yay! I’m so glad you enjoyed it!!! You’ve gotta check out the new vegan cheese video with “vegan mozzarella balls” they’re made in a similar process and you can leave the oil out again if you like!
I've figured out a good mozzarella and cheddar cheese since I have a milk allergy. I say "figured out" because I have potato (and thus tapioca) and rice allergies, so I had to figure some work arounds and just accept nothing will melt because there's no stretchy starch like tapioca, rice, or potato. My stars are pickle brine and sweet potato for my cheddar and infused olive oil and sauerkraut brine for my mozzarella. I've really missed feta and parmesan, so I'm excited these recipes don't use those allergens. I'm thinking of adding a little arrowroot start slurry and cooking the parmesan mixture so it'll set up a little better and won't get as soft as quickly.
Mozzarella 1/2 C of vegan yogurt (I use my own or coconut-based like Cocoyo) 1/2 C cashews 6 tbsp starch (arrowroot or corn) 1 tsp of lemon juice 2 tbsp of sauerkraut brine 1 tbsp of nutritional yeast 3/4 tsp of salt 5 tbsp of herb infused olive oil (since I use this cheese for pizza, mine is Italian herb based) If you want to be nut free, just do a full cup of yogurt and skep the following cashew step. Note it will be much softer without the nuts. Soak cashews overnight or boil for 15 minutes, then drain, place in a high speed blender with all the other ingredients and blend until smooth, usually takes a full minute or two. Pour mixture into a non-stick pan then turn on medium. Don't preheat the pan because it can burn. After turning on the heat begin stirring and continue stirring until it's sticky. Remove from heat and transfer to a glass container and store in the fridge for a couple weeks. I usually cut up half and freeze it and use the rest in the fridge in the week. Vegan Cheddar I use basically the same recipe as Sauce Stache here: th-cam.com/video/lsn-pcUUj2g/w-d-xo.html&pp=ygUUc2F1Y2Ugc3RhY2hlIHBvdGF0b2U%3D However, I replace the white potato with sweet potato, arrowroot starch instead of corn, and lemon juice and pickle brine instead of lactic acid.@@chefbee451
Hi i wouldn’t use apple cider vinegar! If you want to swap maybe like balsamic vinegar or white wine vinegar. I fear the apple cider vinegar is too strong of a flavor
No only the vegan mozzarella and tofu ricotta! The cookbook has a lot of recipes that I don’t share on here. These vegan cheese recipes are all written out on my blog.
It will last about 4-5 days the cauliflower smell does get a bit stronger the longer it lasts. So it really is best to use fresh or you can freeze it. There’s more info on the blog post!
I'd like to try the mozzarella cheese recipe. Can it be refrigerated or frozen and reheated for later consumption? Don't think I can eat that whole batch in one setting.
Im transitoning me and my kid to plant base can you make some lunch box ideas. I find the vegan dishes dobt stand up to the heat of the day. They get soggy etc. Any help plz
Hey! I did it for a brand! It’s super easy you would just take the ricotta recipe here and just add in a touch more nondairy milk and a tablespoon of olive oil. Keep whipping it up until it’s nice and smooth!
I tried making the lentil and potato nacho cheese just now... Boil for 20 minutes on high heat? My pot was scorched in like five. I guess I didn't use enough water? You don't specify how much water to use. Or maybe I should let it simmer at a lower heat?
Hi I’m sorry that happened! You need enough water to cover it about an inch. Everyone stoves runs super differently so I had to keep mine on a high heat to keep it going, but maybe your stove runs hotter, so bring it closer to a medium heat and just keep an eye on it. And if you find it is losing water quickly, you can always add more water in or drop the heat.
I’ve been on TH-cam for over 7 years and for years uploaded only single recipe videos. people respond more positively to the multi recipe per video view. No need for the unsolicited and unasked for advice here 💕
I've figured out a good mozzarella and cheddar cheese since I have a milk allergy. I say "figured out" because I have potato (and thus tapioca) and rice allergies, so I had to figure some work arounds and just accept nothing will melt because there's no stretchy starch like tapioca, rice, or potato. My stars are pickle brine and sweet potato for my cheddar and infused olive oil and sauerkraut brine for my mozzarella. I've really missed feta and parmesan, so I'm excited these recipes don't use those allergens. I'm thinking of adding a little arrowroot start slurry and cooking the parmesan mixture so it'll set up a little better and won't get as soft as quickly.
hi everyone!! happy new year. I hope you enjoy this video, I had a lot of fun making it. I am making youtube my priority in 2024, so if you enjoy the videos please comment and share them. I REALLLLLLY want to get to 100k this year. If you want to skip around in the video here are the time stamps.
