You Can Make a Fermented VEGAN CHEESE in 20 MINUTES - Flavored Burmese Tofu

[@SauceStache]

Hey all do me a favor and share the heck outa this one for me!! Facebook, twitter, reddit, Pinterest, insta... wherever you do your social thing! Lets get this one out the door!!

[@eylulvv]

Commenting to help

[@eylulvv]

Another comment

[@becky97462]

Juice from olives is also funky

[@_carbon]

I really like the set up and music is more mellow in this.

[@lukeallison88]

This recipe of Gaz's desperately needs your help. It's too bitter and the wine just isn't necessary. kzbin.info/www/bejne/iqm1fGp9iNGnhpY&lc=Ugx8x4tRhBtigalaPch4AaABAg.9DAyQhgya119FdrU3-x8Wr&ab_channel=avantgardevegan

[@Clara_Elena]

Don't ever let KZbin Studio bring you down. What you're doing is very important to us. You're contributing to make the transition easier for everyone. Thank you.

[@SauceStache]

Thank you so much!

[@Call-me-Al]

@@SauceStache I'm not vegan and I have no plans of becoming vegan, I'm still a huge fan of the channel (and vegan products) because there is no such thing as too many recipe possibilities. Especially with how many different people have allergies and intolerances, and being able to care for them with good food no matter if it is something they aren't used to trying, or just something they can't eat the default version of, is awesome. This is truly a super valuable channel for everyone :)

[@ActiveGamingUK]

why would they bring him down??

[@candigates8999]

Yeah I'm one of those people allergic to so any things. I can't tell you how great it is to have alternatives. And I can't thank you enough for sharing your genius.

[@lauravelvet2715]

You're going to love this sauce stache! So, in Italy we have panelle (traditional from Sicily) made with chickpea flour and water, exactly like the first thing you made. We cook chickpea flour and water on the stove for around 10 minutes, then we add salt pepper and parsley. Now, you can decide to either smear it quickly on a flat surface (to make some sort of flatbread) or to pour it into a mould. Once it's cold you can fry it (either in flatbread form or slice it from the mould). And then you have a lovely sandwich, pane e panelle 😋

[@SauceStache]

Thats awesome!!! I just spoke with a friend in Italy that told me the same thing!!! I need to try the Italian version to see how close it is!!

[@lauravelvet2715]

Let me know how you find it! Iike to add lots of fresh herbs from the garden 😊 that's it, now I'm hungry

[@MakeUpTransformer]

@@SauceStache in South of France we have panisse, which is obviously from the same root! We have olive oil and sometimes garlic in the recipe. And we eat it during aperitif with a good rosé wine 🤩

[@justbeachy2031]

Thank you!

[@theother9941]

In Argentina and Uruguay they make something similar. It's called faina. They sell it at pizzerias and as a snack at soccer matches.

[@Sirgrenous]

This dude is the food version of vsauce

[@SauceStache]

BWAHHAH I get that!

[@TheStockwell]

Wait - you're saying Vsauce and Sauce Stache aren't the same person? But, they're at least related - they're the Sauce Brothers, right? Right? 😦

[@kane2742]

"Tofu is made from soy... or is it?"

[@mindyourown6320]

@@kane2742 for people avoiding soy it’s a perfect alternative

[@bodyofhope]

@@mindyourown6320 (except for the addition of fermented soy).

[@isaackeenan7477]

Tip for the Super Cheap: You actually don't need chickpea flour, just soaked chickpeas(not cooked) and blended. The measurements are still pretty relative, but forgiving since you're cooking it down/reducing anyway. If you were making a bread(socca), you'd need the flour. But since it's a tofu/sauce, soaked chickpeas work great and will reform into tofu/cheese.

[@SauceStache]

Thats an awesome tip!!

[@LadyOcon]

Gonna try that indeed. We don't have milk or flour in my country. Barely can find The dry chickpeas.

[@joannapebbleworthy9343]

@@gstrathmore194 Canned chickpeas are cooked.

[@user-bf6gz8ej4o]

Why can't you use cooked ones? I'd love to try this with canned chickpeas 'cause all that vital wheat gluten/chickpea flour stuff isn't really available in Europe.

