When Finding Tasty Vegan Cheese Seems *IMPOSSIBLE*
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- เผยแพร่เมื่อ 25 ม.ค. 2024
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When Finding Tasty Vegan Cheese Seems IMPOSSIBLE MAKE IT with just 2 ingredients. You can make your own cheese base using 2 ingredients that will easily make just about any kind of cheese you want. I made this cheese base and then used it to make a super smooth and creamy cream cheese, but also used it to make 2 different mozzarella cheese.
This can be tuned and tweaked to make vegan American style cheese, or even vegan cheddar.
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I recently experimented with homemade mozzarella for pizza. I looked into the general difference between animal and plant-based mozzarella, and the most significant distinction was the protein content. So, I used a quarter of gluten flour, almost a quarter of water, a pinch of salt, a bit of cornstarch, a quarter of deodorized coconut oil, let it mix a bit, similar to making mayonnaise, one night on the refrigetator and I must say it's incredibly good on pizza. And I'm italian lol
Ohhh I bet that is really good!!!
@@SauceStache yep, it's incredible, the best substitute I've tried in almost 10 years (approved by non vegans). It doesn't melt like mozzarella really but once cooked the compactness is ideal, and also not putting any flavours make it really ok, it just taste good with the acidity of tomato. You should try
Just checking; gluten flour is vital wheat gluten right?
@@gohawks3571 i guess so. Where I live is called simply gluten and it seems like flour. It's more than 90% protein though (I think almost all gluten). It's what I use to make sometime seitan.
@@squarz Thank you ☺️ That's what I'm using for seitan, so I think we're talking about the same thing. I was assuming in recipes, but just checking ✌️
I pureed soaked sunflower seeds with a little water, then mixed in sauerkraut juice. I made it into a log wrapped in parchment paper and let it sit in the fridge for weeks. Got firmer and strong sauerkraut flavor. Delicious sliced onto a slice of bread
Do you have a recipe by chance?
Great idea to use sunflower seed instead of cashew nuts. They are produced from too far and in a non ethical way most of the time. So big thumbs up for you !
@@AnnikaWithAk That's really all there is to it. Maybe add salt.
Thanks again stashe.
Celebrating my 7th year vegan today.
You've been alot of help along the way.
And congrats for loosing the weight.
I'm from Germany and we make sauerkraut at home for many generations. You don't need to be that clean with your container. Just wash it without soap with hot water and try it. No need to go the extra mile here for the fermentation.
100%! when I made my first sourdough starter, it took ages to get going because I was being too clean, and then it started to take off when I relaxed on the cleanliness 😁
@@MrBenusnz especially in this case when you add a starter, there is no need to be super clean. There are plenty of good bacteria who will win against the bad bacteria anyways.
You just told Americans the probably only thing every American knows about Germans.
So I have a friend that is allergic to dairy *✨AND✨* coconut (among many other things that I don’t fully know about), is there an ingredient that they could use as a substitute to the coconut oil for that second cheese? Almost all store bought cheese alternatives use coconut oil so they just don’t get to eat cheese at all. 🥺
you could use any oil here for the mouthfeel, coconut oil works well because it firms well.. .even some vegan butters could work here.
Try vegetable shortening
I was going to say shortening too. Just read the ingredients so you know what is in it. And before you have them over for dinner, get the full list of allergens too. I’ve always been a vegetarian but at 64 I’m trying to eat healthier. But so much vegan food has coconut, or coconut milk. To me even the smell of anything coconut is horrible. I wish vegan fare was less dependent on it.
What if you add some wheat gluten into the mix? Wouldn't that REALLY add a stretchy texture to it, like in real mozzarella and string cheeses? And it would add some nice protein into it too.
I have used almonds and it works good too.
Oh I bet that would come out great
I’ll do that. Cashews inflame my liver and gut really bad.
Almonds would maybe have more mouthfeel due to the extra oil? Just wondering. :)
They require more blending but they absorb moisture well and thicken better. Soak them in hot water then peel or buy already blanched then soak. Cashews are easier to blend and faster to cream but almonds for me are less expensive. Both have advantages.
Quick note on the "feels less fermented" bit: you blended the sourkraut juice with the cashews. I think that might kill a reasonable amount of the bacteria just because the blender is so high powered. I'd recommend blending the cashews first with minimal water, then adding the juice afterwards!