0:00 Nacho Cheese
2:02 Feta
6:09 Ricotta
8:05 Mozzarella
12:00 Parmesan
Definitely giving that nacho cheese a try tonight, liked and subscribed 👍
@@sahamal_savu yay! hope you enjoy thank you for subscribing!
Ty for these! Just today I was noticing there’s hardly any nutrional value in vegan Shredded Mexican Cheese since I needed it for my vegan Burrito. I also noticed there was hardly any nutrional value in the vegan sour cream I added to it. I’ll have to make homemade from now on. 🫶🏻
@@beckiruther1213 yes while the alternatives like that are definitely great and fun to enjoy! I agree there isn’t much nutrition behind it. I don’t make these things all the time I had a combo of store bought and homemade but it is fun to make the homemade ones!
Your recipes are the BEST. Easy to follow and taste great! Thank you for freely giving us your culinary genius
Thank you so much!!! It is truly my pleasure!!!
Yes! I cannot tell you how happy I am to see this rn 😂. For context - I’m coming back from a work conference where there were exactly zero vegan meal options but mysteriously they had vegan pastries 😂 dafuq?! It was so embarrassing getting questions and sad faces all day from colleagues while eating simple veggie plates and potatoes, and the protein shakes I brought from home.
Anyway - coming back and seeing such a *joyful* DIY vegan cheese video?! With stuff I have in my fridge?! 🙌🏾🙌🏾🙌🏾 All I want now is a huge plate of recovery pasta with that gorgeous ricotta!
Yay I’m glad it can help. Hahaha omg that’s so funny at least they had one thing but yeah j totally get that when everyone’s just staring at you… you’re like well this is all i can eat what do you want from me 😂😂 i wish i could give you a plate!!!
I can’t thank you enough for this video… a one stop shop for everything vegan cheese.. and what amazing recipes. God bless!
You are so welcome! Glad it helps!!
The first recipe looks so easy too.
You're recipes are UNBELIEVABLE! 🎉
Thank you❤
You are truly the queen of vegan cheeses 😍😍😍😍
Thank you so much babe!
Hi girl! Happy new year! Thanks for all cheese 🤤 love that red lentil nacho cheese! ✌🏼❤️✌🏼
Yes it’s such a good one!!!!
These are wonderful recipes that show what a cleve cook can do with staple kitchen ingredients. Thanks for posting!
Thank you so much! I agree!!! So much magic to be made in the kitchen!
This is an incredibly useful compilation!
I’m so glad it’s helpful thanks for being here 💕💕
❤️Love Your Videos, so I subscribed ❤️
yay thank you so much! I am happy to have you here!
So excited to try all these recipes!!! Thank you!!
Yay you are so welcome!!!
Cannot wait to make these cheeses!!!
Yay i am so glad!!!!
Thank you so much. Great ideas. Tried first nacho cheese , lived it !and will try others this week
Yay!! I am so glad! Thank you for making it
I can't wait to try that tofu vegan feta! Thank you for sharing❤
Yay you are so welcome!!! 🥰💕
I'm dairy free for my daughter and oh how I've missed cheese! The vegan options at the grocery store just have such questionable ingredient lists, and often not a very nice mouth feel, so I can't wait to make all these recipes, they look so simple and delicious!
You are so creative and talented! Thank you for sharing these recipes :)
Yay i am so glad these can help them!!! It is my pleasure please let me know how you and your daughter enjoy them!
I've never thought of using red lentils in a cheese sauce! Definitely going to make it!!! It looks so good! Wonder how it would taste if I also add in some canned rotel ooo
Yes it’s a good one!! I also have a cheddar cheese recipe and Mac and cheese using lentils on the channel. For sure the Rotel would be great in there! Like a queso!
Love 🥰 the video Francesca and that the vegan cheeses are coconut oil free which I avoid because of the high saturated fat(increases risk of heart disease). I will need to try them. Love 💞 Francesca.
so glad you like them David! thank you for being here and watching!
All the recipes look great! Thank you.
thank you so much!!!
