EASY Vegan Cheese Recipe ***ONLY 2 INGREDIENTS***
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- Опубликовано: 21 янв 2019
- LEARN HOW TO MAKE VEGAN CHEESE WITH 2 INGREDIENTS!
LAY HO MA everyone! You're in for the ultimate treat. Join me in this episode on how to make easy vegan cheese. In fact, you only need two ingredients. This vegan cheese is perfect for spreading on crackers, breads, and much more!
Ingredients:
2 1/2 cups of cashew milk
*if making cashew milk, blend 1/4 cup cashews with 2 cups water
2 tbsp lemon juice
Directions:
1. Heat up the cashew milk in a saucepan on medium heat. Do not boil.
2. Add the lemon juice, and gently incorporate
3. Turn off the heat, and let the mixture cool for 15-20min
4. Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag
5. Pour the mixture into the milk bag, and gently strain out some of the water
6. Fill a mason jar up with water, and place it on the bag to act as a weight
7. Place in fridge overnight
8. That's it!!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RUclips chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Is it me or I am glad vegan foods exist? Being dairy intolerant these recipes help out alot.
You got me at "the more time you spend to do your food, the more time your food will take care of you" --- instant subscriber :)
😇
Wow. How simple. Loved your line. The more time,,,thank u👍
Same!
It's an energetic experience for me. Love translates a frequency. Live food has it's own frequency. Each impacted by the other. It's so imperative to "Love" the food, from the moment you choose it. Either off the rack, the shelf, and from the garden. There is a reciprocal agreement. When you choose to thank source, for the sustenance it provides. For the protection from illness. It all has an energetic value. That much love inspires creativity, and "flow". I would love to hear what you come up with. But remember, this is a ✌ ingredient recipe. Just respect it's integrity.
same for me !
I like your wise saying: Take care of your food and your food will take care of you. Excellent advice!
@Nellie Rutten Thanks for your reply. I am interested in organic vegan recipes for more innovative variety using organic seeds, nuts and vegetables rather than grains. In point of fact, I have always eaten dairy, including eggs, and have been mainly vegetarian since I was age 22 (now 73). I choose to eat organic foods rather than the processed ones you describe and buy health farm produce whenever I can. I also follow the principles of Ayurveda which includes most dairy. I agree with what you regarding processed soya products etc. The concentrated effort agriculturally should be to do more and more organic arable and dairy farming. The biggest problem on the planet is climate change due to overpopulation. However, I think we were put on the physical plane both to appreciate Mother Nature and to transcend our small selfish natures through the practice of Altruism, and to do this we need to have optimum physical and mental health.
Hi!!!! I made the cheese and it's delicious!!!!!!!!!!!!!! OU ARE GREAT!!!!!!!!I would like to make IT WITH ALMOND MILK TOO, YEAA!!! THANK YOU. OK , I DIVIDED MY CHEESE IN TWO FORMS, ONE, I MIXED IT WITH ROASTED HOT PEPPERS, AND MOLD IT, THE OTHER ONE, WITH A BIT OF SAGE OREGANO AND ROLLED IT IN WALNUT CRUMBS, GORGEOUS!! LOL, I AM ITALIAN, I TOOK IT TO THE NEXT LEVEL, LOL. TONIGHT, I HAVE SOME FRIENDS OVER, THEY WILL LOVE IT!!!!!!! MY FRIEND'S BOYFRIEND IS ASIAN, HE LOVES MY FOOD, I WILL TELL THEM ABOUT YOU, CIAO, THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
AMAZING!!! Thank you for taking the time and sharing that with me 😊❤️🙌🏻👨🏻🍳 I can just picture the cheese you made - sounds incredible! Grazie 🙏🏻
👏👏👏👏👏👏👏👏👏
Yummy definitely good ideas thanks
That sounds yummy
You forgot to hit capslock for the first line of your paragraph
My head just blew up... I have always seen that people use nutritional yeast in almost all vegan cheese, but this takes it to me next level with only 2 ingredients!? I'm definitely trying this 😍 thank you!
Hope you’ll love it 🥳
Finally an inexpensive easy way for vegan cheese. I’m not trying to spend 25$ on cashews like most vegan cheese recipes... only need to spend a few bucks on some cashew milk! Yay! and soo happy it’s not tofu, either!
Cashew milk is more expensive where I'm at
Though I have the feeling that all this could be achieved easier by not using cashew milk in the first place but rather some sort of cashew paste with only a small amount of water. Because all you do in this recipe is blending cashews with water, adding lemon juice under heat, and then draining most of the water you added in step 1. 🤔
@@Sturzfaktor2 exactly 🤣
How much is your health worth. If you eat well you may never have to go see the doctor in your golden years. While everyone else is popping pills to stay alive.
