OLUFEMI RA the talking about the science is actually very useful if you want to dabble and expand on these recipes, or just generally want more knowledge on how to make vegan stuff taste better. It’s not totally irrelevant to the video
Omggggg thank you I’ve been looking for a soft cheese recipe. I have always been lactose intolerant, yet only recently been veggie based. I wish I knew vegan cheese was a thing for ever ago. Could have saved myself a lot of pain.
The richest 'nut milk' we've ever had is *Macadamia Milk* - not sure how available it is outside of Australia, but a Macadamia Latte is basically like a dessert. (I drink espresso - the Macadamia Lattes are for _The Lovely_ ). It's priced similarly to other non-dairy milks (our local supermarket has a staggering array now - soy, almond, rice, oat, and cashew) so I might use a litre of _The Lovely_ 's stash to try a cheez recipe, because store-bought non-dairy cheeses are pretty hopeless. I think I read somewhere that Macadamias are the highest-fat nut that there is; no sure if that's relevant to the cheez-making process. To re-hash a quote from the *Life of Brian* : blessed are the cheez-makers.
thanks for this video! If I may interject... Nutritional yeast is not really similar to real bread yeast. People can get really sick from eating that. Nutritional yeast grows on molasses and is totally dead. It doesn't affect people with Candida issues (unless you're allergic to mold)
I just made my first vegan Mac & cheese using this recipe, winner!! I used more milk than recommended to get a thinner consistency careful not to water down the flavour too much and it worked. For the first time ever I didn’t want ketchup on my Mac & cheese because I didn’t want to spoil the flavour. Thanks for sharing this wonderful Canadian winter comfort food! I’ll be trying all your recipes.
Also not vegan, but my daughter has problems with dairy. Not sure if it’s an allergy or lactose intolerance, but she has to avoid dairy. Can’t wait to try these vegan cheeses. Thank you!!!
I'm all the way from Trinidad and I appreciate this video as I cant tolerate milk however I love cheese so that's why I'm here thank u much blessings🙏🏽
First of all I thank you for all the efforts you have done to make this vedio. You have much more experience, I want to give you some suggestions, please experiment on my suggestions. My main intention is to reduce cost. First suggestions is about miso. In northern part of India, you take mustard seeds ,one spoon coriander seeds one fourth spoon garlic and one tomato. Cursh mustered after socking in water ,very fine crushing in grinder is needed. Take small quantity of oil and Fry in oil till it change colour. Yellow to slightly brown. This meso mixture will give more test. Second suggestions. You take mung beans, raw peanut seeds and soyabin seeds separately in bowl. Sock in water for two days . Keep changing water. It will slightly sprout. The mung bean all green skin will come outside. Separate it. For soyabin seeds I don't have any knowledge but skin of soyabin seeds should be removed for smooth texture. Also try to remove skin of peanut by hand. All beans are slightly sprout and have very good flavor. You boil it and test. If we sprout too much then all the grain will give bitter taste. Now crush all these ingredients. The Percentage ratios I don't know. You must experiment. Now you take chickpeas also called as besen. Besan will be used for binding processes . Add crushed mung beans , peanuts and soyabin grain. If you want pass it through beater for making dough smooth . Add salt. Add mustard masala as per as requirement. You must test. you can add other ingredients as per as your knowledge but not costly ingredients. Add some oil, if necessary. I don't think you need. Third suggestion It's about cooking method. You use two method. First . You make cylindrical dough you boil the water and put the dough inside boiling water. When you will see some bubbles on skin of dough then you know your dough is cooked. Your water will become cloudy but you this water for making soup. Second method. You steam the dove it for 30 minutes. Don't cook directly on fire. My English is not good. Please manage. I will try to send some site address. Namh shivay.
@@gracemaiam3374 I am giving you another experiment. Please make cottage cheese. In India we eat lots of cottage cheese, some time they fry or add as whole. Visit paneer ki sabjji site. Cottage cheese locally called as paneer. Please use butter bean, long bean , soyabin, sun flowers seeds, peanut and mung beans. I can help you to find client in food industry who can buy your recipes. Namh shivay.
@@gracemaiam3374 please visit site how to make soyabin paneer and peanut paneer. You must try to reach near the original test of paneer. Although Indian add lots of spices in cottage cheese. To enhance test don't add meso syrup. Add drum sticks pulp and salt. Namh shivay.
