Can you make a chickpea milkshake for us please? This restaurant called Hummus & Pita Co and they make one in 3 different flavors it’s called a chickpea chiller.
Ok, I actually made this, notes below: This is quite good. It is extremely thick to the point of being pasty, I am suspecting the corn starch is entirely unnecessary. It set very firmly after only two hours in the fridge as well. I'm wondering if more chickpeas would be better; the cashew cream cheese flavor is very strong. That might result in less cheese-cakey flavor, but it might be a better flavor. We ended up using 3 tbsp lemon juice and 2 tbsp apple cider vinegar and it maybe could have used more. The "pinch of salt" in the second half of the recipe is visibly huge and we ended up using several pinches to make it good. It's possible more vanilla would have been better. Overall thrilled with this recipe and I can't wait to tinker with it!
The recipe (which is not on the website): 2 cups cashews 1 can chickpeas 1.5 tbsp vanilla 1 can coconut milk 1/2 cup maple syrup 2 tbsp almond butter 2 lemons zested 3 tbsp corn starch 1. Preheat the oven to 350 degrees. 2. Put cashews in saucepan, cover with water and a pinch of salt. Book for 15 minutes. 3. Add to blender: Chickpeas Vanilla Coconut milk Maple syrup Almond butter Blend to super smooth. 4. Grate in lemons for tang. (Consider vinegar, lactic acid, lemon juice). Add a massive pinch of salt, between a tsp and tbsp. 5. Taste it. It should taste like cheesecake at this point. 6. Add cashews to blender mix, blend to smooth. Add cornstarch quickly, pulse blender. Then pour quickly into prepared crust. Add topping of Graham cracker if desired. 7. Bake at 350 for 35-45 minutes, checking at 35 minutes. It will be browned and may be cracking on top when finished. 8. Refrigerate overnight.
I make this a little different I use chickpeas, cashews and tofu the tofu gives it a more softer creamier texture and I like agave nectar better than maple syrup. My friend makes hers like this it’s good but it has a peanut butter tastes to me.
This video showed up in my feed. I had to watch it. My wife is allergic to eggs and has been craving cheesecake for years. My daughter is dairy free. Both are gluten free. This is a tall order! I made a crust with gluten-free graham crackers. I was very skeptical, but your wife was pretty convincing. I made it. Holy smokes, it's delicious! It got better the second day. My wife said the texture is just like the real thing. Daughter doesn't believe there's chickpeas in it. Thank you for this recipe. It will be a staple in their dessert options.
If you look into what causes allergies, its not the eggs, it the commercial GMO eggs If someone has an actual allergy to egg proteins, then they are missing enzymes, possibly a rare genetic disorder from damaged or missing information Fear of many things triggers allergies via the mind body connection I lost all my allergies just say out loud "I am not allergic to anything edible" and then buying pasture raised organic eggs that do not have any allergy issues like the GMO factory caged forced fed commercial industrial eggs. Commercial flour is nothing like the flour used to make bread in antiquity, also GMO. If you use a fresh ground organic natural whole flour, it almost never triggers a gluten allergy. I found that making bread at home from flour, water, salt and yeast, never triggers a digestive problem like commercial bread with 20 ingredients and GMO flour, and who knowns how much pesticide residue, or herbicide residue.
For the Crust: Graham crackers 1 stick \ ~100 grams - Vegan butter (margarine) For the Cake: 2 - cups cashews (before boiling), boiled for 15 minutes 1 - can chickpea, drained 1 - tablespoon vanilla extract 1 - can coconut cream 1/2 - cup maple syrup 2 - tablespoons nut butter (cashew, almond, tahini, or peanut - almond or cashew preferred) 2 - lemons (zest + juice, but taste while adding the juice to adjust) Large pinch of salt 3 - tablespoons cornstarch (added after blending the rest of the ingredients) Instructions: - Preheat oven to 180°C (350°F). - Line a 22 cm (9 inch) springform pan with parchment paper. - Crush graham crackers and mix with butter to form the crust. Press into the bottom of the pan and refrigerate to set. - Boil cashews for 15 minutes while preparing the rest of the recipe. - Blend all ingredients except the cashews until very smooth. Taste and adjust seasonings. - Add hot, boiled cashews to the blender and blend until completely smooth. - Stir in cornstarch and mix well. - Pour batter into the prepared pan. - Bake for 35-45 minutes (judge by looks). - Decorate and refrigerate overnight.
Definitely going to give this one a try. I love cheesecake, the regular kind, but my wife is vegan so we can never experience eating it together. This could change date nights forever!
@@SauceStacheDid you inveted neighbors for lunch? Cooking so much and still loosing weight... I can't imagine just you and Monica eating all these hugd yummy fishes. 😂😂😂
A tip (for your strawberry tips): If you've washed them well, you can pop those tops in the freezer, greens and all. They are perfect in a smoothie -- you get your greens and don't waste any strawberry!
OMG! This video just showed up on youtube and started watching it until I saw yr NOOM ad and realized that it was you! What a transformation! You look so different!! I d even say its not you..wow! Wow! I watched all the vegan cheeze videos you had just last year I think..what a difference. I can't get over that its you?!! Ok I m inspired to lose weight too🙂
I am not a vegan, but I watch these videos because it's interesting to see how different vegan substitutes are made. This may be the first recipe from this channel that may be useful to me, because I am lactose intolerant.
Im also lactose intolerant and even get a little bloating from lactose free milk. I've been using soy milk for years, works well for cooking, but I also don't drink/use milk cold generally. So much better on my stomach, I still get my calcium from cheese (most cheeses are lactose free due to aging)
@@LeifVideen-w1h I'm on the fence because I was thinking of this. I have the battery already made since yesterday. I was thinking oats and dried fruit. Here goes nothing!!!