[@tayt_]

@@LadyOconDo you have any dried beans or legumes? Yellow split peas or red lentils will work for this =D

[@unixd0rk]

i didn't have fermented tofu, but i did have miso paste, nutritional yeast, and potato starch, which worked rather well. Also, for acidity, i added a little apple cider vinegar.

[@SauceStache]

Ahh I love that!! How was it?!!?

[@unixd0rk]

@@SauceStache pretty good for a haphazard experiment! the only thing i find lacking is the oil content. i might try emulsifying some sunflower oil into a bit of the mixture next time.

[@HoneyLaBronx]

Could you imagine being married to this guy? Like... "Honey, could come in here a second?" Bam! Homemade vegan cheese. Hit dogs. Burgers. Steak. EVERYTHING!!! This could literally never get old! SauceStache, you are the hero we need!!! 😍

[@MuttleyGameTube]

I'm a Chef, Vegan, Single and much more sexy than our friend(sorry about that mate) and I don't get a vegan date even if I pay for that!

[@loveunderlaw]

I COOK FOR MY WIFE, SHE DOESN’T LIKE ALL MY DISHES THOUGH 😂 I LOVE MAKING SUPER HOT THAI & INDIAN DISHES, SHE USUALLY WILL PASS ON THEM THOUGH😟👀😁

[@redneckgodfather6858]

The Vegan Mad Scientist strikes again.

[@SauceStache]

hahah thank you!!

[@Rob_TheOne]

I made this with more liquid and got a perfect mac and cheese sauce! Vinegar works on instead of fermented tofu. keep the miso for that cheese taste liquid smoke for smoked cheese flavor

[@altycoggydeer]

I just wanted to thank for helping me to become vegan. Your videos showed me how fun and tasty vegan cooking can be, and it was easier for me to go through the transition.

[@SauceStache]

Thats awesome!

[@LAILA269.]

*i'm just here to witness some more sorcery from this channel go down*

[@SauceStache]

hahah thank you!

[@emmasgoodies]

Omg we have something very similar here in Italy! I'd love to try the fermented one!

[@diegocreates2476]

di cosa parli?

[@emmasgoodies]

@@diegocreates2476 Si chiama cecina. Il procedimento e' diverso ma essenzialmente e' molto simile. Si fa con la farina di ceci, acqua e un po' di olio.

[@diegocreates2476]

@@emmasgoodies Ah ma pensa, non la conoscevo anche se in toscana ci so' stato tantissime volte

[@marcya4428]

Emma I love seeing your comments on this channel!

[@crocro07]

In realtà questa procedura è più simile a quelle delle panelle siciliane..anche se quelle alla fine vengono fritte. Questa è proprio da provare però, dovrei avere del tofu fermentato da qualche parte 😁

[@spanishDoll1]

Omg did you just teach me to make tofu in a couple of seconds? I swear you are like a vegan God or something

[@these101]

He really is. Like a vegan gift for all of us

[@Call-me-Al]

Keep in mind that this contains way less protein than soy tofu. As long as you balance your meal accordingly, it'll be awesome.

[@trapezius77]

This is not tofu, but a tofu alternative/variant that is made from a different bean.

[@RogueAstro85]

Dude idk how you keep pumping out high quality videos with extensive projects so quickly. Youre killing it!

[@SauceStache]

Thanks so much man!! One day ill breath hahaha

[@CLou-yq4jk]

On south of France, we call it « panisse », excellent when you fry it 😋(chikpea flour +water)

[@SauceStache]

Thats awesome!!

[@ShaunSteinberg]

It’s so good fried! It goes almost cakey in texture 🤤

[@sr-si5fs]

@@ShaunSteinberg whoa

[@steelchampion]

hahaha I love your lactic acid clarification followed by the sigh... sounding like a man who was expecting a bombardment of questions and accusations regarding it 😂😂😂

[@SauceStache]

Every time I use it... even when I say its vegan, I get a TON of comments about it not being vegan hahah

[@sailenthotcarathot8540]

@@SauceStache Can you comment on the brand? I'm trying to buy some through amazon but I can only find beauty products :(

[@kane2742]

I think people assume that because it sounds like "lactose," it must come from cow milk.