I'm new to your channel and when I saw this recommendation I instantly subscribe I love when there are vegan recipes uploaded on youtube Makes me want to copy
i actually eat milk products and im not a vegan im a keto pescatarian. ive transitioned from eating meat over the course of 2 years on and off and one thing that ive noticed is that unlike with meat being a vegetarian i always have things on hand with meat you have to eat it or itll go bad but with seitan its essentially a flour and it stores well. point being i dont mind eating cheeses but i never have it on hand when i need it whereas if i have the ingredients to make it i could always have vegan cheese pretty much whenever i want.
Woooow this is by far the best vegan cheese base tutorial I’ve seen! Will be checking these out in the near future. One question tho-what is a good sub for tofu? I can’t have soy (or at least not that much) so I’ll need to figure out a way around that. Thanks again.
So if you wanted to add a bit more tang could you add the miso later? Since the miso is fermented would there be any benefit to keeping the miso fermentation organisms from dying in the cooking phase of recipe? Let it ferment for a few hours? Am I overthinking this?
I was wondering about the first cheese, I looked at the in depth video and the recipe on the video is not the same. Think the squash one was done twice. But wondered then if I could use something in replacement of the miso or just exclude it?
I like vitasoy soy milky because it doesn't have that pungent soy taste and for a thick and creamy soy milk with a nice taste is organic soy milk. This is Australian products.
Made this yesterday. I double checked all my ingredients. Followed video. I didn't get it to gel into a loaf like texture like shown in the video. Checked my cook time to 5 min, once it started to gel. It never got past a sticky stretchy gel. Any idea or suggestions on what I did wrong? Thanks!
Hi greetings from India. All your cheese recipes looks interesting and I am looking forward to try it but can I use pumpkin instead of butternut squash because it's difficult to get it here.
wow thankyou 4 your video I never see this b4 I want 2 learn how 2 make my own cheese as well god I has learned so much info tonight even using seitan 2 make lovly meat free dishes very impressed with both videos I has watched tonight
I haven’t come across those brands for milk you mentioned looking forward to trying them out. By the way for me the milkiest milk is coconut almond blend. :) but also a good quality coconut milk. (Forgot their name but they are £3 a litre so only buy them when discounted) Super enjoying these cheesy vids!!!! Thank you so much for your ideas! 💚😋🤤💚
All of these look delicious! I cant wait to try some of these recipes. I was given a vitamix for xmas, and am reaaaally looking forward to making better nut milks and “dairy” type stuff. Yum yum YUM
@@EastMeetsKitchen Awesome thanks!! Yes also trying to experiment with aquafaba and creme brulee.. But aquafaba only seems to be good substitute for egg whites!!
So helpful, but where I live it’s impossible to get non dairy milk or cheese, I can’t even get nutritional yeast, so anyone have a suggestion of what I can replace the nutritional yeast with:(((?
Awesome! Thank you for working so hard to bring us these amazing recipes! :) Btw... you listed the ingredients for the vegan cheese sauce when you show the clip of the nut cheese at 5:18!
I am allergic to cow's milk so I want to experiment making some vegan cheese. I tried some from the store and it is not very good. Sometimes you just need something cheese-like.
I get so lost in the comments that I forget what I originally wanted to ask. Do any of these freeze ? Apologies if previously been asked. I am new to all of this. I'm teetering on the edge at the moment, not plunging in as I'm scared of not meeting nutritional requirements. Not eating anything other than fish a couple of times a week, and eggs that I know come from well kept chickens, that are essentially pets.
@@EastMeetsKitchen Thank you! I wanted to get started making some of your delicious recipes on cheese now, but I'm going to have to order Agar online because I can't find it in any of the stores.
![🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]](/img/n.gif)
Recipe starts at 5:20 u r welcome.
Way too much talking.
Lol thanks yo. Allat damn talkin, like damn lol
OLUFEMI RA the talking about the science is actually very useful if you want to dabble and expand on these recipes, or just generally want more knowledge on how to make vegan stuff taste better. It’s not totally irrelevant to the video
@@Leo-dj3zg nah
@@olufemira7088 😂
I'm not vegan but I have a milk allergy. Thank you so much for these recipes
It's not an allergy - you are just not a baby cow.
@@petershaw8237 you said it. 😂😂😂
Me too im trying to become vegan i already don't like meat a lot but i find the alternative of cheese its hard to find vegan cheese on my country
I simply hate the taste of milk and it's gross that it comes from the cow's breast. Sick.
same
Omggggg thank you I’ve been looking for a soft cheese recipe. I have always been lactose intolerant, yet only recently been veggie based. I wish I knew vegan cheese was a thing for ever ago. Could have saved myself a lot of pain.
The richest 'nut milk' we've ever had is *Macadamia Milk* - not sure how available it is outside of Australia, but a Macadamia Latte is basically like a dessert. (I drink espresso - the Macadamia Lattes are for _The Lovely_ ).