Thanks for the tip! when I was researching this I couldn't find anything that said blending would have issues. I tested a longer ferment at first and it was great, but I really wanted a shorter version like the oat meal video. But I was wondering if that had something to do with it so now I want to test this out!
Thanks again
@@SauceStache The only possible issue i can see is if the mixture got too hot during blending. iirc lactic acid bacteria starts dying around 50°C
Thanks this is brilliant. It helps to get ideas of basic ones
LOVE IT!
That looks good, I’ll have to give it a try. ❤
Super easy base, and love the mozzarella you made!
Thank you!!! It's a wildly easy base that can be used for soooo many cheese!!
what you need is to use colony fermented thick vegan milk (soy, oat or cashew) as a basis. so you basically create your own yoghurt/sourcream (or you can buy premade vegan yoghurt/sourcream from grocery). then add a little nutritional yeast, msg, salt, very little garlic, then plenty of agar agar & tapioca starch (balance desired acidity level via fitting pure acid (no vinegars or saurkrauts) or add sugar if too acidic to begin with). bring to a boil temp in a microwave to create initial bonds, then add quality rapeseed oil (or other tasteless oil) in amount of your desired cheese type (11-39%, pizza mozzarella 16-21%), mix well as heated, refrigerate for a few hours.
Relaxing while studying for midterms with a binge of sauce's videos? I'm on it!
Boom Love this!!!! Hope you nail your midterms!!!! Rock it!!!
The thing is most of vegan cheeses are made with cashews, which I am allergic to, like 1-2% of people worldwide. What alternative could be used instead of cashews? Other nuts? Grains?
Are you allergic to all nuts or just cashews?? Hmm, I’ve seen people make vegan cheese spreads with tofu - I wonder if that would work?
You could experiment with sunflower seeds... It's actually very versatile. I myself want to try it with that. Much cheaper and locally grown too...
As I posted in a comment here somewhere, the Connie's RAWsome kitchen channel has a variety of cheeses not made with cashews.
Try raw sunflower seeds 👍
You can use almond and macadamia nuts. For nut-free, consider pumpkin seeds, sunflower seeds, or hemp. Vegan cheese can be made from potatoes, sweet potatoes, onions, garlic etc, a very simple cheese can be created using a teaspoon of tapioca flour (arrowroot or potato starch) and a cup of plant based mylk. Add seasonings to suit your taste. You can also make cheese from chickpeas and other beans. There's a ton of options.
I've used my plant yogurt to make my mozzarella for awhile. That and sauerkraut discovery is what really put me over the top, and the addition of a infused olive oil sealed it. A local oil shop has a tuscan blend that makes my cheese perfect for pizza even though I use it in quesadillas as well.
Come through with the recipe please
Mozzarella
1/2 C of vegan yogurt (I use my own or coconut-based like Cocoyo)
1/2 C cashews
6 tbsp starch (arrowroot or corn)
1 tbsp of lemon juice
2 tbsp of sauerkraut brine
1 tbsp of nutritional yeast
3/4 tsp of salt
5 tbsp of herb infused olive oil (since I use this cheese for pizza, mine is Italian herb based)
NOTES:
If you want to be nut free, just do a full cup of yogurt and skip the following cashew step. Note it will be much softer without the nuts. You can use tapioca starch for it to melt, I can't because of an allergy.
INSTRUCTIONS:
Soak cashews overnight or boil for 15 minutes, then drain, place in a high speed blender with all the other ingredients and blend until smooth, usually takes a full minute or two.
Pour mixture into a non-stick pan then turn on medium. Don't preheat the pan because it can burn. After turning on the heat begin stirring and continue stirring until it's sticky. Remove from heat and transfer to a glass container and store in the fridge for a couple weeks. I usually cut up half and freeze it and use the rest in the fridge in the week.@@BeautyBritt
Very nice, thanks! 💜
Thank you too!
Thankyou!!
Just tried the Miyoko’s pourable pizza cheese, loved it. Heave you reviews that product yet?
It’s amazing! I don’t make pizza without it anymore.
you know watching you make the fermented cashew cream cheese i am thinkin that would make a DAMN good base for a hot dip like spinach artichoke dip 🤔 or any dip with a creamchees base
ohhh 100% nailed it on the cheesy base!! this works perfect for that kinda stuff
Looks great! I might just add a bit of nutritional yeast and some unflavored pea protein powder. Maybe a little mushroom powder and/or miso too?
