Nope I don’t have an Amazon store for links. I share because I truly love the book. If folks want to support me, I’ve written my own cookbook that is available for download. I have a dairy free cream cheese recipe and butter recipe in there. sowl.co/s/baodf9
Hi this looks awesome. In my country it is very hard to find macadamia nuts can I use let's say cashews instead or regular nuts or almonds or any other nut or it must be macadamia? The same question applies to plant based yogurt I cannot find it here, can I use any plant milk?
It’s possible to substitute with cashews, however in subbing with plant milk instead of plant yogurt, you may get a different consistency. I would suggest making your own plant yogurt and using that instead.
Thank you for the answer do you have a recipe on your channel for plant-based yoghurt or if not could you please give me some suggestions where to find good recipe?
This one is an almond based yogurt recipe ua-cam.com/video/MPYJw6opqNo/v-deo.htmlsi=e0BkanJiwG2iMTLB And I have another one I like as well. Let me find it and post it in another reply
Hey. They are all listed in the book that I mention in the video. It's not my recipe to give, so to honor the creator of this recipe, I recommend that folks check out the book. If you don't want to buy it, try your local library as well.
Hey they’re not in the description because I got the recipe from the book that is linked in the description. As someone who writes recipes, I do t believe in giving other’s away. The book is fantastic and has a plethora a recipes for cheese.
What is a good lactic acid substitute? What is a substitute for the yogurt? Can tapioca flour be used instead of arrowroot? How long does it keep on the fridge? Can it be frozen? If so, how long does it keep?
Hey good questions : In this recipe there really isn’t a sub for lactic acid because of how it taaaangs! (I spell that with all the A’s lol). However if you must, you can try lemon juice instead. There isn’t a sub for the dairy free yogurt. You need the texture and probiotic cultures in it. Yes you can use tapioca starch as sub for arrowroot powder. It keeps for up to 7 days. No it can’t be frozen, will complete lose its texture and not thaw well.
Any idea if it’s usable while in its “cheese milk” state, for things like pizza? Or is cooking it in the pan a necessary step? Anyways, looks delicious!!
Essentially you want to cook the arrowroot powder and activate the agar agar with heat to help with the stretchiness. However if you just wanna use the “cheese milk” then don’t add the agar agar nor the arrowroot powder. You can use that as a creamy Alfredo sauce or in pasta or something like that ☺️
Hi ! What brand of agar are you using? It must be quick set. I just bought the Now brand. It says to add water and cook it some. So I am guessing you have quick set. Also, do you recommend any other recipes in the book? Thank you in advance
Hey 😊. I love how committed you are to mastering these non dairy cheese recipes 👍🏾Yes, correct it is quick set. That is the only one she recommends for all her recipes because it works best texture wise for the process. I used the brand Modernist Pan and it’s called Pure Super Agar Powder - High Gel Strength Gracilaria Algae Non GMO Vegan OU Kosher 2 oz package
Hey. I can’t include them because it’s not my recipe. Out of respect for the creator economy, I suggest that viewers buy her cookbook linked in the description.
No it doesn’t. No cows 🐮 here. The name is confusing but it’s not dairy derived. A google search will give you more information as well. . . .Lactic acid is a product of the fermentation process. Whether it’s vegan or not will depend on what was fermented to create it. Most lactic acid is plant-based, but that isn’t always the case. If you want to be sure, you’ll have to contact the manufacturer directly to find out.
😊 thanks! The vegan and dairy cheese are super expensive- and this recipe is very satisfying on the taste buds and wallet! The agar is to give it that stretchy texture and the arrowroot is to help it thicken and feel creamy.
@@TheMindfulPlate thank you very much! I’m glad I read the comments because I saw somebody said they got the book from their library. I was able to do the same! Yay.
Out of respect for the author of the book I can’t reprint her recipe. However I’m happy to promote her book and encourage folks to buy it to see the ingredient list and measurements. I use this book regularly and highly recommend it. I don’t get a kickback from it, I just promote what I use and love.
