You can cut down the cost of cashews a bit by buying cashew pieces rather than whole cashews. They do cost less and since you're going g to blend them anyway, pieces are just as good.
So true and also, depending on the recipe, you can also cut the cashews by half (or more) and sub in half cooked oats, or white beans, or potatoes, or tofu, or cauliflower or zucchini!
Try using green olive brine over nooch ... that’s the salty water that the green olives are in .. just a couple of teaspoons of the liquid and it will give it a great cheese flavour. Don’t over do it, you want just a hint of sourness. I prefer it for mozzarella for flavour and colour.
The background music gives me gas station pit stop on a nice road trip. So calming and chill. I'm angry now that I'm NOT on vacation, and I can't stop watching because you're so helpful!!
Quicker still... dry blend the cashews to a powder....then add warmed liquid and soak for a few if your blender is wimpy... otherwise you're good to go!!! Love this recipe.
Great recipe, I tried it, just like you said, it was the closest to Mozzarella vegan cheese I have ever tried, and easy to make once you obtain the tapioca starch-super stringy!
This is one of my favorite cheese recipes. It reheats well with just a bit of added water. Sam has a lot of good and easy recipes. Her recipe for seitan is one of the best I've made.
Your voice is so calming you need a podcast 😂 also this looks soooo yummy vegan cheese from the store is never good but I’m definitely trying this recipe!
Omg thanks for this recipe. Will def try this! Was courious about substituting tapioca flour to starch (from a diff recipe) im glad i went to your channel to confirm its the same stretchiness you'll get :)
@@LetsEatPlants tried this awhile ago, im just wondering why it kinda turns crumbly when heated? Like the after effect after 5mins of heating its stretchy but crumbly. What do u think I lack or need to add? But it taste similar to mozzarella 🤤🤤 also, after i blended the ingredients, i left a few on a container and placed in the ref, should i put it in te freezer if ever? And hw many days will it last?
@@Karlamaee Glad the taste is like mozzarella! That's great! Now let's try and troubleshoot the texture. Did you mix the tapioca starch thoroughly before you started heating? That's very important to make sure it's mixed in well. Otherwise it will get clumpy. Feel free to send me a DM on instagram with a pic of the mixture if you'd like more specific help! This should last around 5-7 days in the fridge. Any longer and I would put it in the freezer! 😊
@@LetsEatPlants aww appreciate you reaching out for results huhu. Will follow you on IG and dm you too!! I know i mix it well, but i'll try again for sure. Hehe
Let us know how it turns out! Cornstarch will thicken it for sure, the tapioca is what gives it that “stretchy” texture, so I have definitely made this sauce without it and it turned out fine! For lasagna, I would recommend using a ricotta in the middle layers (you can search my vids for “ricotta” I have one made of tofu!) and then this “mozzarella” type cheese (the one in this video) just for the top. Just my 2 cents though! 😁😁
No, this is definitely not the right kind of cheese for that! You can use it to make small round blobs on your pizza (I have done that before!), but if you are looking for something shreddable, it will need to have a "solidifying" agent such as agar agar, or preferably, kappa carageenan. I haven't experimented as much myself with these recipes, but I have studied the fundamentals a bit! I haven't tried this recipe myself, but I would recommend it since this original recipe from this video is also from Sam Turnbull of It Doesn't Taste Like Chicken: itdoesnttastelikechicken.com/the-best-vegan-mozzarella/#recipe Hope this helps! 🤗🤗
I just made this cheese...but I seasoned it with herbs and spices...and omitted a few things and added arrowroot starch, lime juice, and flAxseeds. Also added turmeric powder
I believe they’re the same!? Here’s what chatGPT says: “Cassava starch and tapioca starch refer to the same product derived from the cassava root. Tapioca starch is simply another name for cassava starch, and both terms are used interchangeably. The starch is extracted from the cassava root and is widely used in cooking and baking for its thickening properties. So, there is no difference between cassava starch and tapioca starch; they are the same substance.” Hope that helps! 😊
You can, but it won’t have the same effect. Tapioca starch is what gives it the stretchy texture, whereas cornstarch just thickens. So you will get a thick cheese, but not a stretchy cheese. 😊😊
You can but it won't have the same results! Tapioca starch is what makes it have that "stretchy" texture, while cornstarch will just thicken it. 😊 It will still taste good though!
@@LetsEatPlants did you ever try wrap it in cheese cloth, and age awhile, or smoke youre cheese, smoking it in apple or other wood, might work as well?
@@daleval2182 I haven’t tried aging any cheeses yet but really want to try!!! I just checked out 4 vegan cheese books from my local library this week to start researching. 🤩🤩🤩 Reading through Miyoko’s book first. 😄😄 How about you? Any successful recipes you’ve tried?
@@LetsEatPlants i live out on a farm in Canada, lots of apple wood, i may learn too, saw folks on utube do it, seems easy enough, confession i still eat cheese too, my goal would be seek ethical local raw milk, Thanks for the reply, youre a lovely lady 👍
Most definitely! I only use raw. When using roasted cashews it affects the flavor quite a bit, and not really in a good way. Raw cashews is 100% recommended. 🤗🤗
Hello do you have to use apple cider vinegar? And can you use non fortified nutrtional yeast of the nutritional yeast that has added synetic b vitamins to it?
Hi Mike, no you don't have to use apple cider vinegar, you could swap it for regular white vinegar. And no problem to use non-fortified nutritional yeast. 😊😊
Great question! Technically, yes, I believe it does. I'm not as familiar working with arrowroot starch, but I have read lots of recipes that say you can swap it for tapioca starch. I have also read that arrowroot loses some of it's thickening abilities when it's cooked too long!?? I'm not sure about that, I just remember reading it somewhere. 😅😅 But I believe it should be fine in this recipe because it doesn't get heated on the stovetop for that long. 😀
@@face1647 Just in the fridge in a regular tupperware! It gets hard in the fridge but when you want to eat it, reheat it and it will get hot and melty again.
You’re welcome! Unfortunately this is not the best recipe for shreddable cheese. If you’re looking for one you can shred, it will probably require either the ingredient kappa carrageenan or agar agar, like in this recipe for example: thishealthykitchen.com/meltable-vegan-cheese/ But I do use this stretchy mozzarella on pizza! It does solidify after refrigeration (just not enough to shred), so after it firms up you can scoop it with a spoon and add small blobs to your pizza… similar to how a fresh mozzarella would be. 😊😊
Yes definitely! I’ve used it many times for pizza. 😊 Yes add all the toppings and this cheese and cook for 10-15 mins. If your pizza needs longer than that to cook, you could add the cheese when there’s about 10 mins. left. Enjoy!