💯 yes rolled oats or toasted oats with dates works for the base and you can add tea spoon or up to a table spoon of avocado/avocado oil to avoid all that butter. Vegan or not butter is not health.
I'm inspired. But, since we are working hard to reduce our omega6 and increase omega3 fats, I'm going to try a crust of walnuts and dates. And for the filling, chickpeas blended with chia seeds, maybe some avocado, and the other stuff you used. Advantage, it won't need baking, and will set up in the fridge.
Flax seed is also high in omega 3 and could be good to help with binding. And hemp hearts might good in your filling since they’re creamy and high in omega 3
I think from experience companies don't cook the chickpeas long enough. I think more cooking would be needed of the chickpeas first to make them creamy when blended.
I have been baking with beans for over ten yrs now. With garbanzo beans you can make a cross between a flan and a cheesecake by steambaking it. It is actually quite good!
Make your crust super healthy by eliminating all that butter/oil and using just water! I’ve been on the hunt for a crust recipe and found this one and it came out perfect for my (vegan) pumpkin cheesecake I made at Thanksgiving. The recipe calls for 2 ½ cups graham crackers (approx. 2 sleeves -- I used organic cinnamon graham crackers so I didn’t need to add any sweetener). Use a blender or food processor to process. Add 3 tablespoons of almond flour and 5 tablespoons of water - this will make the perfect crumb mixture. Press into your springform pan and bake in a preheated oven (375 degrees) for 11-13 minutes. Let cool a couple of minutes then add your cheesecake mixture (or any other filling) and continue with the recipe, or you can use it for a non-baked recipe.
Cannot tell you just how much I adore this can of chickpeas series. It is simply brilliant and I've made loads of your creations. It's bought me and my little sister a lot of joy to cook them together. Thank you heaps. ♡
Wait a minute....wait a minute.....what!?!?!? My kids are going to love you for this! They have dairy allergies (so you know, dairy-free dinners 😉). This is unheard of!!! You sir...just amazed my mind and made my day! Hope it tastes as fantastic as the idea of this recipe! Can't wait to try it ❤! Thank you!!!
My husband makes an amazing tofu chocolate pie, and I'm thinking tofu would make an amazing addition. It seems like it could also be a good substitution for things like cornstarch and nut butter if desired. Also granulated maple sugar or date sugar could be used instead to decrease the moisture and enhance the firmness of the batter. I can't wait to try this recipe, as I love chick peas!
I used to watch you loads and haven't in a while, Literally didn't recognise you. You have done such an incredible job with your fitness journey! Well done Sauce Stache
I’m not vegan, but I’ve always preferred no-bake cheesecake to regular. I discovered a few years ago that I’m lactose intolerant, so that may have been part of the issue. I’m existed to see how I like this vegan cheesecake! Thanks for the recipe!
FYI. I went to a class at an olive oil store.I learned to add 1/2 tsp of strawberry balsamic vinegar when making the strawberry sauce on stove. A very good enhancement of the strawberry flavor.
My mom born in 1905 made fruit vinegars from home-grown raspberries and strawberries,and wild-foraged blackberries. Delicious, and they keep for a long time unrefrigerated.
It sometimes seems like you’re known for your efforts in transforming plants into convincing meat replacements, but I think it’s the transformation that is most compelling regardless of what into what. The video checks all the boxes. Turning chickpeas into a convincing cheesecake is unexpected and awesome!
Amazing👍 I’m not sure if it works with vegan cheesecake but when you’re making a regular cheesecake ,if you crack the oven door open and let it cool down in the oven that is supposed to stop it from cracking 🤷♀️
I have been looking for a good New York styke vegan cheesecake recipe for 10 years. Usually includes Toffuti Cream Cheese spread. Will give this one a go! Much less expensive!
Chickpeas have a lovely strong chickpea taste, Graham crackers are extra salty. whats wrong with his tastebuds, texture sensors? Tinned chick peas are undercooked gritty, (to save money) But yeah being sold photogenic, bliss point, eye candy, fruit and veg means, hello endocrine disruptors
Yes. I was definitely thinking the same thing! Canned chickpeas gave me gastric reflux and bad upper wind (sulphurous burps) so I will avoid the non organic ones. Thank you
Cool video! I worked at NIF (the National Institute of Fiitness - Ivins, Utah) in 1996. We made no-bake "cheesecakes" with tofu, vegan gelatin, fructose, and extracts like vanilla, lemon, and lime. Usually there was a fruit topping. The crust was crushed grape nuts but I like graham crackers a bit more. My favorite dessert also had pumpkin in it. Our guests lost tons of weight eating so much good food. I lost 20 lbs in 3 months while eating far more food than I usually did (I was a broke college student & ate for free when I worked). ❤
[huh? more protein? chickpeas contain a healthy dose of protein already; it doesn't need protein enrichments. You said that like chickpeas are void or lack enough protein when it's on a par, not inferior to, with the amount of protein in cow's milk. aside from that, you believe this chickpea-based cheesecake-like dessert with added 1-2 scoops of extra protein powder (unflavored) and some unknown amount of whatever sweetener = losing weight (or to help gain weight if your losing weight you don't want to lose)? 🤨]
Use it to make a gin fizz or a whiskey sour to go alongside for date night! Using egg whites in cocktails always squicked me out and a vegan friend showed me this trick and it's fantastic. ...unless you accidentally get pre-salted beans. Then it's terrible. Don't ask me how I know.
