Just wanted to let you know that I made the cheese last week, one day after you uploaded the tutorial! I let it age in the fridge for 5 days, and it was FANTASTIC!!!! Epic recipe, definitely going to make the cheese again!
I have just ground the sunflower seeds in my Kenwood processor with the knife blade, then added the probiotics in water. The mixture has formed a neat ball in the processor, ready to sit for two days wrapped in the cloth. So far so good, I’ll come back with an update. I’ve already had some success with other strained vegan nut cheeses, so I’m excited to try this, I love your explanation!
I’ve made this a few times, I mix all the ingredients together at the beginning, leave it to ferment for about 3 days, then store it in The freezer, you can grate it straight from the freezer, it makes amazing grated cheese! Last time, I used half in half sunflower seeds and cashews, you can also use pumpkin seeds for a green cheese.
An update, I made the cheese and added all the ingredients at the beginning, the fermentation worked. I didn’t sterilise the seeds with boiling water, so I was a bit worried it might go mouldy in the fridge, there were some spots, not sure if that was salt or mould. I only aged it for a few days because of this and rubbed it with tapioca flour to keep it dry. It’s very dense and tangy, it looks very dark like yours. This type of cheese is definitely the way to go. I tagged you on Instagram Xxx
Update: I’m eating my homemade cheeze as I write this comment, and I’m very satisfied with it! I used cashews instead of sunflower seeds and along with salting the outside, used dried cranberries, lemon juice, maple syrup, dried herbs, and garlic olive oil for the inside. I wanted to go for the full month of aging but decided to stop at 3 weeks because the exterior was getting very dried and cracked and I didn’t want it to go stale. I coated the exterior with turmeric, paprika, sage, and thyme. It’s delicious and I’m kind of mad at myself for not making another wheel, because I can already tell this one will be gone in a matter of days! 😆
Can’t wait to try this!! :) I’m new to vegan cheezemaking so it’s nice to see a recipe that doesn’t require a fancy mold/bacteria that needs to be delivered to you
I'm allergic to cashews, so I really appreciate that unlike most other recipes you show people that sunflower seeds work great in vegan cheese :-) Thank you so much!
I am in the process of making this, I used cashews. I didn’t boil my nut bag, but I drenched it in vinegar, and left it sitting as you did with the sunflower probiotic mix. Do you think the vinegar on the bag was a bad choice? Well day two, I unwrapped the cashews, still smelled of vinegar. The cheese was very soft, also it did not change color.. I mixed a tiny bit of salt and about three/four tablespoons of nutritional yeast (I doubled your recipe). I made two wheels and coated them with sea salt, they are in the fridge now. Any advice is greatly appreciated. Thank you.
I wouldn't drench the nut milk bag in vinegar, I think it can prevent fermentation. If your cheese has no tangy smell at all, I'm sure it's not fermented. I would try again without the vinegar.
I am assuming the longer you age the cheese the firmer it will get. The vegan cheeses I buy in the stores are a little too soft. I miss the really hard firm cheese I used to eat. I'll try this recipe. Thank you for posting.
No soaking required, just grind the sunflower seeds or cashew nuts straight from the package, in a food processor or high speed blender (or buy them readily ground if your market carries them)
Hi, what a fantastic looking recipe! It is so good to find a cheese recipe that doesn’t use e.g. agar or arrowroot powder. However, I wonder why you specifically choose cashews or sunflower seeds.. something about the fat content? I really want to try the recipe with unhulled sesame seeds. Any advice would be great please :)
Hi Charlotte, it just means so far I have made the cheese with those two options and can recommend them. But of course I can imagine the recipe could work with other nuts or seeds too! It's just that many people are new to making vegan food at home and don't want to take risks, so they prefer tried and tested methods and ingredients. I have no idea if fermented sesame tastes good, but if you like to experiment, definitely give it a try! And if you like the result, please let me know, and I'll add to the video description that a viewer has had success with sesame :-)
Subscribed! Your channel is awesome, and you deserve a bigger audience! Sharing on my FB where I have 4000 friends, so I'm sure quite a lot of them will subscribe too!
I haven't done that so far; you could try but I can't guarantee that the fermentation works. If you have dough hooks, blending the mixture with the spices after fermenting shouldn't be a problem, but if it is too firm, you can always add a tiny amount of water (the mixture should have cookie dough consistency).
