Artisan Green Pea Cheese (Vegan)
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- Опубликовано: 1 апр 2021
- This Artisan Green Pea Cheese is amazing. If you think vegan cheese can only be made with nuts, try this. It’s simple, tasty and beautiful.
For the written recipe: gourmetvegetariankitchen.com/2...
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Almond Brie: • Almond Brie
Almond Ricotta: • Almond Ricotta Cheese
Cultured Vegan Cream Cheese: • Cultured Vegan Cream C...
I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can't find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.
Kitchen Essentials: www.amazon.com/shop/gourmetve...
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Get 2 months free with this link artlist.io/Jeem-1887476 
Хобби
I'm not vegan but I'm amazed at the ingenuity of this new food explosion
thank you so much!
So it looks like Brie. What exactly does it taste like? Is it worth getting all the special ingredients?
Right? You just can't deny great food!
@@prettiep right?? But you can totally deny animal rights
@@lisanyugenhascancer6332 what do you mean?
This got me thinking! I could do this with any cooked legume such as pinto beans, garbanzo beans, lentils, etc. Very exciting stuff!
I thought the same, I plan on using white beans. It'll be really fun if you can share your results when you do!
Garbanzo bean cheese is so delicious 😋 I made it before. It wasn’t perfect, but it still turned out amazing. I’m not vegan yet, but I experiment sometimes.
I was thinking black beans would be amazing
I just wanna make miso paste with one of them since it’s used in so much vegan cooking but soy makes me sick 😭
@@gateauxq4604 damn thats such an unfortunate allergy to have, is it possible to train yourself to get rid of the allergy?
well this is something I've never seen before
I know, I just came up with this because I like the pea color. It turned out very good so I decided to film and share it.
Same
It looks very good!
Watch this newly released documentary: The Connections (2021)
Guga?
This video is pure pleasure. It's wonderful, pure art, and the music is delightful, everything is so perfect. God, i'm obsesed. Thank you so much.
Wow, thank you so much for your kind words!
This is straight alchemy.
*alchemy
@@midoriorio7806 you're right, thanks
This is straight idiotically hard work with having to buy special ingredients. Oh, and pretentious.
@@tamsinthai Pretending to who? It's just food. Nobody is forcing you to make it.
@@midoriorio7806 No they're not. And I won't waste my time and money on this pretentious and expensive (really? Who has those ingredients laying about their pantry?). As a lifelong vegan I have learned how to make very good not boring FOOD without the use of this. Is this an advertorial do you think? Mushy peas pudding lol.
Every video you upload is so calming to me. I would have never thought it would be possible to make cheese out of peas, super impressive.
Cheese? You haven't tasted it yet. I'm lifelong vegan and simply forego cheese. I tried, merely through boredom, made a cashew cheese, couldn't tell it from my homemade hummus, which was a lot less trouble and fiddling about. However, I have read of an artisan vegan cheese shop in London, which actually looks likes cheese. This is just posh mushy peas.
Thank you so much, yes I was very happy with the result too.
It's not cheese
@@tamsinthai You honestly just sound upset you don’t have the creativity, patience, or whatever it is you’re lacking to make this cheese 🤷🏻♀️ But regardless I’m sorry for who or whatever hurt you that made you turn out this way 😢
You are so artful and meditative.
Thank you so much!
It is really fascinating ingenuity as well as some extremely relaxing aesthetics and atmosphere. Very few cooking channels nail the relaxing vibe quite so well. The whole area of creating cheese substitutes that give us a similar experience is definitely one to explore as a creative. Really impressed.
Wow, thank you so much for all your kind words, I really appreciate them!
Amazing cello music
Not vegan but this does give me some inspiration for some kind of bean or pea hummus, or even like a nutrition block to add to food
I'm so glad you are inspired. Could you share what you'll do?
What a beautiful color! Wow
It's always a pleasure to look at your wonderful creations💚
Thank you so much!
A beautiful presentation, and clearly illustrated in a way which matches the timeless quality of your green pea cheese. So relaxing to watch.
Thank you so much for your kind comment!
Every time I watched your channel I can feel the extreme calmness for a moment without worrying about the chaotic reality, which reminds me of my childhood, back then I could always focus on one thing without too much effort, that was precious, thank you for sharing that
You are always an inspiration. Thank you for sharing another wonderful option.
Thank you so much for watching my videos!
Very pleasing to watch and calmly listen to. Love the complexity of the recipe combined with the minimalism of the video.
Thank you so much for your kind words, I'm so glad you enjoy my video!
thank you for always sharing such inspiring and genuinely healthy recipes :) this channel has introduced me to a world of vegetable dishes that i never believed existed.
