Chef John, I remember you sneaking a vegan joke into almost every video that was accidentally vegan or intentionally vegetarian, and it made me so happy hearing the man who taught me how to cook describe himself as vegan-curious. Huge thumbs up!
That's the problem. You are more than welcome to eat as much vegan/vegetarian food as you wish, it's your effort to get others to follow your diet which is irksome. I wonder if meat-eaters try to persuade vegans/vegetarians to try out a meat-inclusive diet for any length of time as they (the meat-eaters) are often urged to go vegan/vegetarian for lengths of time (like a week or so).
@@mwrkhan My take was Red is talking about a family situation and simply including more plant based dishes but yeah, preachers are irksome, no matter what they're pushing. As to meat-eaters trying to convert vegans, it happens to me all. the. time. when the subject comes up. Most of it's from a good place, worried I'm not getting enough protein or nutrients so it's fine. I don't bring up my choices unless it's relevant to the conversation.
@@mwrkhan You really just went and whole hog projected that whole insecurity onto someone asking someone who's job it is to share recipes to share recipes. You need to realize that you came in here and started evangelizing your annoyance with people, not the other way around. You are the problem that you're angry at.
@@mwrkhan Also, the answer to your wonder is constantly. You have no idea how many chefs think it's funny to cook something in bacon grease to see if we like it as a "funny prank." You're really ignorant of what you're speaking about, and it shows.
You can also use a light miso & if you have a dehydrator, you can put it in there on a line tray on low. It will be firmer. You just added add to much water. You could’ve also put it in a cheese cloth with a little bit of weight and let that water drain for 24 or more hours. Just a couple different options! Great job on your first vegan cheese! Thanks for making this video.!! Btw.. as a very long time vegan I tell that joke all the time!!😂😂😂😂😂 see what I did here🤣🤣🤣🤣
@@FutureCommentary1 awesome!!! if you have any probiotic capsules, you can open one up and put that in the cheese also! Be sure, even if you do the cheese cloth method don’t put too much water! 😁 y
Chef John, thank you for this recipe. first time i saw your recipe, it was the mushroom patty back in 2012. 11 years later, that recipe is still rocking in our 8 vegan restaurants! You have always been an inspiration.
So true how eating differently always comes up in conversation. I am lactose intolerant, but I still indulge in my favorite dairy items when I am in the comfort and privacy of my home. But when I am out and about and decline something, people always seem to engage me. They have mentioned vegan options and I do want to look into some things, so thanks for this great recipe. I will have to try it.
Gonna have to make this to try. I have 2 friends who are severely lactose intolerant. One has tried a bunch of "vegan cheese" and not been happy. But, then, he's a carnivore so I get it. Thanks for the recipe!!
I’m lactose intolerant and for me the loss of cheese like Brie and Camembert are the biggest loss. Sadly for chef John I’m also allergic to capsicum so his favourite addition to recipes has me groaning and clutching my hair! It’s also a reason why vegetarian dishes are often out because most restaurants add it to every dish they serve to add flavour. I travelled business class from NZ to Britain and my dairy free meal included despite noting my allergy had capsicum in every item. So all I had were the nuts as they could offer me nothing else. In fact I was told I should have brought my own food I was unreasonable for expecting them to cater for me. 😢. Reduced to tears. And starvation! Never fly Emirates.
@@judithmatthews8460brie and Camembert have almost zero lactose. Cheese is made by the conversion of the lactose into, well, cheese. I understand that some people are severely intolerant, but there's a big difference between a glass of straight milk(5+%lactose) and a small piece of any kind of cheese(0.1%lactose), so I'd say give it another try.
Thank YOU! As someone who is not a vegan but is dairy free (allergy) I could use more like this!!!! I miss dairy so much. Would an oven with a Proofing setting be okay, about 100f?
It makes me so happy to see Chef John trying this and liking it! Vegans become vegans for different reasons. Some is due to health issues; some is because they don’t want to be responsible for animals dying; some because the food industries treat the animals inhumanly and then there are people like me who originally wanted to be vegan for environmental reasons. Environmental reasons? Yeah, a little recognized issue is that the meat industry pollutes the environment and has to be carefully managed. The hog farms polluted the rivers so badly that rivers, sounds (bays) and ocean were polluted from the waste products and bacteria toxic to fish and humans was in the waterways. I became a vegetarian the day I read in National Geographic that 800 buffalo had been shot in one of our National Parks (I think Yellowstone) so cattle ranchers could graze more cattle. That was in the mid 1990’s. I’m too old to remember! At some point, you realize what you eat isn’t nearly as important as your conscience. 😊
I'm not a vegan but we have a friend who is and when she comes over I like to have options. Thank You. It doesn't hurt to not eat meat once in a while.
Ive had some of your videos saved for over 7 years but don’t really cook much. I made your potstickers some years ago and they were great. I just started cooking more with a friend and now we are trying out more of your stuff 10/10
OH! Dear Chef John. THANK YOU! I am a vegan, However I have watched you for years, and my hubby who is a carnivore loves your meat recipe's and even though I don't eat what I cook for him, I know that it is all wonderful in flavour as it all smells lovely!!!