Hi Kay, it will get firm, but not to a sliceable consistency. If you want that you need to add either kappa carageenan or agar agar. You can keep it in the fridge for about a week. Enjoy! 🤗🤗
It does firm up, but not really to a sliceable consistency. If you want it to be sliceable you’ll need to add something like agar agar powder or kappa carrageenan. 😊
To get realistic cheese taste, sub lactic acid for vinegar, lemon etc. You can buy it on Amazon. When I make cheese, I sub a teaspoon for each tablespoon of ACV or lemon.
Good question! Do you have access to brewer’s yeast? That would be the most similar to nutritional yeast. If not, I would use a small amount of some white miso paste or veggie broth paste (like the better than bouillon brand) or maybe even vegemite? I haven’t tried it, but I’ve heard it has that similar, umami flavor. Could be worth a try! Essentially you are trying to get an umami, salty favor.. so if you can think of anything else that would work for that, let us know! Otherwise, I hope one of these will work for you!
@@deepalibadge9969 regular yeast (if you are referring to baker's yeast?) is actually used for bread making, it is used to make the bread rise. This is a different kind of yeast. Nutritional yeast is not used to make anything "rise", it is used for flavor! That is why I suggested to replace it with some similarly-umami flavored items. 😋 Do a quick google search of yeast vs. nutritional yeast and you can clearly see the differences. Hope that helps! 😀
Yes it will! But not straight from the fridge. Once it cools it becomes more solidified and much less gooey. So if you want it to return to that original state, try heating it up first on the stove or even in the microwave. Usually I do about 20 seconds in the microwave and then add it to my tortillas on the stove and make my quesadillas that way! You also don't need to reheat the whole portion, just take out what you need for each serving and re-heat it that way. (Even solidified it should still be pretty easy to scoop out.) 😊
Wow!I just made this! I doubled up on everything besides the salt I did quarter teaspon & forgot to touble up on the nutritional yeast & the tapioca flour. I did boil the cashews as you said, I guess boiling the cashews makes a difference even though you will be boiling it with the other ingredients later?
That's awesome! Way to go, Mike! 😃😃 Boiling the cashews softens them to make them blend more easily. If you skip that step you might find your texture is a bit grainy or slightly chunky from the cashews. 🙈 How did you like the taste?
@@jerzeys2finest89 Glad to hear it! Yes you can boil the cashews if you want them softer. The second time you don’t need to boil the full mixture, just heat it until it’s thickened. Tapioca starch is activated by heat.
@@jerzeys2finest89 I would, yes. The same principle applies with most nuts. You want them to be soft when blending so that they don't leave a grainy texture. 😊
One of my friends cannot eat any milk products and I have been looking for alternatives for melted cheese for her. I understand that this is very good compated to vegan cheese products but I want to know how close this to the real melted cheese or mozarella cheese? I will try this but the ingredients are little bit expensive in our countyr so I hesitate
I will be honest and say that I haven’t tried many things that are close to “real” cheese or mozzarella. However that said, this is one of the best tasting options out there! I definitely understand your hesitation with the expensive ingredients though. I do think you need to expect it not to taste exactly like cheese, but more like a very good substitute. Hope that helps!
They are recycled! I just reuse the jars that are PC Brand pasta sauce. 😋 But they are 22oz. size so if I were to buy new ones I'd probably get these: amzn.to/485HjRD These are actually better for freezing as well, since they are wide mouth. 😊
Can I skip nutritional yeast? It's not readily available in stores near me and I'll have to buy it off Amazon. Or is there any substitute to nutritional yeast?
Yes you can skip it! It won’t have exactly the same flavor though. I would suggest adding a bit more salt and or a bit extra of the other seasonings to make up for it, because the nutritional yeast does give it some saltiness. 🙂🙂
@@mariloubustos676 you can leave it out but you may want to add more salt or white miso paste. Nutritional yeast has a kind of “cheesy” flavor that is hard find a substitute for, but if you can’t find it that is ok. If you have the white miso paste You can use a bit more of that instead of the nutritional yeast. 😊😊
Oh! A fellow Canadian (Only a Canadian would list the prices in CAD first.)! Which part of our great country are you from? I myself, live in Toronto. :)
Hahaha good observation! 😉 I am actually an American (from California) but moved to Toronto 3 years ago with my husband who is Canadian. We live in Toronto too actually... so hello neighbor! 😆😆
Oh that’s great!!! So glad to hear it. Wish I could take credit for it, but the recipe is originally from Sam Turnbull of It Doesn’t Taste Like Chicken! Sam’s recipes have all worked out pretty well for me. 😊 Check out her website for more free recipes! itdoesnttastelikechicken.com
Good question!! I haven't tried it, butI think it would work. I assume you mean, add to pizza and then freeze.. is that correct? You might want to test it by freezing the cheese separately and see how it turns out when it defrosts... or if you have a tester pizza, just go for it on the pizza! 😆 Freezing it may slightly alter the texture due to the tapioca starch, but according to google, tapioca starch freezes *better* than cornstarch, so I guess it should be ok! 😳 If you try it, let me know how it turns out!
There isn’t a 1:1 swap for the nuts in this recipe, but I’ve done a lot of other nut free cheese recipes on this channel! Try one of these: th-cam.com/video/dGa6BC19ApM/w-d-xo.htmlsi=iNv5oRIxzDRc8Xw8 or th-cam.com/video/_Auss71Gpeg/w-d-xo.htmlsi=gmwgITGpSwRfSKxB or th-cam.com/video/QB8f1w6KLYQ/w-d-xo.htmlsi=kWQS4bm_gZD8mh1g 😊😊
@@LetsEatPlants Aww thank you so much! I find it so hard to find vegan recipes that are ALSO nut free due to my allergies. I'll deffo check them out! THANK YOU 🥰
@@fifrosqui5764 You're welcome! I hear you.. I found that as well when I first went vegan (not from nut allergy.. just wanted lower fat options!). Enjoy!
Yes for sure! You won’t be able to grate it for mozzarella shreds, but you could certainly use it as mozzarella balls all over the pizza. 😁😁 I’ve used a similar recipe on pizza before and it worked well!
Hey there! You didn't miss it. According to the original recipe, it yields about 1 cup (about 8 ounces). 😊😊 itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/#recipe
@@LetsEatPlants Thank you. I’m not vegan but I’m dairy free. I ordered my first vegan pizza and it had the best flavor. I never realized how flavorless mozzarella is. If I knew how delicious it was I would’ve order before I went DF. If you want a cheese with more flavor do you add more nutritional yeast?
@@Durelle820 Oh nice! That’s great to hear it was yummy! So flavor definitely depends on what kind of cheese you’re trying to replicate.. because as you mentioned something like mozzarella is kind of bland, and something like a cheddar would have a lot more flavor. Nutritional yeast, usually yes that is what is used for flavor (or miso paste), but if you’re looking for something like tang it might need more vinegar, lemon or something like lactic acid. There’s a vegan cheese Facebook group that has a lot of recipes and helpful info you might want to join if you’re going to be making a lot of your own vegan cheese. Hope this helps!