I have just made a vegan basque cheesecake this week (first one my non-vegan fam actually liked and were happy to eat) and it feels super interesting to see a different recipe right now :D I have seen chickpea based "cheesecake" recipes already but I love the addition of nut butter for creaminess and the lemon zest must have made it so fragrant! I usually add a mixture of different acids (lemon juice, vinegar, yogurt etc.) but the lemon just brightens things up the best apart from adding the sour element. Also, the texture turned out so amazing - the perfect combo of creamy and soft but with a good bite.
Brah!!!! I have not seen your content for about a year and I saw a recommended and you look awesome my guy! You just encouraged me to eat better once again 👏🏾👏🏾👏🏾
I've learned many good things about chickpeas especially for vegan burger patties. I'm amazed it can also replace cheese for cheesecakes. Thanks for helping bring pleasure back on eating. It's difficult to feast on foods not healthy enough to enjoy without consequence.
I have my dinner while watching this video, and now I feel hungry again. The best part is that it's vegan. Awesome! Thanks. You have another subbie here!
I have a tree nut allergy, what alternatives could you think of to replace the raw cashews and almond/cashew butter? (I know you mention peanutbutter and tahini, but you don't seem too keen on the tahini and I feel like peanutbutter would add the wrong flavour). Would love to try this, my nut allergy makes vegan cooking difficult!
This has got to be more nutrient dense than regular cheese cake. I don’t tolerate dairy and always baulk at buying fake cream cheese. I really want to try this. Thank you so much for sharing your recipe! 🤩👏🏼
I tried this recipe and it turned out well. It tastes good, strong cashew nut flavor, good texture. Question: can this be frozen? Thank you for sharing.
I was so blown away by how great your chocolate and peanut butter bars are I have to try this to!! If you really want to go healthier try making a vegan nut crust.
Seems too good to be true that chickpeas could be a legit suitable substitute for smooth n' rich tasting cream cheese. I'd like to try this, but I think I'll make a smaller test version so that there's less waste just in case it has to get thrown into the trash! I've tried other supposed substitutes that were absolutely horrible in spite of the enthusiasm of the person sharing their idea. That's the reason for my skepticism!
What an ingenious application for the versatile lil' hummus pal! Would eat the whole thing, and I don't even have a sweet tooth, LOL! Thanks for posting 🙂
MAN! I barely recognized you! Your voice gave it away. I didnt see the channel name at first either and was about to comment that you remind me of a skinny sauce stash. And then I saw it. And I am flabbergasted. WELL DONE! You look very healthy! Congrats!
Great video to watch while eating my super cinnamon oatmeal i add a ton of cinnamon and vanilla powder and i put in blueberries, 250 grams of oats soaked for like 20 minutes
I really like your programs and your enthusiasm is off the wall. It is great the way you call your wife to come in and try the products. It is really good thank you.
Stache, thanks so much for sharing Noom and your own weight loss journey with us. You look great and you're cooking and eating with the same style and gusto. Truly inspirational. I may have to give Noom a try. Do they have specific vegan guidance or did you figure that out on your own?
This looks incredible and I would love to try it but I cannot find the recipe on your site as it is filled with ads and hard to navigate. Even when I click on what seems to be the right link, I end up on an ad page. So frustrating. Please update your post to include a direct link. Thank you.
2 cups cashews (or 1-1½ brick(s) of super firm tofu) 1 can chickpeas 1.5 tbsp vanilla 1 can coconut milk 1/2 cup maple syrup 2 tbsp almond butter lemons zested 3 tbsp corn starch Preheat the oven to 350 degrees. 1. Put cashews in saucepan, cover with water and a pinch 2. Put cashews in saucepan, cover with water and a pinch of salt. Cook for 15 minutes. 3. Add blender: Chickpeas Vanilla Coconut milk Maple syrup Almond butter Blend to super smooth. 4. Grate in lemons for tang. (Consider vinegar, lactic acid, lemon juice). Add a massive pinch of salt, between a tsp 5. Taste it. It should taste like cheesecake at this point. 6. Add cashews to blender mix, blend to smooth. Add cornstarch quickly, pulse blender. Then pour quickly into prepared crust. Add topping of Graham cracker if desired. 7. Bake at 350 for 35-45 minutes, checking at 35 minutes. It will be browned and may be cracking on top when finished 8. Refrigerator overnight Can add super firm tofu in place of cashews, and blended white chia to help the crust stay together.
I'm really keen on trying this, however, coconut milk/products are receiving really bad rep lately and one cannot really know which brand uses ethically harvested coconuts and which doesn't. Is there an alternative one can use in this recipe?
Take your strawberry tops , put them in a steralized jar.. add sugar any kind.. boom! You have a strawberry syrup for drinks food and desserts in a week or few days
Love your recipe one problem I am allergic to corn so obviously I couldn’t use cornstarch. Any suggestions? What about AGAR AGAR I believe this is natural, but don’t have too much experience with what this is but it has been suggested when you want a solidifying agent like cornstarch for pies and are there baked goods
Many others on the comments said that it actually tasted better when they omitted the cornstarch. The other option others shared was to use a bit of tapioca powder instead of Agar
@@suekurtz1024 @suekurtz1024 2 blocks silken tofu, drained 1 cup sugar ⅔ cup raw cashews 4 Tablespoons melted butter 3 Tablespoons cornstarch 1 Tablespoon agar agar ½ cup water 5 teaspoons nutritional yeast 2 teaspoons apple cider vinegar ⅛ teaspoon salt ½ teaspoon vanilla extract Blend. Boil until thickened. Fill. Chill
I occaisionally made a pressed nut crust when making single crust pies or tarts. Comlimentary fillings were apples, pumpkin, chocolate and of course any type of cheesecake. Replacing some of the crackers with walnuts or pecans would be nice in this. Do you use chickpeas with no salt? Ive never been able to find them.