Chef, you are single handedly the person who inspired me to start a cooking channel all those years ago and seeing you make these vegan recipes is so heartwarming and amazing, please do more its amazing 🤞
I think the term "raw cashews" is misleading since true raw cashews are poisonous. They are steamed to detoxify them. While most people in developed countries will get the steam-treated "raw cashew", in case someone gets their hands on true raw cashews from the plant, there should be a disclaimer that those raw cashews should not be used for this recipe without first being treated. Just my $0.02.
I'm not vegan, but I am lactose intolerant, so I'm going to give this a try. Ironically, it's the raw cashews that might be the hardest ingredient for me to find - my local grocery store has so much variety in roasted snacking cashews, but even finding unsalted (yet still roasted) cashews is an uphill battle sometimes, let alone raw ones.
If you have an Asian or Indian grocer nearby, I highly recommend checking out their options. Often they have very good prices and you can frequently buy as much as you need as they have a pay by weight system.
If it can be helped, avoid Amazon. That company is not worth supporting. There are plenty of online stores that don't actively try to make the world worse.
Depending on your country and grocery chain, raw cashews and roasted cashews might be found at totally different places. My most often used grocery has roasted cashews in the "Snacks" section and raw cashews in the "Nuts and Dried Fruits" section. Maybe with yours as well? Learned that the hard way looking for raw cashews, too...
I made this cream cheese without nutritional yeast and it came out amazing! I was so surprised on how cheesy it tasted, it reminds me of my favourite Brazilian spread from my childhood named “ requeijão”, I tried other recipes but this was the closest to the original cheese spread. It will be on repeat in my house from now on. Thanks for sharing it with us
I’m not vegan, but I applaud your diverse recipes. Wanting to cut back on my meat consumption, and watching “ You are What You Eat” on Netflix, I had no idea the impact of the American diet. I look forward to more recipes like this from a chef who makes everything taste better! 😊
Generally it's a combination of soy sauce, liquid oils--a ratio of canola and olive produces the best results--vinegar or lemon juice, and seaweed powder. Sometimes addition seasonings, like onion powder or caper brine, are added. There are many recipes available online.
Even though the cashews at natural food stores are listed as raw, they are not really raw. They are steamed as truely raw cashews are toxic in nature and can not be consumed! 😊
Thank you for this!! I was not expecting the firm consistency I got!! I got super tangy ( so next time maybe I’ll put in the fridge a little earlier. I did about 30 hrs outside with the first 6 hrs on the toaster oven set to keep warm). I do wish it didn’t have that grainy taste. My texture was very firm. I did use only about 1/8 cup of water based on your comment. Very happy with my first attempt.
One of the best “cheesecakes” that I have ever had was vegan. It was delicious and didn’t leave me feeling like I ate a heavy dairy slice. It was made kind of the same way- soaking cashews. I will have to try this! Looks good
Same. Many years before becoming a vegan I had a cashew cheesecake with raw blueberry sauce, and have never come across as delicious a recipe, vegan or not, as that one.
@@tamcon72 same. I had a great vegan cheesecake at a retirement party. I tried making it last night, and although it was good, it wasn’t as good as that one. But I also don’t have a vitamix so maybe that’s why. I’ll have to keep playing around with the recipe
I love how he talks about every utensil should be sterilized or sanitized and in that exact moment wipes the cheese from his very sterile finger into the container. 🤣
I would love to try this!! It looks so easy! I've watched countless videos of yours over the course of 8+ years. I'm so glad you are making/sharing more health-conscious recipes lately. I'm getting old and definitely want to watch what I eat. Anyway, all the recipes of yours that I have tried so far turned out perfect. Thank you so much for your generosity to share your creativity and expertise with us, Chef John!!
@@Epicdps I was thinking about gut health - this is fermented with cultured yogurt, so I assume this helps maintain healthy gut microbiome, which is important for your cognitive health, reduction of inflammation and management of blood sugar level.
Chef John ~ nutritional yeast (nooch) is life! We use it for a lot more than popcorn! Also, especially since you soaked the cashews for 24 hours, I recommend you leave the water out until you blend all the other ingredients. Then add it by teaspoonfulls until you get the desired texture. Love to see a vegan recipe from you ~ thank you!
One of the neat tricks to use if a person has issues with dairy eggs or both is to look at vegan or vegetarian recipes. This could definitely help a lactose intolerant person I’m sure.
For a firmer texture you could try adding in a small amount of agar agar dissolved in a little hot water. It works similarly but not identically to gelatin (which comes from animals, agar comes from seaweed/algae). I don't know exactly how much you would want for something like this but I don't think you would need much at all. Its usually pretty available, if your store has nutritional yeast it probably has agar too.
