Vegan Cultured Cream Cheese with okara - 2 flavours!

[@kieleleron85768]

what a good idea! I always have so much okara on hand from the soy milk it's great to have lots of different recipes for it. Thank you!

[@HealthOrigins]

You are very welcome! 🙂

[@gracielaloughridge5054]

I just made this, I don’t know if I did it right, but the results were awesome. I put the soy beans and the cashew nuts together in the Soybella to make milk for yogurt. The Okara/cashew pulp came out like a thick cream cheese. I added your other ingredients and a second tsp of miso paste. It came out so delicious. Thank you for your inspiration and your wonderful recipes.

[@HealthOrigins]

You're very welcome, I am so glad you enjoyed it! 🙂❤️

[@carinecampier]

As others commented, thank you for another creative way of utilizing okara! Do you know Connie’s RAWsome kitchen? She makes hard cheeses from potatoes, rice and coconut oil (cheap ans easy to come by ingredients too). Culturing the batter with yogurt is a great idea, Connie uses either Rejuvelac or sauerkraut. For this creamy cheese I think I will try substituting the cashews for sunflower seeds. I have lots of them... Thanks again, love 💕 from 🇫🇷

[@HealthOrigins]

Yes, substituting cashews with sunflower seeds will definitely work 👍 Thanks for channel recommendation - it's always interesting to see what other creators are inventing! 🙂 That's why I love vegan food so much as it encourages finding new ways of using usual ingredients! 💚

[@martinarabillat6701]

Thanks v much looks Devine

[@HealthOrigins]

You're very welcome, I hope you enjoy it! 🙂❤️

[@sylvierockel6843]

Ingenious! I tweaked the steps a bit cause it seemed too labour-intense to me. So I did forego the entire draining by not adding water in the first place and blending the not too dry okara, soy yogurt (or even the liquid that forms on tops of the yogurt) and a runny nut/seed butter. Using an immersion blender I directly blended in the glass jar I was fermenting the cheese in. Then I let it ferment for 16-24h on the radiator. I tried with home-made sun flower seed butter and home-made pumpkin seed butter (interesting greening colour) and without any nut/seed butter. The consistency and texture was really good but the seed butter-free version lacked a bit of depth and cream cheese mouthfeel as it indeed lacks the fattiness. I did not try with cashew butter cause a) it is usually a bit too solid, b) it seems too sweet for me for a savoury cream cheese (but might be nice for cheese cake), c) it is very expensive and d) I try to replace cashews with (potentially) more regionally grown nuts/seeds - usually sunflower seeds work just as well in most recipes. It is important that the nut/seed butter is rather runny and not too dry (mix in any separated oil from the top), otherwise the immersion blender will have a hard time and the fermenting cheese will dry out too much, even with a lid on - you actually don't need bacteria from the air for this because you add the probiotics from the yogurt. Long story short: The impulse/idea from you was great and now I know what to do whenever I make my soy yogurt at home. THANK YOU SO MUCH & keep the good (okara) recipes coming. 🙏

[@HealthOrigins]

Great that I inspired you to make your own version of the cheese - that's what I love about it, being able to experiment in the kitchen! 😁👍

[@katinakochovska9242]

Hey! I liked the cheese, thank you! I left it as cream cheese and added different flavours - my favourite is with dried dill. I also added a bit vinegar because I missed something sour and a tea spoon of coconut oil in each cheese for extra creaminess. Thank you very much for the recipe, it's delicious and perfect for using the okara!! 😊🙏🌞🩷🌱

[@HealthOrigins]

You're very welcome, I am glad you enjoyed them! 🙂

[@illstrick5]

Great channel, thanks for the innovative recipes.

[@HealthOrigins]

Thanks a lot, I am glad it's helpful 🙂

[@melanie.3837]

Great recipe. I wonder whether any other ingredient can replace the cashews (nuts) like perhaps white beans?

[@HealthOrigins]

Thank you, you could use sunflower seeds instead.

[@jbmg28]

Thanks. This looks delicious. I'm always looking for ways to use all the okara that I have leftover.

[@HealthOrigins]

You're welcome! Yes, definitely no need to waste food 🙂

[@Shirmagedrusclau]

I'm from the US and I have an instant pot with a yogurt maker button on it. Would you know if I can put the glass container inside the instant pot? I just make my soy yogurt with The yogurt button on the instant pot. And I always have tons of okra

[@HealthOrigins]

Yes, you can definitely put your glass containers in the instant pot on a yogurt setting, it might help if the container is elevated from the bottom of the pot.

[@butterflylove2642]

Fabulous!!! Thank you for this!! Hello from Texas! 🕊🌱❤️👋

[@HealthOrigins]

You're very welcome! Hello from UK 🙂👋

[@oaina27]

This is really amazing 🤩! Thank you so much 🥰💓. Seems so close with a chess I loved it before became vegan but those one is so much better. Unbelievable great, thank you 🤗

[@HealthOrigins]

You're very welcome, I am glad you like it 🙂

[@kissannabettina]

Hi there, thank you for this amazing idea! Just what I was looking for :)) Is there any way to substitute coconut flour you think?

[@HealthOrigins]

You are very welcome! Yes, you could add a teaspoon of psyllium husk instead of coconut flour to stiffen the cheese.

[@MadlyinLovewithJesus-1953]

40°C (Celsius) = 104°F (Fahrenheit).

[@helen2675]

Hi, I have a lot of Okara which hasn't been heated yet in any way. How would you recommend to heat the Okara (cook, bake?) in order to make this cheese? Thank you so much in advance!

[@HealthOrigins]

Yes, I would say cook it for at least 20 minutes adding a bit more liquid if needed. You're very welcome, I have just put a recipe on making vegan sausages from okara too 🙂

[@helen2675]

@@HealthOrigins thank you so much! Great I´ll check that out too!

[@vahapseda]

Thank u for this usefull recipe ☺️ I have a question. I have not cashew, can i do it just with okara ?

[@HealthOrigins]

You're very welcome! Yes, you can do with just okara, but the resulting cheese will not be as nice as it has hardly any fat. Perhaps add a bit of other nut or seed butter if you have? Or give it a go with just okara, you might like the resulting cheese 🙂

[@diannekelley4736]

I have raw okara from making soy milk. Do you cook the fresh okara?

[@HealthOrigins]

My okara is always cooked, from the way I make my soy milk, but you can first simmer or bake your okara for 20-30 minutes and you can then make this cheese recipe.

[@jackieholderbein7000]

What about mixing the two?

[@HealthOrigins]

I guess you could, but then you would lose the distinction of the two flavours.

[@Scrapitydoodah]

Look delicious. X

[@HealthOrigins]

Thank you 🙂

[@sarajohnson6855]

Instead of using cashews could I use walnuts? I have easier access to walnuts and the majority of cashews distributors do not pay far wages to the harvesters

[@HealthOrigins]

Yes, it should work, just the colour and flavour would be a bit different, but I think it should still be nice. Another alternative is sunflower seeds or you could also try hemp seeds 🙂👍

[@dawng1922]

How do I make soy pulp? Or is there a replacement?

[@HealthOrigins]

You can soak 1/4 cup soy beans for 12 hours, blend them with 1/4 cup of water and cook for 30 minutes, let cool. Or you could use about 1/2 cup of soaked almonds (skins removed) blended with 1/4 water or just add more cashew nuts 🙂

[@carinecampier]

Soy pulp is the by product of making soy milk, you get two products in one 😎