WILL WALNUTS TOFU? | Mary's Test Kitchen

[@TugaVegetal]

That walnut mud would be great to make walnut icecream 🤤 maybe with some caramel and dark chocolate bits

[@marystestkitchen]

this was my first instinct too!

[@TugaVegetal]

@@marystestkitchen can't wait!

[@Pianomelodies777]

@marystestkitchen love your recipes and We love your efforts and when you make a tofu we are seeing you are trying to squeeze out all the pulp and get tofu out of its milk at 180 degrees and then make a solid brick, which is really amazing. As all the carbs are removed and maybe some mild protein also, But my question to you is have you ever got it tested at a nearest lab to gets it amino acid profile and macro nutrients? as your process is too good to commercialize.

[@marystestkitchen]

@@Pianomelodies777 no. I've looked at the cost and it's way out of my budget for these videos. Perhaps one day 🙂

[@cherrycordiaI]

Use the walnut butter as a filling for a fruit tart! Like a walnut custard!

[@marystestkitchen]

sounds delicious!

[@silviamonz2062]

Good thinking I can just immagine the yummieness🎉

[@janaicr9629]

Carrot cake with walnut frosting 😋🥕🍰

[@roku3216]

This looks like a fine walnut ganache in the making. As a pastry filling, I’d try it.

[@marystestkitchen]

such a good idea!

[@SigmarUnberogen]

Cherokee have a traditional milk/paste made from walnut called kanuchi. Typically added to rice dishes, they make it sweet (enjoyed as breakfast/dessert) or savory (used to thicken/fortify soups and stews)

[@LeeAnnahsCreations]

Looks Like Walnut Cream Cheese to me!!!!

[@marystestkitchen]

could be!

[@deoxyplasmic]

I looked at the length of the video and somehow knew that it would not tofu. Still, I enjoyed the upbeat attitude and potential other possibilities for use!

[@marystestkitchen]

haha that's so true! It would've been longer had it been successful

[@Hummus420]

This woman is real visionary Thank you for sharing this you are incredible 👍👀💚💪

[@marystestkitchen]

Wow, thank you

[@elisad3609]

It looks like mascarpone cheese. Why don't you try to do tiramisù with that? 😊

[@marystestkitchen]

such a perfect idea!

[@mattiarenzi5673]

100%. As a vegan Italian, I am so hyped for this idea.

[@elisad3609]

@@mattiarenzi5673 hello fellow Italian! :-)

[@juliedesnick7401]

I make yogurt out of walnuts. It comes out good if I add a little canned coconut milk to the soaked walnuts, so it doesn't have a bitter aftertaste.

[@marystestkitchen]

interesting! This walnutfu/butter didn't have any bitter taste.

[@juliedesnick7401]

@@marystestkitchen It must be the particular cheap raw walnut pieces I get from Trader Joe's. Maybe they are a bit rancid!

[@marystestkitchen]

@@juliedesnick7401 You now, now that I think of it, I think this was just a really good batch of walnuts. Usually I don't like walnuts that much; too astringent and slightly bitter. I actually enjoyed these on salad too.

[@r4ultra]

Omg!!

[@MZ-nw7wz]

I would try to run the walnut butter in a piping bag with a star tip. Make little and larger starts on a wax paper lined baking sheet and see if you can turn them into roasted walnut butter bites! Thanks for the entertainment and experimentation Mary.

[@SingingSealRiana]

This is so curious!!! Thanks for trying ❤

[@marystestkitchen]

My pleasure 😊

[@tamcon72]

I must confess to giving up on walnutfu even before you started . . . I'd use the walnut butter for filling/frosting a spiced walnut torte--perfect for fall! Thanks for going through the trouble, Mary, and for posting 🙂

[@marystestkitchen]

haha I really did give up until I saw all the request piling up!

[@markphillips7538]

Several months ago I made walnut cream cheese and, of course, I had to make faux Crab Rangoon (hearts of palm, nori, green onions). I didn't strain out the pulp so the walnut skin made the cream cheese turn a purplish color. Tasted incredible.

[@marystestkitchen]

That sounds wonderful!