It's priced similarly to other non-dairy milks (our local supermarket has a staggering array now - soy, almond, rice, oat, and cashew) so I might use a litre of _The Lovely_ 's stash to try a cheez recipe, because store-bought non-dairy cheeses are pretty hopeless.
I think I read somewhere that Macadamias are the highest-fat nut that there is; no sure if that's relevant to the cheez-making process. To re-hash a quote from the *Life of Brian* : blessed are the cheez-makers.
We have it in the states. I buy that or hemp milk mostly. I might start making it at home.
It’s at sprouts here in the U.S. I’ve bought a few times it’s great. That few months I’ve been into Ripple
Consuming too much macadamia nuts can be harmful. I wonder how much would correspond to too much in milk form.
Yes yes yes!!! Macadamia nuts have high amounts of fat in them, so they are perfect for milking or cheese or butter.
@@dailybls not that harmful, it has healthy fats.
thanks for this video! If I may interject... Nutritional yeast is not really similar to real bread yeast. People can get really sick from eating that. Nutritional yeast grows on molasses and is totally dead. It doesn't affect people with Candida issues (unless you're allergic to mold)
Rebecca Conn so can we use bread yeast instead ?? I don’t have nutritional yeast where I’m from, need a little help here pls.
I just made my first vegan Mac & cheese using this recipe, winner!! I used more milk than recommended to get a thinner consistency careful not to water down the flavour too much and it worked. For the first time ever I didn’t want ketchup on my Mac & cheese because I didn’t want to spoil the flavour. Thanks for sharing this wonderful Canadian winter comfort food! I’ll be trying all your recipes.
Also not vegan, but my daughter has problems with dairy. Not sure if it’s an allergy or lactose intolerance, but she has to avoid dairy. Can’t wait to try these vegan cheeses. Thank you!!!
I'm all the way from Trinidad and I appreciate this video as I cant tolerate milk however I love cheese so that's why I'm here thank u much blessings🙏🏽
First time viewer, great presentation and background info. Subbed.
So many vegan cheese videos, so many recipes... this video and its content is simply my favorite
First of all I thank you for all the efforts you have done to make this vedio.
You have much more experience, I want to give you some suggestions, please experiment on my suggestions.
My main intention is to reduce cost.
First suggestions is about miso. In
northern part of India, you take mustard seeds ,one spoon coriander seeds one fourth spoon garlic and one tomato. Cursh mustered after socking in water ,very fine crushing in grinder is needed. Take small quantity of oil and Fry in oil till it change colour. Yellow to slightly brown.
This meso mixture will give more test.
Second suggestions.
You take mung beans, raw peanut seeds and soyabin seeds separately in bowl. Sock in water for two days . Keep changing water. It will slightly sprout. The mung bean all green skin will come outside. Separate it. For soyabin seeds I don't have any knowledge but skin of soyabin seeds should be removed for smooth texture.
Also try to remove skin of peanut by hand.
All beans are slightly sprout and have very good flavor. You boil it and test. If we sprout too much then all the grain will give bitter taste.
Now crush all these ingredients.
The Percentage ratios I don't know.
You must experiment.
Now you take chickpeas also called as besen. Besan will be used for binding processes .
Add crushed mung beans , peanuts and soyabin grain.
If you want pass it through beater for making dough smooth . Add salt.
Add mustard masala as per as requirement. You must test.
you can add other ingredients as per as your knowledge but not costly ingredients. Add some oil, if necessary. I don't think you need.
Third suggestion
It's about cooking method.
You use two method.
First .
You make cylindrical dough you boil the water and put the dough inside boiling water. When you will see some bubbles on skin of dough then you know your dough is cooked. Your water will become cloudy but you this water for making soup.
Second method.
You steam the dove it for 30 minutes. Don't cook directly on fire.
My English is not good.
Please manage.
I will try to send some site address.
Namh shivay.
Best tips. Thanks
@@gracemaiam3374
Have you tried the Chinese oil seeds and sunflower seeds .
Namh shivay.
m sun flowers seeds are very testy.
Namh shivay.
@@gracemaiam3374 I am giving you another experiment. Please make cottage cheese. In India we eat lots of cottage cheese, some time they fry or add as whole. Visit paneer ki sabjji site. Cottage cheese locally called as paneer.
Please use butter bean, long bean , soyabin, sun flowers seeds, peanut and mung beans.
I can help you to find client in food industry who can buy your recipes. Namh shivay.
