This Viral Vegan Mozzarella Is SO MELTY, EASY, & QUICK
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- Опубликовано: 16 апр 2024
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YOU GUYS this cheese feels like it fell from the heavens, it actually came from Kind Academy UK. This vegan cheese is the quickest, meltiest, easiest, recipe for vegan mozzarella that I have ever found. SUPER beginner friendly, it actually gives me hope that more people might try making their own vegan cheese. This creator made it very clear that they wanted to keep the exact recipe on the DL unless you subscribe to their newsletter! So I want to respect that,
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My additions to her base recipe (still needs some perfecting but this is a start):
2 tbsp nutritional yeast
¼ teaspoon organic sugar
¾ teaspoon kosher salt, plus more to taste
½ teaspoon rice wine vinegar (or 1/4 tsp lactic acid)
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Merle realizing that the recipe actually called for 1/2 tablespoon, but still adding her 2 full tablespoons of nutritional yeast speaks to my soul on the deepest level. There can never be too much nooch or garlic in a recipe.
NEVER ENOUGH NOOCH GANG
👊🏻
I have to disagree, there is such thing as too much nooch. I had my own vegan sauce business and I always made queso and I noticed when I added too much, it tasted very… noochy. It was kind of a gross flavor and I had to start my batch over
@@MerleONeal I’ve been eating less nooch these days. My cats adore it, so now I give them my share and then some.
@@MerleONeal that’s a tshirt
It’s the tapioca that gives the stretch. Not the coconut oil. I’ve made this for years. It’s awesome to play with. Try a smoked paprika or smoked black pepper. Also walnuts are a very nice addition.
I don't use much oil, so I might use some cashews for the fat. I always prefer a whole food source of fat.
@@sarahdee374 seriously try walnuts. They have a very different tastes than cashews. Just make sure to buy them already cleaned or your cheese will be a funky color. (I don’t mind said color, but like to warn others) I bet macadamia nuts would come out quite silky indeed.
@@Oonagh72 thanks for the suggestions. I tend to get into a rut with what I know and avoid new ingredients or techniques.
Yes, this has been around for years. The 'creator' has a lot of nerve restricting access to it as if she did anything more than copy it.
@@MikeM-uy6qp what do you mean “restrict access”? I’m nosy. Spill the tea.
So the ingredient that I found really upped the flavor of my vegan cheeses is red miso. It is a staple in my fridge because it has so much umami. I also add some paprika and onion powder along with the garlic powder. Like you, I also use plenty of nooch. I have lactic acid in my pantry, so I do throw that in for the tang, but you can certainly use things like vinegar - I like the idea of adding a little sugar for balance, since the vinegar can be a bit forward. I also am continuing to search for the perfect, homemade vegan cheese, not sure I will ever be totally satisfied, but what I make now is pretty darn good.
Can you give us your recipe with amounts. I'd love to know what yours is like 😁
I used this recipe as well except zi used yogurt for the tang I make vegan yogurt and let one batch get tangier than the rest then draain it in cheese cloth n thats tangy n creamy. Add nooch and red miso garlic powder onion powder and white pepper powder in it. Tastes amazing
🤤🤩
I thought miso, too!
I've also been adding truffle oil; it's quite funky!
So, I hardly ever measure anything. What I do when cooking is start with a basic recipe that sounds decent, like the one in this video, and then add small amounts of whatever I think will improve it. I am an old lady and have been cooking for a long time, so I have a basic idea of what usually works for me, flavor profile wise. If you just use like a 1/2 to one teaspoon at a time, you really can't mess anything up too much, IMHO. Just keep tasting until you get what you want. Everyone's taste is a little different. For instance, I am going to try adding a bit of liquid smoke, maybe a 1/4 to 1/2 tsp. since it is pretty strong, to my next batch of cheese and see how that works, as I was also a big fan of smoked gouda/cheddar. Hope that helps.
Coconut oil doesn't provide stretch. It add fat and makes it more firm when chilled. Tapioca flour provides the stretch
Okay but it doesn’t matter how many videos Merle makes of making something vegan - I’m still gonna love them all and religiously watch them ❤😂
Best things I use for cheese sauces I make from scratch: mushroom powder, (can make ur own from dried mushrooms blitzed in blender or food processor), red or white miso paste, Vegemite, mighty mite or marmite, lemon juice and apple cider vinegar. They all have strong umami flavour which replicated the satisfaction you get from cheese, try them out next time if you want to. Obviously yeast flakes too but I think all vegans know that one already haha
@kyloren1301 thanks for mentioning white miso, all the comments talked about red, but I have white
I'm going to make this and call it "Merlezarella"
😂 sounds like godzilla's vegan cousin!