[@EHisCanadian]

Culture it and make a walnut cultured cheese!

[@marystestkitchen]

perhaps!

[@raraavis7782]

My favorite cheese as a kid was a kind of firm cream cheese with walnuts. From the cheese counter, so I'm not sure what it was called anymore. I have to go see if it's still available! I bet my nephew would enjoy it, too, as he hasn't developed a taste for 'strong flavors', yet.

[@franklittle]

@@marystestkitchen oh my goodness I would love to see a 'will it cheese' series!!!

[@blobmore]

@@franklittleI was just going to ask about that 😀

[@romanader7888]

I'm not even remotely disappointed with the results! Is it tofu? No, not really. Is it a luxurious walnut spread? That looks way better than "professional" walnutbutter.

[@Crub837]

Thanks 🎉

[@gaurii]

Cream cheese! Maybe mascarpone for tiramisu?

[@marystestkitchen]

that would be incredible!

[@SingingSealRiana]

That sounds amazing!!!

[@gaurii]

I know, right! I would really like a good recipe for the cream component of tiramisu. Coconut cream sometimes gets too heavy or coco-nutty (especially for the non vegans around).

[@raraavis7782]

Looks like soft nougat to me...not at all unappetizing! Maybe some form of frozen dessert, as the fat content is so high?

[@marystestkitchen]

I am thinking the same thing!

[@ShiningAoiTsuki]

There are several Georgian recipes which use ground up walnuts as a base for stews, spreads an appetizers, often mixed with a Georgian plum sauce - even with a broad variety of vegetarian and vegan dishes. The walnuts in your case are wayyy more fine and pasty than in Georgian recipes (more chunky), but I recommend you to look up some Georgian dishes for inspiration (like Megrelian Karsho). PS: I'm not Georgian btw, just a cooking enthusiast who goes wild for the world's different cuisines ☺️

[@MsLeyJ]

It looks good for some type of chocolate mousse.

[@marystestkitchen]

sure does!

[@helenpennock2012]

Could you use the walnut cream to make vegan ice cream?

[@marystestkitchen]

I wondered this too!

[@amyamy8177]

At this point i would love a will it tofu favorites/retrospective: - favorite thing you made with the tofus, their milk and pulp. And what tofu would you be most motivated to remake? it could also have a most surprinsing results compared to what you thought would happen, worst results, greatest succes etc. just your thoughts on the project so far :D

[@marystestkitchen]

My last video was a bit of a round up but didn't answer all your questions! Thanks for the ideas; I will have to ponder them!

[@Multititlegirl]

It would probably make a great base for cake icing or something!

[@marystestkitchen]

I think so too!

[@Multititlegirl]

@@marystestkitchen if roasted first, it would likely also be especially great for some brownies too!

[@Multititlegirl]

Oh my gosh! The walnut base mixed with chocolate powder and an egg (to more depending on the batch) + flour (and maybe a little maple syrup in place of sugar 😭 somebody make it and let me know how it goes! My brain says it’d taste like a dream!

[@aroomofmIOwn]

Oooh I already tried this one on my own so I knew what was coming but still I hoped . . . :(

[@marystestkitchen]

haha I love the optimism :-)

[@Julierue]

Thank you, Mary! Always a pleasure! Hope your taste and smell are coming back, or that you are adapting well to them not coming back 😂🎉❤

[@marystestkitchen]

ugh I am so sad to report the recovery is not linear. Some days I have a better sense of smell than others. If I wasn't a recipe developer, honestly it would be good enough. But I am missing so much nuance!

[@Julierue]

@@marystestkitchen Ugh, indeed. Ya, life is just not linear, is it? Keep up the great work. Your resilience is appreciated!

[@kellyfrancis8999]

Mary, you’re amazing!

[@marystestkitchen]

aww :-)

[@sr-kt9ml]

That would make some delicious cheesecake

[@caroltaylor4282]

It looks like it could be a mild spread for toast…or mixed with coconut and maple syrup to make ice cream. I wonder how it would react to being blended in a high speed blender? Very interesting video as all your video’s are!

