Hi everyone, thanks for watching!! I just wanted to add that you CAN change the oil to water ratio. If you are looking for a recipe with less fat, feel free to add only a bit of oil, or none at all! Just make sure to compensate with more water c: I find it is best to use oil if you want to later use the cheese in something that is baked (such as mac and cheese), because it won't dry out as much as opposed to using only water.
INGREDIENTS: • 1/2 cup carrots • 1 cup peeled potatoes • 1/4 cup water • 1/3 cup olive oil • 2 tsp lemon juice • 1/4 cup nutritional yeast • 1/4 tsp garlic, onion, paprika • dash of mustard powder • 1 tsp salt INSTRUCTIONS:
-- Cut the carrots and potatoes into smaller chunks. Boil them for about 8-12 minutes, until soft and can be pierced with a fork. -- While the vegetables are boiling, prepare the remaining ingredients by adding them all to a bowl and whisking them until combined. -- Last, pour all of the prepared ingredients into a blender. Blend everything on low to medium until everything is well incorporated and smooth. :)
I made this last night and can say this tastes almost exactly like the kind of cheese that the kids like on macaroni and cheese. It was very good. I serves it on broccoli and cauliflower. I don't think anyone would know it wasn't the real thing. I can see making this into a 'cheese' soup that everyone will love. Thanks a million.
OMG! I accidentally made this cheese tonight and it is the bomb. I originally want to make cheese but had some potatoes and carrots that I needed to use up and found this recipe and since I had all the other ingredients I decided to go for it. Much to my surprise, and delight, it turned out better than expected. Kudos to you, thank you for this
Just tried this last night. Absolutely amazing. Best cheese sauce I’ve tried since becoming vegan last year. I’ll be making this a LOT! Thanks so much!
I made macaroni & cheese tonight using 1x this sauce & about 1 cup raw elbows (~2 1/2 cups cooked). It was awesome! Used 1/4 cup sunflower oil, organic red potatoes (peeled), Trader Joe's smoked paprika. Great flavor & texture like nacho cheese. Thank you for a new favorite!
I’ve been trying various vegan cheese recipes for the last 3+ years but never found one that fully satisfied me. I’ve got a rule not to taste these cheeses for 3 days to allow the flavors to fully mingle. Today was day 3 and I have to say I was STUNNED at how good it tasted. You really hit a home run with this recipe Ms. Potato. Definitely a keeper. I can’t thank you enough. 💗
I have been meaning to get back here and comment on this. YES! THIS IS THE ABSOLUTE BEST VEGAN CHEESE SAUCE IN THE HISTORY OF EVER!!! Thank you for posting this!!! I have tweaked it a bit for our own personal tastes and whatnot. I 86'd the carrots. I feel like it adds a bitterness to it. I just used 1.5C of potatoes. Cut the lemon juice in half as well. I also did reduce the olive oil to 4 TBSP. Not much of a difference but it makes it easier to figure out the math on the saturated fat lol. Also, I use a heaping TSP of salt. In transferring the sauce from the bowl to my pasta, I dropped a bit on my shoe. Needless to say, my shoe was........DELICIOUS!!! Oh! And a timesaver I use now is spuds. Boxed potato flakes and no wait for the boiling to be done! (If you do this, the total water needed in the blender is 1 & 3/4C.)
This is literally the best cheese/vegan cheese sauce I’ve ever had!! Like seriously unreal how good it is! I used it on a broccoli and rice recipe! Unbelievable
I boiled mine in veggie broth and used the water for the mix.. yummy. I used it for a sandwich after making a buffalo jackfruit. This cheese works great. In my next batch I added vegan chorizo to it for a dip. Omgsh yummy
I just made this for Father Day. It was absolutely amazing. This is the BEST vegan cheese recipe I've ever tried. The taste is so much like cheddar cheese. I'm storing my leftover to use for other cheesy-tasting vegan meals. Yeah!
Love it love it love it. I cooked this for my non-vegan friends and they like it a lot. It's amazing how simple the ingredients are. Thank you so much!
Ok , was looking for a low cal cheese sauce as opposed to my usual nut sauce and this is outstanding. I subbed water for the oil too. Delicious! Will definitely make again and again!
