When Finding Tasty Vegan Cheese Seems *IMPOSSIBLE*

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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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[@squarz]

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

[@juliedesnick7401]

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

[@drstrangelove85]

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.

[@zezty4295]

Thanks again stashe.

[@facobasten1984]

Thanks this is brilliant. It helps to get ideas of basic ones

[@hardy9914]

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!

[@RavenRose91]

So I have a friend that is allergic to dairy

[@maddieadams75]

That looks good, I’ll have to give it a try. ❤

[@squirrelnut-kd4ph]

I have used almonds and it works good too.

[@JTMusicbox]

Super easy base, and love the mozzarella you made!

[@HowlingMoonCinemas]

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.

[@DanteVelasquez]

LOVE IT!

[@Slurkz]

Very nice, thanks! 💜

[@nijinokanata111]

Relaxing while studying for midterms with a binge of sauce's videos? I'm on it!

[@Unknown2Yoo]

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.

[@BrittKatSlat]

Thankyou!!

[@sarg_eras]

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?

[@ZetaLyra]

Finding enjoyable Vegan cheese has probably been the hardest part of the journey 🥴

[@matthewrick]

Just tried the Miyoko’s pourable pizza cheese, loved it. Heave you reviews that product yet?

[@LilSirAxolotl]

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?