Aww.. thank you so much for your kind words, they make me really happy. I'm so glad you find my channel inspiring!
Fascinating. And beautifully presented.
Thank you so much!
Tempting, inspiring, useful. Thank you for your diligent work.
Beautiful! Such a lovely colour...
Thank you so much. The color was the reason I wanted to make this cheese!
Beautiful channel by a beautiful person! Thank you for sharing these amazing recipes. 🙏❤️☀️
Your videos are pure art!
Wow, thank you so much !
Beautiful! Consgratulations. That's is a form of art.
Loved the style of your video too :)
I'm gonna try with peak beans any day :3
Wow, this looks delicious! Can't wait to try it.... I love watching your videos, what you do is an art. Thank you for sharing it with us 😊👍🧀😋
Thank you so much, I'm so happy you like my videos.
Total respect i would never succeed this level of fermentation even if i had all the ingredients
This just blew my mind!
Genius, as always! Beautiful videos :D
Thank you very much!
Excellent recipe for green pea cheese 🧀.
Wow.. what a masterpiece.. so inspiring, thank you 🥰
this is so good and inspirational, thanks for sharing!
you're welcome, and thank you so much!
Beautifull process !! Congrats 😊
Thank you so much!
Simply beautiful! 😍
Thank you so much!
Thanks for this - I was fascinated. Not vegan, but thinking about it and going to try it along with some of your other ideas. Music's beautiful as well.
Thank you so much, I'm so happy you are going to try some of my ideas!
Thanks for sharing and keep up the great work!
Much love from Switzerland
Thank you so much for always be here for me!
Sublime con tanta delicatezza. anche la musica. 😍🌹
Thank you so much!
This is my new source of asmr ❤️
What's that?
Thank you so much, I'm so glad you like it.
Excellent technique for fermenting cheese 👏👏I love your videos 😊
Thanks so much!
just earned yourself a new subscriber. Great stuff!
Wow incredible.
Q maravilha q agora tem legenda em português, obrigada 🌹
Eu uso o google tradutor, espero que você possa ler ok.
We DO appreciate the effort, @Gourmet. The translation is fairly good. There are some kinks here and there but its VERY helpful to spread your knowledge across
awesome and the music as well
Thank you so much!
I had never thought about this. The potential!
Yes, making this cheese has opened up a whole new world of potential for me too.
@@GourmetVegetarianKitchen I started making my own kefir and yogurt last week...I made both vegetarian and vegan versions (goats milk/coconut/etc.) now that you have shown me this pro skool cheese method, I will be buying the items I need to pull this off. Can you please tell me where I would find those special powders though, only one I know of how to get with ease are the probiotic pills, yet the other stuff I wonder where in this big city (T.O.) I would find the other stuff (cheese maker places I would assume?). Thanks for the video btw, it's so super PRO!
With awesome music!!
Thank you so much!
So much work and effort! Beautiful video, nice relaxing music. And such an original recipe. Thank you
Thank you so much for your kind words!
Such an interesting recipe....I will be surprising my family with this.
thank you so much, I'm sure your family will enjoy it!
Thank you for sharing your know-how. Wish you well and happy :)
Thank you so much!
I am not a vegetarian yet I admire your fantastic recipes and being meticulous about your videos. Thank you for this meaningful effort. 👏💯
This video gave me an amazing idea! I can't wait to try this green cheeze. I need a food processor and a few things I'll have to go to the natty food store for
This is something new to me and your craft is amazing......love from India !vegan from 7years....i will try this deafnetly
Like always thank you ❤️
You’re welcome. Like always, thank you so much for watching my videos!
This is so cool!!
Thank you!
Wow this is so interesting. I learned. Thank you
So glad!
That’s wonderful!
Thank you so much!
O vídeo está mais claro é menks escuro, continue assim, sempre melhorando. Amei a receita.
Thank you so much!
Gastronomy in the form of poetry 💚
Thank you so much!
Mais legendas em português, por favor!!! Adoro o canal, em especial os vídeos de queijos 😍
It took me a while to learn how to add subtitles, and I'll always have Portuguese subtiltle from now on, please come back!
As always- delicious video...
A beautiful peace of art
The peas containing high amount of suger, so the mold is developing quite quickly.
A tip- if you don't have the bacteria ,add a cube of fermented tofu (Chao) to the peas+probiotics+garlic+white pepper and let it ferment for 4 weeks. You will not get the mold but you will have very flavoured green cheese.