WHOA! I JUST made this after having tried over the last 2 yrs making various nut cheeses and cauliflower cheeses from videos online that were decent and so-so at best. I have been looking for a really awesome cheese substitute that was plant based (nut free for days when I want to omit fat) and this was easy to make (I'm not a chef for sure) and THIS came out delicious!!! I omitted the olive oil and replaced that with water. I can close my eyes and imagine it is the real thing. The consistency is close to be like melted cheese and the flavor is so very darn close. I put it over cucumber noodles! YUM! Thank you!
Oh yes spice it up. I even did one with some peanut butter in it. Off the charts. You get your PEANUT fix with a whole lotta other goodness and less fat.
I found this recipe years ago. It is my favorite! I did use less oil and just added water. Still tastes amazing and honestly, it doesn’t last long in my home. Maybe 2 days ❤
Brilliant! Always looking for healthy and humane cheeses as 1. I love animals and 2. I have a family history of cancer and need to avoid all the estrogen, progesterone and casein in dairy. Can't wait to make this--Thanks so much!
I did something similar the other day. Instead of powder onion and garlic I roasted 3 garlic cloves and half an onion which helped with the flavour a ton. ... I also added some almond milk (half a cup) just a tablespoon of oil and 3 tablespoons of water. Was fantastic! 😃
@@an6350 Or you might wanna try pickle brine. The lactic acid in it gives it the tanginess and depth (but I'd say the sauce itself is already very nice and omnivore-approved)
Can also try adding some tapioca starch, 1-2 Tbl for added creaminess and or soaked cashews 1/2 cup, looks pretty perfect as is, but just to play with texture, also red sweet bell pepper for added color and vit C, if you really want to get fancy. Throw it back into the pot and add a couple Tbl of agar agar and keep stirring till it thickens into a cheddar cheese ball. I love adding my cheeses to those plastic baking molds in any number of cool forms… roses, dragons, cute little piglets, refrigerate and turn onto a cool late, Viola!!,
I just made this, it absolutely 💯 delicious! I tried another one a few weeks ago with cauliflower and butternut squash it was ok, more like a soup. This has the consistency of nacho cheese. I may need to make another batch. Thank you for sharing this, I have a lactose intolerance and this will make my tummy happy.
👀👀🙌🏾🙌🏾👏🏾👏🏾👍🏾👍🏾❤️❤️❤️👀👀👀THIS CAME OUT TO BE THE BEST VEGAN CHEESE IVE EVER TRIED TO MAKE OMG👀👀👀 THANK YOU!!!!! ITS SO DELICIOUSLY!!! GOOD!!!! IM A TRUE FAN THANK YOU!!!!! SO MUCH!!!!
This recipe really rocks! I have made it several times and added a few spices at times for pazzaz; but why i am so excited to comment today is this: I use the sauce for many things, mac cheese among others, most times when making mac and cheese I do the noodles in the microwave and add the cheese later or when the noodles are hot and enjoy. If I have leftover noodles I usually store them without the sauce incase I decide I want the leftover noodles a different way, but today I decided to quickly use my cold noodles in the fridge and add some cold leftover cheese sauce to the top and microwave to reheat. I accidentally pressed 2mins which was too long cuz I only had a very small amount in the bowl...the cheese looked a little 'overdone' but when I mixed and ate it it was even more authentic!! It really really seemed to stick a little to the bowl and my fork etc...just like old fashioned cheese did!! so now I know to reheat the cheese a lil longer for mac and cheese and bam!!! even better than before...which was a huge surprise considering just how great the cheese sauce is!!
Replace the nuts with quinoa and lentils and I'm the same! It's nice to finally find recipes with things I can eat! I am going to replace the fresh potatoes and carrots with canned ones though. I hate cooking so that will save some time and effort.
WOW! Just made this and it looks exactly like nacho cheese and tastes great. I just didn’t have onion and mustard powder but still came out so good !!! Thank you!
Well, I had some olive bread that I made yesterday, didn't feel like cooking at all, and just sat there watching YT videos and wondering what could I put on my bread, feeling completely uninspired; then I saw this, got curious and made it, not expecting more than something quick and rather bland - and, hey presto! Along with some fresh, sliced tomatoes, it became a heavenly, thick, soul-food, cheesy dipping sauce for my bread and a very simple, quick and delicious supper! This is definitely going to be on my menu often, and tomorrow evening is a movie evening with my daughter, so this will be on the table again... Thank you for this unexpected pleasure, as all great discoveries, this one is simple and fantastic too! Also, more of similar recipes, please! Greetings from Switzerland
@@cathycarpenter7294 i think corn starch, like tapioca starch, will make it stretchy too, or thicker.......not really solid......adding a bit of refined coconut oil might make it more sold.....even adding the agar powder gives it more of 'mouse' consistency, compared to 'real' cheese
Very good recipe. I used it as a nacho cheese and put some pickled jalapenos in it. If you do this, make sure you hold off on adding salt until after you've blended it and tasted it. Mine was a little salty because I didn't but still very good. Not TOO salty, just a little more salty than you would expect.