Why don’t you call it by its name?… oil and tapioca mix?…
I use lactic acid too, but agree about the vinegar as a good alternative.
I’d recommend adding small amounts of white pepper and finely ground onion powder to all cheese recipes.
And for cheddar, replace a small amount of the vinegar with yellow mustard, but not so much that you taste mustard in the final product.
All these additions are just to add faint notes, but they do edge it closer to a real cheese flavor.
For mac ‘n’ cheese, you can sprinkle a dusting of fine onion powder over it. It tastes good and will aid with browning.
I’ve made a very similar mozzarella, but with raw cashews. Together with the tapioca starch, it comes out silky smooth. And the added protein helps me to justify eating it.
Depending on how you’re going to use the mozzarella, you can sub extra virgin olive oil for the coconut oil. Much healthier and if it’s going into something like eggplant or pizza, it’d all taste even better.
This was a really nice video BTW.
I just paused this to go make it myself and it was great! Now I'm going to do a wee experiment with your 2nd try to see if adding a fistful of cashews and a bit of liquid smoke yields a proper gouda flavor because I need that in my life
omg YESSSSSS that sounds incredible
@@MerleONeal Have to update you--just remade this again this morning but instead of the flavorings of the original recipe, I added 1/3 cup of Judee's vegan cheddar flavor powder and HOLY COW it was perfection
I'm at the beginning of the vid, but I just need you to know just hearing you say "it's your girl, Merle" just makes my whole body relax, I'm not vegan or vegetarian and I'm obsessed with your videos!!! ❤
Aw bless ya 💚 I appreciate that
Same! I'm not vegan or vegetarian but I have a mild milk allergy so I've really appreciated all the non dairy cheese recipes! Also her whole personality is so relaxing and entertaining ❤
Yeah! And also how she sometimes ends with "ciao for now" ❤😂
I’m not vegan or vegetarian either
Watch Cowspiracy
A lady in the street but a freak in the sheet..... I never heard cheese describe this way LOL😂 you made me laugh Merle and gave me an amazing gooey cheese idea! I'm going to make this TODAY!! Thank you for all of your excellent recipes with added humor that I needed today!
BTW, you look like the picture on your shirt!
TY!! Glad you had fun and GASP being compared to Shania Twain is a dream
Went to Kind Academy and got the recipe. Made it exactly as written , except I doubled it b/c it makes a very small amount and I wanted enough to use the next day. It was surprisingly good! I mean, it's been awhile since I have had dairy cheese, but this tasted great on my pizza!
so excited to try this! I always trust you Merle
Since you asked... I really want Swiss for reubens. Cold and heated Swiss are completely different; I want the nutty taste of melted. Pleeeeease.
WOWOW!! what an amazing recipe! I am gonna try your version of recipe this weekend on home-made vegan pizza!!!
THIS LOOKS SO GOOD tysm for this, i love trying out vegan cheeses
Omg I hope you love it!
Epic quote " A lady on the street but a freak in the sheets"😅😅😅😅 Love it!
Cheddar Gouda and Gruyere are my favorite cheeses. I like cheeses that pack of flavor punch.
Notification about new Merle video = instant click. Thank you for your dedication to Mozzerella
Mozarella and I have a bond that can never be broken, even in veganism
Thanks Merle, definitely going to try this very soon :)
YES do it!!
Looks amazing…. For some reason (I’m only just halfway into the video where you’ve talked about working on the flavour a bit) I feel like a tiny bit of Dijon mustard and a few drops of Worcestershire sauce would be good in it…. 🤷
Or even a tiny bit of white miso? 🤔
YES
Made vegan cheese for the first time thanks to your video! I used your additions and was plesantly surprised by how well this recipe mimics the tang of cheese
Fantastic! I'm so happy you liked it!!
First time watching your video. I loved everything about it ! Now off to try the recipe :D
Oh my gosh! welcome :) I hope you enjoy the recipe !
I love this! While I’m not vegan I’m looking for dairy free alternatives for myself since I’m cutting out almost all dairy and I’m too much of a cheese person 😂
Great recipe! I've never bought any vegan cheese, because usually they contain many unnecessary ingredients, and making one at home always seemed like a lot of work. So, I'll definitely try this one out 🥰
Biggest Merle fan ova here. What a cheesy delight this recipe was!
Lemon would give it the sweet & tangy. I would still add vinegar because I like tangy. A Brie would be awesome!! Kite hill use to make one that was so good!!