@@Sturzfaktor2 but you need the flesh of the cashews to make the actual cheese - its not the water turning into a solid, it's the cashew nuts themselves.
If you use a cashew paste and water it down you won't be able to achieve any cheese like consistency from it and it'll likely drain away with the water.
I love the way you "treat" food and ingredients. It is a reflection of your respect of all things the nature has given us without exploiting or hurting mother earth ♥️
Amen to that! Wil is so kind and respectful of the food he conjures up. I love this channel. It has the perfect alchemy :-)
Hi from France. I made this vegan cheese with salt, Khampot pepper and cumin seeds, it is absolutely delicious, super tasty, much more tasty than those readymade and so so easy to make ! this is the second recipe I made from your vlog (the first one being your fabulous mushroom soup). Thanks a lot !
I’ll have to try that! ❤
Ahhhhhh quelqun de France également :D
@@MysteriousBeingOfLight yes!!
Je me demande tu trouve oû les '' cheese clothes pour faire le fromage ?@@bibibastille6718
I am also in France 🇫🇷 but perhaps more rural.😊
I bet this vegan cheese would taste amazing with fresh herbs too!
🥳
And salt
I don't get people who are vegan for environmental reasons and then eat tons of cashews. Did you ever see how cashews grow?
@@simonb9573 No, I will Google it and prepare for sadness 😞😳. Soon I will live on mangos and prana.
@@ceceg5672 might depend on where you live
"And because I'm Asian we're going to take it to the next level."
Yes, that one! :D)
Dead 😂😂
Relatable. 😅
Not Asian but I am all for the Asian pride 💜
Eating cashews in this isn't much better than milk.
I could not imagine how you could get a chunk of cream cheese that big from 1/4 cup of cashews but 🍨it worked exactly as you show ! So simple. So delicious! Priceless ! Thanks again . Now all I need is a good sharp cheddar flavor !
CONGRATULATIONS! You are the first person I have seen online to show how to make true "cheese" from a vegen milk. What most vegens don't realized is that, even if the results taste good, what most "cheese" recipes are producing are more accurately described as unsweetened puddings, with all of the carbs remaining from the original milk.
What you are making is simply cashew tofu. Tofu is cheese made by coagulating the protein in a vegen milk (using a coagulant such as lemon, vinegar, nigari or...best...food grade gypsum)...whereas traditional cheese start by coagulating protein in animal milk with rennet (which does not work with vegen milk).
Soy is most often used for making tofu because the soybean contains close to 50% protein...whereas the next 5 sources of vegen protein...fava beans, lentils, yellow split peas, kidney beans & chickpeas...contain 26-20% protein. But, their "milk" can be used to make tofu which, as I described, is true vegen cheese. In fact, though its protein content is only about 16%, the cheapest non-soy source of vegen milk for tofu-making is dirt-cheap rolled oats...which, by its very nature, is gluten, soy & nut free.
Pardon long comment...but I hope it is helpful!
OK, I was waiting for the "1/2 cup of coconut oil" part of the recipe, so I was enthusiastically surprised when the cheese came out of the refrigerator, as in its final state. THANKS!!! Now you have a subscriber for life, and a great appreciation for your recipes.
Haha nice ☺️ welcome 🥳 glad you’re here
I'm not vegan but I definitely chose food that is anti-inflammatory for health reasons, I would love to try this recipe, but I have 2 questions, how much salt can I add for that amount of milk and do I have to use raw cashew previously soaked in warm water to prepare the milk.
Please, please answer me 😋❤
LAY HO MA everyone! So who's making this cheese and what time shall I bring the wine? By the way, if you’re new here, welcome! Pick up your free ebook that I’ve put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
Have you tried making this with any kind of probiotics
Not yet!! ☹️
ok, I am going to make this today-fingers crossed!
Thank you for this awesome and simple recipe..👌
Does this need any salt added?
Add some fresh chopped PARSLEY to this Cheese...as Parsley is high in Calcium.
And what about salt?
I’m lactose intolerant the store cheese do have too much ingredients. I like your cheese ingredients it’s simple. I’m gonna try this. Thanks
I would incorporate a touch of salt, but love the simplicity!!
So it's like paneer with almond milk. That's BRILLIANT. I'll surely give it a try!!!
I find it works best with homemade cashew milk or cream because it really needs that fat to curdle. Almond milk may not yield the same results. A full bodied soy milk might tho
Soy milk works if it’s without additives. There is another vegan RUclipsr that has a few recipes for ricotta style and cream cheese...Chef Jana...