Diagnosed with high cholesterol so I subbed the oil for a quarter cup of raw cashews and pecans. Also boil In an onion with the potatoes and carrots and add some garlic. It is quite yummy. Even better when I make a caso dip from it.
All of these ingredients are ok to freeze. You'll lose the smooth consistency when you freeze as the molecular structure changes, so blend it again when thawed to achieve a creamy spread again.
I tried your recipe and it was good: taste, texture and appearance however the olive oil is too strong so nx time I will use a healthy oil that's tasteless any suggestions? I also used sweet potatoes instead of carrots and potatoes. Thanks so much bc I'm trying to stay away from cashews which most recipes require.😇😋✌🏽
definitely! you can also use ~1/2tsp of yellow mustard too if you want, or just omit it all together. Same goes with the oil, I assume vegetable or coconut would work just fine. I've never tried it with either; the coconut may change the flavor slightly, but probably not by much. I also sometimes substitute some of the oil for more water if I dont need like a super smooth consistency.
This is the first thing I made on my new Vitamix blender received 1/5/2018 and the cheese is amazing and probably very healthy. Thank you for the video.
FINALLY!!!! An amazing Vegan cheese recipe with all the ingredients I have in my home and very easy to make! I have seen so many recipes with 20 ingredients. I immediately clicked out. No thanks!
This is a good recipe but I had to substitute the potato with cashews because my daughter has sensitivity to potatoes, it's actually good and really creamy and adding tapioca starch helps to thicken it.
This is it! I've tried several vegan cheese sauce recipes, with less than acceptable results. But this was easy and delicious! Followed the recipe, added 1/2 t turmeric in addition to the other spices, whirled it up with immersion blender. No oil, just enough water for good consistency. OMG, so good!!
Thank you for not using miso. The store where I work doesn't sell it and I don't want to travel all over town looking for it. I think I have all of the ingredients already to make this.
I tried this and found it a bit 'grainy'. But tasty. The last two times that I made it, I substituted a peeled zucchini for the potato and left out the water. It was much creamier. I added salsa to half of it, and it made a yummy queso. Today, I cooked 1 TBS agar agar in 1 c of water for 5 minutes and made a cheese that I could slice. Thank you so much for creating this and sharing. It is an awesome video that I shared on FB.
Hey. Can't wait to try the recipe. Great video! Well edited & good sound. Next I'd tackle lighting and color grading. Keep up the great work! Can't wait to see where you go.
@@Sarah-Mae-Andrews watch some TH-cam videos. I like "primiere gal" . You're already doing great! A lot of new creators can be boring, but you've really got the delivery and pacing of your videos to a good place. I stayed engaged. Just keep going and keep improving bit by bit and the content quality will go from good to great :).
great video thanks, recogising the great music was doing my head in, then i realised it was an adaptation itself of a Roy Ayres track You Send Me. so thanks for talking me back to the 70's also
Okay I am so loving this recipe cuz there's no nuts in it. Thank you! Thank you thank you! You are awesome! Have a blessed weekend. Sweet sweet lady. Peace out
Just watched your video! I have been a vegetarian for about 10 years. Just a few weeks ago I tried my hand at becoming a vegan and it's SO hard because all I miss is cheese! Thank you for this recipe! I will definitely try it! And you are hilarious! 😂
Vegetarian for 6 years so awesome..thanks. cheese is the only thing I still eat. Other than that I'd be vegan.. so I been looking up vegan cheese options so thanx a bunch..
hmmmm, good question! For this recipe specifically, the nutritional yeast definitely plays a huge role in creating the cheesy flavor. However, I have seen recipes before that utilized tahini, miso paste, or more mustard powder (or mustard/dijon mustard). I'm not sure if they necessarily take the place of nooch, but I'm sure any of those would help amplify the flavor! I've never tried to make this without the nooch before, so I'm simply giving you advice based on what I've seen and not what I've tried; hopefully it helps c:
Very Awkward Vegan thank you so much! I was looking everywhere to find a recipe that used ingredients I had... Yours was the closest. Also I love your humor : )
ive made this without the mustard powder and paprika, also it had onions in the veggie pot as well, I wonder if those extra seasonings are a huge difference.