Can macadamia nuts be used instead to make it lower carb?
Can I substitute agar or cornstarch for the xanthan? If so, would I use the same amount?
I think fermenting around 90F makes for a better cheese. The bacteria seem to thrive better.
What about a budget special? Why are onions, carrots, potatoes, macaroni, beans and peas and tomatoes so cheap while other vegetables or carbs cost easily twice or three times as much?
I've found canned foods are most expensive which would be logical but it's followed by fresh and jarred... For some reason even when you poor out the water jarred carrots for instance are still cheaper than fresh carrots... How? Why?
I'm Dutch and hodge podge and split pea soup were the staples I grew up on because we were poor... I'm there again and realize being vegan on a tight budget is just another day in the Netherlands
Could you cook 10 times 10 different vegan meals for $100?
looks yum
i am pretty sure you can just microwave sterilise jars and dishes for things like this. it is what i do. just a tsp or 2 of water into the jar and microwave until it boils and steam sterilises for a few minutes (or dry it i the microwave).
Please try out Chef TJ’s recipe on vegan cheese. It has a crazy cheese pull. Nothing I’ve ever seen before.
Is there any liquid I could sub the sauerkraut juice with? I'm just not a huge fan of sauerkraut
looking good dude, and the cheese too
Thank you so much!!!!
You need to try The Uncreamery smoked Gouda!!!
The AI photos made me spit my coffee out! I like the recipes. My cheese making has gotten much simpler since I started adding sauerkraut to nut, tofu, or--Connie's RAWsome kitchen-style--potato and rice cheeses. It can add so much complex flavor in a single spoonful, and many of us have it in the fridge already, so why not use it? Thanks for posting 🙂
The cheese in the thumbnail look like they'd look good in cheese curds
Have you tried it with lacto tomato water?
Homemade cheese is always better tasting and the fewer the ingredients the healthier.
How about using sunflower seed instead of cashews?
Good question
Thought: potato cheese, made with xanthan gum and tapioca starch, that way it's allergen free, too.
Finding enjoyable Vegan cheese has probably been the hardest part of the journey 🥴
1:47 this is how I make yogurt without a dedicated appliance 😊
I'm going to try this, but i don't have sauerkraut, so I'll try my homemade kimchi juice >;P Thanks for the recipe!
That works!!!! Enjoy!!
Sauce stache!! Have you tried Nuts For Cheese cheese??? (Specifically the Chipotle Cheddar and the black garlic ones)??
I wish you and Monica would do a review video for Nuts for Cheese ... Esp their new garlic and herb cream cheese!!!
If you don’t have sauerkraut what would you recommend?
Hey Mark, there's a bagel place in new york called tompkins square bagels. They make a few vegan cream cheeses from tofu and Richard from school night vegan said it was the best vegan cream cheese he ever had which I found kind of shocking for a tofu base. Could you make a good tofu cream cheese?
Oh ive totally made some tofu cream cheeses in a pinch!! I can put together a video about it, I wish I was heading up to NY sooner so I could try it myself!!
Man u look great man . I love the new lifestyle change i salute 🫡🫡🫡
Nice! Bubbies is too expensive IMHO.. I will have to try this! I wonder if you stuck this in the freezer and then shredded it, it might make a more traditional looking pizza
Oh totally, just letting it firm up dry and shredding it, it would have came out looking awesome!
A smidge of miso would give it that cheeses taste.
You should do a cottage cheese! I kept waiting for the one miyokos was supposed to come out with in 2023 but it never came!
Drinking my coffee out of the same Yeti as I watch your video. 😂
hahah they are pretty great right?!
LOL someone needs to tell Stache that making vegan cheese is a labor of love- it is going to take way more than 24hrs to make vegan cheese.
You're recipes are great. I would really like to see you make a cottage cheese, but without tofu.. if it's possible. The tofu ones are just not good (my taste's opinion lol).
I don't have sauerkraut juice... 😢 Can I use miso paste??
you could probably use a little pickle juice, lemon juice, lactic acid, or vinegar.
I have used white miso.works well.Adds umami as well
In this case you need a living ferment, so miso should work
Anything fermented that hasn't been pasteurized... Along with all the recommendations here!