Can I say, I'm loving the recipes lately! Not that the other recipes weren't good, and they're certainly what brought me here, but I was looking for all these truly veggie based recipes (I guess this one isn't exactly that, but I can't wait to try it😋). Keep it up, it's just what I was looking for! 💚🧅🍠🍅🥔🥦🌽🥬💚
I cannot wait to trying this recipe out!!! I have tried vegan cheesecakes before but never this NY sturdy, firm type. Can I soak the cashews overnight instead of boiling them or does the boiling change their taste/texture somehow so it's a step that cannot be replaced?
Ok, I got questions. 😅 I am allergic to corn. Can you suggest a substite? Also, have you done the nutritionals for tracking in your Noom app? Congrats on your health improvements! I was fortunate to be selected to participate in a diabetes prevention study that is using Noom with 1 to 1 coaching. Hoping to get healthier myself! 😄
I read the recipe on your site but it only calls for the lemon zest.. In your video I saw you squeezing lemon juice too. Should I use lemon juice? If so both lemons? Thanks btw I can't wait to make this 🤤
Visit bit.ly/Noom_SauceStache_1024 to redeem your free Noom evaluation and 14-day trial!
Colab with Derek...
ua-cam.com/video/V301DApZEOA/v-deo.htmlsi=SfDj8f2myljXK6Tb
A video featuring cashew cheese using 2 cups of cashews sponsored by Noom ? 🤔😏
Having said, I love cashew cheese and it is, as you said, a sweet, suitable for a lovely holiday dessert.
This does look really good. Thanks for sharing this!
Can you make a chickpea milkshake for us please? This restaurant called Hummus & Pita Co and they make one in 3 different flavors it’s called a chickpea chiller.
Ok, I actually made this, notes below:
This is quite good. It is extremely thick to the point of being pasty, I am suspecting the corn starch is entirely unnecessary. It set very firmly after only two hours in the fridge as well.
I'm wondering if more chickpeas would be better; the cashew cream cheese flavor is very strong. That might result in less cheese-cakey flavor, but it might be a better flavor.
We ended up using 3 tbsp lemon juice and 2 tbsp apple cider vinegar and it maybe could have used more. The "pinch of salt" in the second half of the recipe is visibly huge and we ended up using several pinches to make it good. It's possible more vanilla would have been better.
Overall thrilled with this recipe and I can't wait to tinker with it!
The recipe (which is not on the website):
2 cups cashews
1 can chickpeas
1.5 tbsp vanilla
1 can coconut milk
1/2 cup maple syrup
2 tbsp almond butter
2 lemons zested
3 tbsp corn starch
1. Preheat the oven to 350 degrees.
2. Put cashews in saucepan, cover with water and a pinch of salt. Book for 15 minutes.
3. Add to blender:
Chickpeas
Vanilla
Coconut milk
Maple syrup
Almond butter
Blend to super smooth.
4. Grate in lemons for tang. (Consider vinegar, lactic acid, lemon juice). Add a massive pinch of salt, between a tsp and tbsp.
5. Taste it. It should taste like cheesecake at this point.
6. Add cashews to blender mix, blend to smooth.
Add cornstarch quickly, pulse blender. Then pour quickly into prepared crust.
Add topping of Graham cracker if desired.
7. Bake at 350 for 35-45 minutes, checking at 35 minutes. It will be browned and may be cracking on top when finished.
8. Refrigerate overnight.
Thank you so much for your posts. So helpful! @@finnical9718
I make this a little different I use chickpeas, cashews and tofu the tofu gives it a more softer creamier texture and I like agave nectar better than maple syrup. My friend makes hers like this it’s good but it has a peanut butter tastes to me.
Based off your review... I will give this a try... I am not vegan, but I'd love a cheesecake without all the sugary sweetness.
I wonder if using agar agar instead of cornstarch might give a better set and texture?
This video showed up in my feed. I had to watch it.
My wife is allergic to eggs and has been craving cheesecake for years.
My daughter is dairy free. Both are gluten free.
This is a tall order!
I made a crust with gluten-free graham crackers.
I was very skeptical, but your wife was pretty convincing.
I made it. Holy smokes, it's delicious!
It got better the second day.
My wife said the texture is just like the real thing.
Daughter doesn't believe there's chickpeas in it.
Thank you for this recipe.
It will be a staple in their dessert options.
I had no idea that they made gluten free graham crackers! Awesome! Thanks for sharing!
If you look into what causes allergies, its not the eggs, it the commercial GMO eggs
If someone has an actual allergy to egg proteins, then they are missing enzymes, possibly a rare genetic disorder from damaged or missing information
Fear of many things triggers allergies via the mind body connection
I lost all my allergies just say out loud "I am not allergic to anything edible" and then buying pasture raised organic eggs that do not have any allergy issues like the GMO factory caged forced fed commercial industrial eggs. Commercial flour is nothing like the flour used to make bread in antiquity, also GMO. If you use a fresh ground organic natural whole flour, it almost never triggers a gluten allergy. I found that making bread at home from flour, water, salt and yeast, never triggers a digestive problem like commercial bread with 20 ingredients and GMO flour, and who knowns how much pesticide residue, or herbicide residue.