The best thing is that there's no coconut oil in the cheese, which nearly all of the store -bought cheeses contain, so it's more of a WFPB food, and cuts out the saturated fat.
You could definitely swap it! I think the taste will be slightly different though. I’ve also seen a lot of people suggest sunflower seeds! They’re inexpensive and still pretty neutral flavored so they make a good substitute for cashews. 😊
You can! It will have a slightly different taste though. Cashews are more neutral tasting. However, if you don't mind the taste difference, go ahead! 😊
Wow! Never heard of including glutinous rice flour in this recipe! I'm very intrigued! Would love to experiment with that. Is it the same as regular rice flour? Thanks for the tip! 🙏🏻🙏🏻
This one not really… although you could sub sunflower seeds for the nuts if you’re ok with seeds! It might alter the flavor a bit though. I do have 3 other vegan cheese sauces without nuts on my channel though! Just search “let’s eat plants vegan cheese” and you’ll find them. 🤗🤗
There's also A LOT of sodium in store bought premade vegan cheese, let alone the other ingredients that are used as stabilizers. I stopped consuming them and investigating making homemade vegan "cheeses". I find it interesting though that vegans want a pseudo-cheese. Personally, I'm not a vegan nor a vegetarian. But I am trying to eat healthier.
I think a lot of vegans want a pseudo-cheese because they miss the taste! At least that is the case for myself. 😊😊 But yes, I do love the clean ingredients of a homemade cheese and trying to eat healthier is always a good thing. ☺️
There’s a big difference in being a vegan and eating a plant based diet. I try to avoid processed foods they aren’t very healthy, often they are loaded with emulsifiers, unhealthy oils, palm sugar, high sodium, they are marketed to appeal as replica dairy cheese, meat or convenience food and are just as unhealthy as any processed foods containing meat or dairy.. I used to eat vegan cheese but now make most of my plant based foods and nut milk from scratch it’s not difficult and I know what’s going into the food. I also make soy milk and use the okara for lots of healthy recipes along with organic soy beans. I agree that it’s odd that so many people call themselves vegan and crave plant based cheese or meat flavours. I’m going to try this recipe with peanuts or maybe chickpea flour, cashews are high FODMAP. Thanks for sharing your recipes it’s good to experiment with different options :)
Hahahaha. Well.. vegan cheese is still pretty new! And not all vegan cheeses are good... although luckily they are getting better all the time! When I first went vegan there were *not* a lot of store bought options, and the ones that did exist weren’t very stretchy or melty!! So it’s likely that wherever you heard that info was referring to those cheeses. Nowadays there have been a lot of improvements and a lot more melty & strechiness added. 😆😆 Especially when you make homemade cheeses, since those can be altered to add more of the ingredients that add stretchiness. You can definitely find vegan cheeses that melt & stretch, though probably not exactly the same as dairy milk cheese (for now). But they are still delicious and most are worth a try! Hope this helps!
I think so! It's solid when cold so you could easily refrigerate, slice, then freeze before breading & baking or frying. Let us know if you give it a try! 😃
Have you tried substituting blanched peanuts for cashews? I myself, cannot taste the difference! Peanuts would be, in addition to being much less expensive, far more environmentally friendly, especially if you live in North America, since most cashews have to come all the way from Mozambique, whereas, most North American peanuts only have to come from the State Of Georgia!
Great tip! I’ve never tried peanuts in place of cashews but it’s a great idea ... especially if you cannot taste any difference. Cost benefits and environmentally friendly alone make the swap worth it. Thank you for sharing this suggestion with us! 🤩🤩💚🌱
Yes you can, but it will give the cheese a different consistency. Cornstarch will simply thicken the mixture, whereas tapioca will give it that "stretchy" consistency. 😊😊
Is a good vegan recipe, I think my problem is that I just don't like my nutritional yeast 🤔 but i'm not vegan and a can tell that it doesn't taste like mozzarella.....or like cheese...but that is ok because is healthy 🤗
I've heard a few people say that! There are definitely some substitution options for nutritional yeast. I've heard white miso paste can work well. Or maybe even extra of the other ingredients. But yes, won't taste exactly like cheese... but agree it is at least healthier! 🤗🤗
This video is for cashew cheese! So it will not taste like cauliflower. The cauliflower cheese sauce is here: th-cam.com/video/_Auss71Gpeg/w-d-xo.html and in my opinion, does not taste like cauliflower! There is a slight starchi-ness from the cauliflower, but no cauliflower flavor because the other flavors are quite strong and overpower it. 🤗🤗
Oh no! Well you can definitely leave it out of this recipe, and still have a delicious tasting cheese! The starch is only to add the "stretchiness". 😄😄
One of the BIG components of real cheese is OII. Maybe add a neutral oil like processed coconut. Something that solidifies when cold would mimic cheese more.
Lol I tried it cause I felt I can’t judge unless I did but wow it was absolutely disgusting. I feel like I’m watching infomercials everytime I see a vegan talk about their products. “Pure All-natural bullshit” hahah
Good on you for trying it out! I’m impressed. 😄 Sorry you weren’t a fan, but hopefully you’ll still be open to trying other vegan recipes and find a few you like. Yes, we vegans get excited about recipes… but if you aren’t a fan of “all natural” there are plenty of vegan options that fit that! Beyond meat, impossible burgers, Oreos, etc. All vegan.. and all delish! Hope you’re willing to give them a try. 😊
I really wanted to like your video, but damn you talk too much. Get to the point. Dont' mean to be unkind, but I found the same recepie in a much shorter video.
😂😂 No worries! I do talk a lot! I definitely am not a channel who is “just about the recipe”. It’s not everyone’s cup of tea and that’s fine. Glad you were eventually able to find what you were looking for. 😊
Good question! I think it's mainly to have a name people recognize. For example, what would be a good name for this cheese here if we don't use the word "cheese"? In addition, a lot of vegans try to recreate familiar flavors, textures etc. so we use the same names associated with those food items. Many of us used to like the taste of animal products (cheese, meat, etc.) so it's not that we don't want the taste, we just don't want to contribute to the industry, that's all. 😊😊
@@LetsEatPlants Exactly, it's a marketing thing. You call it cheese because it brings clicks, it allows people to relate to the item and sort of come in with expectations that you can then manage. But that's not talking about the product. That's simply misleading people no? Why not call it "Cashew Shairna" (pronounced share-na). I literally just made that up. Imagine you're having people over. "Yeah, please enjoy the fresh corn chips, feel free to use the salsa or the cashew shairna." "Wait, what's cashew shairna?" "Oh, it's cashews that have been softened and mixed with other ingredients into a warm, savory dip!" That's infinitely better then having something called "vegan cheese or cashew cheese" because people won't be let down by the taste (no, your stuff doesn't taste like cheese/mozzarella), and they'll be able to appreciate what they're eating because they'll have the right expectations going in. And if that's not enough, you've actually added to the culture of veganism. At least, that's the way I see it. If you're proud of what you make, let it stand on it's own.