I plan on making vegan pizza every week ×1. So the meltable pour able vegan cheese is simple ingredients and not many ingredients. So thank you so much for keeping it simple and not using expensive cashews
I'm a natural vegan at heart, I care about the animals and planet. When I was 4 years old I was feed bacon and was like wtf is this crap?! I've never cared for any kind of animal meat, pork (I hate pork of any kind), beef, fish, seafood, turkey, chicken. I never liked it any of it. But I made a vegan cheese last night with peanuts by the TH-cam channel Chef Jana. Boy thought I wasn't gonna like it bc of the peanuts being overwhelming flavor. But this is my favorite vegan cheese so far out of the 2 vegan cheeses I've made so far in the last month.
hi!! oh yay I am so glad these recipes can be helpful.
I’m just beginning my vegan journey and this is going to be such a blessing for me! Question: after Day 3 how do you store the Feta? Does it stay in the brine? Thank you thank you.😊
Yay I’m glad it can help! Yes you just keep it stored in the liquid in the fridge! If you check out my blog post I have it all covered there!
I gave up dairy back in 2023 and I love Vegan Cheese
That is so awesome!!
Really good suggestions, and ideas. Thank you. 🥰🐾🐾🇬🇧🌷
Thanks so much for these recipes!! I can't wait to try them! For the nacho cheese recipe you used a ninja blender? Have you had it long and does it seem to handle sauces and dressings well? I'm looking for a small size blender that hopefully lasts more than a year without burning out even with weekly use.
You are so welcome! I’ve had for i think 2 years now! A great blender!!!
I have needed an easy ricotta recipe so I could try to make ziti. We don't have vegan ricotta in grocery stores. It is only vegan cheese we don't have, I think.
Yay I’m glad it can help! I have a vegan baked ziti recipe on the channel 💕💕
So glad I came across you channel! I agree I missed the cheese the most. Your vegan mozzarella looks absolutely fabulous, I am going to make the fam pizza tonight. Thanks for the recipe and the detailed ingredient instructions...I appreciate someone who clearly tests out there recipes, I know that it takes allot of time. Very much appreciated.
Yay!!! I’m so glad it can be helpful!!! Please let me know what you thought and how the pizza turned out! Thank you for the kind words it really means a lot!!
@@PlantifullyBased back to review the mozzarella, it is fabulous! I love that it is made with simple ingredients and comes together quickly. I used it immediately on a pizza and had leftover mozzarella that I used on another pizza tonight (after 3 days in the fridge) I didn't find that it had any cauliflower odor at three days old and the consistency was still great, nice cheese pull and held up great in the oven at 500 degrees. I riced up the leftover cauliflower and popped it in the freezer so nothing went to waste.
@@kayakdog4884 thank you so much for coming back and leaving a comment! I am so so glad that you enjoyed!!! thank you for trying it and great idea with ricing the cauliflower!!
I can’t wait to make and try all of these!! ☺️💚
Yay! I’m so excited for you to try them!
Can we use the mozzarella made with cauliflower to make a grilled cheese?
Definitely I use it in my cookbook to make Mozzarella in Carozza which basically an Italian fried cheese sandwich works great for that!
Loved the video, enjoyed your energy, subscribed 😊, and look forward to trying these. Thanks and best wishes to you and yours this new year!!!
Thank you so much!! So glad to have you here :)
Love these! As I have a family history of Cancer I need to avoid the estrogen and possible BLV in dairy. Thanks so much for sharing
I’m so glad these recipes can help!
I would avoid tofu as well then.
@@layladarby1994 the soy and estrogen/cancer myth has been debunked countless times. “Higher intake of soy and soy isoflavones were inversely associated with risk of cancer incidence, which suggested that the beneficial role of soy against cancer might be primarily attributed to soy isoflavones. These findings support recommendations to include soy as part of a healthy dietary pattern for the prevention of cancer. From www.ncbi.nlm.nih.gov/pmc/articles/PMC8931954/ - I’m not a doctor or dietitian and I don’t know what this specific persons doctor has told them to avoid
Hi, I’m super happy to have found your channel. I can’t wait to start making my vegan cheeses.
One huge favor (I’m only on the Nacho cheese part). What are the spices you used? Those are key ingredients that will make my cheese not so great. Do you have a place to find the actual quantities of the ingredients? How much nutritional yeast, etc? Many thanks for considering my request.
@@marielladelaq6508 hi I’m glad these can help! Yes the ingredients are all written in the description box as well as links for the blog post with full printable recipes and instructions!
Just found you & subscribed. Awesome recipes, thanks. Your tofu press looks awesome, was hoping to see a link for it.