Pleasantly surprised since so many vegan brands are very hit or miss. Getting any vegan cheese to spread like a cheese sauce for a macaroni & cheese is tough so hats off to you Merle for demonstrating this recipe!
it also works well in macaroni if you blend it into a simple white sauce. More like traditional mac and cheese.
My family is not vegan but vegan options are sometimes cheaper. I made this instead of my normal mac and cheese. I added a fourth cup of shredded cheddar in the Mac and another fourth on top and paprika to brown properly. My family did notice it was different but still good and none was left. ***Perfect hack to cut out eggs, butter & 3 1/2c of cheese.
I love our reigning vegan queen!!! Love the shirt and the tunes hahah. This actually looks so tempting!! I lowkey wanna try it!! I can't believe ive never bad mac'n'cheese lol vegan or just regular ha. Thank you also for always including the Celsius!!! ❤❤❤ Can't wait for the next one 🎉🎉
Looks good!
Totally making it today.
YES! you gotta!
I would love to see a vegan cheese series! I love watching your videos so much❤
What's interesting to me is that where I'm from the stabilisers mentioned in order from most common to least goes: Psyllium Husk, Xanthan, Carrageenan and then finally Tapioca.
Put in white miso and smoked paprika + a tiny bit of mustard for more cheesy flavouring!
oooh I neeed to try this
Sounds good!
Just made it, fantastic! 👏🏻👏🏻
I included your added ingredients, and onion powder also, as one commenter had suggested. I don't think the extra salt is necessary, but that is probably more a matter of palate, personal preference.
My first trial was with baked potatoes. The recipe passed the test with flying colours!
I can’t wait to try this cheese!!
I hope you love it!
BTW, you can kind of replicate Miyoko's liquid pizza cheese by blending all the ingredients to your favorite mozz recipe then just put it straight into a squirt bottle instead of cooking it, and refrigerate. You can just squirt it onto your pizza or whatever, and the starch will thicken as it cooks. Way easier than trying to spread gloppy cooked cheese, though maybe not as ooey gooey when done?
i definitely want to try this! 💖
You should!!!!
@@MerleONeal thank you for sharing this recipe ❤️
Sharp cheddar was my favorite, I had found one at Costco that had caramalized onions in it, oh mamma! I'm definitely going to try this one!
Loved this. I'm not even a vegan, but I love cheese. And this sounds like a good cheese recipe regardless.
Im very intrigued! Does anyone know if substituting corn starch or potato starch for the tapioca flour might work?
Loved it
I LOVE Nooch brand Mozzilicious cheese! You just add plant-based milk and heat until you get the consistency you want. It’s so good, quick, simple, and versatile!
This looks and sound brilliant and simple! Thank you :) Just one thing: mozzarella is an Italian cheese and no Italian would feel comfortable calling 'mozzarella' a cheese that is yellow! Mozzarella is white by definition :) Any yellow mozzarella is plain wrong... At least in Italy ;) A better name would be cheddar, as you correctly say in the second part of the video, I guess? But I will try it, whatever the name :)
In the US, what is typically sold as mozzarella is a lot more similar to the scamorza you can find in Italy. So unless a North American cook is specifying "fresh mozzarella", picture scamorza and you'll get the idea.
Tbh I think it looks more like glue than stretchy cheese. But that's the effect you get from the tapioca starch in my experience.
You should do a ranking on all of the vegan cheeses you’ve made
o0o0 this is a good idea
I reckon the best vegan cheese flavour is notch, miso, dijon, garlic + onion powder, msg, salt and vinegar
For acidity, try apple cider vinegar. I'm definitely going to try this recipe with it. Looks awesome.
Thanks for the tip! Yes def try it!
My favorite cheese is colby jack. The Miyoko's version of mozzerella is SO expensive, this looks like a great alternative!
Miyoko (RUclips channel) has a video on liquid Mozzarella to make at home. She is amazing!! As you probably know, she is not affiliated with her old company anymore...
I am ALWAYS open for new vegan mozz recipes. Always!. One day I will find the one and I will keep trying. Thank you
She also has videos about a vegan babybell, with the wax layer and everything. Please try it!!!
Oaxaca cheese for sure! 🧡🧡
Skip the cow ❤ 🧡 💚 🌱 amazing stuff!
I love an almond ricotta cheese ❤
Cheese is good! I love a good Colby Jack, Muenster, smoked Gouda, hahaha I don’t like blue or Swiss though no thanks! Another entertaining video!
This is like the one I do, except I add tofu to up the protein. If you use tofu you have to make sure you blend it really well. Kinda cheeky for the 'creator' to restrict access, given that mixing nooch, tapioca flour, plant milk and vinegar has been around for years.