[@violettechesapeake7540]

It is in actual dairy cheese, it just can also be made by beets

[@iluvchubbles]

This guy is a total nerd with an extreme passion for vegan cheese. Respect. Definitely trying recipe.

[@SauceStache]

Its so good!! hahaha I def nerd out over food creativity hahah

[@thebestofenergy]

Next video: VEGAN CHEESE MADE OUT OF AIR IN 2 MINUTES.

[@kaiq4347]

LOL!

[@willn8664]

That would save me a lot of money.

[@annamolly1261]

If you replace the water with beer, you could probably make a really good beer cheese fondue if you keep it warm. Also you can replace the tofu with yogurt (150g +120ml mylk)

[@belabazso9014]

Good idea! I can have tofu so thanks for it.

[@joanneandrews7280]

Can't wait to make this! Thinking of making a smoky "cheese" with it.

[@SauceStache]

OHHHHH I bet that'll be awesome!!!

[@lopis]

A dash of paprika and smoke salt. Sounds great

[@spanishDoll1]

Omg great idea

[@lottatroublemaker6130]

A spoonful of liquid smoke would work great for that. This cheese is super easy to make! 😊

[@PlumberryJJP]

A dash of smoky paprika! My favorite spice.

[@allieq8231]

I made this (without the fermented tofu) and it was an excellent stand in for paneer cubes in my curry! And I mean EXCELLENT!!!

[@ni3070]

Wowww, was hoping for same, does it taste like panner?

[@allieq8231]

@@ni3070 mine did not taste exactly like paneer. It had a similar texture and a similar tang, maybe it would have if I had used the fermented tofu.

[@ni3070]

@@allieq8231 oh, but it's so hard to find, what if use curd instead of plant milk?

[@allieq8231]

@@ni3070 isn't curd dairy? The point of this is that it's not dairy.

[@ni3070]

@@allieq8231 ofcourse I meant vegan curd

[@danchisholm1]

dear sir you are so awesome. you make these foods so approachable. my wife just cut out all animal ingredients from her diet a few months ago and the whole household has gotten much closer to that diet. your videos are making that an easier transition. and nice to see your wife/partner/gal in this one too :)

[@RenadoMalo]

Genius recipe! I’d love to see an aged cheese of this so it’ll be more firm/ sliceable like a block of proper cheese

[@gigteevee6118]

This looks amazing, as someone who has to cut down on cheese it's an interesting alternative, had melted vegan cheese before on burgers and it was cosmetic rather than flavorful..,.your fermented tofu could be key to this

[@tyrians]

It goes from looking like a very smooth mash potato in the bowl, to a cheddar cheese with the consistency of a brie.

[@uhulpires]

I like how you get very excited during every recipe that you create, and your wife is always "Hm, that's good" hahaha a clear difference of personalities, yet so cute

[@delmar1440]

Your recipes are amazing! Unfortunately, I’m having the hardest time following your videos. Is there are a chance that you could post below each video the ingredients? Always a pleasure to watch 😄

[@Djdjyou9326]

This should have millions of views

[@zamis769]

Gotta say I have been LOVING your fun and crazy vegan food experiments that you've been doing for the last while - it's both entertaining and informative as all heck. I love trying this sort of thing out, and it's really giving vegan food a boost in how cool and delicious it can be

[@Indianinthemachine]

I'll tell you why I have kept coming back... your videos continue to be innovative... you are a food scientist combined with chef, cook, and an inventor... and the professionalism of your videos is top notch... you are charismatic... charming... forthright... and pioneering. Wishing you much continued success and blessings.

[@Olhamo]

Yeah yeah. This is good stuff, I have been playing with the chick pea flour for a few years now. And you just gave me the idea of fermenting my own tofu. ...

[@Olhamo]

I would even wrap it after and let it harden some more.

[@MuttleyGameTube]

Nice have to try I found fermented tofu in a Chinese shop. If put on top a layer of cling film and press down with another equal container you get a smoother surface and the cling will avoid the formation of the skin/dark top ;)

[@lostcause8486]

I was in the middle of making fermented tofu when you posted this video and it was finally done today. So, now I'm trying to make this right now! I was so excited I could barely wait until the tofu fermented enough.

[@edoriv69]

I use this to make chickpea fries... literally cut them in fry shapes and fry in oil... eat with a spicy ketchup!