You can make cheesecake without eggs.😉
You can use Aquafina in place of egg
For the Crust:
Graham crackers
1 stick \ ~100 grams - Vegan butter (margarine)
For the Cake:
2 - cups cashews (before boiling), boiled for 15 minutes
1 - can chickpea, drained
1 - tablespoon vanilla extract
1 - can coconut cream
1/2 - cup maple syrup
2 - tablespoons nut butter (cashew, almond, tahini, or peanut - almond or cashew preferred)
2 - lemons (zest + juice, but taste while adding the juice to adjust)
Large pinch of salt
3 - tablespoons cornstarch (added after blending the rest of the ingredients)
Instructions:
- Preheat oven to 180°C (350°F).
- Line a 22 cm (9 inch) springform pan with parchment paper.
- Crush graham crackers and mix with butter to form the crust. Press into the bottom of the pan and refrigerate to set.
- Boil cashews for 15 minutes while preparing the rest of the recipe.
- Blend all ingredients except the cashews until very smooth. Taste and adjust seasonings.
- Add hot, boiled cashews to the blender and blend until completely smooth.
- Stir in cornstarch and mix well.
- Pour batter into the prepared pan.
- Bake for 35-45 minutes (judge by looks).
- Decorate and refrigerate overnight.
thank you
Thank you!!
Thank you for this because I was sad I could t find it.
Thank you!!!
Thank you🎉❤
Now it’s Peas cake. 😁👍🏼
Or peace cake, because omnis and vegans can share ❤
I respect your pun lol
😆 Love it!!!
😂❤
Fancy tofu 💛
Definitely going to give this one a try. I love cheesecake, the regular kind, but my wife is vegan so we can never experience eating it together. This could change date nights forever!
It's going to blow your mind... it comes out like cheesecake.
Never? You can both eat vegan cheesecake and share those experiences. Same food, no exploiting female reproductive systems or baby separation .
@@nolow_lifethat’s exactly what he was saying..
How can I get the recipe with exact measurements please? The SauceStache website didn’t give its recipes to me xx
@@SauceStacheDid you inveted neighbors for lunch?
Cooking so much and still loosing weight... I can't imagine just you and Monica eating all these hugd yummy fishes.
😂😂😂
I like a pecan crust with a couple dates to stick together. Tastes great, whole foods, no refined sugar or vegan butter.
A tip (for your strawberry tips): If you've washed them well, you can pop those tops in the freezer, greens and all. They are perfect in a smoothie -- you get your greens and don't waste any strawberry!
Yes ...I never understand why people cut the tops strawberries. They are healthy and indeed easy in smoothies!
I'm not vegan, but I really like to see what you guys get up to. You're all very creative.
Press the Graham crumbs into the pan with the flat bottom of a round glass. It will push them up the sides too and compact them evenly.
OMG! This video just showed up on youtube and started watching it until I saw yr NOOM ad and realized that it was you! What a transformation! You look so different!! I d even say its not you..wow! Wow! I watched all the vegan cheeze videos you had just last year I think..what a difference. I can't get over that its you?!! Ok I m inspired to lose weight too🙂
I am not a vegan, but I watch these videos because it's interesting to see how different vegan substitutes are made. This may be the first recipe from this channel that may be useful to me, because I am lactose intolerant.
Im also lactose intolerant and even get a little bloating from lactose free milk. I've been using soy milk for years, works well for cooking, but I also don't drink/use milk cold generally. So much better on my stomach, I still get my calcium from cheese (most cheeses are lactose free due to aging)
He has some great dairy free cheese recipes on here too. The potato one was really good.
I'm not vegan either but I do incorporate some plant based recipes in my diet.
Also not vegan, but I like to watch these videos because I'm trying to add more veggies to my diet.
Maybe one day you'll be cruelty intolerant too. Who knows, right?
You could try a crust out of oats and dates- tastes great and it’s whole food😊. Love the chick pea videos!
@@LeifVideen-w1h I'm on the fence because I was thinking of this. I have the battery already made since yesterday. I was thinking oats and dried fruit. Here goes nothing!!!
That’s good to know! Do you just blend it together? Do you soak the dates?
💯 yes rolled oats or toasted oats with dates works for the base and you can add tea spoon or up to a table spoon of avocado/avocado oil to avoid all that butter. Vegan or not butter is not health.
@@Electrosoulgurrl💯% butter is not healthy 😑
The flavor will be lacking without some molasses and cinnamon.
I'm inspired. But, since we are working hard to reduce our omega6 and increase omega3 fats, I'm going to try a crust of walnuts and dates. And for the filling, chickpeas blended with chia seeds, maybe some avocado, and the other stuff you used. Advantage, it won't need baking, and will set up in the fridge.
Flax seed is also high in omega 3 and could be good to help with binding. And hemp hearts might good in your filling since they’re creamy and high in omega 3
Could you share the quantities/ratio you'll use for the chia and avocado?
Hi. Did you know that you can actually make a crust of just pressed crushed nuts? It works. (You can add a little sweetener also if desired.)
Avocado will turn brown unless y'all be feeding a crowd...
I think from experience companies don't cook the chickpeas long enough. I think more cooking would be needed of the chickpeas first to make them creamy when blended.
I have been baking with beans for over ten yrs now. With garbanzo beans you can make a cross between a flan and a cheesecake by steambaking it. It is actually quite good!
Do you have a specific recipe or would you just swap them with the chick peas? I would love to try it!
I need that chickpea flan recipe!
@@Mai-hh7rj garbanzos and chickpeas are the same thing, just different names.
Ide love the recipe as well😊
@@emryspaperartThank you so much! I was (wrongly) introduced to them as white beans. So thanks for clearing it up ☺️
Oh, hell yes! My favourite dessert made with a can of chickpeas? Don't mind if I do. Looks amazing.