Also, ground annatto for the yellow cheddar flavor.
Sam from It Doesn't Taste Like Chicken has a video that's basically the same as this. It's so good. If you're making mac and cheese, you could probably also skip cooking it in the pan first and let the tapioca starch activate in the oven
SMART
Bestest girl Merle !
Okay I like this one, it seems doable!
yes this one is the MOST doable
miyoko pourable mozzarella homemade version pleeees plees plees pwetty plees and btw love your work!!
Tank you I ben trading how to make but the ather Gail recipes tank you for you recipe I will tray God Bless you
Ciao,che quantità di latte di soia! grazie
Mmmmm melty cheese! Also, someone please remind me to not watch videos about food when I'm fasting for a medical procedure... 😅😅😅
Can I use almond milk instead?
I've really missed swiss and Muenster cheese since going vegan. I feel like Muenster would be super hard to replicate though.
would love a vegan brie cheese
MERLE! PLLLLEAAESE TELL ME WHERE YOU GOT YOUR SHANIA SHIRT!!!
i must know!!
I stole it from Aria hehehe i think he thrifted it
What is the last ingredient you add? I didn't realize
“A lady in the streets but a freak in the sheets” 😅😂🧀
I rather eat this, than the plastic cheese that stores said that's cheese. Can't believe this isn't in market already
Do you think instead of the coconut oil the same amount of thinned out white almond butter or cashew butter would work? Or would they burn in the pan?🌱🙂
Mmmm from a flavor standpoint, probably not? but i could be wrong! if you try lmk!
This Vegan Mozzarella looks amazingly delicious and cruelty-free! Come check me out if you fancy exploring more plant-based recipes.
Sorry, can we get your final version of the recipe? Thank you!
@merleo'neal Psyllium husk is natural, it's what is in metamucil. It helps people get more fiber like for those in GI distress. and can help lower cholesterol I think too as an added bonus. it comes from a shrub.
Unless you have IBS…then it wreaks havoc on your gut
I wasn't saying it's not natural! just a difficult ingredient for some people to get their hands on and one that most people don't have in their pantry already :)
@@MerleONeal agreed. It’s an online thing for most I think.
@@taniaallan5702 @merleo'neal oh that's so strange i live in a very small out of the way city and its in every grocery store and pharmacy here. And sorry Merle it sounded like you were saying its one of those chemically or bioengineered things so i didn't want people to think that about Psyllium husk
Can I use cornstarch instead of tapioca starch?
Would thicken more like a sauce. If you want a stretch it has to be Tapioca starch.
love your shirt! if you like shania, you might love “this hell” by rina sawayama! she was really inspired by her for that track.
Ty for the rec!
You need to use white pepper for the mozzarella flavor.
vegan mozz blessed by Shania!
It kinda looks like welsh rarebit?
I think I'd add soy sauce instead of salt and include just a tiny pinch of nutmeg.
kasseri needs to have a vegan version!
If anyone ever finds an alternative to tapioca/potato starch for stretch, reply please. Milk allergy and a potato allergy do not mix for dairy free cheeze.
Is it possible to make this with a different type of milk? I'm soy intolerant :(
Absolutely!
I’m like 2 seconds in and already infuriated I wasn’t invited over for this 😩
I can make you more in a FLASH
I will be taking you up on that!
I'm not a vegan I'm actually the furthest thing to being a vegan, but this recipe intrigued me so much because I love cheese and this looks just so delicious and I would love to try a vegan cheese.
Can other milks be used? I have a soy allergy
Yes. Any unsweetened plant milk will do. Some people just use water, and that works too.
This looks so good. How much soy milk did you use? x
recipe is in the description!!
@@MerleONeal Oh thank you x
sinceramente tem que saudar a mandioca, mesmo
viva a tapiocaaa
yellow quesoooo
Add mustard and lemon juice.and more salt
It’s basically a mochi recipe with nutritional yeast and salt! Looks delishhh. Mochi-rella 😂😂
mochi-rella!!!!
I miss really good Dutch Gouda cheese. It's probably better that there isn't one because it would have zero nutritional value - and it was kind of bad for me back when I still ate dairy anyway.
A vegan havarti would be 👌🏼
I personally miss baby swiss, if anyone knows a brand that does vegan baby swiss, lemme know please
2:42 Is that a Binging with Babish bowl? 🤔
Sugar,white sugar?does it have to be organic?😅
The thing is, if cane sugar isn't organic it's not vegan!
The problem I would find is that tapioca is too much of a starch hit. Oh well.