[@marystestkitchen]

I feel like I might need to make more. All these wonderful ideas!

[@Shuggies]

It's a WIN... I love that you did this experiment Ms Mary... I need to give this a go and see what I come up as far as uses go...

[@johannebeerbaum1546]

Butter can be made into a sweet dip or a herb dip, maybe use it in place of sour cream or yogurt in baked goods, possibly use as a filling by adding date butter for example and some lemon zest in buns ( like cinnamon buns).

[@silviamonz2062]

You are a true scientist I bet you make Tofu out of wood next,I see you walk around your neighbourhood thinking uuuh I could turn YOU into tofu whatever it is you look at in that moment,excuse me for chanching to the other side of the road when you are nearing I am only cautious😉 No seriously , your content ist refreshing and horizon broadening as ever brava!!❤❤❤

[@michaels5705]

Use it like nut spread. Season with cinnamon or even a savory seasoning. You could also add psyllium husk powder to solidify it some and add extra fiber back in.

[@marystestkitchen]

what a simple and elegant solution!

[@dibamoca9885]

It’s a shame it didn’t work for tofu, but now you have a luscious, creamy filling for something!

[@marystestkitchen]

very luxurious something!

[@dpasumarthy]

Maybe a cream cheese!

[@marystestkitchen]

maybe!

[@Mimijona]

Looks like a great cake icing.

[@tracy-9-c4y]

Cream for a cake or trifle... even margarine 😋

[@marystestkitchen]

Sounds great!

[@Shade_Dragon]

"buttercream" frosting!!!

[@emmoohoo]

Yesssssss love this series

[@pegz.3959]

I love your series!

[@marystestkitchen]

I'm so glad you're enjoying it!

[@Bob-vg2uh]

Mary is objectively the vegan queen of Tofu! 👑

[@marystestkitchen]

you are too kind!

[@kinebrembry6224]

I’m allergic to tree-nuts and I still love your videos

[@marystestkitchen]

aww that's sweet! Next will not be with nuts :-)

[@margarett_b]

This would probably make for an amazing cream cheese when flavored with nutritional yeast, some form of acid, miso and herbs BUT actually, going the sweet route might be even more interesting - what about a frosting? A mild cozy one with cinnamon for carrot cake or a chocolate one for some cupcakes?

[@kimberlyjohnson9962]

Hi Mary! I enjoy your watching your helpful videos 😊 Q: where did you purchase the large glass bowl used here in your video? Thanks.

[@marystestkitchen]

Thanks! Sorry, I don't remember where I bought it.

[@chrissquarefan86]

You could add some sweetener to it and some more walnut flour (roasted), a bit of vinegar and psyllium husk and it could make a fancy keto vegan walnut cake

[@r4ultra]

“it’s giving cream of walnut soup” lmao😩

[@tktyga77]

A vegan version of ají de gallina with the walnut paste or chiles en nogada (which uses walnut based sauce) come to mind, even the picadillo used in the latter can be veganized

[@BliffleSplick]

Swap them in for peanut butter in a peanut butter fudge? Perhaps they'd work in cookies? It would be interesting if pan frying it to add in some browning would make the flavour jump in quality

[@nopenope6530]

I'm a fan of your ''will it tofu' series, could you please try to make tofu out of poppy seeds? the nutrition value seems to be similar to pumpkin or sunflower seeds, so it might work

[@carolinekaufman2210]

Not a tofu idea, but If you can find pili nuts, their macros are insane for keto, and I'd love to know how you use them, because I never could get past the taste/texture!

[@marystestkitchen]

you don't like them but you want me to try them...haha okay I will if I see them around

[@adellw.5196]

@@marystestkitchen I'd actually be really interested in knowing if pili nuts will tofu.

[@carolinekaufman2210]

@@marystestkitchen I know they are good for me, but I can't figure out how to use them. I figured I might have better luck asking an expert :)

[@carolinekaufman2210]

@@adellw.5196 I wonder if they have enough protien. I know they are around 93% fat and 5% protein, but I don't know enough about coagulation to speculate!