@@YEUNGMANCOOKING thank you for your detailed reply!
Cashew paneer !!!! 🙄🙄🙄
I was trying to make this a week ago and I usually drink oat milk so I went out to get cashew milk and low and behold I accidentally picked up almond milk it wasn't until after i noticed it didn't work it was still all liquid even after keeping it in the fridge for 24 hrs 🙃 i was so upset and then I realized it was almond milk 😅 NOW I have cashew milk for sure this time and I'm just cooling it now...im so excited to try this!!
Your skin is flawless! Looks like your food is indeed taking care of you food sir. Thank you for the delicious recipes.
I made this yesterday, and I must say - this is some really good cream cheese. As someone who's been disappointed with many cheese recipes before, it's great to finally come across a good one.
So awesome 🥳
That's because this is one of the few true vegen cheese "recipes". It is actually cashew tofu...which is cheese (coagulated protein) using a vegen milk source rather than animal milk. I know people don't think of tofu as cheese, but that's exactly what it is.
i would appreciate it , if you could describe the taste. thanks
@@olenfersoi8887I always thought feta resembles tofu. So I get you.
I had no idea that you could make cheese this way. It's like pulling a rabbit out of a hat! Looks good.
This is the consistency I was looking for! And it's so simple!
YOU are INCREDIBLE! Thank you for this. So excited
Absolutely brilliant, Wil. Thank you.
That looks soo good! and you're right. All the preservatives in the vegan cheeses at the store have me a little apprehensive as well.
I'm a bit of an ingredient nerd - 99% I will be reading ingredient labels before I purchase a product lol... thanks for the tuning in!
The discount vegan
Yes, you are correct!
Have a look at all those vegetarian and vegan products, and the list of crap is a mile long... so much for "healthy eating"...yeah, right!
Go home and make something without the additives, eat it straight away without refrigeration, without shelf-life storage.
Pick as much out of your own garden, and we've got to be doing something right. 😊
Looking forward to trying this as I am setting up a free Vegan food sample stand for my community to taste beautiful Vegan alternatives to animal based options , thank you . My first stand is all commercial Vegan scheeses but making this home made version for the public will be soooO much more satisfying if it turns out as good as yours
Love the simplicity of this, thanks for sharing!
So creative. Thank you for simplifying the recipe.
Absolutely perfect! I can't wait to try this recipe.
thanks! can't wait for you to try it too :D
Ohhh the possibilities!!! The add in’s and coatings are endless!! I love it!! Beautifully presented!
Yup 🥳🥳🥳🥳🥳🥳
My pleasure, love your videos!!!!!!!!!!!!!!!! Thank you, I am a chef my self.
THANK YOU VERY MUCH..... I WILL TRY IT TOMORROW.....GOD BLESS YOU ❤❤❤
Found you yesterday while searching kimchi recipes. I've been binge watching your videos today and had to subscribe 😊. I love how your videos are well produced 😍 and simple to follow. I'm so hungry right now...
Welcome and LAY HO MA (hello in Cantonese 👋🏻) I’m so glad youre here! Hehe binge watching cooking vids will do that hahaha stay tuned for more 🙌👨🏻🍳
I really like how you edit your videos and your recipes are just amazing. Really wholesome content
Thank you so much ☺️
@@YEUNGMANCOOKING
Mine never became solid
Wil, I love your channel, your recipes, and your presentation. The music is fun too. Thank you for sharing your food artistry with us!
So simple, thank you for sharing, I'll definitely try it❤
This recipe reminds me of making fresh paneer! I love the simplicity of this recipe and will prepare this on my channel! 😋
nice!
"the more u take care of ur food the more ur food will take care of u"...very true!
Thank you!! Exactly what I was looking for
Just saw this recipe. Thanks! I am going to try this today.
oh wow!! thanks so much :D
I've never hit subscribe so fast. I absolutely love the part about spending more time with your food so that it will take better care of you. I'm not even vegan but I love adding healthy options to my diet. I looooove this! About to go binge watch your stuff now. 🤗
Welcome 🥳 glad you’re here ☺️
simply incredible .... Thanks, I am going to make it now.
Thanks for sharing. I will be trying this. I am Soooo glad I stumbled on your channel.
I'm in love with your cooking. Easy recipes that are so tasty, Fabulous. Thank you. ❤
🥳
And your not bad to look at either. 👍
Was just trying to find a good easy vegan cheese..... sooooo trying this asap. Thanks for sharing.