easy to follow recipe....perhaps adding agar powder and cooking the mixture for a solid version of this cheese.......or rejulevac/probiotic pill for the 'aged' flavor
Looks really good, but it seems there is a ton of oil in your receipe...most other need 1-3 tablespoons (approx. 40ml) of oil for tasty cheese. How much ml is your 1/4 cup?
you definitely can't substitute it (because they are too very different things with very different textures), but you can add flax if you want. Again, the flax will change the texture of the cheese, but I suppose it is a good way to add in some omegas and extra protein! If you don't want to use oil, just substitute with water (: Hope that helps!
Oh my goodness I just made this tonight I got all the ingredients from your recipe and it my mind is totally blown away this is so delicious I will never go near Derry again I put it on chips I just made elbow noodles with it me and my husband are going bananas over this thank you so much for sharing this recipe it is so great
Hi everyone, thanks for watching!!
I just wanted to add that you CAN change the oil to water ratio. If you are looking for a recipe with less fat, feel free to add only a bit of oil, or none at all! Just make sure to compensate with more water c: I find it is best to use oil if you want to later use the cheese in something that is baked (such as mac and cheese), because it won't dry out as much as opposed to using only water.
Can I omit the nutritional yeast? If not , what is the alternative?
@@leenaahmed4526 No, don't omit it. There is no alternative. That's the 'cheese' flavor.
Hey, so the video says 1/4 cup nutritional, but the site says 1/2. Which do you use typically?
I cannot believe the smart vegans still are using oil. As Dr Campbell says....NO OIL!
@@LarryRichelli a little oil won't hurt.....certainly not as bad as beef tallow, used in the past in some recipes
INGREDIENTS:
• 1/2 cup carrots
• 1 cup peeled potatoes
• 1/4 cup water
• 1/3 cup olive oil
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1/4 tsp garlic, onion, paprika
• dash of mustard powder
• 1 tsp salt
INSTRUCTIONS:
-- Cut the carrots and potatoes into smaller chunks. Boil them for about 8-12 minutes, until soft and can be pierced with a fork.
-- While the vegetables are boiling, prepare the remaining ingredients by adding them all to a bowl and whisking them until combined.
-- Last, pour all of the prepared ingredients into a blender. Blend everything on low to medium until everything is well incorporated and smooth.
:)
Thanks!
Thank you for the ingredient list and instructions. 👍
Amazing recipe
Thank you so much! The audio cuts out when she starts the recipe. You’re very much appreciated!
2:58
I made this last night and can say this tastes almost exactly like the kind of cheese that the kids like on macaroni and cheese. It was very good. I serves it on broccoli and cauliflower. I don't think anyone would know it wasn't the real thing. I can see making this into a 'cheese' soup that everyone will love. Thanks a million.
I agree with you. I saw this recipe a few weeks ago but thought it was too good to be true.
wow that's amazing. thanks for making this comment!
OMG! I accidentally made this cheese tonight and it is the bomb. I originally want to make cheese but had some potatoes and carrots that I needed to use up and found this recipe and since I had all the other ingredients I decided to go for it. Much to my surprise, and delight, it turned out better than expected. Kudos to you, thank you for this
Just tried this last night. Absolutely amazing. Best cheese sauce I’ve tried since becoming vegan last year. I’ll be making this a LOT! Thanks so much!
I made macaroni & cheese tonight using 1x this sauce & about 1 cup raw elbows (~2 1/2 cups cooked). It was awesome! Used 1/4 cup sunflower oil, organic red potatoes (peeled), Trader Joe's smoked paprika. Great flavor & texture like nacho cheese. Thank you for a new favorite!
OMG MAC AND CHEESE the store vegan mac is so expensive, maybe making it with this would be cheaper.
I’ve been trying various vegan cheese recipes for the last 3+ years but never found one that fully satisfied me. I’ve got a rule not to taste these cheeses for 3 days to allow the flavors to fully mingle. Today was day 3 and I have to say I was STUNNED at how good it tasted. You really hit a home run with this recipe Ms. Potato. Definitely a keeper. I can’t thank you enough. 💗
Should the cheese be left in the refrigerator?