@@Rundvelt it also allows people to find the videos... so you dont have to guess on what name they call things. Vegan cheese is just fine for normal people not looking to make issues about stupid things.
@i got some lemons for you That's not a reason to name it cheese. There's lots of replacements for cheese that aren't called cheese. And it's not just cheese, it's vegan chicken, bacon, jerky, etc. Seems like for not wanting to consume meat, they're sure occupied about telling people that this product here really tastes like meat.
![THE BASICS: HOMEMADE VEGAN PIZZA WITH THE BEST VEGAN MOZZARELLA [NUT FREE] | PLANTIFULLY BASED](http://i.ytimg.com/vi/ZOGSejnBObc/mqdefault.jpg)
You can cut down the cost of cashews a bit by buying cashew pieces rather than whole cashews. They do cost less and since you're going g to blend them anyway, pieces are just as good.
Great tip!! Thank you for sharing! 😃
So true and also, depending on the recipe, you can also cut the cashews by half (or more) and sub in half cooked oats, or white beans, or potatoes, or tofu, or cauliflower or zucchini!
Awesome.
Try using green olive brine over nooch ... that’s the salty water that the green olives are in .. just a couple of teaspoons of the liquid and it will give it a great cheese flavour. Don’t over do it, you want just a hint of sourness. I prefer it for mozzarella for flavour and colour.
Wowow I will have to try that out!! I use jalapeño brine when I make nacho cheese so olive brine makes total sense to me. Thanks for the tip! 🤩🤩
Or you can use miso paste ,,, I'm going to put some miso paste in mine,,, it's nice and salty and it adds tons of flavor!!!!!
Or try using miso paste miso paste has tons of flavor and it's nice and salty
Great tip, especially since I don't care for the flavor of notch. Thanks!
@@40bdgWhat is notch?
The background music gives me gas station pit stop on a nice road trip. So calming and chill. I'm angry now that I'm NOT on vacation, and I can't stop watching because you're so helpful!!
😂😂😂 Loved this comment. Glad you enjoyed until you realized you're not on vacation. 😜
Made this tonight, so easy and delicious! I can't believe how much the texture is like melted cheese. Thanks, I'm loving your channel! ❤️
Right!? I was pretty impressed as well. 😄😄 So glad you’re enjoying and thank you so much for your lovely comment! 🤗🤗
Quicker still... dry blend the cashews to a powder....then add warmed liquid and soak for a few if your blender is wimpy... otherwise you're good to go!!! Love this recipe.
😱😱😱 what a great hack!!! I will have to try that! Thanks so much for sharing 😃😃
You are so adorable when you taste the cheese . I will sure give this recipe a try
Hahahaha thank you. Hope you enjoy! 😊
Great recipe, I tried it, just like you said, it was the closest to Mozzarella vegan cheese I have ever tried, and easy to make once you obtain the tapioca starch-super stringy!
Yay! Glad you enjoyed it as well! 🤗🤗 Thanks for the lovely comment.
This is one of my favorite cheese recipes. It reheats well with just a bit of added water. Sam has a lot of good and easy recipes. Her recipe for seitan is one of the best I've made.
Same! Yes she does. Her recipes are always my go-tos!! 😃
I’m so making this with salsa or salsa verde mixed in! Enchilada night here we come!
Nice! That will be delish! Enjoy. 😊😊
Looks great. Thank you !
You’re welcome!
Wonderful and easy to make!! Thank you sooo much! (I love the yeast so added 2 T) I will make this often for sure!!
Glad you enjoyed it as much as I did! 🤗🤗
Your voice is so calming you need a podcast 😂 also this looks soooo yummy vegan cheese from the store is never good but I’m definitely trying this recipe!
Hahaha. Awww that is so sweet! Thank you! 🤗🤗 Yea I find the store-bought ones are so hit-or-miss! Definitely try this and let us know what you think!
Omg thanks for this recipe. Will def try this! Was courious about substituting tapioca flour to starch (from a diff recipe) im glad i went to your channel to confirm its the same stretchiness you'll get :)
You’re welcome! 🤗🤗 So glad it was helpful!
@@LetsEatPlants tried this awhile ago, im just wondering why it kinda turns crumbly when heated? Like the after effect after 5mins of heating its stretchy but crumbly. What do u think I lack or need to add? But it taste similar to mozzarella 🤤🤤 also, after i blended the ingredients, i left a few on a container and placed in the ref, should i put it in te freezer if ever? And hw many days will it last?
@@Karlamaee Glad the taste is like mozzarella! That's great! Now let's try and troubleshoot the texture. Did you mix the tapioca starch thoroughly before you started heating? That's very important to make sure it's mixed in well. Otherwise it will get clumpy. Feel free to send me a DM on instagram with a pic of the mixture if you'd like more specific help!
This should last around 5-7 days in the fridge. Any longer and I would put it in the freezer! 😊
@@LetsEatPlants aww appreciate you reaching out for results huhu. Will follow you on IG and dm you too!! I know i mix it well, but i'll try again for sure. Hehe
This looks so good! I'm always looking for healthy recipes
Yes, definitely try this one!!! It surprised me for sure. 😂 And pretty healthy overall... no added oil or anything. 😁 Let us know if you try it!
AT LAST FOUND AND EASY, DELICIOUS AND TASTY VEGAN MOZARELLA RECIPE👍🏻
Wohoo! 😊😊
Love this recipe. I've made it a few times and always good.
Agree!! It’s become one of our favorite go-to recipes. ☺️☺️
Am so happy to come across your video, I love this recipe, can it be used on pizza 🍕😊
Have you also tried soy milk with vinegar, like making half tofu process, plus with that tapioca starch?
I haven't! I'm intrigued! Have you tried it??
It works! Thanks!
So glad to hear that!! 😊 You're welcome!
I'm gonna try this with corn starch tomorrow for my lasagna... I hope it works :)
Let us know how it turns out! Cornstarch will thicken it for sure, the tapioca is what gives it that “stretchy” texture, so I have definitely made this sauce without it and it turned out fine!
For lasagna, I would recommend using a ricotta in the middle layers (you can search my vids for “ricotta” I have one made of tofu!) and then this “mozzarella” type cheese (the one in this video) just for the top. Just my 2 cents though! 😁😁
It works for lasagna -even made vegan ricotta!
Thanks for this
I never used tapioca starch
Always used agar agar
You're welcome! Yes, give the tapioca starch a try. It will give a much different texture than agar agar. Sometimes I use both together 😊😊
@@LetsEatPlants definitely will
Love this!!!! Trying it tonight 😍. Going to try with arrowroot instead of tapioca
Yay! Hope you enjoy! 💕🌱🌱
I'm so intrigued. I'm a huge cheese lover so I might try this out 👌
It's definitely not 100% like dairy cheese, but it's a pretty great alternative! 😄
Yum! It looks great!
