2 Ingredient Vegan Cheese base That Can Make ANY CHEESE
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- เผยแพร่เมื่อ 12 ก.ย. 2020
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Making a 2 ingredient curded vegan cheese is incredibly simple! It's a very similar process to making tofu and very similar to how real homemade fresh cheese is made! I wanted to get something that had a similar texture that could be flavored and changed to create multiple vegan cheeses!!
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!! - แนวปฏิบัติและการใช้ชีวิต
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For everyone, that can' t find pea milk...
1 cup dry yellow split peas
2 tbsp sunflower oil
pinch of salt
For a sweeter version:
1 tsp vanilla extract
2 Medjool dates
INSTRUCTIONS
Add the yellow split peas to a bowl and cover with 3 cups (750ml) of water. Cover with a plate and leave to soak for 8 hours or overnight.Drain and rinse the peas, then add them to a pot along with 3 cups (750ml) of water. Bring to the boil, then reduce heat and simmer with the lid on for 45mins - 1 hour or until the yellow split peas are soft (like babyfood). Drain the peas and add them to a blender along with 3.5 cups (875ml) of filtered water, the oil, a pinch of salt (For the sweet version: add vanilla extract, remove the stones from the dates and add them to the blender). Blend until smooth. Sit a nut milk bag or a muslin cloth over a large bowl and pour the pea milk into the bag. Squeeze the bag so the pea milk comes out and the pulp remains inside. Transfer the liquid to a bottle with a air-tight lid and place in the fridge. The pea milk will last for up to 4 - 5 days.
I hope that this is useful...
Love from Germany.
Im Rewe gibt's Happea Erbsenmilch, fyi
@@theTrigant Danke dir für den Tipp... es ging mir aber eher darum, das Rezept für die zugänglich zu machen, die nicht den gleichen Luxus wie wir haben. Aber ich schau mich im Rewe mal um.
Thank you.
Xerhadryes Vhouranerus wo kaufe ich die Bohnen? Weißt du, ob man die im türkischen Supermarkt bekommt? Die Erbsenmilch von Marc sieht schon immer sehr cremig und lecker aus :)
Thank god it's pea milk and not pee, I was getting really confused the first time I heard it !
That's an amazing comment though, I feel like this should be pinned to the top
This is my first attempt at vegan cheese. I added salt, white pepper, paprika and nutritional yeast. YUMMY!! Thank you 😊
Instead of a cheese cloth I found that coffee filters work much better for draining off liquid.
Thanks for this tip!
Good tip and they are soooo cheap compared to cheese cloth. Thanks!
Coffee filters would work great. Also if you've made nut milk before and have nut milk bags, they would be perfect for this.
Me too but I may still use a double filter. Mesh and paper
If you choose to use coffee filters make sure they are the natural, unbleached kind (which you should be using for your coffee anyway, right?)
This also works perfectly with soy milk, for those of you who can't find pea/cashew milk. And apple cider vinegar works instead of lemon juice as well. I've been making a cottage cheese substitute like this and never thought of adding starch to make it creamy, what an awesome idea!
Yep watched chef jannas version. Was the FIRST time I saw a “hard” cheese made at home!
Thanks! I was wondering if I could substitute pea milk with soy milk, gonna try it :)
@@jerzeys2finest89unfortunately not, the protein powder won’t properly incorporate itself into the milk
Your video way back with lactic acid helped me so much, I run a vegan food truck and I always used jalapino brine and lemon juice for my cheese. But lactic acid has been a game changer! 😊
We need some.vegan restaurants in corpus christi Texas! Haha
It would be so interesting to get your take on the three main starches you’ve been using in your cheese experiments: tapioca, corn and potato. Have you noticed different characteristics between the three? It’s clear they all contribute to that stretchy texture, but I’m fascinated by the nuances and why you’d choose one over the other. Thanks for creating such awesome content (I’m in the process of making your fermented tofu recipe right now).
Ohhhh thats awesome!! the fermented tofu is out of this world honestly! soooooo cheesy and savory! I have something in the works that'll talk about the different starches!!
Sauce Stache Looking forward to it!
Nice Q?.....🏆👍🏆
@@SauceStache im also curious to see you try arrow root powder or hear your takes. I also have been using coconut vinegar as my lactic kick.
Milk comes from mammals not plants.
I’ve somewhat broken my cheese addiction since getting an IBS diagnoses, but when I do get a craving- I know I don’t have to fight it off every time now, thanks 🧡
Omnis: I can't live without cheese.
Vegans: Same
@@ricardocabeza6006 you must be fun at parties.
@@ricardocabeza6006 Send this one straight to jail for joke policing without the proper authorization.
@@bigtimes1 kind of an ironic thing to say for someone constantly trying not to see the truth.