@@Akshayhaha Yes, definitely.
I just made this after seeing how easy the recipe was and I audibly said "Wow!". Thanks for the recipe.
Good recipe. Great sense of humor.
I have been meaning to get back here and comment on this. YES! THIS IS THE ABSOLUTE BEST VEGAN CHEESE SAUCE IN THE HISTORY OF EVER!!! Thank you for posting this!!! I have tweaked it a bit for our own personal tastes and whatnot. I 86'd the carrots. I feel like it adds a bitterness to it. I just used 1.5C of potatoes. Cut the lemon juice in half as well. I also did reduce the olive oil to 4 TBSP. Not much of a difference but it makes it easier to figure out the math on the saturated fat lol. Also, I use a heaping TSP of salt. In transferring the sauce from the bowl to my pasta, I dropped a bit on my shoe. Needless to say, my shoe was........DELICIOUS!!! Oh! And a timesaver I use now is spuds. Boxed potato flakes and no wait for the boiling to be done! (If you do this, the total water needed in the blender is 1 & 3/4C.)
Indeed.
Carrots are actually sweet tasting if you peel them.
Did you use dried carrots or just added 1/2 cup more dried potato to the mix?
This is literally the best cheese/vegan cheese sauce I’ve ever had!! Like seriously unreal how good it is! I used it on a broccoli and rice recipe! Unbelievable
I boiled mine in veggie broth and used the water for the mix.. yummy. I used it for a sandwich after making a buffalo jackfruit. This cheese works great. In my next batch I added vegan chorizo to it for a dip. Omgsh yummy
by far my favorite one so far. especially because my son is allergic to nuts so this recipe is perfect for him.
I just made this for Father Day. It was absolutely amazing. This is the BEST vegan cheese recipe I've ever tried. The taste is so much like cheddar cheese. I'm storing my leftover to use for other cheesy-tasting vegan meals. Yeah!
Love it love it love it. I cooked this for my non-vegan friends and they like it a lot. It's amazing how simple the ingredients are. Thank you so much!
I like the Roy Ayers “You Send Me” playing in the background. Trying this recipe!
Ok , was looking for a low cal cheese sauce as opposed to my usual nut sauce and this is outstanding. I subbed water for the oil too. Delicious! Will definitely make again and again!
Thanks for making this video honestly! I been trying so hard to find a vegan cheese with no nuts 🥜 😘
WHOA! I JUST made this after having tried over the last 2 yrs making various nut cheeses and cauliflower cheeses from videos online that were decent and so-so at best. I have been looking for a really awesome cheese substitute that was plant based (nut free for days when I want to omit fat) and this was easy to make (I'm not a chef for sure) and THIS came out delicious!!! I omitted the olive oil and replaced that with water. I can close my eyes and imagine it is the real thing. The consistency is close to be like melted cheese and the flavor is so very darn close. I put it over cucumber noodles! YUM! Thank you!
Add two jalapeño peppers to this, OMG! Amazing!!!!!
Oh yes spice it up. I even did one with some peanut butter in it. Off the charts. You get your PEANUT fix with a whole lotta other goodness and less fat.
I found this recipe years ago. It is my favorite! I did use less oil and just added water. Still tastes amazing and honestly, it doesn’t last long in my home. Maybe 2 days ❤
Brilliant! Always looking for healthy and humane cheeses as 1. I love animals and 2. I have a family history of cancer and need to avoid all the estrogen, progesterone and casein in dairy. Can't wait to make this--Thanks so much!
I did something similar the other day. Instead of powder onion and garlic I roasted 3 garlic cloves and half an onion which helped with the flavour a ton. ... I also added some almond milk (half a cup) just a tablespoon of oil and 3 tablespoons of water. Was fantastic! 😃
add salsa, cumin, and a lot of minced garlic when blending and omg my non vegan cheese loving sister couldn't tell the difference
How much salsa??
wait the salsa makes it taste cheesier??