Thanks! 🤗🌱🌱
I'm dumb and was shocked that this came together so well. Thank you.
You’re welcome!
Does it solid up to become shreddable for say pizza?
No, this is definitely not the right kind of cheese for that! You can use it to make small round blobs on your pizza (I have done that before!), but if you are looking for something shreddable, it will need to have a "solidifying" agent such as agar agar, or preferably, kappa carageenan. I haven't experimented as much myself with these recipes, but I have studied the fundamentals a bit! I haven't tried this recipe myself, but I would recommend it since this original recipe from this video is also from Sam Turnbull of It Doesn't Taste Like Chicken: itdoesnttastelikechicken.com/the-best-vegan-mozzarella/#recipe
Hope this helps! 🤗🤗
@@LetsEatPlants Thank you
@@SunnieDIY no problem 😊
Love this video can’t eat dairy but love ❤️ cheese I’m semi vegan bc on occasion I eat shrimp
So glad you found this helpful! 😄😄 Love how many dairy cheese alternatives there are nowadays too as I used to love cheese as well. 😊🙌🏼🙌🏼
I just made this cheese...but I seasoned it with herbs and spices...and omitted a few things and added arrowroot starch, lime juice, and flAxseeds. Also added turmeric powder
Sounds delicious!!! 🤩 How did you like it?
@@LetsEatPlants it was lovely doll. Very easy to make.
So glad to hear that! 🤗🤗
Did you leave out the tapioca starch?
Thank you. Looks like the real thing.
You’re welcome!
Noochy Lucious is our favorite brand of Nutritional Yeast ... seriously the best tasting one I have ever used!
Oh nice! Where do you buy it?
@@LetsEatPlants We order it from their website.
@@LeeAnnahsCreations Oh cool! 😄
Wow!! It looks delicious!! I learned something new today!
Yay! So glad to have helped you learn something new!! It was super yummy... will be making it a lot more in the future as well. 😁😁
This looks yummy!
It’s delish! Definitely give it a try! 😁😁
enjoyed this tonight🙌🙌😛 sooooo goood!!! thank you :)
So glad to hear it!! 🤩🤩🤗🤗
Thank you
You're welcome!
Hi, please can I use cassava starch in place of the tapioca starch??
I believe they’re the same!? Here’s what chatGPT says: “Cassava starch and tapioca starch refer to the same product derived from the cassava root. Tapioca starch is simply another name for cassava starch, and both terms are used interchangeably. The starch is extracted from the cassava root and is widely used in cooking and baking for its thickening properties. So, there is no difference between cassava starch and tapioca starch; they are the same substance.”
Hope that helps! 😊
Love this😊
It’s still a favorite recipe of mine to this day!
Thank you for this fun video. Does it work for pizza?
Yep! Definitely! Just put it in small circles/ clumps all over your pizza and let it cook abt 10 mins in the oven. 🤗🤗
Thank you!
You’re welcome!
Merci beaucoup c est une super recette,peut on remplacer la fécule de tapioca par la fécule de mais?
MaÏs
You can, but it won’t have the same effect. Tapioca starch is what gives it the stretchy texture, whereas cornstarch just thickens. So you will get a thick cheese, but not a stretchy cheese. 😊😊
@@LetsEatPlants ouiiiii, j ai bien réussi la recette avec le tapioca. Un grand merci à vous 🤗🌹
@@jocelyne8061 Awesome! 👏🏻👏🏻👏🏻
Hi, nice recipe. Can this be made with Corn starch/flour instead of Tapioca starch?
You can but it won't have the same results! Tapioca starch is what makes it have that "stretchy" texture, while cornstarch will just thicken it. 😊 It will still taste good though!
@LetsEatPlants Ok, thank you for your response.
Looks so good! I was wondering, can you fridge the liquid to make later?
Yes definitely!
Looks delicious, we want to try!:)
Definitely try it out and let us know what you think!!
@@LetsEatPlants did you ever try wrap it in cheese cloth, and age awhile, or smoke youre cheese, smoking it in apple or other wood, might work as well?
@@daleval2182 I haven’t tried aging any cheeses yet but really want to try!!! I just checked out 4 vegan cheese books from my local library this week to start researching. 🤩🤩🤩 Reading through Miyoko’s book first. 😄😄 How about you? Any successful recipes you’ve tried?
@@LetsEatPlants i live out on a farm in Canada, lots of apple wood, i may learn too, saw folks on utube do it, seems easy enough, confession i still eat cheese too, my goal would be seek ethical local raw milk, Thanks for the reply, youre a lovely lady 👍
@@daleval2182 Would love to know how it goes for you! And you're very welcome. 😊😊
Also, can i substitute regular vinegar on applce cider vinegar?
Yes! In some recipes, it may have a slightly different flavor, but I feel in this recipe you won’t even notice the swap. Definitely go for it. 😄😄
@@LetsEatPlants thanks for replying. Will update you once i make this. God bless!🤍
hi! just want to ask if using raw cashews is ok for the recipe?
Most definitely! I only use raw. When using roasted cashews it affects the flavor quite a bit, and not really in a good way. Raw cashews is 100% recommended. 🤗🤗
@@LetsEatPlants ooo okay, thank you sooo much for replying me!!
Wow 👍Thank you
You’re welcome! 🤗🤗
Hello do you have to use apple cider vinegar? And can you use non fortified nutrtional yeast of the nutritional yeast that has added synetic b vitamins to it?
Hi Mike, no you don't have to use apple cider vinegar, you could swap it for regular white vinegar. And no problem to use non-fortified nutritional yeast. 😊😊
@@LetsEatPlants Awesome! Thanks so much! :)
@@jerzeys2finest89 No problem! ☺️😊
This is a must try may add vegan lactic acid to give it the tart taste, but this came out amazing.🥰
Ooooh yes, a lactic acid addition sounds perfect! Where did you get yours?! I've been dying to try some. 🤩
@@LetsEatPlants Amazon
@@queenanyahdivinepoetess7666 Oh awesome! I’ll check there again. 😊 Thanks!
Thanks for this recipe!! Does arrowroot give that stretch like tapioca starch?
Great question! Technically, yes, I believe it does. I'm not as familiar working with arrowroot starch, but I have read lots of recipes that say you can swap it for tapioca starch. I have also read that arrowroot loses some of it's thickening abilities when it's cooked too long!?? I'm not sure about that, I just remember reading it somewhere. 😅😅 But I believe it should be fine in this recipe because it doesn't get heated on the stovetop for that long. 😀
@@LetsEatPlantsHow do you store the leftovers?