I’m in Canada and we have some amazing vegan alternatives. Nextmilk by Silk and Beyond Meat products are game changers. Add liquid smoke, nutritional yeast, black salt, aka Kala namak and probiotics to the pantry and it’s a delicious way to live. I grew up eating meat and built my meal planning on the meat I was cooking. This knowledge makes it easy to be vegan.
Cold foods taste blander, so the trick to tasting things meant to serve cold when they're room temp is that when it's salted to your taste, add another pinch or two. Same goes for sugar in sweet dishes
I would say use less water. You could try adding a tiny bit of neutral tasting coconut oil, which could help with the firmness. But less water should work. Also maybe add a tiny bit of lactic acid for flavor. Treeline makes a line of cream cheese, but I’m not sure it taste really like cream cheese, although it’s good. Also kite hill makes a more neutral tasting plain yogurt, not the individual containers (as those can be too sweet). I find the other v yogurt options to be too sweet sometimes. Curious to see what else you come up with that’s v. Best -but is regular cream cheese actually fermented?
Chef John! Where can I buy that heating pad? Please, I need this recipe in my life and I want to follow your recipe to the T! Much Thanks and Love from LA!!!!
@@dahmeneekah Thank you! I'm one of those weirdos who has no issues with some tree nuts and am extremely allergic to others. Confuses all my friends lol. Not a huge sunflower seed fan, but I may try this with almonds or pepitas
@@jim3998 Peeled raw almonds work well, but have to be soaked longer to get the girttiness out. Raw pumpkin seeds in combination with either raw peeled almonds or macadamia nuts will also work.
Same recipe ( no fermentation part) with red bell pepper and cayenne makes a great nacho sauce for kale and then put in dehydrator for nacho kale chips.
Mine is much more simple and has the sharpness. Soaked cashews, a touch of water for blending ,lemon juice, sea salt and whatever seasonings you like. I typically use Italian and garlic. No need to ferment, but definitely tastes better once the flavors marinate and marry. Every skeptical non vegan that tried it was pleasantly surprised lol
I would love to have your recipe with the quantities spelled out. I am converting to veganism because my health is so bad. My gastrointestinal system has plagued my entire life and at 72, by watching recipe videos posted on RUclips for vegans, commented on by vegans, I think I have learned why. I have never washed and soaked nuts, seeds, beans, peas, lentils or any grains, all of which have made up the majority of my diet, supplemented with fresh vegetables and fruits. My diet has been ruled out as the cause by doctor after doctor. It is a “healthy, nutritious, protein packed vegetarian diet”. Once I developed lactose intolerance, my protein source has been the foods I listed. Guess who has gotten sicker and sicker?! Two months ago, I read 2 comments: one about lectins, one about phylates. I stayed up all night researching anti nutrients, something I didn’t know existed. I’ve tried to become an expert since. 🤭 I immediately eliminated all of my usual foods and only introduce them one at a time every few days. When I was ready to reintroduce the beans, peas, lentils and rice, I washed, rinsed and soaked them for 24-36 hours; I don’t care if they are tasteless. That’s what seasonings are for! I am in the process of sproating now. Haven’t tried fermenting yet. 😊. I haven’t been bedridden for two weeks, first time in six years. True, unexaggerated story! Seriously, I have barely been able to leave my bed except to get the simplest of foods. I eat a lot of raw foods, not because of diet but because I have been too sick to cook. I am thrilled to be able to cook again. There is only one problem with being a vegan: it is expensive, more than I can afford. I became disabled at 46, so I have been on a fixed income based on my income at that time. I do not qualify for additional income. On one income, buying the necessary supplements and the necessary nuts, seeds and grains is prohibitive. I can’t eat most meats and dairy because of the gastrointestinal problems. I don’t want to eat the ones I can because I prefer to be a vegan. It’s as much a life choice as a health necessity. 😊. Eliminating the nutritional yeast and cashew yogurt isn’t a nice to do, it is a must, expense wise. Raw cashews are not cheap as you know! I would appreciate your help with the recipe because all of this is still new to me. Giving up cheese was one of the hardest things. I have found lots of vegan cheese recipes but not tried them yet. I love Chef John and was thrilled to get his recipe. If I can make something tasty but cheaper, I will be thrilled! I am spending a lot of time online researching the best way to buy things like nutritional yeast and other ingredients necessary. If you have any suggestions, I would love to hear them. Thanks! M.
@@merk9569 Cashews may be expensive, although, if you can get them cashew nut pieces are cheaper. Or you could try this same recipe with sunflower seeds which are way cheaper. Good luck!