Awesome! Happy to have you here! I’ve added a link for it now in the description box if you want to check it out :)
So glad this video popped up in my feed!! I wasn’t much of a cheese person (except melted on pizza LOL) but have missed feta on Greek salad and in pitas. Thanks for all these recipes!! ❤ PS Subscribed due to this one great vid because from your correct pronunciation I can tell you know your stuff! 😆
Yay!!! I’m glad it did too!! The feta is so good seriously going to be something I make once a week now just to always have in the fridge. Thanks for being here!!
Thank you gonna try everything
awesome I hope you enjoy!
I just discovered your channel, and I'm so happy! TY!
Yay I’m so glad to have you here!!
LOVE LOVE LOVE this video ❤ thank you so much for these delicious easy to make recipes 😊🎉
For me, personally, the talking is a but to fast. But the recipes are in the description box, so I'll be ok.😊
Thank you so much! So glad you like them! Ah I will try to speak a little slower. You can also slow down the video speed if you need to
great looking recipes. I am keen to try the Feta. Thanks!
Thank you so much!! Yes it’s such a good one can’t wait for you to try it!!
Thank you
you are welcome!
Looks great
Thank you so much! Yes a tofu press can be very handy!!
You are so amazing!! Thank you!
It’s my pleasure to share!!
For the cheddar cheese can you use regular potatoes instead of Yukon if I don’t have any on hand?! ❤
Yes definitely! I just prefer Yukon gold
Love it!! ❤
Thank you so much!
Thank you❤
You are welcome!!
You have a gift! I'm waiting for my pizza to come out of the oven as we speak :). I used plain Silk Soy Milk unsweetened.. it still had a SLIGHT soya milk flavor to it... wondering if there are other brands that may be more neutral?
Aw thank you so much! I use Ripple pea protein milk for everything. It’s my go to!
❤ Thank you!
You are welcome!
Great video! Your vegan mozzarella with cauliflower and tapioca starch was the first one I made of your videos and absolutely love it! I look forward to trying your other recipes as well. For the feta, if I left out the oil would it ruin the recipe?
So glad you enjoyed it! It won’t ruin it. I’m not necessarily suggesting you do that since it’s only a little bit of oil but if you want to leave it out you can
@@PlantifullyBased I left out the oil and the feta came out amazing. I put it on top of Mary's Gone Crackers or just put them out on a plate with tooth pics in each cube and love them as a snack or in a salad!
@@melanie.3837 yay! I’m so glad you enjoyed it!!! You’ve gotta check out the new vegan cheese video with “vegan mozzarella balls” they’re made in a similar process and you can leave the oil out again if you like!
@@PlantifullyBased I will try that one too!
I've figured out a good mozzarella and cheddar cheese since I have a milk allergy. I say "figured out" because I have potato (and thus tapioca) and rice allergies, so I had to figure some work arounds and just accept nothing will melt because there's no stretchy starch like tapioca, rice, or potato. My stars are pickle brine and sweet potato for my cheddar and infused olive oil and sauerkraut brine for my mozzarella. I've really missed feta and parmesan, so I'm excited these recipes don't use those allergens. I'm thinking of adding a little arrowroot start slurry and cooking the parmesan mixture so it'll set up a little better and won't get as soft as quickly.
Would you share that recipe please
Which one?@@chefbee451
Mozzarella
Both actually ld like to try them
Mozzarella
1/2 C of vegan yogurt (I use my own or coconut-based like Cocoyo)
1/2 C cashews
6 tbsp starch (arrowroot or corn)
1 tsp of lemon juice
2 tbsp of sauerkraut brine
1 tbsp of nutritional yeast
3/4 tsp of salt
5 tbsp of herb infused olive oil (since I use this cheese for pizza, mine is Italian herb based)
If you want to be nut free, just do a full cup of yogurt and skep the following cashew step. Note it will be much softer without the nuts.
Soak cashews overnight or boil for 15 minutes, then drain, place in a high speed blender with all the other ingredients and blend until smooth, usually takes a full minute or two.
Pour mixture into a non-stick pan then turn on medium. Don't preheat the pan because it can burn. After turning on the heat begin stirring and continue stirring until it's sticky. Remove from heat and transfer to a glass container and store in the fridge for a couple weeks. I usually cut up half and freeze it and use the rest in the fridge in the week.