@@an6350 Or you might wanna try pickle brine. The lactic acid in it gives it the tanginess and depth (but I'd say the sauce itself is already very nice and omnivore-approved)
Can also try adding some tapioca starch, 1-2 Tbl for added creaminess and or soaked cashews 1/2 cup, looks pretty perfect as is, but just to play with texture, also red sweet bell pepper for added color and vit C, if you really want to get fancy. Throw it back into the pot and add a couple Tbl of agar agar and keep stirring till it thickens into a cheddar cheese ball. I love adding my cheeses to those plastic baking molds in any number of cool forms… roses, dragons, cute little piglets, refrigerate and turn onto a cool late, Viola!!,
I just made this, it absolutely 💯 delicious! I tried another one a few weeks ago with cauliflower and butternut squash it was ok, more like a soup. This has the consistency of nacho cheese. I may need to make another batch. Thank you for sharing this, I have a lactose intolerance and this will make my tummy happy.
👀👀🙌🏾🙌🏾👏🏾👏🏾👍🏾👍🏾❤️❤️❤️👀👀👀THIS CAME OUT TO BE THE BEST VEGAN CHEESE IVE EVER TRIED TO MAKE OMG👀👀👀 THANK YOU!!!!! ITS SO DELICIOUSLY!!! GOOD!!!! IM A TRUE FAN THANK YOU!!!!! SO MUCH!!!!
This recipe really rocks! I have made it several times and added a few spices at times for pazzaz; but why i am so excited to comment today is this: I use the sauce for many things, mac cheese among others, most times when making mac and cheese I do the noodles in the microwave and add the cheese later or when the noodles are hot and enjoy. If I have leftover noodles I usually store them without the sauce incase I decide I want the leftover noodles a different way, but today I decided to quickly use my cold noodles in the fridge and add some cold leftover cheese sauce to the top and microwave to reheat. I accidentally pressed 2mins which was too long cuz I only had a very small amount in the bowl...the cheese looked a little 'overdone' but when I mixed and ate it it was even more authentic!! It really really seemed to stick a little to the bowl and my fork etc...just like old fashioned cheese did!! so now I know to reheat the cheese a lil longer for mac and cheese and bam!!! even better than before...which was a huge surprise considering just how great the cheese sauce is!!
What other seasonings did you add for pizzazz? I loved this cheese but want to "spice" it up or make it pop more with flavor.
This is perfect for me as I am allergic to dairy, nuts, eggs, soya, and sesame! Thank you!!!
Replace the nuts with quinoa and lentils and I'm the same! It's nice to finally find recipes with things I can eat! I am going to replace the fresh potatoes and carrots with canned ones though. I hate cooking so that will save some time and effort.
It was the best!!!!I we loved it
WOW! Just made this and it looks exactly like nacho cheese and tastes great. I just didn’t have onion and mustard powder but still came out so good !!! Thank you!
Well, I had some olive bread that I made yesterday, didn't feel like cooking at all, and just sat there watching YT videos and wondering what could I put on my bread, feeling completely uninspired; then I saw this, got curious and made it, not expecting more than something quick and rather bland - and, hey presto! Along with some fresh, sliced tomatoes, it became a heavenly, thick, soul-food, cheesy dipping sauce for my bread and a very simple, quick and delicious supper! This is definitely going to be on my menu often, and tomorrow evening is a movie evening with my daughter, so this will be on the table again... Thank you for this unexpected pleasure, as all great discoveries, this one is simple and fantastic too! Also, more of similar recipes, please! Greetings from Switzerland
Ima try this ,but try adding earth balance butter & sauted onions in the mix, yumm cant wait, thanks!
Just made it and it was good!! Forgot the lemon at first and taste great without but I did ended up adding the lemon juice and was good too...
what if you add agar agar, I wonder if that will make is sliceable
Exactly what I was thinking. Let us know if you try it.
it will, or adding tapioca starch and cooking it will make it 'stretchy'
I think I saw a video where it worked quite well actually!
@@billjoe39 would adding corn starch work? Or is that bad?
@@cathycarpenter7294 i think corn starch, like tapioca starch, will make it stretchy too, or thicker.......not really solid......adding a bit of refined coconut oil might make it more sold.....even adding the agar powder gives it more of 'mouse' consistency, compared to 'real' cheese
I add green olives and some of the juice to my cheese in the blender it adds good flavor!
Very good recipe. I used it as a nacho cheese and put some pickled jalapenos in it. If you do this, make sure you hold off on adding salt until after you've blended it and tasted it. Mine was a little salty because I didn't but still very good. Not TOO salty, just a little more salty than you would expect.
Diagnosed with high cholesterol so I subbed the oil for a quarter cup of raw cashews and pecans. Also boil In an onion with the potatoes and carrots and add some garlic. It is quite yummy. Even better when I make a caso dip from it.