Honestly, I don't measure when I cook loll its really according to your taste preference, but if you use a blender, just start with small measurements so it doesn't get too thin or there's too much flavor, can always add more. Harder to add more cashews, but I have soaked them in hot water to expedite the process. I've added probiotic capsules before and let it ferment, but I'm usually too impatient to wait on that process lol. If you google simple cashew cheese recipes I think you'll be able to find measurements to give you a starting point and can tweek it from there. I know ppl get real bougie with it, but this was always tasty and easy lol I did a raw food diet for about a month several years ago and it was extremely expensive and time consuming! The detox symptoms were pretty brutal for several days, but do have some interesting healing anecdotes! I've seen people have success with keto and carnivore diets, but I won't consume flesh so I can't speak on those results. I've personally found fasting and eating things whole and non processed helps and seems the easiest. Unfortunately the food supply in general is atrocious as far as being nutrient dense, chemical free and non gmo. Corn and sugar are not our friend lol 😩 I have followed Dr.Robert Morse for over 10 years. You can check out his content, he does have a youtube channel as well as a website and other social media platforms. I also had success on an Ayurvedic diet according to my body type, but it was such a restrictive diet that I didn't stick with it. Ultimately, if you are new to this and want to check out something other than the allopathic route, an Integrated MD or DO can help as well as a Naturopathic doc. Not every 'body' is the same and everyone yields different results. Prayers for finding healing on your diet journey 🙏
Vegan8 has good recipes that have 8 ingredients or less I cook alot of them for my family of 6. Don't do a carnivore diet, very inflammatory, especially chicken being one of the worst foods out there, also seafood. Also "Cooking for Peanuts" is a vegan dietitian and a culinary graduate, she has great budget friendly recipes as well. I pray for the healing of your health, God Bless.
Cashew cheese is so good. I gotta try this recipe! I also really love a cashew cream sauce with sauteed fennel or shallot, nutritional yeast, and a splash of white wine. Surprised and delighted to see this here.
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Chef John, I remember you sneaking a vegan joke into almost every video that was accidentally vegan or intentionally vegetarian, and it made me so happy hearing the man who taught me how to cook describe himself as vegan-curious. Huge thumbs up!
He still got us with one at the end 😭🥲😅
@@alexandragattolol. Tell us you are vegan without telling us you are vegan!😂
Did your marketing people tell you to do this?
Thanks for the vegan recipe. Keep them coming!
Chef John, please make more vegan/vegetarian recipes. I’m trying to get us to get us to eat more plant based foods and I love your recipes.
That's the problem. You are more than welcome to eat as much vegan/vegetarian food as you wish, it's your effort to get others to follow your diet which is irksome. I wonder if meat-eaters try to persuade vegans/vegetarians to try out a meat-inclusive diet for any length of time as they (the meat-eaters) are often urged to go vegan/vegetarian for lengths of time (like a week or so).
No
@@mwrkhan My take was Red is talking about a family situation and simply including more plant based dishes but yeah, preachers are irksome, no matter what they're pushing. As to meat-eaters trying to convert vegans, it happens to me all. the. time. when the subject comes up. Most of it's from a good place, worried I'm not getting enough protein or nutrients so it's fine. I don't bring up my choices unless it's relevant to the conversation.
@@mwrkhan You really just went and whole hog projected that whole insecurity onto someone asking someone who's job it is to share recipes to share recipes.
You need to realize that you came in here and started evangelizing your annoyance with people, not the other way around.
You are the problem that you're angry at.
@@mwrkhan Also, the answer to your wonder is constantly.
You have no idea how many chefs think it's funny to cook something in bacon grease to see if we like it as a "funny prank."
You're really ignorant of what you're speaking about, and it shows.
I’m not vegan but I like eating vegan food a lot. I’ll try this soon! This seems so much easier than some vegan cream cheeses I’ve attempted.
You can also use a light miso & if you have a dehydrator, you can put it in there on a line tray on low. It will be firmer. You just added add to much water. You could’ve also put it in a cheese cloth with a little bit of weight and let that water drain for 24 or more hours. Just a couple different options! Great job on your first vegan cheese! Thanks for making this video.!! Btw.. as a very long time vegan I tell that joke all the time!!😂😂😂😂😂 see what I did here🤣🤣🤣🤣
Thanks for the tip on cheese cloth and weight to drain. I'll make this and go that route.
@@FutureCommentary1 awesome!!! if you have any probiotic capsules, you can open one up and put that in the cheese also! Be sure, even if you do the cheese cloth method don’t put too much water! 😁 y
Chef John, thank you for this recipe. first time i saw your recipe, it was the mushroom patty back in 2012. 11 years later, that recipe is still rocking in our 8 vegan restaurants! You have always been an inspiration.
I love those burgers too!
So true how eating differently always comes up in conversation. I am lactose intolerant, but I still indulge in my favorite dairy items when I am in the comfort and privacy of my home. But when I am out and about and decline something, people always seem to engage me. They have mentioned vegan options and I do want to look into some things, so thanks for this great recipe. I will have to try it.
I’m doing veganuary and this is so helpful! My favorite chef showing me some of my new favorite recipes!
As someone who is lactose intolerant, I appreciate this recipe
Gonna have to make this to try. I have 2 friends who are severely lactose intolerant. One has tried a bunch of "vegan cheese" and not been happy. But, then, he's a carnivore so I get it.
Thanks for the recipe!!