@@gracemaiam3374 please visit site how to make soyabin paneer and peanut paneer. You must try to reach near the original test of paneer. Although Indian add lots of spices in cottage cheese.
To enhance test don't add meso syrup. Add drum sticks pulp and salt. Namh shivay.
Amazing... just what i was looking for. you are a cullinary genius. thank you from the Philippines.
I'm lactose intolerant and i l o v e this! 🤠❤
I tried the first recipe today! Very excited to taste it tomorrow
I'm new to your channel and when I saw this recommendation I instantly subscribe
I love when there are vegan recipes uploaded on youtube
Makes me want to copy
I'm on a journey to eating a more plant based diet. I am so excited about these recipes! Thank you for sharing.
wow amazing really. I will try your recipes soon . thanks for sharing 😋👍
Lovely video .... good knowledge thanku see u again
Thank you 🙏 Been looking for Vegan Cheese recipes to make and take for us to work . Subscribed 👋
I'm lactose intolerant so thank you for this!
everyone technically is lactose intolerant since we don't come from cows
@@behindyoureyes911 *most people (many europeans evolved to digest milk for vitamin d)
Your videos and recipes are amazing! You are amazing! Thank you! ❤
Can I substitute miso with some other ingredient by chance?
Thanks for sharing HV to save the video to look at again later just recently started to avoid dairy so these may come in handy
Can you use coconut cream? Bit thicker but so soo good I guess I can try just wondering what you’ve tried
Thanks great videos . Thanks for the vegan recipes dear
i actually eat milk products and im not a vegan im a keto pescatarian. ive transitioned from eating meat over the course of 2 years on and off and one thing that ive noticed is that unlike with meat being a vegetarian i always have things on hand with meat you have to eat it or itll go bad but with seitan its essentially a flour and it stores well. point being i dont mind eating cheeses but i never have it on hand when i need it whereas if i have the ingredients to make it i could always have vegan cheese pretty much whenever i want.
Make these!
Great introduction to vegan cheese 🧀 and easy recipes
Thanks! Looking 4ward to trying them all out ^^
I use almond flour, and nutritional yeast, to substitute for parmesan cheese.
Thanks so much for the video! I always thought vegan cheeses weren't easy to do, but you helped it seem a lot more accessible :) cheers.
Your mozzarella recipe looks yummy. Do you have a FB page or websir for all 4 vegan cheese recipes?
May I get the list recipes for the Hard Vegan Cheese 🧀 please 🙏 it wasn't listed for me to screen shot for my notes 😅 Thank you
I love videos like your where it’s informative as to concepts, so we know how to make our own chgs to suit us,,, well done!j
If I can't get nutritional yeast, can I use Marmite?
Fantastic. I'm sooo excited to try tomorrow 👍🙏🥳
great recipes, what is shelf life?
Tara & I really liked your video!
Thank you for this awesome video! New subbie!
Can you roast the butter squash? I stead of boiling it? I don't like boiled veg.
Woooow this is by far the best vegan cheese base tutorial I’ve seen! Will be checking these out in the near future. One question tho-what is a good sub for tofu? I can’t have soy (or at least not that much) so I’ll need to figure out a way around that. Thanks again.
you can make a 'chickpea tofu' with chickpea flour, tumeric, and water! Cheap Lazy Vegan has a video on it I think
So if you wanted to add a bit more tang could you add the miso later? Since the miso is fermented would there be any benefit to keeping the miso fermentation organisms from dying in the cooking phase of recipe? Let it ferment for a few hours? Am I overthinking this?
How about using coconut milk?
5:15 alternative cheese recipes. Can I use potato, or avocado, or WHAT instead of soy/tofu???????? instead of yogurt?
Awesome video!
Love your video; what are your thoughts on organic?
I was wondering about the first cheese, I looked at the in depth video and the recipe on the video is not the same. Think the squash one was done twice. But wondered then if I could use something in replacement of the miso or just exclude it?
Wat is agar n miso not sure wat those are or what can be substitute for it? Thanks again for sharing
Does the nut cheese melt? For hot sandwiches/quesadillas?
Excellent video!!
Do you have a video on milk ?
Excellent video, thank you I can't wait to try the recipes.
good video. very informative!
Do you do oil free recipes please?
Hello East Meets Kitchen can you please provide the exact name brand cream non diary box in your video?
Do you know if you can use aqua gaba intead of milk? Blending it would lend creaminess from the emulsion, even some viscosity. Maybe (?)
I like vitasoy soy milky because it doesn't have that pungent soy taste and for a thick and creamy soy milk with a nice taste is organic soy milk. This is Australian products.
I look forward to trying all of these. :) Thank you for the videos.