[@derrickmays7817]

Been vegan two years, I always get excited whenever I see your videos and want to try more

[@andrewfrost8866]

How awesome! This looks to be quite simple but delivers great taste results. Fantastic.

[@SauceStache]

Thank you so much!!! I can't wait until everyone tries it!!

[@伏見猿比古-k8c]

You know pickled plums (the ones that are just plums and salt no shiso or sweeteners add) when pair with tofu has a very cheese like taste. Also if you cook a mixture of mochi flour and non-dairy milk on the stove you get a very melty cheese like texture and after it hardens you can slice it like cheese.

[@karinakapoor884]

im trying to substitute arrow root powder for the chickpea flour , ill keep everyone updated !

[@smudge8882]

Did it work? :)

[@karinakapoor884]

@@smudge8882 Hi it worked wonderful yes !

[@smudge8882]

@@karinakapoor884 Awesome! :D

[@Radical_Dreamer]

literally i have just watched another uploaded from an argentinian channel, where uses chickpea flour to doa tortilla as a replacement of eggs. Cheackpea flour have more uses than i thought! @saucestache, did you try to add sodium bicarbonate to the mixture, so it has CO2 bubbles that look like a suize cheese?

[@jensissons5709]

Add nutritional yeast for more cheese taste. Plus you can ferment the flour like sourdough.

[@dionnbrooks4045]

He amazes me every time. I love his videos...

[@hunnerdayEDT]

IDK why you don't have 1 million subscribers. Your channel is amazing.

[@blathadubh]

I'm going to try this with Sauerkraut Juice and Olive juice (that's what I got!) Or maybe kimchi juice for that added heat

[@MarcyStuart]

Okay, when is the cheese cookbook coming out for us to all enjoy?

[@roshanramnarain2540]

Hi, tried it with coconut cream, out of this world, deeellliiccciiioooss, thanks, stay blessed

[@valeriadelrio-rodriguez4953]

Is there a sub for the fermented tofu? Also how would u describe the "funkyness"? Do u think it'd taste better with a bit of nutritional yeast or do u think its close enough to cheese itself?

[@susannaal-labban8412]

I was all set to try this and realize I don't have fermented tofu chunks, but I do have miso, red and white. Wonder if miso could take the place? Hmmmm..... I always like to stick to the recipe as written, but not sure about getting my hands on fermented tofu.

[@STRUANOSWALD]

Also wondering if soybean paste would work, I see some people suggesting olive oil or pickle juice but not sure how to adapt the recipe for that, and I wouldn't want to go off recipe until I'm confident with it! 😂

[@nicholaskarako5701]

Have you tried making pimento cheese? Would be interesting to see if you can get the right sharp grated cheddar cheese texture and the rich creamy tang of real mayonnaise. Some recipes for pimento cheese call for cream cheese as well. I'm sure you can pull it off.

[@guilhermesenji7910]

Can't wait to try it!!! Love your channel, I've tried many things and got a lot of ideas from some vids as well

[@SauceStache]

Thats awesome!! I cant wait for you to try it too!!

[@margarett_b]

Now, that's what I consider to be an awesome, ground-breaking recipe :D I've already heard about this concept before but I have never tried it...and honestly, I feel like I've been missing out! I will have to experiment with this concept a bit with what I have available but the idea is just fantastic! You could add some herbs, some smokiness, some coarse pepper... All in all, thank you so much for the inspiration! . Sending you all the love! Hoping you're doing fine in spite of all the craziness going on right now!

[@sarkavohralikova3194]

Can homemade sauerkraut water replace the fermented tofu and lactic acid?

[@TheStockwell]

Today's Sauce Stache drinking game: do a shot every time you hear the words "funk" or "funky." Start at 1:40 and enjoy! If you're impatient, cut straight to 4:00 and remember: when you ferment, ferment responsibly. 😉

[@SauceStache]

bwhahahaha

[@verenaposhofer5369]

W0W thats sound great . I love stelle chees !!! 😜

[@cocoyogini]

What is the name of the sugar beet lactic acid product please. Thanks!