Hope you’ll love it 🥳
Great idea, yes, will try it too! I usually do it creamy, just processed... Will try cooking it!
I can't wait to try this!
GOD bless you Wil.
Oh my goodness I am making it this wkd! Thank you for sharing!
You’re amazing. This is now my favorite channel. 🌸
Thank you so much ☺️
Finally something I can make without feeling so intimidated. I have an infinite amount of recipes on how to make vegan cheeses...all kinds and the thought of messing up changes my mind. I will make this one and hook it up. Thanks so much for this. You've have a new subscriber here !
Welcome 🥳 glad you’re here
Brilliant! Love your food ideas and aesthetics!
WoW!!! Thank you for sharing !
You are just so fucking magical Yeung. I’ve made cottage cheese before many times w regular milk the exact same way. And I’ve never thought to make vegan cheese like this ever since I’ve gone vegan. Thank you for making my 2021 great and many more to come!💖
Lawd this man is really handsome and a good cook
Depends on your definition of handsome...
@@jungsomewhat Well everyone has different taste lol
@@jungsomewhat I’m sure you are someone’s definition of good looking too 🙄
Right, let’s all marry him and be happy. 🤣😂🤣
@@MultiTrinket he's not my type though. He's got bug eyes.
Amazing !
Lovely recipe
You are my new food channel hero!
👨🏻🍳❤️🙌🏻🎥 thank you and welcome!! Glad to have you here
This is lovely both as sweet or savoury cheese. It really is very similar to Italian ricotta cheese or primosale cheese. Thank you
Makes me wonder if anyone tried to use this for no bake cheese cakes
So simple. Bravo 👏🏾
Wow ! I love it
This looks great I would add a little rosemary during the warming stage thanks for a great class
Yaaass 🥳
Now after reading some of the other comments. There are many inspired home chefs in the same headspace as I. Being Greek, all food inspires me. I intend to try this immediately! A plain version at first. Then garlic/dill, oregano; basil. The sky is the limit!
What started as a two ingredient simple recipe. Has given rise to so much creativity, and yet the simplicity not abandoned. Thank you Wil!
Flora, I was thinking the same thing as you. Honestly, this is a great base to make almost any sort of deliciousness!
@@cultivated365 oh yeah! Thanks for affirming! Love = creativity. So let it "flow"! OPA! Cooking is an adventure for me. Do you agree?
I admire your saying that and for enjoying the episode 🥳
Flora - Yes, so much!! I am completely inspired to learn more and share more with everyone I know.
OMG, this looks so good, thank you.
omg def trying it out! natural, few ingredients, pure food made with love. my life's concept! thank you
Looks wonderful! I would add salt.
I just made this and it came out delicious! I added a little salt and sun dried tomatoes when blending the cashews for the milk. Can’t believe how easy it was. Thanks for the recipe! Will be trying other flavors.
Wait…so when making the cashew milk, instead of straining the cashews out like with almond milk you just leave them in?
@@rowanz6128 You don’t have to for the cheese recipe. Unlike almonds, the cashews don’t have that tough brown skin that needs to be strained. However, if you want a smoother cashew milk to drink, then I’ll sometimes strain it. I always soak the nuts prior to blending too.
Oh. Sun dried tomato sounds exciting! Yum
Thank you for a great video! I'll have to get cheese cloth soon!
This looks wonderful! I plan to make it. Thank you for sharing-
Thanks for creating a short video that's to the point and impacting.
So fed up with You Tube videos that take up 13-20 minutes for a recipe that mostly is a lot of talking about nothing.
🥳
I love the simplicity of this recipe. Tysm for teaching us in a wonderful stylistic presentation.
I cannot use cashews can I make this with almonds, pecans or walnuts?
You’re welcome ☺️ hmm maybe macadamia nuts?
Wonderful, thanks for your delicious recipes .I will make it 😍❤️❤️❤️
I am a new subscriber and am delighted to find your channel. I am super lactose intolerant so can't wait to try this beautiful cheese. Thank you for your videos and the care you put into each one. Yes, food is love. Thank you for sharing the love.
Hi Will, just found your channel, and love it! My question is, regarding cashews for this recipe. Do you strain out the cashew pulp, or could you leave it in. Thank you!
Just strain out as much water as you can gently. When it starts looking white, then stop ☺️
This could definitely be turned into a cream cheese. I use to love the Philadelphia's maple brown sugar cream cheese. I will experiment.
How did the experiment turn out?