Hi if i dont found white miso what can i put insted ?
Made this yesterday. I double checked all my ingredients. Followed video. I didn't get it to gel into a loaf like texture like shown in the video. Checked my cook time to 5 min, once it started to gel. It never got past a sticky stretchy gel. Any idea or suggestions on what I did wrong? Thanks!
Hi greetings from India. All your cheese recipes looks interesting and I am looking forward to try it but can I use pumpkin instead of butternut squash because it's difficult to get it here.
Looks wonderful.... Thanks
Can I use lactose free milk and remove the yeast for this recipe? I can't stand the yeast. Thanks.
The nutritional yeast helps with the cheese flavour that’s all
greetings I hope this finds u; question what can be substituted for the glutinous rice flour?????????
Wow those are the best recipes Thank You for sharing Where can I get the ingredients like the miso or agar or the gluten flower Some ideas .
What about instead of using the whole chickpea, I use flour? I don't have a blender..
can I Keep it in the refrigerator? and for how long I can use them?
Beautiful!!!
:)
Thank you for the video and all the useful information
Cool! I’m making that Mozzarella cheese tomorrow, thanks!
wow thankyou 4 your video I never see this b4 I want 2 learn how 2 make my own cheese as well god I has learned so much info tonight even using seitan 2 make lovly meat free dishes very impressed with both videos I has watched tonight
Thanks so much for sharing.💖💝💐
Would this work with rice milk to avoid nuts?
Just came across. This is great. Can I use a nutribullet?
is there any replacement for miso paste ? And can I use walnuts instead of cashews ?
Can you taste the squash
This is EVERYTHING 👍👍👍
Also your backdrop is real cute
I haven’t come across those brands for milk you mentioned looking forward to trying them out. By the way for me the milkiest milk is coconut almond blend. :) but also a good quality coconut milk. (Forgot their name but they are £3 a litre so only buy them when discounted)
Super enjoying these cheesy vids!!!! Thank you so much for your ideas! 💚😋🤤💚
All of these look delicious! I cant wait to try some of these recipes. I was given a vitamix for xmas, and am reaaaally looking forward to making better nut milks and “dairy” type stuff. Yum yum YUM
I know you're doing cheese week right now... But would you be up for trying to make a vegan jiggly cheesecake? Love your videos btw!!
@@EastMeetsKitchen Awesome thanks!! Yes also trying to experiment with aquafaba and creme brulee.. But aquafaba only seems to be good substitute for egg whites!!
Do you have a recipe on how to make soy milk?
Thank you!!!!! Go vegan every one!!!
In love with your videos ❤️❤️😍🥰
Great easy video. Thank you.
THIS VIDEO IS AMAZING AND SO SO SO HELPFULL
So helpful, but where I live it’s impossible to get non dairy milk or cheese, I can’t even get nutritional yeast, so anyone have a suggestion of what I can replace the nutritional yeast with:(((?
THANK YOU SO MUCH FOR SHARING
It starts at 5:18
I’m have Dyshidrotic eczema and love cheese a lot but I heard dairy makes it worse so I’m hoping this helps 😥
Eczema is a form of herpes. You need to cleanse your blood.
Awesome! Thank you for working so hard to bring us these amazing recipes! :) Btw... you listed the ingredients for the vegan cheese sauce when you show the clip of the nut cheese at 5:18!
I never thought, I'd hear someone use cheese and backdrop in one sentence when explaining vegan cheese😂😂😂, peace, no hate ❤❤❤
What brand gray blender are you using?
I am allergic to cow's milk so I want to experiment making some vegan cheese. I tried some from the store and it is not very good. Sometimes you just need something cheese-like.
Try raw milk from organic pastures it's different from conventional dairy
@@tomie2289 or try no milk at all because we aren't supposed to drink cow's milk.
Thanks
Wow looks cool! Love it all!
I get so lost in the comments that I forget what I originally wanted to ask. Do any of these freeze ? Apologies if previously been asked. I am new to all of this. I'm teetering on the edge at the moment, not plunging in as I'm scared of not meeting nutritional requirements. Not eating anything other than fish a couple of times a week, and eggs that I know come from well kept chickens, that are essentially pets.
Can you use cornstarch for thickener instead of Agar?
@@EastMeetsKitchen Thank you! I wanted to get started making some of your delicious recipes on cheese now, but I'm going to have to order Agar online because I can't find it in any of the stores.
5:39 video starts here
Good one
Thank you! Trying these!
Thank you ❤️💚 !!!
What is mitsu
O😂 thank you after I post my comment, I was able to enlarge the screen. Thank you sweetheart