Thanks so much for your kind words and the ideas. I love Chao and have been using it in so many things too. I'll try your method soon--garlic + white pepper!
I love you videos. Thank you for great recipes. I would love to see you do a sharp cheddar cheese. This is one that nobody can seem to nail, not even the commercial brands.
Thank you so much, I'm so glad you like my videos. Harder cheeses are more challenging, and take a longer time. I have started it, and it looks promising. Fingers crossed that it will turn out good--10 more months to go. If it turns out good, I'll post it. Hope you'll come back :)
@@GourmetVegetarianKitchen I'm definitely coming back. I have the notifications set to "All" 😊
Amazing!
Thank you!
This reminds me a bit of the tempeh process. I’m wondering if it’s the same fermentation happening.
It's the same live food but using a different kind of starter.
Very creative
Thank you so much!
Interesting recipe !
Thank you so much!
This is so cool
Thank you so much!
Só beatiful!!!! I will try. !
Thank you so much. I'm so glad you'll try it!
You're worderful! Thanks for sharing!
You are so welcome!
wonderful !
Thank you so much!
You are amazing!!!
Thank you so much!
What green magic is this? Thanks for your well researched recipes!
You're welcome!
Wowzies! Was compelled to comment.
Brillant!
Thank you so much!
Merci c'est fabuleux !
Thank you so much!
Nice 👌🏻 Markus & Co - simple & good cooking 👨🏻🍳 Switzerland 🇨🇭
Have you ever seen Connie's Rawsome Kitchen? She does a vegan blue cheese in a similar fashion! I think your use of green peas is completely inspired!!! I will need to try this for myself!
No, I haven't seen Connie's Raw Kitchen, I'll google it when I have a chance. Yes, peas should be good for people who can't get cashews or almonds easily.
Amando este queijo de ervilhas!
Vou tentar fazer .
A legenda em português ajuda muito, obrigada!
Brilliant!
Thank you so much!
Awww mesmerising 😍
Thank you so much!
She should sell this! I would buy it for sure. I dont have the time to spend 2 weeks on making a cheese.
But I would definetely buy this
Brava brava brava, stupendo
Thank you so much!
Fascinante
Thank you so much!
You really are gourmet if you've never used frozen peas before. Love your videos.
Outstanding 😯👌🏻👏🏻👏🏻👏🏻🙏🏻🍀💚
Thank you so much!
I wonder if the peas skins would make it not as smooth as the nut-based cheese!
Beautifully well made vids btw.
You're right, but I was happy with it. Thank you so much for your kind words!
Hello, question? Im allergic to penicillin if I take the geotrichum and penicillium out will I still get a white mold? If I use just rejuvelac and probiotic will that be sufficient for a creamy somewhat sour taste?
sorry to hear that you are allergic to penicillium candidum. Unfortunately, mold can't grow without it. Yes, you'll definitely get creamy from the peas & coconut oil, and the sour taste from probiotics and rejuvelac.
@@GourmetVegetarianKitchen Thank you for getting back to me I really appreciate it. You are masterful at what you do and so inspiring. Your channel is therapy....seriously. WUV IT!!
You are a queen 👑
Could you perhaps make a cheese out of chestnuts 🌰 ?
Wow !! That is an idea !!.. surely it can be done... if almost and Cashews can be used then certainly Chestuts could be used also... !! I have Hazelnuts that I'd love to try now that you mentioned Cheatnuts !) Thanks for that idea !!
Thank you so much. I'm pretty sure chestnuts work well, but I have never done it. Chestnuts are pretty hard to get in my area.
@@GourmetVegetarianKitchen Ah darn !
@@Shuggies my organic grocery shop has a few bags of those on sale (raw roasted hazlenuts) in their discount section, normally I avoid nuts because of well "reasons" yet now that I KNOW I can make cheese like this out of them, perhaps I will go buy both of those bags if they are still there!
@@bluetrinityhaloseven7244 hey, it's me again BlueT7, well I bought both those bags, yet even when I went to a specialty cheese store they had like zero of the other ingredients or equipment, so I will probably just make nut milk out of em :)
wow!!! very creative and origanl. You inspire me. thank you for sharing in such a clear way! - what about a digital book?
Thank you so much, I'm so glad you are inspired. I have never thought about a digital book before!
Wow this looks so divine... Will certainly give it a try. .....please someone tell what music is this. So soothing
Thank you so much, I'm so glad you'll try this.
Ohh thank you Jeem... I go from surprise to surprise with you ... I would be curious to know the taste but I will not try right away because I do not have all the ingredients ... but I'll try one day. 🙏💜
I hope you will too!