[@suicune2001]

I really like pepper jack cheese so I wonder if I could add in some jalapeno juice or something to spice it up. Maybe add in some finely diced pepper? I'm pretty sure my store doesn't have chickpea flour but Amazon has it for pretty cheap so I'll have to consider playing with this.

[@janp7660]

Okay so I want to try making this but what do you mean by funky? I'm afraid if it has an off taste I will not like it. One more question, how does the tofu ferment? I really want to try just the tofu part so that I can cut it up and put it in salads and things do you think it would work for that? I'm going to rewatch the video when I'm not driving LOL

[@_greeek]

Omg! I'm really seeing how i can have cheese but VEGAN! I've been Vegan for 5 years and omg this is the first time i'm seeing this! Tysm Sauce Stache!

[@donyab.e4767]

I tried making the Burmese tofu with some salt, pepper and lemon juice (I fancied the cheese version, but I didn't have lactic acid and fermented tofu). My tofu turned out too wet and even though it was sliceable, it wasn't friable like tofu. I guess when he says low heat, it really depend on your hob as one hob's low could be different from another.

[@durwoodmaccool890]

The texture looks like it's kind of like Velveeta. Keep up the good work, I love watching your stuff.

[@nutanpradhan9725]

Looks so easy...esp. the first one...am trying this weekend!

[@digitalfreedomachievers317]

Bro you are the bomb, I love you man your the best in the West, East South North where ever you are. Thanks again man. God keep and bless you.

[@SauceStache]

Thank you so much!!!!

[@jadehmiller]

Sauce Stache saving the planet one recipe at a time

[@maebee5032]

You are a life-saver 😃😋 I'm happy to find your videos. Going vegan is hard when allergic to soy.

[@unicornguy9676]

Dude you need to go and show these companies how plant based meats and cheeses are done! 😭

[@bodyofhope]

He needs to start his own vegan cheese company!

[@younglonny2220]

been watching a lot of your videos I love you man

[@kissifusa]

Awesome!!! Thanks for using the chao again

[@chapman1569]

If you continue like this you will soon open your own vegan cheese factory!!! Is there anything you can't do?!! Love your videos, I am not vegan but I keep watching vegan cooking videos and I try some. It is delicious! Keep up the good creations, I love your optimism, it is contagious!

[@ShaunSteinberg]

Definitely trying this. I love Burmese tofu anyway and make all sorts of cool recipes with it so always up to add another!

[@chernika8890]

Lovely, thanks for sharing! Hubby doesn't like tofu, but this 'Burmese' version might be an alternative for us to try.

[@abbienormull]

Also shared with many friends directly. Thanks again!

[@rainuhface09]

Your content is unparalleled!

[@SauceStache]

Thank you so much!!

[@silverhiker4549]

Your videos are the bestest! 💚💚💚💚

[@jfwhore]

Do you think you could ferment the burmese tofu itself (to make it soy-free)?

[@alitsa]

Very inventive combo of recipes!

[@marleenspight111]

OM Greatness! I love the things you create ❤️!

[@josepha5885]

I've been vegan for almost 27 years and I never heard of Burmese tofu. Fascinating.

[@jd5787]

Does it melt on sandwich?

[@giggles2302]

THANK YOU!!! I've been searching for soy-free tofu recipes, and so far I've found one that works (pumpkin seeds, "pumpfu") but wanted to find something far less expensive. I'm gonna try this, but will stop at the fermented tofu and just make the chickpea tofu cz I **cannot** **stand** regular soy tofu. (Sorry for the negativity.) Again, thank you!!

[@calliefranklin9286]

First of all I want to say that you are absolutely a vegan genius. I've been binge watching your videos for the past 2 hours. Question... my obsession is cheddar cheese, this was and still is the hardest part to me being a vegan trying to find the right cheddar. I watched your taste test with the shreds and am now switching from Daiya. Do you think this recipe could be used to make a good block cheddar?

[@lauriedepaurie]

Non-vegan here. My regular cheese sauce usually gets a small splash of sesame oil, and a tiny bit of vegemite. This gives it a little nuttiness and umami that amplifies the cheese flavour. Some porciniwater might also do the trick. It might also work in this, if it needs it to be closer to an original cheese. I just like to watch videos like these to see different cooking techniques.

[@belabazso9014]

What is porcini water? Could you share it?