I’m lactose intolerant and for me the loss of cheese like Brie and Camembert are the biggest loss. Sadly for chef John I’m also allergic to capsicum so his favourite addition to recipes has me groaning and clutching my hair! It’s also a reason why vegetarian dishes are often out because most restaurants add it to every dish they serve to add flavour. I travelled business class from NZ to Britain and my dairy free meal included despite noting my allergy had capsicum in every item. So all I had were the nuts as they could offer me nothing else. In fact I was told I should have brought my own food I was unreasonable for expecting them to cater for me. 😢. Reduced to tears. And starvation! Never fly Emirates.
Lactose Intolerants and Vegans are natural allies :D
Take Lactaid. It works wonderfully well.
@@judithmatthews8460brie and Camembert have almost zero lactose. Cheese is made by the conversion of the lactose into, well, cheese. I understand that some people are severely intolerant, but there's a big difference between a glass of straight milk(5+%lactose) and a small piece of any kind of cheese(0.1%lactose), so I'd say give it another try.
Nah I'm not even that big on meat but vegan cheeses are usually just really gross.
Chef John cooking vegan dishes - my dream come true! 😍
I am glad you still make videos. You have been on here a very long time.
Thank YOU! As someone who is not a vegan but is dairy free (allergy) I could use more like this!!!! I miss dairy so much. Would an oven with a Proofing setting be okay, about 100f?
yeah 100f is fine.
f!😅😮
I use my sous vide machine to make yogurt since it keeps the temp consistent. I think it would work for this too!
It makes me so happy to see Chef John trying this and liking it! Vegans become vegans for different reasons. Some is due to health issues; some is because they don’t want to be responsible for animals dying; some because the food industries treat the animals inhumanly and then there are people like me who originally wanted to be vegan for environmental reasons. Environmental reasons? Yeah, a little recognized issue is that the meat industry pollutes the environment and has to be carefully managed. The hog farms polluted the rivers so badly that rivers, sounds (bays) and ocean were polluted from the waste products and bacteria toxic to fish and humans was in the waterways. I became a vegetarian the day I read in National Geographic that 800 buffalo had been shot in one of our National Parks (I think Yellowstone) so cattle ranchers could graze more cattle. That was in the mid 1990’s. I’m too old to remember! At some point, you realize what you eat isn’t nearly as important as your conscience. 😊
Ah, great! Found the beginner course. I was just watching an advanced cream cheese tutorial and it went completely over my head.
So happy for the vegan content! A bit surprised, but very pleased!
I'm not a vegan but we have a friend who is and when she comes over I like to have options. Thank You. It doesn't hurt to not eat meat once in a while.
Soooo happy to see you making vegan dishes!!!! More more more!!!
YES!!!!!!
Hey fellow vegan!
Ive had some of your videos saved for over 7 years but don’t really cook much. I made your potstickers some years ago and they were great. I just started cooking more with a friend and now we are trying out more of your stuff 10/10
Yes!!!! I’m a vegan 😝
Super happy to see this video (I’ve been watching for years as I love your recipes and humour no matter what you’re cooking)
The stuff that hippies put on their popcorn is a line I've actually used before to describe that exact item.. 😂😂
OH! Dear Chef John. THANK YOU! I am a vegan, However I have watched you for years, and my hubby who is a carnivore loves your meat recipe's and even though I don't eat what I cook for him, I know that it is all wonderful in flavour as it all smells lovely!!!
Chef, you are single handedly the person who inspired me to start a cooking channel all those years ago and seeing you make these vegan recipes is so heartwarming and amazing, please do more its amazing 🤞
Thank you, chef John!!!!! ❤❤❤❤
Being lactose intolerant, this makes me happy.
This, along with the one lentil bread are two of my favorite Chef John vegan recipes.
I think the term "raw cashews" is misleading since true raw cashews are poisonous. They are steamed to detoxify them. While most people in developed countries will get the steam-treated "raw cashew", in case someone gets their hands on true raw cashews from the plant, there should be a disclaimer that those raw cashews should not be used for this recipe without first being treated. Just my $0.02.
Yep...cashews are closely related to poison ivy, and can be really dangerous raw.
Why is no one paying any attention to this?
Oh yeah, vegetarianism is a cult belief system
This is an industry term to distinguish them from the more common roasted cashews.
I just looked up raw cashews poisonous and from the look of the plant I wouldn’t dare eat them. They’re monstrous looking quite inedible.
@@antwanjohnson7310 This is not a fact-based comment.
I'm not vegan, but I am lactose intolerant, so I'm going to give this a try. Ironically, it's the raw cashews that might be the hardest ingredient for me to find - my local grocery store has so much variety in roasted snacking cashews, but even finding unsalted (yet still roasted) cashews is an uphill battle sometimes, let alone raw ones.
If you have an Asian or Indian grocer nearby, I highly recommend checking out their options. Often they have very good prices and you can frequently buy as much as you need as they have a pay by weight system.
Amazon sells them. If you have a grocery store that offers items in bulk nearby you could probably find them there too.
Honestly the roasted salted ones will probably work too. I use sunflower seeds for a “cheese” as well.