@@bigtimes1So you've actually tried a lot of it?
@@bigtimes1Again no iodea what you mean.
Brudda! WE NEED A VEGAN BLUE CHEESE PLEASE! Only YOU could make it happen. Love all that you do!
You have the most amazing ideas!!! I have made so many of your recipes, and they have all turned out so well. Thank you for sharing.
Thats so awesome!! Thank you so much!!
@@SauceStache what about remaking The
Burger King Impossible Whopper
It's the Plant Based Vegan Whopper at Burger King
But expect without mayo cause they put mayo on it if you don't ask them to take it off otherwise
it's supposed to be Plant Based
THANK YOU
Love the Channel Bro !!
@@ggloafertopher There is vegan mayo as well:)
Ricardo Cabeza just like the hundreds of mock foods and mock products that are already on the market that aren’t vegan. You don’t ha r to pretend, it’s not like people don’t get this isn’t real cheese. Hahaha
@@ricardocabeza6006 Get over yourself. If you have a problem with terminology, then that is your personal hang up. The word cheese is not exclusive for dairy-oriented products and never has been.
Omg this cheese! Well u have made my family addicted ahahaha. I made it for some nacho bowl. I added some nutritional yeast to it and some turmeric for color. Omg just heavenly. I also made Mc no cheese the next day and, i use it for my breafast toast. I saw this recipe last week and i already did it 3 times lol
That is soooooo awesome!!!
This is soooo perfect. I love simple and tasty. I make alfredo using unsweetened soy or cashew milk, add some lactic acid, seasonings, and half a stick of vegan butter, then some corn starch and my hubby genuinely loves it.
I used this base to make ricotta cheese for lasagna and it turned out perfectly. Thanks for this easy recipe!
You’re like the Alton brown of vegan food! Love it!
Love that! thank you
OMG, that quick shot of the beautiful rain outside your window made me SO jealous!! I’m in the scorching hot desert of SoCal, where it’s been 100-120 degrees for months and I haven’t seen rain since January or February. I just want to enjoy that beautiful bowl of Mac and cheese while listening to the thunder and rain!! Thank you, can’t wait to try this!
I can't wait to try this! I've tried most of the things, the roux flour sauce, the potato and carrot thing, so I'm excited!
I don't follow a vegan diet, but love the ideas you come up with. Plus, your personality and way of presenting information just keeps me engaged. I love watching cooking vids where people are legit excited with the recipes they're making. Keep up the good work!
My favorite macaroni and cheese is made with butternut squash. You can also make a really nice cheddar broccoli soup with butternut squash.
I would love your recipes!
Girl i literally just said this. If you ever had haitian squash soup the creamness of the soup and the flavours, you can take out the meat, and the flavor is still there. Add garlic.
I would love to see more fast recipes like this.
OMG, I’m looking soooo forward to adding the speakers to my great headphones❗️ 👏👏👏 I was about to buy a speaker, but have had a tough time deciding which - now you made my choice easy, again❗️☺️🤘
You should make a video thats like, the basic ingredients of making vegan substitutes, which ones you recommend what brands are better
I've wanted to try different recipes but i dont have kind of the basic stuff you use, id love a vid just on that so i can stretch my dollar but also try a variety of recipes as well
Vegan cheese substitute = see recipe above.
Holy omg!
Have to do this!
Been doing the pea milk mozzarellas with a few alterations.
Been loving it & experimenting.
That looks awesome! I love to add a touch of turmeric when I make vegan cheese bc it really brings it a lot of beautiful color and a bit of lovely flavour.
Looks magnificent- can’t wait to try it - Thanks for posting. !!
can you put the products you used and the measurements in the description 🥺 for future reference
This looks unbelievable I cannot wait to make it. Thank you.
Thank you!!! I can't wait either!!!
I love all of your recipes!
Looks like another slam dunk!! Very excited to try it!
I tried this recipe and multiple others with almonds and soy. Same result every time for me whether I use vinegar or lemon juice. Whether I curdle for 15 mins or 30 mins or 60 mins. The curds will not strain out from the whey. They hit the cheese cloth and just sit there forever. I've tried with 2 layers or 4 layers or just the mesh or just a basket. I followed every part of the recipe to a T as well as the others I tried. I give up. Thanks for all the interesting and entertaining videos.
Yum, and no blender needed, always enjoy it when you delve into the kitchen science. We don't yet have pea milk here, but will look at some high protein milk options and give it a go. Nice one.
Thank God FINALLY FOUND 1 THAT WORKS!!! THANK YOU!!!
I can’t believe this! Genius, pure genius
Hey! I am loving this serie!!! :) You are really inspiring and I love your style! Have you ever tried to mix up tvp in a cheese as the protein and fiber source? Im gonna try this next up and see wtf happens... cheers!