I just got the book from the library. This book is EXCELLENT!!! Step by step pictures. I need to buy it! On What page is your recipe? I thought it might be page 21, but that has miso paste. Wow. Thank you!
Yes that is a must in any vegan cheese recipe. It is THE ingredient that really brings that sour cheesiness to any recipe you make! I got mine on Amazon.
Ok, finally got all the ingredients except I don’t have the Quickstart agar. It wasn’t until later when I looked at the book that I realized for my agar I had to cook it a little bit before I added the rest of the ingredients. That’s OK, we’re going to have fish tonight. I have to be dairy free, so the sauce really is handy. It will make a terrific cheese sauce over our fish tonight, though. you’re right, the lactic acid and the miso paste really changed things. Good taste. Update: the teeth solidified when it cooled down!
Hey! I love all of these updates and your commitment to ensuring this cheese turns out fantastic. Yes, the type of agar makes a world of difference! Let me know if you try other recipes from the book, her recipes really make me NOT miss dairy cheese at all!
Hey! You sure can. I wish now that I would have made a video for it! So basically, I sliced the eggplant and salted it until it sweated out it’s liquid. This made it more meaty and less stiff in texture. Then I rinsed and dried it and dipped it in a flaxseed “egg” then dipped it in seasoned gluten free breadcrumbs made from nuts instead of bread. The brand is called Diamond Nut Coatings. Then I sprayed it on both sides with avocado oil and air fried it in my air fryer until done. I plated it by alternating the layers with tomato sauce and the vegan mozzarella and basil leaves. The tomato sauce was a blend of fresh garlic, fresh tomatoes and yellow onions. I added more garlic and onions into a pot with oil and cooked until soft and fragrant. Then added tomato blend and cooked until the sauce deepened in color. Added a lil salt to taste and voila! That’s it
Nope I don’t have an Amazon store for links. I share because I truly love the book. If folks want to support me, I’ve written my own cookbook that is available for download. I have a dairy free cream cheese recipe and butter recipe in there. sowl.co/s/baodf9
def saving this recipe
🧀😊
Macadamia nuts
Unsweetened yogurt
Arrowroot powder
Avocado oil
Nutritional yeast
Fine sea salt
Lactic acid
Garlic powder
Agar powder
👍🏾
Thankyoufor this awesome recipe dear gorgeous lady! May the Lord always bless you and yours!
You’re most welcome and thank you! 😊
This looks so impressive!
Thanks! I was impressed with the outcome too! It tastes as good as it looks 🥳
Hi this looks awesome. In my country it is very hard to find macadamia nuts can I use let's say cashews instead or regular nuts or almonds or any other nut or it must be macadamia? The same question applies to plant based yogurt I cannot find it here, can I use any plant milk?
It’s possible to substitute with cashews, however in subbing with plant milk instead of plant yogurt, you may get a different consistency. I would suggest making your own plant yogurt and using that instead.
Thank you for the answer do you have a recipe on your channel for plant-based yoghurt or if not could you please give me some suggestions where to find good recipe?
This one is an almond based yogurt recipe ua-cam.com/video/MPYJw6opqNo/v-deo.htmlsi=e0BkanJiwG2iMTLB
And I have another one I like as well. Let me find it and post it in another reply
Another cashew yogurt based recipe that I like is ua-cam.com/video/xa76ZqZqgYg/v-deo.htmlsi=M_Epz3uWtzNC5uLB
Just found this. What are tbe measurements for the ingredient x
Hey. They are all listed in the book that I mention in the video. It's not my recipe to give, so to honor the creator of this recipe, I recommend that folks check out the book. If you don't want to buy it, try your local library as well.
So looking forward to trying this. The book is at my library....just ordered it.
Yessss! Good deal. I’ve tried several recipes from there and it’s so much better than what’s in the store.
Best vegan channel! Thank you dear... Bless you🙏❤️😘
Hey, thanks! I thought I’d have to buy the book. I can get it from my library.
Thank you for sharing. :) 🧀
What are the measurements for this recipe? I didn’t see it in the description.