If it can be helped, avoid Amazon. That company is not worth supporting. There are plenty of online stores that don't actively try to make the world worse.
Depending on your country and grocery chain, raw cashews and roasted cashews might be found at totally different places. My most often used grocery has roasted cashews in the "Snacks" section and raw cashews in the "Nuts and Dried Fruits" section. Maybe with yours as well?
Learned that the hard way looking for raw cashews, too...
Thanks for the vegan content Chef John! I love your style and approach to home cooking. I would love to see more vegan content!
I made this cream cheese without nutritional yeast and it came out amazing! I was so surprised on how cheesy it tasted, it reminds me of my favourite Brazilian spread from my childhood named “ requeijão”, I tried other recipes but this was the closest to the original cheese spread. It will be on repeat in my house from now on. Thanks for sharing it with us
You are the Bees Knees of your Cream Cheese.
I’m not vegan, but I applaud your diverse recipes. Wanting to cut back on my meat consumption, and watching “ You are What You Eat” on Netflix, I had no idea the impact of the American diet. I look forward to more recipes like this from a chef who makes everything taste better! 😊
I follow Mary's Test Kitchen so im game for new vegan things
Please more vegan recipe John...more vegan cheese flavoured...😋you are so talented...you can do it !👌💖
Hey👍🏼Good to see that you started the year well and much smarter👍🏼🍀💕
Chef John, i hope this recipe is genuine and not someone holding you hostage. I'm vegan but love watching your recipes nonetheless
I hope not. Im vegetarian so these recipes somewhat interest me, but i wouldn't want this pushed onto people.
Clicking the like before even seeing the video. A vegan recipe - yey!!
The recipe looks good, what do you soak the carrots in to make the "Vegan" smoked salmon?
Generally it's a combination of soy sauce, liquid oils--a ratio of canola and olive produces the best results--vinegar or lemon juice, and seaweed powder. Sometimes addition seasonings, like onion powder or caper brine, are added. There are many recipes available online.
Even though the cashews at natural food stores are listed as raw, they are not really raw. They are steamed as truely raw cashews are toxic in nature and can not be consumed! 😊
That actually sounds pretty tasty! And that bagel looks amazing too. Gonna have to try this
Thank you for this!! I was not expecting the firm consistency I got!! I got super tangy ( so next time maybe I’ll put in the fridge a little earlier. I did about 30 hrs outside with the first 6 hrs on the toaster oven set to keep warm). I do wish it didn’t have that grainy taste. My texture was very firm. I did use only about 1/8 cup of water based on your comment. Very happy with my first attempt.
Thanks Chef John!❤
How have I never been to this corner of RUclips before 😂🙌🏽 thoroughly enjoyed!
oh my god! love love that you made this. thank you so much!
I can't believe Chef John made a vegan cheese video! I'm actually shocked! Amazing!
One of the best “cheesecakes” that I have ever had was vegan. It was delicious and didn’t leave me feeling like I ate a heavy dairy slice. It was made kind of the same way- soaking cashews. I will have to try this! Looks good
Same. Many years before becoming a vegan I had a cashew cheesecake with raw blueberry sauce, and have never come across as delicious a recipe, vegan or not, as that one.
@@tamcon72 same. I had a great vegan cheesecake at a retirement party. I tried making it last night, and although it was good, it wasn’t as good as that one. But I also don’t have a vitamix so maybe that’s why. I’ll have to keep playing around with the recipe
I might want to try this...
I love how he talks about every utensil should be sterilized or sanitized and in that exact moment wipes the cheese from his very sterile finger into the container. 🤣
You are amazing thank you ❤
You’re awesome! Thank you!
I'm not vegan but I am dairy free and I CANNOT WAIT to try this! Thank you, Chef John!
Thank you!!
Shout out to my homebrew homies who clean everything in their kitchen with Star San or One Step.
You can also use your oven with the light kept on to kerp the cheese around 90°. That's what I use when making homemade yogurt.
That looks delicious 👌🏻💗
I call the CASH-EWWWW! YUCK!
Thank you.
I would love to try this!! It looks so easy! I've watched countless videos of yours over the course of 8+ years. I'm so glad you are making/sharing more health-conscious recipes lately. I'm getting old and definitely want to watch what I eat.
Anyway, all the recipes of yours that I have tried so far turned out perfect. Thank you so much for your generosity to share your creativity and expertise with us, Chef John!!
When you say this is healthy you mean the difference in saturated fats compared to dairy or what do you mean?
@@Epicdps I was thinking about gut health - this is fermented with cultured yogurt, so I assume this helps maintain healthy gut microbiome, which is important for your cognitive health, reduction of inflammation and management of blood sugar level.
Pretty sure chef John has done presentations on fermented foodstuffs before
THANK YOU, CHEF JOHN, for making a VEGAN RECIPE!
❤️🥰❤️🥰❤️🥰❤️
Very happy to see a vegan recipe! 90% of my meals are vegan and it's great to see some things I might try here!