So it’s basically paneer from pea milk. That’s awesome 😄
I’m convinced!
I'd love to see your take on artisanal cheeses like using cultures in blue cheese or vegan camembert etc - I know that takes some time and is a process but I reckon you could do it!!
Totally agree with you!
Please Bleu Cheeze! Pleeze!! 😭
JUST watched a cashew Brie with the mold even! Didn’t even believe it! So yes I would love his version!!! The one I watched SOUNDED delish (the sound of her parchment paper ughhhh soooo good!) and was soothing and satisfying to watch!! His would be the opposite and fun!!!
Finally got to make this cheese sauce...came out great!! I will use a thermometer next time and experiment w different seasonings, but just added garlic powder onion powder & nutritional yeast..thanks so much for this reciepe...excited to start transitioning commercial cheese out of my diet..
So grateful for your content 🙏🏼 thank you for showing people how fun, simple and DELICIOUS it really is to be vegan 🤍🤍🤍🤍
Wow, does that mac look amazing!! I'll definitely be trying this one!!
This is so interesting! When I go to make my cornbread, instead of doing buttermilk, I will take either plain soy milk or the 10g protein Silk cashew almond with pea protein, cold, and put 1 Tbsp of vinegar in a measuring cup and then fill the rest of the cup up with the plant milk. It thickens, sometimes it kind of curdles, but it mainly curdles if I stir it too much. If I just stir It to combine, and let it sit, it thickens, and becomes what would probably be a very loose cheese. I've often considered buying some cheese cloth and seeing about straining this, to firm it up, so getting to see you do something like this is exactly what I need, exactly when I need it. I do have one question: Would you consider doing a video where you actually add a probiotic and a mold starter to make actual fermented cheeses? I've made an actual nut cheese before, but I don't have a high speed blender, so it was, shall we say, not exactly cheese, but it did taste really good.
I have some silk protein milk in the fridge and was thinking that would be perfect for this cheese sauce. I always make mine with cashews, so I'm excited to compare the two.
I've used that legume (pea) milk in savory cooking before, and--its so g-o-o-d (graciously-oodles-ordinarily-delicious). Thanks for both (a) the base recipe, and (b) the myriad of upgrades!
Can’t wait to make this for Thanksgiving. Thank you so much!
Right on! Nicely done!!! Appreciate ya man!
bout to make this omg i'm excited
You're amazing. Thank you for existing
Wow, thank you!
oh wow!!! Can't wait to try that.
This looks awesome!!
You are in FLORIDA??? Yes! Thank u!!! Seriously we all love ur videos and everything u bring to our vegan world!!! U rock!
Thank you thank you thank you sooo much!! I am allergic to most things in vegan cheese (mainly yeast) this is a game changer! 😭😍
Looks great
Thank you for sharing all these amazing recipes! I recently came across your channel and started bingeing them. It’s a little disappointing how some products/ingredients you use aren’t so easy to find in Japan ( or even online since they are sold out for the moment). I can’t wait to try some of your recipes once I get some ingredients you use frequently.
Try iherb, distribute worldwide, and shipping cost very reasonable ,they always have more than one brand so are rarely out of stock,
I have only ever been able to curdle home-made almond milk in this type of recipe. I add the seasoning during the heating process (salt, white pepper, dried parsely, dried basil). Great stuff!
I have done this with soy milk.
We'll try cashew milk as I doubt we have pea protein milk in my country yet.
Thanks!!! Looks amazing. LOVE the speakers too!
I have been looking for a good vegan cheese sauce that I can switch out for Mac an cheese. I didn't want to use store bought and I didn't want to use cashews. I'm so happy I found this! Now I can actually give it a go and hopefully my toddler won't notice the difference!!
I just made this; best and most believable cheese. My new favourite! thanks.
Looks so tasty! Going to try this recipe! 😍❤️
Great recipe as expected from you🤗 thanks for sharing 👏🏻
I’m excited to play with this one!
Thank you
I just found the perfect cheese sauce for my vegan enchiladas. Thanks!!!
I loooove your videos!
I just discovered this 3 days ago! So amazing!
I tried using pea protein powder to make the milk. (About 2 parts powder to 9 parts water.) It made a somewhat grainy milk that tasted horrible. However, it sure did curd up! But the curds had a mealy texture, and even with some great flavoring, the result was not very convincing as a cheese. So if anyone is wondering, I'd say no, pea protein powder won't work for this recipe. (Unless you know of a way to get a smooth texture from pea protein powder and liquid. In which case, do tell!)
Yummy! This is my favorite channel!