Thanks a lot for the recepie...i am gonna try this ❣️❤️❣️❤️❣️❤️❣️
Wow. I will definitely be implementing this recipe asas
Wow this was basically like watching magic haha!! Amazing recipe! Would be sooo good with fresh herbs stirred in 🤩
haha many thanks :P I hope you'll give it a try! mmmm herbs sound awesome!
That was so worth a subscripe.
Woohoo this is one food I've been missing. Definitely will give this a go. Thanks for the simplicity.
Thank you SO much
I've just tried this and it's amazing. I'll confess I munched through the whole thing tho 🤭thank you Wil 🙏🏻
No shame in that 🥳😅
@@YEUNGMANCOOKING 🤣🤣👍🏻
Love this idea. I make almond cheese all the time with three ingredients but I add a lot of stuff like garlic for flavorings. I bet this could benefit from spices and herbs as well. Thanks.
How do you make almond cheese?
@@tammycoco209 yes, I would love to know too!
Hi! I hope you're doing well. Please share your almond cheese recipe. Thanks!
We have cashew allergy in our family, so I would also like the almond cheese recipe.
I may just try substituting the cashews for blanched almonds and see how it turns out.
@@mariahadi5247 how did it turn out?
Excellent! Thank you
Awesome. Thanks.
I love you so much 😍 wish you would make me dinner ❤️🙏🏼
By the way, there is a recipe on youtube which incorporates a little fermented tofu into the vegan "cheese" recipe. One can find fermented tofu in Chinese food markets. It's amazingly salty, but
has a wonderful taste. I am going to make this recipe of yours, and add a teaspoon of fermented tofu and see if it is more sharp cheese like. Thanks again.
Interesting ☺️
I've also heard fermenting it makes it stretch when melted, like cow's milk cheese is.
Wow. I actually wondered if that would work. I've got a jar of that stink in my refrigerator. Would you happen to have a link to that? But if you don't, I'm inspired to try it.
This sounds amazing, please, somebody share a link, or like, if you tried it what happened, I would be sooo appreciative!
Did you ever try this? If so can you update on results? I finally found some of the stinky tofu and now want a way to use it. Chef Jana uses it in some of her vegan cheeses, but Will's looks easier if it is successful..
That's just simply incredible...
Speachless and mouthwatering❤! You do amazing art and healing with your very special loving content🎉
That looks so delicious and healthy. I have a couple of questions: 1) Do you store it in the fridge and if yes, how long does it last? 2) Can you use lemon as well to make tofu from soy milk? Thanks! 🤗🙂😁
Great questions yup it’s stored in the fridge I’d say enjoy within 1-2 weeks. I haven’t actually made tofu yet 😅
Yes, soymilk and lemon juice make tofu. Mine turned out more like a silken tofu. Checkout Marys Test Kitchen.
It's difficult to strain soy milk....made many attempts before I gave up...I too followed Mary's test kitchen
WHAT ELSE YOU GOT TO SHOW ME, I AM COMPLICATED CHEF, LOL , I APPRECIATE SOMEONE LIKE YOU!!!!!!!! GREAT VIDEOS!!!!!
Hehe nice! Well I do have almost 150 episodes so far 😅😅😅 stay tuned for more new episodes 🙌👨🍳
@@YEUNGMANCOOKING YOU ARE GRAND!!!!!!!!!!!
Wow! Thank you!
Can't wait to try!!!! Thank you
Wow that is so simple! I’ve made my own cashew cheeses but nothing with only 2 ingredients. Could you add in additional herbs and things for added flavor. I’m still on the hunt for a recipe that gives me a sharp cheddar flavor. But this looks delish and I will definitely try! 🙌🏼🌱
You can absolutely flavour this cheese with any dry herb blend you'd like! This is just the basic form of the cheese - delicious in its own right, but would also be bomb with some herbs mmmmmm :)
I saw on another channel that adding turmeric will give you a sharp cheddar flavor@@YEUNGMANCOOKING
I love this guy’s wit and humor.
Next level Asian 😂
😬
Thank you so much!!! Can't wait to make this and I have all the ingredients!!
You are amazing. Thank you so much.
Can you come up with a cheese we can slice, love your videos, fantastic recipes,great presentations, love you voice!!!!!!!!!! Regards, Laura/Isabella.
Thank you so much Laura/Isabella 🙌🏻❤️👨🏻🍳 I will have to put that on my to film list 🎥 🥰 much love
I too love your voice.
Could you add herbs to the milk while cooking to infuse? Just thinking.🤔👍💞
Interesting idea! 🥳
I am excited to make this, right now. Thank you.
You are a chef/cook of my heart! OMG only 2 ingredients. I love your style.