I made this without the carrots cuz I didn't have any. It was amazing
lovely recipe for my son with multiple food allergies. Just wondering if its suitable to freeze?
All of these ingredients are ok to freeze. You'll lose the smooth consistency when you freeze as the molecular structure changes, so blend it again when thawed to achieve a creamy spread again.
I made this last night and it was very good. This recipe is definitely a keeper.
I tried your recipe and it was good: taste, texture and appearance however the olive oil is too strong so nx time I will use a healthy oil that's tasteless any suggestions?
I also used sweet potatoes instead of carrots and potatoes. Thanks so much bc I'm trying to stay away from cashews which most recipes require.😇😋✌🏽
Can it be done without mustard powder or what can be use inside and can the olive oil substitute for a next oil like coconut or vegetable oil
definitely! you can also use ~1/2tsp of yellow mustard too if you want, or just omit it all together. Same goes with the oil, I assume vegetable or coconut would work just fine. I've never tried it with either; the coconut may change the flavor slightly, but probably not by much. I also sometimes substitute some of the oil for more water if I dont need like a super smooth consistency.
I’ve just made this sauce. Fantastic. So delicious. Better than the real cheesy one. 🥰
I made this recipe and it is truly good. Easy to make..thanks!
I just made this and it’s hands down the best I’ve tried.
Wow!!
Looks amazing, looking forward to meeting this very soon thank you so much for sharing❤
Thank you for this! I have made this for mac n cheese several times now, and my family loooooves it. And all the veggies... :)
Looks great 👍. Do you really need the yeast?. 🙂
I’m trying this tomorrow omg. Definitely the best looking vegan cheese recipe i’ve seen in a long time.
I'm going to try it! I taste better than the one I make because I never use oil or salt in my vegan recipes
Thanks, using this in my restaurant from now on!
Omg yay! Any chance the restaurant is in NYC so I can visit? 😅
Berlin. Get a flight over! Nuff respect to your hard work and fantastic videos
🎉👏🎉 Delicious, easy, simple ingredients! Thank you so much!🎉
Is it cloves of garlic used or Powder?
This is the first thing I made on my new Vitamix blender received 1/5/2018 and the cheese is amazing and probably very healthy. Thank you for the video.
LESS CALORIES DOUBLE PORTION:
130g of carrots
280g of potatoes
30g of nutritional yeast
75g of olive oil
150g of water from vegetable
So amazing. Humble suggestion, that music is so loud distracting. Plus, the ASMR of cooking is the best
After all these years still my fav
🤍🤍
FINALLY!!!! An amazing Vegan cheese recipe with all the ingredients I have in my home and very easy to make!
I have seen so many recipes with 20 ingredients. I immediately clicked out. No thanks!
hi :) does it actually taste like cheese?
This is a good recipe but I had to substitute the potato with cashews because my daughter has sensitivity to potatoes, it's actually good and really creamy and adding tapioca starch helps to thicken it.
'Frickin' awesome' - yep! She nailed it and so did I this morning when I tried this for the first time. Bam! Delish! Thanks.
This is it! I've tried several vegan cheese sauce recipes, with less than acceptable results. But this was easy and delicious! Followed the recipe, added 1/2 t turmeric in addition to the other spices, whirled it up with immersion blender. No oil, just enough water for good consistency. OMG, so good!!
Thank you for not using miso. The store where I work doesn't sell it and I don't want to travel all over town looking for it. I think I have all of the ingredients already to make this.
I tried this and found it a bit 'grainy'. But tasty. The last two times that I made it, I substituted a peeled zucchini for the potato and left out the water. It was much creamier. I added salsa to half of it, and it made a yummy queso. Today, I cooked 1 TBS agar agar in 1 c of water for 5 minutes and made a cheese that I could slice. Thank you so much for creating this and sharing. It is an awesome video that I shared on FB.
I'm so happy you liked it! I'll have to try the zucchini idea!
@@Sarah-Mae-Andrews Then you will be the Zucchini Princess too.
Hey. Can't wait to try the recipe. Great video! Well edited & good sound. Next I'd tackle lighting and color grading. Keep up the great work! Can't wait to see where you go.
thank you! I definitely want to improve the quality of my videos, but honestly, I don't even know where to start with all that 🙈
@@Sarah-Mae-Andrews watch some TH-cam videos. I like "primiere gal" . You're already doing great! A lot of new creators can be boring, but you've really got the delivery and pacing of your videos to a good place. I stayed engaged. Just keep going and keep improving bit by bit and the content quality will go from good to great :).