BIANCA'S KITCHEN I took the chance because other recipes have added it all in the beginning, it did work, yay! Also, it’s less handling, so less likelihood of contamination Xxx
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Just wanted to let you know that I made the cheese last week, one day after you uploaded the tutorial! I let it age in the fridge for 5 days, and it was FANTASTIC!!!! Epic recipe, definitely going to make the cheese again!
Thank you for your lovely feedback, it is so appreciated!
I have just ground the sunflower seeds in my Kenwood processor with the knife blade, then added the probiotics in water. The mixture has formed a neat ball in the processor, ready to sit for two days wrapped in the cloth. So far so good, I’ll come back with an update. I’ve already had some success with other strained vegan nut cheeses, so I’m excited to try this, I love your explanation!
I’ve made this a few times, I mix all the ingredients together at the beginning, leave it to ferment for about 3 days, then store it in The freezer, you can grate it straight from the freezer, it makes amazing grated cheese! Last time, I used half in half sunflower seeds and cashews, you can also use pumpkin seeds for a green cheese.
An update, I made the cheese and added all the ingredients at the beginning, the fermentation worked. I didn’t sterilise the seeds with boiling water, so I was a bit worried it might go mouldy in the fridge, there were some spots, not sure if that was salt or mould. I only aged it for a few days because of this and rubbed it with tapioca flour to keep it dry. It’s very dense and tangy, it looks very dark like yours. This type of cheese is definitely the way to go. I tagged you on Instagram Xxx
Update: I’m eating my homemade cheeze as I write this comment, and I’m very satisfied with it! I used cashews instead of sunflower seeds and along with salting the outside, used dried cranberries, lemon juice, maple syrup, dried herbs, and garlic olive oil for the inside. I wanted to go for the full month of aging but decided to stop at 3 weeks because the exterior was getting very dried and cracked and I didn’t want it to go stale. I coated the exterior with turmeric, paprika, sage, and thyme. It’s delicious and I’m kind of mad at myself for not making another wheel, because I can already tell this one will be gone in a matter of days! 😆
🙌
Love this recipe! I recently made two more cheeses, one aged for two weeks and one aged for 1 month. They were SO good :)
Yes, super excited to make this cheese 🧀
Thank you for sharing your recipe. 😊
New Vegan Subscriber 💚
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Really amazing cheese! Thanks for the recipe. Can’t stop eating it
Can’t wait to try this!! :) I’m new to vegan cheezemaking so it’s nice to see a recipe that doesn’t require a fancy mold/bacteria that needs to be delivered to you
Looks amazing, thanks for sharing. Will try.
A few months ago I saw your Facebook updates about your cheese experiments, and I am IMPRESSED! The result looks super tasty!
I'm allergic to cashews, so I really appreciate that unlike most other recipes you show people that sunflower seeds work great in vegan cheese :-) Thank you so much!
And bonus is that you can get sunflower seeds for significantly less per pound than cashews.
I used to think fermentation is difficult. Thank you for showing us how easy it is! The cheese looks so good!!!
Love firm cheeses, so this recipe definitely is for me. Thank you for the great video!
Great culinary inspiration! Will give it a try this weekend!
Thank you so much for this!! 🙀😻😋
Excellent!!!!
Excellent video, and very well explained. Thank you. ⭐️⭐️⭐️⭐️⭐️
Got the ingredients yesterday so I can make the cheese today and start the fermentation!
Serving it with jam is a great idea! The cheese looks absolutely fantastic
Fermentation is SO interesting! Can't wait to make this at home
Oh, awesome! I remember you announced the upcoming tutorial on your Instagram some time ago. Looks great, I will try the cheese!!!
LOVE YOUR VIDEOS!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I loved firm cheese in my pre vegan days (e.g. very old parmesan), so this recipe is perfect for me!
Informative and helpful for someone like me who's new to vegan cheeses. Thank you :-)
💖 The cheese looks epic, can't wait to make it!
Vegan cheese from Whole Foods is so expensive, so I really appreciate your idea to make cheese at home! The result looks very tasty!
Have you ever made the cheese with acidophilus powder? Mine isn't in capsules so I'm not sure how much to use.
You have to dissolve the tablets in water. Check 0:28 for exact measurements (probiotic tablets)
Can I let it ferment in room temp without putting it in the fridge?
Another great video! Love your channel
It looks very yummy!
Yummmmm! Love both versions you made!
Well explained and nicely presented. Going to make the cheese, and I will let it age as long as yours - in case I am patient enough, lol
Nom nom nom! Love it!
