- [Candice] All right guys!
Welcome back to another channel...
Nope.
It's a video on my channel.
(Music)
- Hey guys welcome back to my channel.
I'm Candice [Inaudible] and
today I'm going to show you
three ways to make tofu into vegan cheese.
Just because I went vegan
doesn't mean that I don't
love cheese.
I've always loved cheese.
I grew up eating cheese.
I have a European background
so cheese was like an actual
food group, like an actual
whole meal of just like cheese.
There's a lot of really great
cheeses out there now that you
can buy that are vegan,
but that wasn't always the
case and a lot the store bought
vegan cheeses that you can buy...
I mean they're not readily available.
If you do find them they
can be fairly expensive.
So I wanted to see if I could
take something that we all
have access to and turn it into
cheese.
I chose tofu for this because
most people have access to it.
A lot of people have a nut
allergy and a lot of the vegan
cheeses that you can buy
out there are made of nuts.
So I wanted to give you
guys another option.
I'm gonna show you guys
how to make a tofu feta,
tofu nacho cheese,
not you cheese?
Tofu notch...
Am I okay?
A tofu nacho cheese and
also a tofu mozzarella.
If you guys have any recipe
requests of things you'd like
leave me a comment in the
comment section below.
If you're new here, hit
that subscribe button.
And...
let's get right into it.
First thing I'm going to do is
make kind of the cheesy base
for this nacho cheese.
So this is like a nacho
cheese dip or um, like a queso
fondido if you will.
I mean you can dip tortillas
in or you can even use it as
the cheese if you're making vegan nachos.
It makes a really nice cheese.
You don't have to worry
if it melts because
it's already melted.
Yay!
This is a interesting take on
my cheese sauce recipe that,
I mean you guys have been making
for years, I've been making
for years.
We are going to start with
just some silken tofu.
So instead of potato or nuts,
the base is going to be tofu.
I also have one boiled carrot.
Of course we have some nutritional yeast.
Mustard powder,
Garlic powder,
Onion salt.
And for that tang that cheese
has, we are going to use both
apple cider vinegar and lemon juice.
To give it a nice orange color,
along with the carrot, and
to give it kind of like
picante flavor, we are...
We, this we thing again.
I'm going to also be
adding a chili powder and a
paprika powder.
I'm going to heat up some vegan
butter, or you could use oil
as well, whatever you have access to.
Just something that you can
saute some veggies with.
I'm going to throw some
shallots in there as well as a
chopped jalapeno.
Now depending on how spicy
you want your lets call it a
queso fondido, you can
use anywhere between
half of a jalapeno to a whole jalapeno.
Depending on how spicy it is
but you have some chili powder
in there, like in the base as well.
So you can definitely play this by ear.
I'm going to add a pinch
of salt to that as well
and I'm going to cook that
until it's fragrant and
translucent.
If you find that your cheese
is a bit too thick while you're
trying to blend it, you can
always add a little tiny bit of
soy milk
just to help it along.
We are going to add the cheese
sauce directly into the pan.
Mix it all together until
it's heated through and
thickened up a little bit.
(Music).
Alright friends, the second
cheese that we are making is a
feta.
Now this is the feta
inspired by Virtuous Pie.
They have one of the
best fetas I have tried.
This is kind of like my
take on their recipe.
So we have some tofu here, we
have coconut oil, lemon juice,
apple cider vinegar, onion salt,
miso and
nutritional yeast.
We're going to throw all
of that into the blender.
We are going to take this guy
and put it into a bowl and
stick it into the fridge.
Now you want it to sit for
minimum four hours but overnight
is definitely best.
I made one last night because
I wanted you to see it.
Don't mind the mess.
And it looks like this.
So good.
Lets make cheese number
three which is a mozzarella.
All right friend cheese
number three is a mozzarella.
Again, we have tofu added to
again a blender.
(Laughs)
Then we have soymilk,
garlic powder,
salt,
nutritional yeast again,
these are pretty much the same
recipes, just in different
orders and different amounts
and different presentation
styles.
And then I have tapioca starch.
All right let's blend that up!
Hi, we're back over here at the stove.
All right I am heating up
the I guess we'll call it
cheese mixture over medium-
high heat stirring constantly.
It's going to start thickening
up and turning into kind of
like a ball, yeast situation.
So this will take about five
minutes, five to ten minutes.
All right I'm going to
throw this into a bowl.
I mean you can use this
immediately like this on like
pizza or whatever.
We're gonna let this cool down
a little bit and then we're
going to...
This is a salt solution or a brine,
so this is just water and dissolved salt.
We're going to make little
balls and throw them in here
until they cool.
And then you have like more of
like a fresh mozzarella style
and also this is just a nice
way to store your mozzarella.
All right so I'm just wetting
my hands and just trying as
best as I can to make them into balls.
They kind of flail out once
you put them in the brine but
do it as best as you can.
Or you can just do one really
big ball or you can do a bunch
of tiny ones like little bocconcinis.
And plop and let them
cool done in the water.
You probably want them to firm
up in the fridge for about
four hours or you can use
it on a pizza right away.
So I put this cheese onto the
pizza, the mozzarella, so that
you can kind of see it in action.
So we have mozzarella.
We have the feta.
We have the nacho cheese.
I'm going for the pizza
first because we love pizza.
Mm.
It's such a creamy
mozzarella, mm mm mm mm mm mm.
Then we have the feta.
This is really good on like
a Greek salad or Hispanic
[Inaudible], it's very nice in there too.
This shit is
like the perfect amount
of brine-y and salty.
And again most people when
they think of vegan cheese,
they think like nuts.
And that's gonna be a) expensive
and b) there's a lot of
nut allergies out there.
So tofu, it's a nice alternative
and it's one of those things
people really don't think
to use to turn into dips and
sauces and cheeses and things.
It's been around forever, it's
readily available which makes
everything a lot easier.
Mm, but can we talk
about nacho cheese dip?
I like the little hidden spice too.
Let me know in the comment
section other foods you want me
to turn into other foods.
(Laughs) Is this what this has become?
Also let me know which one
of these you're most excited
to try.
If you're new here, hit
that subscribe button,
I make new videos every
Tuesday and Thursdays 4 p.m.
And if you love cheese and
vegan cheese give this video a
big thumbs up and I'll
see you guys next time.
Byeee!