Make your crust super healthy by eliminating all that butter/oil and using just water! I’ve been on the hunt for a crust recipe and found this one and it came out perfect for my (vegan) pumpkin cheesecake I made at Thanksgiving. The recipe calls for 2 ½ cups graham crackers (approx. 2 sleeves -- I used organic cinnamon graham crackers so I didn’t need to add any sweetener). Use a blender or food processor to process. Add 3 tablespoons of almond flour and 5 tablespoons of water - this will make the perfect crumb mixture. Press into your springform pan and bake in a preheated oven (375 degrees) for 11-13 minutes. Let cool a couple of minutes then add your cheesecake mixture (or any other filling) and continue with the recipe, or you can use it for a non-baked recipe.
Cannot tell you just how much I adore this can of chickpeas series. It is simply brilliant and I've made loads of your creations. It's bought me and my little sister a lot of joy to cook them together. Thank you heaps. ♡
Wait a minute....wait a minute.....what!?!?!? My kids are going to love you for this! They have dairy allergies (so you know, dairy-free dinners 😉). This is unheard of!!! You sir...just amazed my mind and made my day! Hope it tastes as fantastic as the idea of this recipe! Can't wait to try it ❤! Thank you!!!
I've always had cheesecake for my birthday and stop that tradition when I went vegan, I'm definitely going to try this out!
My husband makes an amazing tofu chocolate pie, and I'm thinking tofu would make an amazing addition. It seems like it could also be a good substitution for things like cornstarch and nut butter if desired. Also granulated maple sugar or date sugar could be used instead to decrease the moisture and enhance the firmness of the batter. I can't wait to try this recipe, as I love chick peas!
Alright this could be lifechanging
It really is!! ITs wild
really, don't expect too much. I'm sure it's great but it's going to taste like chickpeas.
@@jumano It doesn't.
yeah. Emptying your bank account and causing some diareaha..life changing
I used to watch you loads and haven't in a while, Literally didn't recognise you. You have done such an incredible job with your fitness journey! Well done Sauce Stache
Cooks Hack : When zesting hold the citrus still and move the microplane. More control and more zest
I cannot wait for my 11yo grandson who is Dairy intolerant to tast this little gem.....thankyou from Australia
I’m not vegan, but I’ve always preferred no-bake cheesecake to regular. I discovered a few years ago that I’m lactose intolerant, so that may have been part of the issue.
I’m existed to see how I like this vegan cheesecake! Thanks for the recipe!
Don’t let the lactose win, keep drinking milk until you conquer it 😮
FYI. I went to a class at an olive oil store.I learned to add 1/2 tsp of strawberry balsamic vinegar when making the strawberry sauce on stove. A very good enhancement of the strawberry flavor.
My mom born in 1905 made fruit vinegars from home-grown raspberries and strawberries,and wild-foraged blackberries. Delicious, and they keep for a long time unrefrigerated.
Can I use regular balsamic vinegar? 👀
@@AlpheYAHEphraim I haven't tried that. I had fun with all the flavored ones.
I want to try now. I love chickpeas and used to love cheesecake. You might have awaken that love😋
It sometimes seems like you’re known for your efforts in transforming plants into convincing meat replacements, but I think it’s the transformation that is most compelling regardless of what into what. The video checks all the boxes. Turning chickpeas into a convincing cheesecake is unexpected and awesome!
Amazing👍
I’m not sure if it works with vegan cheesecake but when you’re making a regular cheesecake ,if you crack the oven door open and let it cool down in the oven that is supposed to stop it from cracking 🤷♀️
I'm looking forward to trying this! Thank you!
I have been looking for a good New York styke vegan cheesecake recipe for 10 years. Usually includes Toffuti Cream Cheese spread. Will give this one a go! Much less expensive!
Chickpeas are one of the most heavily sprayed crop (glyphosate) so use organic chickpeas only
😅 did not know that….
Chickpeas have a lovely strong chickpea taste, Graham crackers are extra salty. whats wrong with his tastebuds, texture sensors? Tinned chick peas are undercooked gritty, (to save money)
But yeah being sold photogenic, bliss point, eye candy, fruit and veg means, hello endocrine disruptors
Yes. I was definitely thinking the same thing! Canned chickpeas gave me gastric reflux and bad upper wind (sulphurous burps) so I will avoid the non organic ones. Thank you
Damn ! And glyphosate creates weight gain !
Most can't afford organic produce. Groceries are pricey as is.
I'm so excited to try this one! Also, you both look so good! Thank you for honesty trying something out yourself before advertising it to us.
I was sceptical but Monicas reaction got me like...I need to try that!! hahahah
Exactly
I agree Monica sold me on it, I’ll have to try it 😊
Cool video!
I worked at NIF (the National Institute of Fiitness - Ivins, Utah) in 1996.
We made no-bake "cheesecakes" with tofu, vegan gelatin, fructose, and extracts like vanilla, lemon, and lime. Usually there was a fruit topping.
The crust was crushed grape nuts but I like graham crackers a bit more. My favorite dessert also had pumpkin in it.
Our guests lost tons of weight eating so much good food. I lost 20 lbs in 3 months while eating far more food than I usually did (I was a broke college student & ate for free when I worked). ❤
I'm shocked to see your weight loss ,in the pandemic I watched your videos all the time! Glad to see your still showing us how it's dine😊done!