[@janerainbow22]

Add a culture or lactic acid, salt, possibly nooch to make a cream cheese

[@r4ultra]

Ummmmm that chocolate walnut looks so good.

[@MeLikeSmallMatters]

Aww heck it didn't work! I was banking on this being a banging nut tofu, I guess I'll have to wait for the next one

[@marystestkitchen]

onwards and upwards!!

[@margeaupanforte]

You could use agar agar to solidify the tofu. Follow directions for the firmest set. Looks like they do this in Japan by it's appearance..

[@marystestkitchen]

Yea, I used to love agar agar desserts but that's not what this series is about. Maybe for a future series :-)

[@margeaupanforte]

@@marystestkitchen 🤗

[@annikakolb6667]

maybe try baking it with tomatoes, olive oil and herbs to make the one-pan baked feta pasta? i wonder if this mud would still take on some toasty notes by baking it

[@marystestkitchen]

that could be very interesting! What a creative idea :-)

[@tangerinetangerine4400]

That looks like a very delicious mud!

[@marystestkitchen]

it's quite luxurious! Bland though, because the walnuts raw to begin with.

[@alxscales6378]

Please see if you can make tofu with quinoa or buckwheat... High protein content... Might work!

[@awkie]

Ooh, that texture… this feels like a big discovery to me

[@grownupgoth]

This would make an amazing vegan cream cheese spread base!

[@marystestkitchen]

Right? The possibilities are really endless!

[@BonnibelLecter]

Thank you for trying! Maybe the fat content is just way too high with walnuts. Possibly if they were crushed to extract the oil and then the pulp was turned into milk that'd be more successful, but just wildly expensive and labor intensive, lol.

[@Unwillkurlich]

60 to 70% fat and mostly the 15% carbs and protein

[@marystestkitchen]

perhaps!

[@gummybread]

RIP trusty nutmilk bag's drawstring

[@ivydehler2439]

I wonder if it could Creme Brulee, mousse, or Tiramisu. I once had a delicious hard cheese made from walnuts. It was so long ago I don’t remember much about it other than that it was really good. Perhaps you could culture and age it for a block of cheese?

[@YAHnaht]

Walnut mousse! Mix it with some chocolate!

[@jr3wx]

It looks like it'd make a killer cream cheese icing! Maybe with a walnutty carrot cake?

[@marystestkitchen]

sounds heavenly! Maybe using Heavenly Fan's famous carrot cake recipe :-)

[@adamcrisis8442]

I'd love a coffee creamer series! I would like to make my own instead of buying but have not found a recipe I like yet..

[@marystestkitchen]

me neither! Perhaps we can find out together!

[@MegaAdeny]

My first thought was "walnut mascarpone". I bet a tiramisu made with that stuff would be great.

[@marystestkitchen]

Oh yes!

[@amberl2639]

You should use the walnut paste to make vegan cheese spread, with a rejuvalac culture! That sounds like a good combo.

[@extropiantranshuman]

I'm not giving up on walnut tofu - this isn't over lol

[@rananapier8424]

i think of adding a culture to it to make a soft cheese, yogurt or so...

[@marystestkitchen]

sounds good!

[@mattiarenzi5673]

Looks like butter!

[@BrunoNutricati]

Praliné (sugar/hazelnuts pasta)

[@marystestkitchen]

ooOOooo

[@LivTii]

I would love to see melon or butternut squash seeds!

[@SumMagnusVir]

I just learned that mesquite is a legume with edible pods and seeds. Might try to tofu it.

[@marystestkitchen]

i need to find some!

[@lindapb6529]

I first thought frosting. Then, cheesecake. I think a cookie and doughnut/pastry filling sounds good…or in pumpkin pie? Or holiday nog?

[@jozeperson]

oooohh, if the milk separates in the coffee that might be due to the acidity :o maybe try it again with an acid like lemon juice or vinegar :0

[@marystestkitchen]

It acts like almond milk in coffee; the "curds" don't stick together. It's totally liquid.