I would love to make this....but....cashews are too expensive for my pocketbook.
I want a vegan cheese without coconut oil! Im allergic 😞 and i keep hearing about how much better vegan cheese is getting but theh gorta start using something other rhan coconut oil
Sadly just a pint of cashew milk inflamed my liver so badly I won’t be able to tolerate this. I wonder if walnuts or almond milk would work as well? I have no problems with them.
Looks amazing. Regrettably though, that's... not a pita. Do yourself a favor and head to a kosher/Arab grocery early one day and pick up some locally made pita, the stuff that usually just lists ingredients as "water, wheat, yeast, salt." You'll thank me.
Is it possible to buy/find human friendly cashews ?
Did someone say mozzarella? (Braces self for Merle to kool-aid man up in here)
Oh my, I'll never buy sauerkraut- I find it disgusting in flavor and smell. Is there anything else to use?
I am way too afraid to ferment anything myself. Terrified of botulism..
have you tried commercial vegan oat or soy yoghurt/sourcream as a basis ? atleast in finland there are many of these available in groceries.
drinking game idea:
take a shot for every "mm" he does at the end when he's eating the pizza
hahahah nooooo I wouldn't want anyone to get hurt hahaha
MY MAAAAN
MY MAAAAAN!!!!
Instead of cashews ever tried using roasted soybeans? They have more protein and less carbs than cashews.
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JAIGURUDEV
THANK YOU SO MUCH
GOD BLESS YOU .
JAIGURUDEV . ❤❤❤❤❤ .
Thank you
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I’m convinced it is impossible
Can you test this vegan mozzarella recipe by Chef TJ. There are some doubts that it may be real cheese in his video on the vegancheesemaking subreddit. Multiple attempts have failed to get anything close to his video. If anyone can recreate it, it would be you. If it's real then it needs to spread everywhere.
th-cam.com/video/zfs55iG3S34/w-d-xo.html
yea but its not stretchy and cheese consistency. Cheese is hugely about texture
Impossible, lol
Mass produce this, create your own brand of plant based products
I need too man!! I really need to... this was so good, you would have loved it if you didn't leave me
@@SauceStache hahahaha leave you 😂
*Obligatory comment to mold the algorithm.*
LOL... whew. Sorry, Carnivore. But this is good stuff. Thank you.
Miyoko is pronounced Mee-Yo- Ko. (not My yo ko) Youre welcome! 🙂
Bacteria plays a major role in flavor. But you greatly limit it without adding specific bacterias. I don’t recommend using nuts though. First, you cut off a huge portion of audience (allergies or flavor preference). Second, the flavor of cashews specifically is not a good choice for a cheese flavor. While it has proteins and fats, you can just use already separated proteins and fats from other products and modify the cheese flavor and texture more accurately. I’m not saying cashews taste bad, but if you’re comparing it with mozzarella, I’d skip the nuts. Also, again with the flavor, to achieve a cheddar flavor you don’t use nutritional yeast, but instead select during fermentation the appropriate bacterias. Remember that cheese is essentially a mold pie! Sounds awful when I say it like that lol but it kind of is. It also needs to ferment for a lot longer than what is demonstrated here.
Love your content! Stay creative, my friend.
i'm sorry to disappoint you, but your sauerkraut juice has definitely not contributed to the fermentation. if you take the juice from a twist-off jar from the supermarket, there can't be any living bacteria in it. otherwise it would burst the jar.
100% not true, this is a raw non pasteurized sauerkraut. If left on the shelf this would continue fermentation.
@@SauceStache then it would continue to produce gas and the jar would explode. because of that fermentation jars aren't tightly sealed. I don't say it's pasteurized, but its dead.
wow youve lost weight. I almost didnt reconise you!
It's not cheese.call it something else.
There is no such thing as vegan cheese.
Yes there is. That’s what I made in the video.
It’s the name of the thing, like chicken fried steak isn’t chicken, or peanut butter/ apple butter isn’t butter, hot dogs are not dogs
Vegan Cheese, is not cheese but vegan cheese does exist.
Im sorry, but smelly, cashew-tasting cream blobs are nothing like cheese.
I'm sorry but smelly, barely cashew taste remaining cream blobs are a LOT like cheese ;) See we can both say things, the difference is I'm right