[@lauriedepaurie]

@@belabazso9014 you pour boiling water over dried porcini mushrooms. This results in reconstituted mushrooms floating on a deliciously funky, umami rich, dark mushroom stock. Little background: porcini mushrooms are typically only really available dried, outside of southern Europe. And even within southern Europe there's a tendency to dry them for storage and availability year round. They're relatively expensive, but a little goes a long way. Pro tip: about a 100g with 200ml of water in a mug is all you need to make a mushroom dish have a substantial porcini flavour. Either filter through a coffee filter or (I'm a lazy guy) gently pour it out untill you get to the sandy bit. Sometimes you don't need (all of) the stock, but put it in an ice cube mold and add it to a sauce, stock, gravy, soup, ramen or in this case vegan cheese. Dried porcini are the bomb!

[@AdieBadie]

I really need to try this. Thanks for teaching us cool stuff

[@juliedesnick7401]

Looks great! I will have to learn about fermented tofu. Maybe you have a recipe for that somewhere.

[@carolina_is_free]

Thanks for the simple recipe! If tofu/vegan cheese can be made from soybeans and chickpeas would it work using other pulses like lentils, peas and beans? Maybe it's worth a try.

[@ventusheart5733]

Yellow lentil for sure 😉❤️

[@elizabethdean0187]

Looks excellent. Thank you. So in need of perfecting ‘dairy-free’ cheese substitutes

[@davidaraya5527]

what do you think about adding nutricional yeast?

[@SauceStache]

That would be awesome!!

[@martia9176]

Love that you had the whole recepie down in less than a minute

[@iis.1989]

This is so easy and fast to make. I'll try it asap. Thank you.

[@SauceStache]

Thats awesome!! Can't wait for everyone to make this!!

[@Gypsyxo0127]

How did it turn out? How is it fermented? I don't see that in the video?

[@AA-jv5hg]

The funky tofu is a nice touch. I'm definitely gonna try this out!

[@intuitivepoet3]

What can you use instead of fermented tofu?

[@joanirenehunter1516]

Thank you this is great , will keep sharing , too good to keep to myself , vegan after all is a beautiful healthier lifestyle

[@simplyataraxy232]

Do you think you could do a vegan Greek yogurt? Like a thick and a lil tangy Greek yogurt? Possibly with oats, if that’s not to difficult. I’ve been having the hardest time.

[@thatonegirlelaine]

THIS. IS. EPIC!! Wondering if you can use some other type of ferment like maybe the juice from kimchi? I'm definitely going to try this. Thanks for this!

[@SauceStache]

You totally can! Experiment with it! Try different flavors! The chickpea base is very mild so its easy to flavor how you like!

[@BethElliottArt]

Looks very good & I will try making but I don't see any fermentation since the homemade Burmese tofu wasn't fermented. Am I missing something???

[@dukenegju]

You are among the obviously very few (if at all ) here who sees the truth :D This is some chickpea flour meal containing some fermented tofu as one ingredient among others. He lets it rest for 10 minutes, but that won't do anything. Also callsing something a 20minutes dish, when the cooling process involves additional one hour just speaks aloud to ascend lots of 'vegan' community friends to some professional and indeed healthy levels. Love

[@laughingnguyen6123]

I love your recipe. i could really use this for my project

[@JulietRobin]

I just found your channel and immediately subscribed. Thanks for sharing.

[@songlyon7795]

I love this guy! Thanks again!

[@ilanafreidman8023]

Can i make it with whole cooked chickpeas?

[@emmie6124]

GOD I love this video, I can't wait to try this, thank youuuuuuuuu

[@superque4]

I'm totally making this and stirring in some black garlic chunks.

[@nodairynocry]

Just amazing!!!!! I’m gonna try this tofu version thank you for your awesome vids and recipes ♥️♥️

[@ttfrey336]

This is awesome thank you for this!! I want to try experimenting with this a bit more tho. Maybe I’ll try making it with nutritional yeast and a more neutral tasting dairy substitute ( I prefer a thicker plain soy milk or oat milk) just for fun.

[@lyz-girl]

Just made this today but I formed it into cubes as traditional Burmese tofu. Put in in my air fryer. Woah It was the bomb diggety! Where do you come up with this stuff?