[@Hopeinformer]

Bummer. Turn the creamy mud into a butter cream frosting or a cream cheese or mix it apples or pumpkin with slices like cinnamon, nutmeg, cloves, ginger, cardamom etc. and make creamy fall danishes 😋

[@victoriajankowski1197]

cheese spread!

[@jourdanhamme3426]

I think your walnut yogurt would be an interesting video 😄 Then you can make turtle yogurt parfait 😊

[@that_jason_black]

Walnut Ice Cream

[@EricWiewiora]

Maybe acid would work. Or you can get really sciency and see if transglutaminase will gel it. But probably not worth the bother given how many other ingredients work without this level of fuss.

[@blairbeaudin5731]

Vegan cream cheeze

[@jenwylie4093]

It looks like it should be spread on toast. Maybe like a Nutella type spread

[@junez9250]

Have you thought about repeating this process with roasted walnuts? It might not make good tofu, but imagine all you could do with the walnutty milk and yogurt and cream you could make! ^w^

[@hannahjimmink8113]

black chickpea tofu might work the same way as white ones but I am curious about the color. Will it also be black?

[@CorbiniteVids]

If it separated in the coffee but not with the gypsum, maybe it needs an acidic solution to curdle and just won't respond to an alkaline one for some reason? I mean, still probably is a wash but hey, could work

[@marystestkitchen]

Oh I didn't make it clear in the video but the walnut whey in coffee behaved the same way as the milk with gypsum. A slight stir and it was homogenous again. No clumps that stuck together.

[@CorbiniteVids]

@@marystestkitchen ah I see. That's unfortunate!

[@shadowcatX2000]

What are your thoughts on making tofu from mixed ingredients? Is that something you're interested in making videos on?

[@marystestkitchen]

You'll have to wait and find out 😉

[@shadowcatX2000]

@@marystestkitchen To be fair, I've been waiting since your chickpea video I think.

[@jenlowe4472]

Think it could make a lovely creamy chocolate mousse??

[@mexicanhalloween]

I'd be curious to see if you could remove the blandness with roasted walnuts

[@Squidpeg]

Im allergic to walnuts and still watched this whole video. 😅

[@marystestkitchen]

now THAT is dedication!

[@TxNWmn]

Interesting... what about making homemade tempeh? Also, what do you do w/the leftover 'milk'?

[@marystestkitchen]

I used instead of water for soup. It's only slightly savory and not much of a walnut flavor since the walnuts were never roasted. I have a tempeh series in mind but since my sense of smell isn't 100% since covid, I've put it on hold.

[@TxNWmn]

@@marystestkitchen Thank you. Hope you feel better soon, in Jesus Christ's Name. 💖

[@marystestkitchen]

@@TxNWmn oh I feel totally fine! Just can't smell all the nuances. For a food like tempeh which can develop off-flavors easily, that detail is important to me

[@anangrylittlesliceofpie1413]

walnut cream cheese!

[@amady6]

This looks like it wants to be a creamy cheese. Can you tang it up or mix herbs in and make cream cheese?

[@marystestkitchen]

i bet you could!

[@geneard639]

I wonder how it would react to freeze drying.

[@marystestkitchen]

someone needs to send me a freeze dryer haha

[@AwkwardPain]

Do you think it would work in a walnut cheesecake? It might need to be a bit more solid but that is where my mind gone to!

[@marystestkitchen]

perhaps!

[@IunaIia]

Make the Dubai chocolate bar with it

[@tammytammy4932]

use it for vegan cream cheese

[@purplesoda793]

The unattainable and uncoagulated walnut makes a tasty vegan buttermilk replacement!

[@purplesoda793]

*when fermented

[@NK97er]

looks like whipped cream so maybe use it to that with some sweeteners

[@marystestkitchen]

could be!

[@christopherbrand5360]

The *splat* when you turned it out on the cutting board… Is it time to start working on a “The science of Will it Tofu” episode or series? Surely there is a small group of scientists out there who study all of the minutiae of protein coagulation relevant to food! It would be amazing to have them try to guess the results for each of the ingredients you have used and the provide reactions when they see the results.

[@marystestkitchen]

time to call the local universities!

[@fallenangel3460]

Can you cream "cheese" it?