Chef John ~ nutritional yeast (nooch) is life! We use it for a lot more than popcorn! Also, especially since you soaked the cashews for 24 hours, I recommend you leave the water out until you blend all the other ingredients. Then add it by teaspoonfulls until you get the desired texture. Love to see a vegan recipe from you ~ thank you!
One of the neat tricks to use if a person has issues with dairy eggs or both is to look at vegan or vegetarian recipes.
This could definitely help a lactose intolerant person I’m sure.
For a firmer texture you could try adding in a small amount of agar agar dissolved in a little hot water. It works similarly but not identically to gelatin (which comes from animals, agar comes from seaweed/algae). I don't know exactly how much you would want for something like this but I don't think you would need much at all. Its usually pretty available, if your store has nutritional yeast it probably has agar too.
How long do you leave it on the counter WITH the heating pad?
I make this all the time and it's wonderful! I would love to see more vegan stuff :)
I’m in Canada and we have some amazing vegan alternatives. Nextmilk by Silk and Beyond Meat products are game changers. Add liquid smoke, nutritional yeast, black salt, aka Kala namak and probiotics to the pantry and it’s a delicious way to live. I grew up eating meat and built my meal planning on the meat I was cooking. This knowledge makes it easy to be vegan.
YAY!!!!!!! thank you chef
I'm buying cashew nuts and yogurt tomorrow and trying this. I have everything else already.
Cold foods taste blander, so the trick to tasting things meant to serve cold when they're room temp is that when it's salted to your taste, add another pinch or two. Same goes for sugar in sweet dishes
I would say use less water. You could try adding a tiny bit of neutral tasting coconut oil, which could help with the firmness. But less water should work. Also maybe add a tiny bit of lactic acid for flavor. Treeline makes a line of cream cheese, but I’m not sure it taste really like cream cheese, although it’s good. Also kite hill makes a more neutral tasting plain yogurt, not the individual containers (as those can be too sweet). I find the other v yogurt options to be too sweet sometimes. Curious to see what else you come up with that’s v. Best
-but is regular cream cheese actually fermented?
Oh my goodness, thank you for this vegan recipe!!!!
Wow I can put my nutritional yeast on my popcorn I am trying it tonight. Great video I will try you vegan cream cheese too
Are you a hippie?
@@hoosierflatty6435lol no, I was born in the 60s so they were a little before my time but I love using nutritional yeast
@@karenchakey ohh ok, just referencing John's joke
@@hoosierflatty6435 it's loaded with B vitamins, vegans use it a lot. Me too but I am not vegan I just love the taste of it, I buy it at krogers
Chef John! Where can I buy that heating pad? Please, I need this recipe in my life and I want to follow your recipe to the T! Much Thanks and Love from LA!!!!
Maybe xanthan gum will make it firmer? And how many days does this last? Can it be freezed?
can i do this with other nuts? Ive always been curious of making vegan cheese but am highly allergic to cashews
Yes. Sunflowers mostly are used for folks that are allergic to other nuts. Do your research though and proceed with caution 😊
@@dahmeneekah Thank you! I'm one of those weirdos who has no issues with some tree nuts and am extremely allergic to others. Confuses all my friends lol.
Not a huge sunflower seed fan, but I may try this with almonds or pepitas
@@jim3998 Peeled raw almonds work well, but have to be soaked longer to get the girttiness out. Raw pumpkin seeds in combination with either raw peeled almonds or macadamia nuts will also work.
I wonder if you could tweek the carrot recipe with a seaweed dashi or furikake to impart a little fishiness and mimic the smoked fish flavor
Thanks for this recipe Chef John, and welcome to the wonderful world of vegan cooking - I hope that you come back again soon. :-)
the character development 😍
have you tried adding potato starch?
Thanks so much for sharing this recipe. ^_^
Could we strain this with a cheesecloth?
Is it vwgan if you used yoghurt?
Can you use a dairy yogurt for the culture? Like a normal dairy greek yogurt? Everything online says to use a nut based yogurt.
I don't know if you'll get this answer, but yes, you can.
Same recipe ( no fermentation part) with red bell pepper and cayenne makes a great nacho sauce for kale and then put in dehydrator for nacho kale chips.
Let’s go Chef John!!
I wonder would a little xantham gum maybe help or hinder the texture...
I use lemon juice for the acidity because it's brighter in flavor than the vinegar.