Hey 👋 Love your channel! You're like a vegan mad scientist who won't take "this is close enough to the real thing" for an answer! Always striving to create a vegan clone of our fav meat and dairy products! You rock!!
P.S.
Do you think you could apply your genius to creating a cottage cheese recipe?
AGREED MILLION PERCENT
100%!~
Mm,that would be great.. I love that texture
Thank you for this - I admit I was hoping to see you take it into the realm of a more solid cheese, not just as a sauce, but I love this! It’s the same process you would go through to make a regular cheese - I also liked the simpler ingredient list, as they’re more likely to be in my house. ;) Thank you! :)
Looks yummy
This would be AMAZING for poblano con queso tacos 😍
This is amazing
It's just like when you make paneer/Indian cheese. We nuy big 25 kilo bags of dried peas (green but yellow peas are dried early green peas). I'm going to try to skim those.
Please make a video adapting this into a cottage cheese !!
That looked so good!
You should try making a hard Parm that melts and shreds. I started a mission to get there, and what I noticed from the store bought ones like violife is they all use modified potato starch, so I bought some! Great video :)
I love the the ripple pea milk
Doing this TODAY!!!
Interesting. I'll be trying this.
I had some Tofu Sour Cream that I mixed up yesterday... and today using your video, I transformed it into MAC 'n' Cheese Sauce!!! Best I have ever made before. :)
I used Potato Flour/Starch and everything like you said... EXCEPT I substituted the Paprika Spice - using instead Liquid Smoke. So yummy!!!
I really need an ideal vegan cheese for broccoli and cheese, which is one of my faves anyway. Love your videos, I really need a blender before I can craft most of em thou.
great videos! the ideas really help
Thank you so much!
I recently learnt that I have a strong gluten and milk allergies and was sad that I cant eat cheeses youghurts etc anymore
but you LITERALLY saved me thank you! Im very excited and cant wait to cook all those things
You work magic.
✨👁✨
Wow you killed that I’m making that today
Nice view of the side of your pan
This is great! Less expensive as well!
Wow!
Honestly, that's AWESOME. I wish I could experiment with this concept but as no pea milk is available where I live, I will have to stick to tofu (maybe it is high time I made a homemade one?) for now :D
Anyways, really an amazing, simple recipe showing people that making plant based cheeses can be as easy as making the dairy ones! And this is just mind-blowing!
.
Sending you all the good vibes!
Have a great week ahead!
I made it with soy milk and lemon juice and it worked just fine :)
I shopped around for chickpea protein isolate and it can be very pricey. I bought chickpea protein from isolate in bulk by the lb to make a vegan cheese sauce recipe because I failed miserably at isolating the protein from the chickpea milk. I made a one serving vegan cheese dipping sauce by combining 3T of Chickpea protein, 1 cup of water, 1/2 of corn starch, tumeric, garlic salt, salt, paprika and nutritional yeast. It was great! Although I think it didn’t need the starch and maybe adding 1/2 T of olive oil instead would have sufficed. I also will be trying my tweaked recipe with food grade lactic acid. FYI this recipe is 3grams of net carbs and if you don’t add the starch it should be less than one gram per serving! So happy!
When I saw this in instagram stories, I was waiting for every second. Fantastic!!!
Just hope everything went well with Walker and the Cardinal.
hahahah Walker stared them down for a while, but eventually the cardinals got sick of him prying and flew away! Walker was bummed because really he just wanted to play
@@SauceStache Came back here through swipy uppy thing! Congrats!!!!!!
Great idea to add the starches the thicken the cheese up. Maybe you can throw it into a blender with a little miso of your preference to make it like a mild cheese too. I want to make some cashew milk now to try your recipe. Thanks!
What would you need to add to make it firm and sliceable? Can't make out the words.
Thanks will have to try this
YES! Hope you enjoy!!!
Will tag you when I try it
Side note: you're in Florida. Wow, IDK why I thought you were Canadian.
Probably because a lot of our favorite vegan TH-camrs are in Canada. 🤔😁
This is so simple,and you can use any bean.instead of potato flour you can use tapioca for the soft and agar agar to to harden it and olive brine for cheesy flavour,especially if you. have allergies .coconut can make it richer.its simple just add flavour like paprika or safron.beans have as much calcium as milk.
I love you for having skippable sponsors not ads. Also, I checked out the evil seitan group. She is so bonkers lmao
Versatile chez
This looks amazing! Do you have any suggestions for those who are avoiding corn products?
oh my god, im making this for dinner tonight Thanks . u make tasty vids
You're in Florida!? Me too!!🎉
Love this! How do you give it more color? To look more like cheese...
@SauceStache. Thank you for your video. I am new to the vegan cheese process. Which starch would you recommend with low glycemic index instead potato and corn starch without loosing in flavor.