How to Make Fermented Vegan Cashew Cheese | The Fermentation Adventure
Learn how to make homemade fermented vegan cashew cheese! Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a hot pepper starter culture to add to the flavor. Depending on how long you let this age, you can use this recipe for a vegan cheese dip, a cheese spread, cheese slices, or even Parmesan!
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SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES
After a lot of experimenting, fermenting, blending, and countless failed results trying to make the perfect cheese, I have decided that sometimes the best thing is to go back to basics and that's exactly what I did here. Potatoes. That's it. And there you have it, melty, soft, tangy, silky, delicious! Oh, and have I mentioned, Hassle-free? So I hope you guys enjoy this amazing vegan cheese as much as I do!
Cheers!
MY SECRET SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES
INGREDIENTS:
2 - 3 large cooked starchy potatoes (approx. 2 cups of mashed potatoes)
2 tablespoons of lemon
1 teaspoon of salt
1/4 teaspoon white pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/4 cup olive oil
1/4 cup unsweetened non-dairy milk (or less)
1 tablespoon of green olives
1 tablespoon of the olive's brine
2 tablespoons nutritional yeast
2 tablespoons of sour starch or tapioca starch
2 tablespoons of cornstarch
METHOD:
Blend the olives, the olive brine, the plant-based milk, and the olive oil until smooth. Set aside.
In a food processor, add the remainder of the ingredients plus the previously blended ingredients, except for the sour starch and the cornstarch; process everything until smooth. Add the sour starch and the cornstarch, process it a little bit, only enough for the starches to get incorporated into the mixture.
Add the processed mixture to a pot on medium heat and stir for 5 minutes. Transfer the cheese mixture into a previously greased mild, cover, let it cool until room temperature then put it in the fridge for 4 hours.
❤️ My homemade tomato sauce:
❤️ My vegan mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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——————————————————————————————————————————————————— SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES recipe by Chef Jana Pinheiro
NUT-FREE, OIL-FREE VEGAN CHEESE SAUCE |Starch Solution Cheese Sauce | Cheese Sauce for weight loss
A creamy vegan cheese sauce that is nut-free, oil-free, Starch Solution and Paleo compatible.
Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats. (I know it says 1 cup in the video but its wrong)
270g / (9oz) cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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What I am using in this video:
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Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats
270g/ 1/2 head of medium sized of cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Link to Cooking With Plant's original recipe for this sauce:
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MY FAVORITE VEGAN CHEESE RECIPE (dairy, nut and soy free!)
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This recipe is dairy, nut and soy free and can be used in a variety of recipes. I consider this to be more of a nacho style cheese, rather than a specific type such as cheddar, mozzarella, parmesan, etc. Yields about 2 cups.
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No Oil No Nut Vegan Pepper Jack Vegan Cheese
Did you know that you can make a no-oil vegan cheese with oats? It even melts and is sliceable!!
This process takes about 10 - 15 minutes to make and about 20 minutes to set up. It's easy and all you need is a blender
There are 2 ingredients you may need to buy, but you can make dozens of batches of this cheese with them - vegan lactic acid for an extra boost to the sharpness and kappa carrageenan to make it sliceable.
You can try agar in place of the carrageenan, but the texture will be a little different. You can skip the lactic acid and just add a teaspoon of apple cider vinegar instead.
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