@@face1647 Just in the fridge in a regular tupperware! It gets hard in the fridge but when you want to eat it, reheat it and it will get hot and melty again.
@@LetsEatPlants Thanks
Thanks for the recipes. Can you shred this cheese for pizzas after refrigeration?
You’re welcome! Unfortunately this is not the best recipe for shreddable cheese. If you’re looking for one you can shred, it will probably require either the ingredient kappa carrageenan or agar agar, like in this recipe for example: thishealthykitchen.com/meltable-vegan-cheese/
But I do use this stretchy mozzarella on pizza! It does solidify after refrigeration (just not enough to shred), so after it firms up you can scoop it with a spoon and add small blobs to your pizza… similar to how a fresh mozzarella would be. 😊😊
Yummy 😋 thank you
You’re welcome! 🤗
Could I use it on pizza? Do I put all the toppings and cheese on and then put in oven?
Yes definitely! I’ve used it many times for pizza. 😊 Yes add all the toppings and this cheese and cook for 10-15 mins. If your pizza needs longer than that to cook, you could add the cheese when there’s about 10 mins. left. Enjoy!
Can i use arrow root ?😊
You can, and it will thicken the mixture.. but it won’t really give the same “stretchiness” that tapioca starch gives. 😄
Will this get firm in refrigerator so I can slice this? Also how long can I keep in fridge?
Hi Kay, it will get firm, but not to a sliceable consistency. If you want that you need to add either kappa carageenan or agar agar. You can keep it in the fridge for about a week. Enjoy! 🤗🤗
will this cool and firm up into a cheese that can be sliced?
It does firm up, but not really to a sliceable consistency. If you want it to be sliceable you’ll need to add something like agar agar powder or kappa carrageenan. 😊
To get realistic cheese taste, sub lactic acid for vinegar, lemon etc. You can buy it on Amazon. When I make cheese, I sub a teaspoon for each tablespoon of ACV or lemon.
I've been wanting to try lactic acid! I will have to see if Amazon Canada has it for a reasonable price. Thanks for the suggestion!
@@LetsEatPlants I forget what it cost but it's a bag and it lasts a long time. Just a dry powder.
@@kalo924 Awesome thanks! I’ll check it out. 😊
What do I type? Just lactic acid?
Any alternative for nutritional yeast, please.. thanks in advance!
Good question! Do you have access to brewer’s yeast? That would be the most similar to nutritional yeast. If not, I would use a small amount of some white miso paste or veggie broth paste (like the better than bouillon brand) or maybe even vegemite? I haven’t tried it, but I’ve heard it has that similar, umami flavor. Could be worth a try! Essentially you are trying to get an umami, salty favor.. so if you can think of anything else that would work for that, let us know! Otherwise, I hope one of these will work for you!
@@LetsEatPlants thanks for your reply , can't we use regular yeast?
@@deepalibadge9969 regular yeast (if you are referring to baker's yeast?) is actually used for bread making, it is used to make the bread rise. This is a different kind of yeast. Nutritional yeast is not used to make anything "rise", it is used for flavor! That is why I suggested to replace it with some similarly-umami flavored items. 😋 Do a quick google search of yeast vs. nutritional yeast and you can clearly see the differences. Hope that helps! 😀
@@LetsEatPlantsok thanks for your reply!!
can it stretch once more after it has completely cooled down?? Say I made cheese today, and tomorrow I want to make a quesadilla...will it work?
Yes it will! But not straight from the fridge. Once it cools it becomes more solidified and much less gooey. So if you want it to return to that original state, try heating it up first on the stove or even in the microwave. Usually I do about 20 seconds in the microwave and then add it to my tortillas on the stove and make my quesadillas that way!
You also don't need to reheat the whole portion, just take out what you need for each serving and re-heat it that way. (Even solidified it should still be pretty easy to scoop out.) 😊
Wow!I just made this! I doubled up on everything besides the salt I did quarter teaspon & forgot to touble up on the nutritional yeast & the tapioca flour. I did boil the cashews as you said, I guess boiling the cashews makes a difference even though you will be boiling it with the other ingredients later?
That's awesome! Way to go, Mike! 😃😃 Boiling the cashews softens them to make them blend more easily. If you skip that step you might find your texture is a bit grainy or slightly chunky from the cashews. 🙈 How did you like the taste?
@@LetsEatPlants Would you think boiling be a good idea too? And amazing! It was addicting :)
@@jerzeys2finest89 Glad to hear it! Yes you can boil the cashews if you want them softer. The second time you don’t need to boil the full mixture, just heat it until it’s thickened. Tapioca starch is activated by heat.
@@LetsEatPlants Crapp im sorry, I meant do you have to boil the almonds? Im sorry crapp
@@jerzeys2finest89 I would, yes. The same principle applies with most nuts. You want them to be soft when blending so that they don't leave a grainy texture. 😊
One of my friends cannot eat any milk products and I have been looking for alternatives for melted cheese for her. I understand that this is very good compated to vegan cheese products but I want to know how close this to the real melted cheese or mozarella cheese? I will try this but the ingredients are little bit expensive in our countyr so I hesitate
I will be honest and say that I haven’t tried many things that are close to “real” cheese or mozzarella. However that said, this is one of the best tasting options out there! I definitely understand your hesitation with the expensive ingredients though. I do think you need to expect it not to taste exactly like cheese, but more like a very good substitute. Hope that helps!
Where did you get your jars with the gold lid from?
They are recycled! I just reuse the jars that are PC Brand pasta sauce. 😋 But they are 22oz. size so if I were to buy new ones I'd probably get these: amzn.to/485HjRD These are actually better for freezing as well, since they are wide mouth. 😊
Can I skip nutritional yeast? It's not readily available in stores near me and I'll have to buy it off Amazon. Or is there any substitute to nutritional yeast?
Yes you can skip it! It won’t have exactly the same flavor though. I would suggest adding a bit more salt and or a bit extra of the other seasonings to make up for it, because the nutritional yeast does give it some saltiness. 🙂🙂
can't find nutritional yeast in my country, what is my other option?
@@mariloubustos676 you can leave it out but you may want to add more salt or white miso paste. Nutritional yeast has a kind of “cheesy” flavor that is hard find a substitute for, but if you can’t find it that is ok. If you have the white miso paste You can use a bit more of that instead of the nutritional yeast. 😊😊
Oh! A fellow Canadian (Only a Canadian would list the prices in CAD first.)! Which part of our great country are you from? I myself, live in Toronto. :)
Hahaha good observation! 😉 I am actually an American (from California) but moved to Toronto 3 years ago with my husband who is Canadian. We live in Toronto too actually... so hello neighbor! 😆😆
@@LetsEatPlants OK, you spell like an American! Canadians spell more like the Brits, so here in Canada, we spell it "neighbour". ;)
@@karlscheel3500 Hahahaha, omg good point! I forgot you guys follow British spelling.