You are bae!!I'm stealing all of you're ideas ❤️❤️
An absolutely delicious recipe, well done. It will stop my cheese cravings it is so good.
I think I'm gonna love this recipe, so thanks ❤
great video thanks, recogising the great music was doing my head in, then i realised it was an adaptation itself of a Roy Ayres track You Send Me. so thanks for talking me back to the 70's also
Okay I am so loving this recipe cuz there's no nuts in it. Thank you! Thank you thank you! You are awesome! Have a blessed weekend. Sweet sweet lady. Peace out
Just watched your video! I have been a vegetarian for about 10 years. Just a few weeks ago I tried my hand at becoming a vegan and it's SO hard because all I miss is cheese! Thank you for this recipe! I will definitely try it! And you are hilarious! 😂
Thanks for sharing I m gonna try dis sauce cause trying to stay away from dairy foods
Thanks heaps PPrincess for this video! Finally found the right recipe for my homemade cheese! Cheers!
Vegetarian for 6 years so awesome..thanks. cheese is the only thing I still eat. Other than that I'd be vegan.. so I been looking up vegan cheese options so thanx a bunch..
Great job, looks delicious!
Thank you for sharing.
That looks amazing 👏🏿
How do you feel about adding plant based milk instead of water and oil?
Oh my gosh just watching this, I'm salivating. 😋
Girl you did yo thang with this! Thank you.
PLEAAAAAASE HELP. what can I substitute for nutritional yeast? Anything? Any seasonings?
hmmmm, good question! For this recipe specifically, the nutritional yeast definitely plays a huge role in creating the cheesy flavor. However, I have seen recipes before that utilized tahini, miso paste, or more mustard powder (or mustard/dijon mustard). I'm not sure if they necessarily take the place of nooch, but I'm sure any of those would help amplify the flavor! I've never tried to make this without the nooch before, so I'm simply giving you advice based on what I've seen and not what I've tried; hopefully it helps c:
Very Awkward Vegan thank you so much! I was looking everywhere to find a recipe that used ingredients I had... Yours was the closest. Also I love your humor : )
What is nutritional yeast?
Thank you! This helped so much and was really good!
Can you switch to sweet potato and how would the taste difference be
ive made this without the mustard powder and paprika, also it had onions in the veggie pot as well, I wonder if those extra seasonings are a huge difference.
easy to follow recipe....perhaps adding agar powder and cooking the mixture for a solid version of this cheese.......or rejulevac/probiotic pill for the 'aged' flavor
Thank you for sharing your recipe
i just made this and it was pretty good. Definitely would recommend
But does it actually taste like cheese or is it just a good flavor? I want to use it for Rotel dip
Should you stick it in the fridge ??
Can I use yeast of bread
Looks absolutely delicious can't wait to try it thank you
Recipe starts at 1:03
I love this recipe so simple and not too many ingredients . I love your username i am definitely subscribing.
oh thank you so much, I'm happy you enjoyed it! ☺️
Well look at you girl! You go darlin! Love, love, love vegan cheeses… with attitude… the secret magical ingredient!
Looks really good, but it seems there is a ton of oil in your receipe...most other need 1-3 tablespoons (approx. 40ml) of oil for tasty cheese. How much ml is your 1/4 cup?
The recipe makes multiple servings
Can you substitute oil with ground flax seed if so how much
you definitely can't substitute it (because they are too very different things with very different textures), but you can add flax if you want. Again, the flax will change the texture of the cheese, but I suppose it is a good way to add in some omegas and extra protein! If you don't want to use oil, just substitute with water (: Hope that helps!
do you have to do this process every time b4 cooking, or can you put it in the fridge?
I don’t have nutritional yeast is it ok to make it without it?
Ough my God You are exactly right.!!!!!!
Fantastic absolutely love it.
Oh my goodness I just made this tonight I got all the ingredients from your recipe and it my mind is totally blown away this is so delicious I will never go near Derry again I put it on chips I just made elbow noodles with it me and my husband are going bananas over this thank you so much for sharing this recipe it is so great
I will definitely try this thanks
I wonder how long it could be frozen for, if at all.