Mine is much more simple and has the sharpness. Soaked cashews, a touch of water for blending ,lemon juice, sea salt and whatever seasonings you like. I typically use Italian and garlic. No need to ferment, but definitely tastes better once the flavors marinate and marry. Every skeptical non vegan that tried it was pleasantly surprised lol
I would love to have your recipe with the quantities spelled out. I am converting to veganism because my health is so bad. My gastrointestinal system has plagued my entire life and at 72, by watching recipe videos posted on RUclips for vegans, commented on by vegans, I think I have learned why. I have never washed and soaked nuts, seeds, beans, peas, lentils or any grains, all of which have made up the majority of my diet, supplemented with fresh vegetables and fruits. My diet has been ruled out as the cause by doctor after doctor. It is a “healthy, nutritious, protein packed vegetarian diet”. Once I developed lactose intolerance, my protein source has been the foods I listed. Guess who has gotten sicker and sicker?! Two months ago, I read 2 comments: one about lectins, one about phylates. I stayed up all night researching anti nutrients, something I didn’t know existed. I’ve tried to become an expert since. 🤭
I immediately eliminated all of my usual foods and only introduce them one at a time every few days. When I was ready to reintroduce the beans, peas, lentils and rice, I washed, rinsed and soaked them for 24-36 hours; I don’t care if they are tasteless. That’s what seasonings are for! I am in the process of sproating now. Haven’t tried fermenting yet. 😊. I haven’t been bedridden for two weeks, first time in six years. True, unexaggerated story! Seriously, I have barely been able to leave my bed except to get the simplest of foods. I eat a lot of raw foods, not because of diet but because I have been too sick to cook. I am thrilled to be able to cook again.
There is only one problem with being a vegan: it is expensive, more than I can afford. I became disabled at 46, so I have been on a fixed income based on my income at that time. I do not qualify for additional income. On one income, buying the necessary supplements and the necessary nuts, seeds and grains is prohibitive. I can’t eat most meats and dairy because of the gastrointestinal problems. I don’t want to eat the ones I can because I prefer to be a vegan. It’s as much a life choice as a health necessity. 😊. Eliminating the nutritional yeast and cashew yogurt isn’t a nice to do, it is a must, expense wise. Raw cashews are not cheap as you know! I would appreciate your help with the recipe because all of this is still new to me. Giving up cheese was one of the hardest things. I have found lots of vegan cheese recipes but not tried them yet. I love Chef John and was thrilled to get his recipe. If I can make something tasty but cheaper, I will be thrilled! I am spending a lot of time online researching the best way to buy things like nutritional yeast and other ingredients necessary. If you have any suggestions, I would love to hear them. Thanks! M.
If it didn't ferment it's not cheese, just a cream. Which is fine, but not the same.
@@merk9569 Cashews may be expensive, although, if you can get them cashew nut pieces are cheaper. Or you could try this same recipe with sunflower seeds which are way cheaper. Good luck!
Honestly, I don't measure when I cook loll its really according to your taste preference, but if you use a blender, just start with small measurements so it doesn't get too thin or there's too much flavor, can always add more. Harder to add more cashews, but I have soaked them in hot water to expedite the process. I've added probiotic capsules before and let it ferment, but I'm usually too impatient to wait on that process lol. If you google simple cashew cheese recipes I think you'll be able to find measurements to give you a starting point and can tweek it from there. I know ppl get real bougie with it, but this was always tasty and easy lol
I did a raw food diet for about a month several years ago and it was extremely expensive and time consuming! The detox symptoms were pretty brutal for several days, but do have some interesting healing anecdotes! I've seen people have success with keto and carnivore diets, but I won't consume flesh so I can't speak on those results. I've personally found fasting and eating things whole and non processed helps and seems the easiest. Unfortunately the food supply in general is atrocious as far as being nutrient dense, chemical free and non gmo. Corn and sugar are not our friend lol 😩
I have followed Dr.Robert Morse for over 10 years. You can check out his content, he does have a youtube channel as well as a website and other social media platforms. I also had success on an Ayurvedic diet according to my body type, but it was such a restrictive diet that I didn't stick with it. Ultimately, if you are new to this and want to check out something other than the allopathic route, an Integrated MD or DO can help as well as a Naturopathic doc. Not every 'body' is the same and everyone yields different results.
Prayers for finding healing on your diet journey 🙏
Vegan8 has good recipes that have 8 ingredients or less I cook alot of them for my family of 6. Don't do a carnivore diet, very inflammatory, especially chicken being one of the worst foods out there, also seafood. Also "Cooking for Peanuts" is a vegan dietitian and a culinary graduate, she has great budget friendly recipes as well.
I pray for the healing of your health, God Bless.
I soak my cashews in a 3% brine for a week, so tangy!
Is there a video for that vegan salmon or the recipe since I've never had that..do you have a vegan bacon recipe too while were at it?
is there a vegan windsor soup?
I love you chef John
I made Thee Burger Dude’s version during the infamous cream cheese shortage in 2021. Cashews really get the job done.
I wonder if cream of tarter would make it thicker
Where I live, it's easier to find the non vegan as we always end up being the one saying, 'I'm not a vegan' 😂
thank you!
Chef John Thanks for the vegan recipe. I am vegan and love your recipes and yes I veganize them😂
Cashew cheese is so good. I gotta try this recipe! I also really love a cashew cream sauce with sauteed fennel or shallot, nutritional yeast, and a splash of white wine. Surprised and delighted to see this here.
This is the best Chef John video I’ve ever seen. Thank you, Chef John!!
Omg finally some vegan recipes.
I bet you could add some agar to firm it up if you wanted
Awesome!
Maybe add a little agar agar to the blend water, to thicken the texture. ✌️&❤️