Wow it's fantastic, I made it, I am convinced no one would know this is vegan, you nailed IT 🧀🐀
Oh that’s great!!! So glad to hear it. Wish I could take credit for it, but the recipe is originally from Sam Turnbull of It Doesn’t Taste Like Chicken! Sam’s recipes have all worked out pretty well for me. 😊 Check out her website for more free recipes! itdoesnttastelikechicken.com
@@LetsEatPlants well thank you for spreiding this recipe, it was very attempting to make IT, because it looked simple to make and it is! ❤️
@@miki8877 ☺️☺️ Yay! So glad to hear that! You’re very welcome. 💕💕🌱🌱
can this be made to put on a pizza that is to be frozen for the future?
Good question!! I haven't tried it, butI think it would work. I assume you mean, add to pizza and then freeze.. is that correct? You might want to test it by freezing the cheese separately and see how it turns out when it defrosts... or if you have a tester pizza, just go for it on the pizza! 😆 Freezing it may slightly alter the texture due to the tapioca starch, but according to google, tapioca starch freezes *better* than cornstarch, so I guess it should be ok! 😳 If you try it, let me know how it turns out!
Do you think Cashews from Costco that has added peanut oil & salt would work?
Hmm… I don’t think it will have quite the same flavor. It will work in terms of texture & consistency, but the flavor just might be a bit off. 😊😊
@@LetsEatPlants Thank you! :)
Can you tell me how long it will last
Approximately 5-6 days if stored in a tupperware (or similar container) in the fridge!
What can I substitute the cashews for as I'm allergic to nuts 😢
There isn’t a 1:1 swap for the nuts in this recipe, but I’ve done a lot of other nut free cheese recipes on this channel! Try one of these: th-cam.com/video/dGa6BC19ApM/w-d-xo.htmlsi=iNv5oRIxzDRc8Xw8 or th-cam.com/video/_Auss71Gpeg/w-d-xo.htmlsi=gmwgITGpSwRfSKxB or th-cam.com/video/QB8f1w6KLYQ/w-d-xo.htmlsi=kWQS4bm_gZD8mh1g 😊😊
@@LetsEatPlants Aww thank you so much! I find it so hard to find vegan recipes that are ALSO nut free due to my allergies. I'll deffo check them out! THANK YOU 🥰
@@fifrosqui5764 You're welcome! I hear you.. I found that as well when I first went vegan (not from nut allergy.. just wanted lower fat options!). Enjoy!
Great cheese
One of my favorites for sure!
Could you use it for pizza?
Yes for sure! You won’t be able to grate it for mozzarella shreds, but you could certainly use it as mozzarella balls all over the pizza. 😁😁 I’ve used a similar recipe on pizza before and it worked well!
Where are the curdling and fermenting stages in making this cheese?
It’s a different kind of cheese than that!
Don't buy whole cashews. Buy pieces. MUCH cheaper. We always grind them up anyway.
Great point! The pieces usually are much cheaper. Thanks for sharing this!! 🌱🌱
It is much cheaper indeed!! Thanks for the tip 🤍
Sorry if I missed it….how many oz of cheese did the recipe yield?
Hey there! You didn't miss it. According to the original recipe, it yields about 1 cup (about 8 ounces). 😊😊 itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/#recipe
How do you thin it out if you want to drizzle it on top of your pizza
Add much less tapioca starch! I would only use about 1 tsp. If you want it thinner. 😊
@@LetsEatPlants
Thank you. I’m not vegan but I’m dairy free. I ordered my first vegan pizza and it had the best flavor. I never realized how flavorless mozzarella is. If I knew how delicious it was I would’ve order before I went DF.
If you want a cheese with more flavor do you add more nutritional yeast?
@@Durelle820 Oh nice! That’s great to hear it was yummy!
So flavor definitely depends on what kind of cheese you’re trying to replicate.. because as you mentioned something like mozzarella is kind of bland, and something like a cheddar would have a lot more flavor. Nutritional yeast, usually yes that is what is used for flavor (or miso paste), but if you’re looking for something like tang it might need more vinegar, lemon or something like lactic acid. There’s a vegan cheese Facebook group that has a lot of recipes and helpful info you might want to join if you’re going to be making a lot of your own vegan cheese. Hope this helps!
The best thing is that there's no coconut oil in the cheese, which nearly all of the store -bought cheeses contain, so it's more of a WFPB food, and cuts out the saturated fat.
Very true! 😃😃
I'm allergic to cashews, I wonder if almonds would taste okay?
You could definitely swap it! I think the taste will be slightly different though. I’ve also seen a lot of people suggest sunflower seeds! They’re inexpensive and still pretty neutral flavored so they make a good substitute for cashews. 😊
Hey im sorry, can you use almonds instead of cashews? Since cashews are expensive
You can! It will have a slightly different taste though. Cashews are more neutral tasting. However, if you don't mind the taste difference, go ahead! 😊
@@LetsEatPlants Awesome! Thanks! :)
The secret ingredient is glutinous rice flour. 3 tbsp tapioca starch and 2tsp gluttonous rice flour. Ehy wasn't it mentioned in the video
Wow! Never heard of including glutinous rice flour in this recipe! I'm very intrigued! Would love to experiment with that. Is it the same as regular rice flour? Thanks for the tip! 🙏🏻🙏🏻
@@LetsEatPlants try it out! It changes everything in the texture.
Can’t wait to try it! Thank you!!
Can it be made without nuts?
This one not really… although you could sub sunflower seeds for the nuts if you’re ok with seeds! It might alter the flavor a bit though. I do have 3 other vegan cheese sauces without nuts on my channel though! Just search “let’s eat plants vegan cheese” and you’ll find them. 🤗🤗
There's also A LOT of sodium in store bought premade vegan cheese, let alone the other ingredients that are used as stabilizers. I stopped consuming them and investigating making homemade vegan "cheeses". I find it interesting though that vegans want a pseudo-cheese. Personally, I'm not a vegan nor a vegetarian. But I am trying to eat healthier.
I think a lot of vegans want a pseudo-cheese because they miss the taste! At least that is the case for myself. 😊😊 But yes, I do love the clean ingredients of a homemade cheese and trying to eat healthier is always a good thing. ☺️
There’s a big difference in being a vegan and eating a plant based diet. I try to avoid processed foods they aren’t very healthy, often they are loaded with emulsifiers, unhealthy oils, palm sugar, high sodium, they are marketed to appeal as replica dairy cheese, meat or convenience food and are just as unhealthy as any processed foods containing meat or dairy..
I used to eat vegan cheese but now make most of my plant based foods and nut milk from scratch it’s not difficult and I know what’s going into the food. I also make soy milk and use the okara for lots of healthy recipes along with organic soy beans.
I agree that it’s odd that so many people call themselves vegan and crave plant based cheese or meat flavours.