You can throw a scoop or two of protein powder unflavoured in there too and use sweetner if you're loosing weight
[huh? more protein? chickpeas contain a healthy dose of protein already; it doesn't need protein enrichments. You said that like chickpeas are void or lack enough protein when it's on a par, not inferior to, with the amount of protein in cow's milk.
aside from that, you believe this chickpea-based cheesecake-like dessert with added 1-2 scoops of extra protein powder (unflavored) and some unknown amount of whatever sweetener = losing weight (or to help gain weight if your losing weight you don't want to lose)? 🤨]
Made this today. It is quite good, but not what I would call a cheesecake. Still worth a try through.
I like to make Lemon Teasecake with millet. I'm going to try making chickpea based "cheesecake", since I buy dried chickpeas in bulk, too.
Love Monica, your guys' food vernacular and knowledgeable has expanded so much over the years. Always genuinely trust your reviews
You forgot to use the aquafaba to make a whipped cream topping!!
Use it to make a gin fizz or a whiskey sour to go alongside for date night! Using egg whites in cocktails always squicked me out and a vegan friend showed me this trick and it's fantastic.
...unless you accidentally get pre-salted beans. Then it's terrible. Don't ask me how I know.
@@maevethefox5912 😎
@@maevethefox5912 I'm known around town for drinking salty aqua faba on date nights
Monica you are so lucky!! I wish I had a man that cooked for me all the time!
If a man would cook that stuff for me I would change sides. xD
nah
He probably sticks her wish the dishes every time 😅
Nope. I do the dishes! My mess my work
They way you two wolfed it down, it must be really good.
I have just made a vegan basque cheesecake this week (first one my non-vegan fam actually liked and were happy to eat) and it feels super interesting to see a different recipe right now :D I have seen chickpea based "cheesecake" recipes already but I love the addition of nut butter for creaminess and the lemon zest must have made it so fragrant! I usually add a mixture of different acids (lemon juice, vinegar, yogurt etc.) but the lemon just brightens things up the best apart from adding the sour element. Also, the texture turned out so amazing - the perfect combo of creamy and soft but with a good bite.
Brah!!!! I have not seen your content for about a year and I saw a recommended and you look awesome my guy! You just encouraged me to eat better once again 👏🏾👏🏾👏🏾
Ugh thank goodness for ppl like you guys. This channel is a God send
I've learned many good things about chickpeas especially for vegan burger patties. I'm amazed it can also replace cheese for cheesecakes. Thanks for helping bring pleasure back on eating. It's difficult to feast on foods not healthy enough to enjoy without consequence.
I have my dinner while watching this video, and now I feel hungry again.
The best part is that it's vegan. Awesome!
Thanks. You have another subbie here!
Looks so easy to make and amazing to eat! Thank you. Saw this on time for Christmas. 🕯
Hi there, an amazing recipe and healthy. My one cent: try coconut cream, no fluid in it.
Fr an island in the West Indies; 😊🌴💥🐬🌹🇯🇲
I have a tree nut allergy, what alternatives could you think of to replace the raw cashews and almond/cashew butter? (I know you mention peanutbutter and tahini, but you don't seem too keen on the tahini and I feel like peanutbutter would add the wrong flavour). Would love to try this, my nut allergy makes vegan cooking difficult!
Yes this comment! I too am severely allergic to peanut, cashews, reslly most nuts but not almonds. So I need a replacement too
I used 1-1½ bricks (12oz each) of super firm tofu.
This has got to be more nutrient dense than regular cheese cake. I don’t tolerate dairy and always baulk at buying fake cream cheese. I really want to try this. Thank you so much for sharing your recipe!
🤩👏🏼
chickpeas are good for diabetics. I'm glad I found you..
Thanks for creating these awesome recipes! We in vegan land so need cheesecake too.😊
I made this recipe, and it was fantastic. Thanks so much! Any suggestions on how to make a chocolate or pumpkin version?
This recipe has me so excited as we get closer to Thanksgiving next Thursday ❤❤❤. Many thanks and God Bless. Congratulations on your transformation ❤
I’m going to make one customized to my dietary restrictions - this gave me some useful tips! thx
I tried this recipe and it turned out well. It tastes good, strong cashew nut flavor, good texture.
Question: can this be frozen? Thank you for sharing.
2:35 bruv! Had no idea this was you for a second. Crazy effort good ish. Got me hella motivated now.
I'm not vegan but I want to make this just to see what you guys are so excited over. I hope it doesn't disappoint!
I was so blown away by how great your chocolate and peanut butter bars are I have to try this to!! If you really want to go healthier try making a vegan nut crust.
Seems too good to be true that chickpeas could be a legit suitable substitute for smooth n' rich tasting cream cheese. I'd like to try this, but I think I'll make a smaller test version so that there's less waste just in case it has to get thrown into the trash! I've tried other supposed substitutes that were absolutely horrible in spite of the enthusiasm of the person sharing their idea. That's the reason for my skepticism!
Hell yeah brother! This is getting made this weekend for sure. Thanks Mark!!
What an ingenious application for the versatile lil' hummus pal! Would eat the whole thing, and I don't even have a sweet tooth, LOL! Thanks for posting 🙂
Can i use Walnuts as alternative for cashew?
Listening to Monica’s review I’m convinced and definitely making this for Thanksgiving!!!
MAN! I barely recognized you! Your voice gave it away. I didnt see the channel name at first either and was about to comment that you remind me of a skinny sauce stash. And then I saw it. And I am flabbergasted. WELL DONE! You look very healthy! Congrats!
Good job!! Can't wait to try it. Congratulations on your incredible weight loss and amazing health !
Great video to watch while eating my super cinnamon oatmeal i add a ton of cinnamon and vanilla powder and i put in blueberries, 250 grams of oats soaked for like 20 minutes
I really like your programs and your enthusiasm is off the wall. It is great the way you call your wife to come in and try the products. It is really good thank you.