Absolutely lovely how you make it. But I dont think I could
Thank you so much, it's actually very simple. I'm sure you can if you want to.
Really great video. The cheese looks so delicious. You said it was creamy but how did it taste? Did you consume that white mold? I never realized the white casing was mold until today. Lol. Thanks for sharing.
This video is gorgeous and your experiments are so inspiring. Do you think a pea-based hard cheese would work?
And happy because thes is best presentation I se in learn how to make cheese wit pea tank you I will make Tank you
You are sooo Talented and Creative!! What an awesome idea...
Do you have the rejuvalac recipie hun ?? Or can provide a link please.. Looks amazing... and I actually just bought soft white wheat berries... 😊👌
Yes, I do. Here is the link to it ruclips.net/video/gvyB5eT8fts/видео.html you can definitely make it with whole wheat berries!
Very interesting! Could you describe the taste? Does the process increase the pea flavour?
I made the first one with raw peas and it wasn't good, and I gave up. Then I tried again with steamed peas and it's really good. The fermentation gives a tangy flavor, and the peas themselves are pretty sweet and nutty after being steamed. The coconut oil makes it creamier, and the soft rind gives a mushroom flavor. I made it 3 times to make sure it's worth the effort before I decided to film and share it.
@@GourmetVegetarianKitchen amazing
@@GourmetVegetarianKitchen would this taste good also if we dont let it age and grow mold around?
Is there a more simple version of this cheese?
Impressive
Thank you so much!
Nice choice of music.
Thank you so much!
Que paciencia y que lindo te sale lo que haces sólo que vivo en una zona de arriba de 40 grados y mantener el queso fuera del refrigerador a 12 grados sería imposible...Saludos cordiales me encantan tus vídeos.
I know, it's impossible to make this in a hot climate--unless you have a special cooler for it. The white mold needs a cool temperature to grow.
@@GourmetVegetarianKitchen tenés toda la razón tendré que quedarme con las ganas de probar tus recetas hasta que viva en un clima más fresco. Un abrazo cariñoso.
Your video is beautiful!
Thank you so much!
Wow!
Thank you!
@@GourmetVegetarianKitchen please continue producing interesting contents 💕
Love this recipe!
Can rejuvelac be replaced by water kefir?
Also could you put a link in the description as to where you buy your
penicillium candidum and geotrichum candidum, please?
Thank you so much. Yes, you can use water kefir instead, or just probiotics. I get both penicillium candidum and geotrichum candidum from cheesemaking.com/ (not sponsored)
Wow this certainly opens up possibilities! Thanks for doing this!
Do you think I could skip the rejuvelac, or maybe replace it with beer? It’s not common where I’m from.
@Nandini Gopal
From much experience, I humbly offer you what I have learned in answer to your questions. What I write here I believe could be confirmed if one reads or views the work of fermentation "experts" who I've felt grateful to read from. One is the wonderful "fermentation revivalist" Sandor Katz.
Beer is not ideal for food-fermentation recipes such as pea cheese. Reasons for this are: because (I believe) it lacks the most important ingredient - live probiotic cultures. Second reason, because it is alcoholic liquid, it will make a food recipe such as this one into an alcoholic food. Alcoholic liquid is best used to start the next batch of alcoholic beverage, rather than for most food fermentations. I find alcohol fermented foods a bit too fuming and bitter, and well, 😜 alcoholic.
Better for most food recipes would be the liquid spooned off from cultured cabbage and salt water (for example), or from other salt cultured vegetables. Or one could use "rejuvelac" liquid.
"Rejuvelac" is simply the liquid of wheat berry grains, after they have been rinsed, water soaked, then cultured at normal air temperature, not refrigerated, until the grain ferments, thus making the water sour and probiotic rich.
Liquids such as these can be used to successfully start a variety of foods fermenting. It is like yogurt water, just from wheat berry grain, or cabbage, or certain other vegetables, rather than from animal's milk. The liquid's key is their live probiotics - powerful starters!
I hope this is useful information!
I agree exactly - the possibilities that occur to one, after one sees this pea cheese!
Hmm....I have no idea about replacing rejuvelac with beer--interesting. Rejuvelac is so easy to make. You can sprout any kind of whole grains and used the sprouted grains to ferment water. I posted a video on how to make it earlier, here is the link if you'd like to see it ruclips.net/video/gvyB5eT8fts/видео.html
Thanks so much for sharing your knowledge!
@@GourmetVegetarianKitchen It's a pleasure and an honor to participate in your channel. Thank you for all you create here and make possible here!