Does it melt?
Looks great!
I am in the process of making this, I used cashews. I didn’t boil my nut bag, but I drenched it in vinegar, and left it sitting as you did with the sunflower probiotic mix. Do you think the vinegar on the bag was a bad choice? Well day two, I unwrapped the cashews, still smelled of vinegar. The cheese was very soft, also it did not change color.. I mixed a tiny bit of salt and about three/four tablespoons of nutritional yeast (I doubled your recipe). I made two wheels and coated them with sea salt, they are in the fridge now. Any advice is greatly appreciated. Thank you.
I wouldn't drench the nut milk bag in vinegar, I think it can prevent fermentation. If your cheese has no tangy smell at all, I'm sure it's not fermented. I would try again without the vinegar.
@@BiancasKitchen thank you!
CHEEZE IS LIFE!!!!!!!🧀🧀🧀
How you do store after it ages? Thank you.
I wrap it in unbleached wax paper (I use the brand If You Care because it's vegan).
I am assuming the longer you age the cheese the firmer it will get. The vegan cheeses I buy in the stores are a little too soft. I miss the really hard firm cheese I used to eat. I'll try this recipe. Thank you for posting.
Yes, the longer you let it mature the drier it will get!
Thank you!
Awesome!!!
Hi! thank you for the recipe! Can I please know how is the process for the cashews before blend them? Do you soak them?
No soaking required, just grind the sunflower seeds or cashew nuts straight from the package, in a food processor or high speed blender (or buy them readily ground if your market carries them)
what about using almond flour? Can you use roasted cashews? That's all I have. thanks @@BiancasKitchen
Great idea, my wife and I want to try homemade dairy free cheese, so your recipe comes in handy!
Tangy matured vegan cheeses are the best!
Looks so tasty, yum! I bookmarked it :-)
Wow. Cool. Im going to try. Btw, r u german?
Love it!
Excellent recipe 😇🤗👍👌🤜🤛👏👏👏
I haven't tried raw vegan cheese so far, but now I have to!
#plantbased #cheeze #wholefoodsplantbased #howtomakevegancheese #veganonabudget #rawvegan #glutenfreevegan #dairyfreecheese #plantstrong #vegan #vegans #vegansofig #rawvegancheese #veganrecipe #vegancheese
Hi, what a fantastic looking recipe! It is so good to find a cheese recipe that doesn’t use e.g. agar or arrowroot powder. However, I wonder why you specifically choose cashews or sunflower seeds.. something about the fat content? I really want to try the recipe with unhulled sesame seeds. Any advice would be great please :)
Hi Charlotte, it just means so far I have made the cheese with those two options and can recommend them. But of course I can imagine the recipe could work with other nuts or seeds too!
It's just that many people are new to making vegan food at home and don't want to take risks, so they prefer tried and tested methods and ingredients.
I have no idea if fermented sesame tastes good, but if you like to experiment, definitely give it a try! And if you like the result, please let me know, and I'll add to the video description that a viewer has had success with sesame :-)
Wonderful recipe, and an excellent video. Thank you.
One question, could I use sourdough instead of probiotics for this recipe?
No, I wouldn't do that because sourdough contains uncooked flour which I don't think is safe to eat
@@BiancasKitchen what do you think about rejuvelac?
@@dpdel_6170 Rejuvelac should work fine!
Is it okay to coat with wax?
Haven't done that yet, but think it would be worth a try. If it works for dairy cheese with a hard rind, why not for the vegan equivalent, too?
PS thanks for the vids: I truly believe within ten years, aged vegan cheese will be the norm!
I guess you could double this recipe for a larger wheel?
Yes!
Subscribed! Your channel is awesome, and you deserve a bigger audience! Sharing on my FB where I have 4000 friends, so I'm sure quite a lot of them will subscribe too!
Thank you so much for your support!
WOWWWWWWWWW
One question, would it be possible to add the flavourings at the beginning, my mixture is pretty solid, it might be tricky to blend them in later?
I haven't done that so far; you could try but I can't guarantee that the fermentation works. If you have dough hooks, blending the mixture with the spices after fermenting shouldn't be a problem, but if it is too firm, you can always add a tiny amount of water (the mixture should have cookie dough consistency).
BIANCA'S KITCHEN I took the chance because other recipes have added it all in the beginning, it did work, yay! Also, it’s less handling, so less likelihood of contamination Xxx
😍😍😍
Bianca ist German, he he
😀😱😍✌️