Vegan Cheddar
I use basically the same recipe as Sauce Stache here: th-cam.com/video/lsn-pcUUj2g/w-d-xo.html&pp=ygUUc2F1Y2Ugc3RhY2hlIHBvdGF0b2U%3D
However, I replace the white potato with sweet potato, arrowroot starch instead of corn, and lemon juice and pickle brine instead of lactic acid.@@chefbee451
Awesome. Is there an alternative to red wine vinegar? Would apple cider vinegar work?
Hi i wouldn’t use apple cider vinegar! If you want to swap maybe like balsamic vinegar or white wine vinegar. I fear the apple cider vinegar is too strong of a flavor
Thank you ❤❤❤
You are welcome!!
Thank u
You are welcome!
Are all of your cheese recipes in your cookbook? Thanks
No only the vegan mozzarella and tofu ricotta! The cookbook has a lot of recipes that I don’t share on here. These vegan cheese recipes are all written out on my blog.
Thank you for this!! New sub!!
You are welcome! Happy to have you here!
What are seasons in the vegan nacho cheese please. Thank You
hi everything is listed in the description box!
Does the cauliflower mozz last in the fridge well ??
It will last about 4-5 days the cauliflower smell does get a bit stronger the longer it lasts. So it really is best to use fresh or you can freeze it. There’s more info on the blog post!
I'd like to try the mozzarella cheese recipe. Can it be refrigerated or frozen and reheated for later consumption? Don't think I can eat that whole batch in one setting.
It is meant to be multiple servings :) yes you can keep it in the fridge for 3-4 days or freeze and then thaw
Are the red lintles just for color of the nacho cheese or are they important in a way regular lintles aren't
Red lentils are softer and creamier. Don’t use other lentils for this
Thank you subscribed
Yay happy to have you here!!
Yummy cheese
Thank you!!
Can't wait to try mozzarella!
Yes it’s so good!!!
Im transitoning me and my kid to plant base can you make some lunch box ideas. I find the vegan dishes dobt stand up to the heat of the day. They get soggy etc. Any help plz
Hi I have several videos on the channel already!
💚
Thank you!
Can you make whipped ricotta? . I’m new yo whole food plant based lifestyle
Kite hill whipped ricotta is literally 10.00 got a small container!! I need to make it myself
Hey! I did it for a brand! It’s super easy you would just take the ricotta recipe here and just add in a touch more nondairy milk and a tablespoon of olive oil. Keep whipping it up until it’s nice and smooth!
I’m moving more into a plant based diet, I’m finding a lot of animal based foods are making me feel… off. So this is a great video. Thank you.
Well I’m glad this video can help!! Thank you for watching
You are so lovely and so charming. Thank you so much 🙂
thank you!
I tried making the lentil and potato nacho cheese just now... Boil for 20 minutes on high heat? My pot was scorched in like five. I guess I didn't use enough water? You don't specify how much water to use. Or maybe I should let it simmer at a lower heat?
Hi I’m sorry that happened! You need enough water to cover it about an inch. Everyone stoves runs super differently so I had to keep mine on a high heat to keep it going, but maybe your stove runs hotter, so bring it closer to a medium heat and just keep an eye on it. And if you find it is losing water quickly, you can always add more water in or drop the heat.
I need a tofu press
she said calzones and I had forgot!
Can you make ricotta using almonds? I’m sick of paying 12 dollars for a small container of ricotta
Sure! There are recipes online for it!
Is there not gluten in pots!? I must have been comply wrong in thst!!!
Gluten in a metal pot? I’m confused
“just know this recipe”👵🏽
Where are the measurements?
I always include the ingredients in the description box along with the blog posts
You'll get more views if you only post one recipe per video. ❤
I’ve been on TH-cam for over 7 years and for years uploaded only single recipe videos. people respond more positively to the multi recipe per video view. No need for the unsolicited and unasked for advice here 💕
I've figured out a good mozzarella and cheddar cheese since I have a milk allergy. I say "figured out" because I have potato (and thus tapioca) and rice allergies, so I had to figure some work arounds and just accept nothing will melt because there's no stretchy starch like tapioca, rice, or potato. My stars are pickle brine and sweet potato for my cheddar and infused olive oil and sauerkraut brine for my mozzarella. I've really missed feta and parmesan, so I'm excited these recipes don't use those allergens. I'm thinking of adding a little arrowroot start slurry and cooking the parmesan mixture so it'll set up a little better and won't get as soft as quickly.
Yes you can definitely do the feta and parm! Hope you enjoy! :)