I’m going to try this recipe with peanuts or maybe chickpea flour, cashews are high FODMAP.
Thanks for sharing your recipes it’s good to experiment with different options :)
People go vegan to stop killing animals and to live longer, not because we don't like cheese.
Just saw a video talking about how vegan cheese doesn't melt & isn't stretchy. Now I'm seeing this. I'm confused
Hahahaha. Well.. vegan cheese is still pretty new! And not all vegan cheeses are good... although luckily they are getting better all the time!
When I first went vegan there were *not* a lot of store bought options, and the ones that did exist weren’t very stretchy or melty!! So it’s likely that wherever you heard that info was referring to those cheeses. Nowadays there have been a lot of improvements and a lot more melty & strechiness added. 😆😆 Especially when you make homemade cheeses, since those can be altered to add more of the ingredients that add stretchiness.
You can definitely find vegan cheeses that melt & stretch, though probably not exactly the same as dairy milk cheese (for now). But they are still delicious and most are worth a try! Hope this helps!
Can u make this in to mozzarella sticks gf? 😍
I think so! It's solid when cold so you could easily refrigerate, slice, then freeze before breading & baking or frying. Let us know if you give it a try! 😃
I wonder if I let this cool then cut into slices and froze them, if I could make mozzarella sticks? Coat them and air fry them… 🤔
This is a great idea! Definitely worth a try! 🤩🤩
Have you tried substituting blanched peanuts for cashews? I myself, cannot taste the difference! Peanuts would be, in addition to being much less expensive, far more environmentally friendly, especially if you live in North America, since most cashews have to come all the way from Mozambique, whereas, most North American peanuts only have to come from the State Of Georgia!
Great tip! I’ve never tried peanuts in place of cashews but it’s a great idea ... especially if you cannot taste any difference. Cost benefits and environmentally friendly alone make the swap worth it. Thank you for sharing this suggestion with us! 🤩🤩💚🌱
I think I'm going to be trying this with sunflower seeds to see if it will work the same. I've subbed with them before in sauces and it worked great.
I use noni
Costco has great prices
Agreed! That’s where I buy our cashews now! 😃
In India cashews are just $ 10 per kg
Probably it's costly in your country
Oh wow! Yes, definitely more expensive here. About $16-17 CAD per kg.
If you dont have tapioca, you could probably do corn starch
Yes you can, but it will give the cheese a different consistency. Cornstarch will simply thicken the mixture, whereas tapioca will give it that "stretchy" consistency. 😊😊
@@LetsEatPlants Thank you! :)
Great video! My family and I are starting to go vegan so this video was great for us!
So glad to hear that! Hope you guys like this one. 😊😊
It's the best thing I ever did! Did it for my health [I'm a senior] and it's had a dramatic effect on my bloodwork!
Is a good vegan recipe, I think my problem is that I just don't like my nutritional yeast 🤔 but i'm not vegan and a can tell that it doesn't taste like mozzarella.....or like cheese...but that is ok because is healthy 🤗
I've heard a few people say that! There are definitely some substitution options for nutritional yeast. I've heard white miso paste can work well. Or maybe even extra of the other ingredients. But yes, won't taste exactly like cheese... but agree it is at least healthier! 🤗🤗
Does it have cauliflower taste? If anyone tried it
This video is for cashew cheese! So it will not taste like cauliflower. The cauliflower cheese sauce is here: th-cam.com/video/_Auss71Gpeg/w-d-xo.html and in my opinion, does not taste like cauliflower! There is a slight starchi-ness from the cauliflower, but no cauliflower flavor because the other flavors are quite strong and overpower it. 🤗🤗
The starch will spike blood sugar, dang wont work for me
Oh no! Well you can definitely leave it out of this recipe, and still have a delicious tasting cheese! The starch is only to add the "stretchiness". 😄😄
Vitamix aer disk
One of the BIG components of real cheese is OII. Maybe add a neutral oil like processed coconut. Something that solidifies when cold would mimic cheese more.
You definitely could do that!
don't use water. use pickle juice
Ooooh, great suggestion! 🤩
🤦🏼♂️
😄
Lol I tried it cause I felt I can’t judge unless I did but wow it was absolutely disgusting. I feel like I’m watching infomercials everytime I see a vegan talk about their products.
“Pure All-natural bullshit” hahah
Good on you for trying it out! I’m impressed. 😄 Sorry you weren’t a fan, but hopefully you’ll still be open to trying other vegan recipes and find a few you like. Yes, we vegans get excited about recipes… but if you aren’t a fan of “all natural” there are plenty of vegan options that fit that! Beyond meat, impossible burgers, Oreos, etc. All vegan.. and all delish! Hope you’re willing to give them a try. 😊
I really wanted to like your video, but damn you talk too much. Get to the point. Dont' mean to be unkind, but I found the same recepie in a much shorter video.
😂😂 No worries! I do talk a lot! I definitely am not a channel who is “just about the recipe”. It’s not everyone’s cup of tea and that’s fine. Glad you were eventually able to find what you were looking for. 😊
If vegan stuff is so great, why do you have to keep naming your food items as non vegan things. Why can't it rest on it's own merits?
Good question! I think it's mainly to have a name people recognize. For example, what would be a good name for this cheese here if we don't use the word "cheese"?
In addition, a lot of vegans try to recreate familiar flavors, textures etc. so we use the same names associated with those food items. Many of us used to like the taste of animal products (cheese, meat, etc.) so it's not that we don't want the taste, we just don't want to contribute to the industry, that's all. 😊😊
@@LetsEatPlants Exactly, it's a marketing thing. You call it cheese because it brings clicks, it allows people to relate to the item and sort of come in with expectations that you can then manage.
But that's not talking about the product. That's simply misleading people no?
Why not call it "Cashew Shairna" (pronounced share-na). I literally just made that up.
Imagine you're having people over. "Yeah, please enjoy the fresh corn chips, feel free to use the salsa or the cashew shairna."
"Wait, what's cashew shairna?"
"Oh, it's cashews that have been softened and mixed with other ingredients into a warm, savory dip!"
That's infinitely better then having something called "vegan cheese or cashew cheese" because people won't be let down by the taste (no, your stuff doesn't taste like cheese/mozzarella), and they'll be able to appreciate what they're eating because they'll have the right expectations going in.
And if that's not enough, you've actually added to the culture of veganism.
At least, that's the way I see it. If you're proud of what you make, let it stand on it's own.
@@Rundvelt it also allows people to find the videos... so you dont have to guess on what name they call things. Vegan cheese is just fine for normal people not looking to make issues about stupid things.
@i got some lemons for you That's not a reason to name it cheese. There's lots of replacements for cheese that aren't called cheese. And it's not just cheese, it's vegan chicken, bacon, jerky, etc. Seems like for not wanting to consume meat, they're sure occupied about telling people that this product here really tastes like meat.
Looks great. Thank you !