I might have to try this but add more lemon for a lemon cheesecake! Hopefully it comes out just as good!
Lemon extract exists.
@ I know this
Stache, thanks so much for sharing Noom and your own weight loss journey with us. You look great and you're cooking and eating with the same style and gusto. Truly inspirational. I may have to give Noom a try. Do they have specific vegan guidance or did you figure that out on your own?
Looks awesome 😋, one question, would the coconut cream make it taste like coconut though ?
Nope
I am definitely trying this!
I want to try making this. Monika sold me on it
Made this for a games-night at work. Everyone loved it. Thanks Mark!
❤ I think I could sub some monk fruit sugar in place of some of the maple syrup to lower the sugar content a little bit
Oh my word, I have not seen you in a while, but you look great! Congratulations!!!
I wish we could try this... but my kiddo is allergic. 😥...But I hope everyone enjoys!!! 😀
Can this be made and then frozen?
This looks wonderful. Is there another nut or seed that I could substitute for cashews?
Oh my gosh!! Wooohoooo! THANK YOU.
You are so welcome!!! This comes out soo good! !
This looks incredible and I would love to try it but I cannot find the recipe on your site as it is filled with ads and hard to navigate. Even when I click on what seems to be the right link, I end up on an ad page. So frustrating. Please update your post to include a direct link. Thank you.
2 cups cashews (or 1-1½ brick(s) of super firm tofu)
1 can chickpeas
1.5 tbsp vanilla
1 can coconut milk
1/2 cup maple syrup
2 tbsp almond butter
lemons zested
3 tbsp corn starch
Preheat the oven to 350 degrees.
1. Put cashews in saucepan, cover with water and a pinch
2. Put cashews in saucepan, cover with water and a pinch of salt. Cook for 15 minutes.
3. Add blender: Chickpeas Vanilla Coconut milk Maple syrup Almond butter Blend to super smooth.
4. Grate in lemons for tang. (Consider vinegar, lactic acid, lemon juice). Add a massive pinch of salt, between a tsp
5. Taste it. It should taste like cheesecake at this point.
6. Add cashews to blender mix, blend to smooth. Add cornstarch quickly, pulse blender. Then pour quickly into prepared crust. Add topping of Graham cracker if desired.
7. Bake at 350 for 35-45 minutes, checking at 35 minutes. It will be browned and may be cracking on top when finished
8. Refrigerator overnight
Can add super firm tofu in place of cashews, and blended white chia to help the crust stay together.
@ Thank you so much!
I'm really keen on trying this, however, coconut milk/products are receiving really bad rep lately and one cannot really know which brand uses ethically harvested coconuts and which doesn't. Is there an alternative one can use in this recipe?
looks amazing!! definitely making this for the holidays
This looks delicious! I'm curious if removing the garbanzo bean skins would make for a smoother cheesecake.
It definitely should. :)
Grate Job! thank you for the encouragement !
Take your strawberry tops , put them in a steralized jar.. add sugar any kind.. boom! You have a strawberry syrup for drinks food and desserts in a week or few days
Love your recipe one problem I am allergic to corn so obviously I couldn’t use cornstarch. Any suggestions? What about AGAR AGAR I believe this is natural, but don’t have too much experience with what this is but it has been suggested when you want a solidifying agent like cornstarch for pies and are there baked goods
Many others on the comments said that it actually tasted better when they omitted the cornstarch. The other option others shared was to use a bit of tapioca powder instead of Agar
I've done a silken tofu vegan cheesecake which is great.
Could you share your recipe too? I want to make bot kinds for thanksgiving
Could share your recipe please?
@@suekurtz1024 @suekurtz1024
2 blocks silken tofu, drained
1 cup sugar
⅔ cup raw cashews
4 Tablespoons melted butter
3 Tablespoons cornstarch
1 Tablespoon agar agar
½ cup water
5 teaspoons nutritional yeast
2 teaspoons apple cider vinegar
⅛ teaspoon salt
½ teaspoon vanilla extract
Blend. Boil until thickened. Fill. Chill
I occaisionally made a pressed nut crust when making single crust pies or tarts. Comlimentary fillings were apples, pumpkin, chocolate and of course any type of cheesecake. Replacing some of the crackers with walnuts or pecans would be nice in this. Do you use chickpeas with no salt? Ive never been able to find them.
Can you do a savory version of the filling - like a frittata or quiche with the chickpeas thanks
Can I say, I'm loving the recipes lately! Not that the other recipes weren't good, and they're certainly what brought me here, but I was looking for all these truly veggie based recipes (I guess this one isn't exactly that, but I can't wait to try it😋). Keep it up, it's just what I was looking for! 💚🧅🍠🍅🥔🥦🌽🥬💚
this vegan cheesecake is delish I'm sure. you are doing a good job with your food science!💚
I cannot wait to trying this recipe out!!! I have tried vegan cheesecakes before but never this NY sturdy, firm type. Can I soak the cashews overnight instead of boiling them or does the boiling change their taste/texture somehow so it's a step that cannot be replaced?
Cannot wait to try this out for my NY Cheesecake loving valentine!
Ok, I got questions. 😅 I am allergic to corn. Can you suggest a substite? Also, have you done the nutritionals for tracking in your Noom app? Congrats on your health improvements! I was fortunate to be selected to participate in a diabetes prevention study that is using Noom with 1 to 1 coaching. Hoping to get healthier myself! 😄
I read the recipe on your site but it only calls for the lemon zest.. In your video I saw you squeezing lemon juice too. Should I use lemon juice? If so both lemons? Thanks btw I can't wait to make this 🤤
Thank you so much for sharing your awesome recipe