Hey they’re not in the description because I got the recipe from the book that is linked in the description. As someone who writes recipes, I do t believe in giving other’s away. The book is fantastic and has a plethora a recipes for cheese.
Would you please provide the title & author of the book? I don't see it in the description
@@kwallerjr1 thanks Ken. Not sure what happened to the original link but it’s back in the description 💫
@@TheMindfulPlate Thank you! Just bought the book.
@@kwallerjr1 nice! Happy 🧀 making
Wonderful
😊 thanks!
What is a good lactic acid substitute?
What is a substitute for the yogurt?
Can tapioca flour be used instead of arrowroot?
How long does it keep on the fridge?
Can it be frozen? If so, how long does it keep?
Hey good questions :
In this recipe there really isn’t a sub for lactic acid because of how it taaaangs! (I spell that with all the A’s lol). However if you must, you can try lemon juice instead.
There isn’t a sub for the dairy free yogurt. You need the texture and probiotic cultures in it.
Yes you can use tapioca starch as sub for arrowroot powder.
It keeps for up to 7 days. No it can’t be frozen, will complete lose its texture and not thaw well.
@@TheMindfulPlate thanks so much. I appreciate the thorough answer
Any idea if it’s usable while in its “cheese milk” state, for things like pizza? Or is cooking it in the pan a necessary step? Anyways, looks delicious!!
Essentially you want to cook the arrowroot powder and activate the agar agar with heat to help with the stretchiness.
However if you just wanna use the “cheese milk” then don’t add the agar agar nor the arrowroot powder.
You can use that as a creamy Alfredo sauce or in pasta or something like that ☺️
Can you substitute the macadamia nuts for a different nut?
I just adore you! Im making this next week 😍
Sweet! Enjoy it :)
Can arrowroot powder be swapped with anything?
Probably the agar powder as the thickener/binding agent?
Inside the book she mentions all the possible substitutes.
How long does ti least in the fridge? thanks for the recipe!
Hey Chloe. You definitely wanna eat it within 5-7 days
Wow 😮
☺️☺️
Which agar agar did you use? 😊
Do you mean which brand? Or whether it was flakes or powder?
Hi ! What brand of agar are you using? It must be quick set. I just bought the Now brand. It says to add water and cook it some. So I am guessing you have quick set.
Also, do you recommend any other recipes in the book?
Thank you in advance
Hey 😊. I love how committed you are to mastering these non dairy cheese recipes 👍🏾Yes, correct it is quick set. That is the only one she recommends for all her recipes because it works best texture wise for the process. I used the brand Modernist Pan and it’s called Pure Super Agar Powder - High Gel Strength Gracilaria Algae Non GMO Vegan OU Kosher 2 oz package
I recommend her Paneer also! I miss eating it in Indian dishes and this one is nice.
This looks divine 🎉❤😊
Thanks! I haven’t eaten Italian in a long time due to the dairy, but this changed the game!
any ingredients list please?
It’s in the book that’s linked in the description.
Gratidão!
My pleasure!
Can this work without the nutritional yeast?
It absolutely can! Nutritional yeast can be subbed by adding onion powder as well for a bit more of that flavor.
Can you include the measurements please❤
Hey. I can’t include them because it’s not my recipe. Out of respect for the creator economy, I suggest that viewers buy her cookbook linked in the description.
Doesn't lactic acid come from milk?
No it doesn’t. No cows 🐮 here. The name is confusing but it’s not dairy derived. A google search will give you more information as well. . . .Lactic acid is a product of the fermentation process. Whether it’s vegan or not will depend on what was fermented to create it. Most lactic acid is plant-based, but that isn’t always the case. If you want to be sure, you’ll have to contact the manufacturer directly to find out.
You are so adorable! Why use agar AND arrowroot? Is lactic acid the same as sour salt? The fresh mozz in the store is super expensive!!!
😊 thanks! The vegan and dairy cheese are super expensive- and this recipe is very satisfying on the taste buds and wallet! The agar is to give it that stretchy texture and the arrowroot is to help it thicken and feel creamy.
@@TheMindfulPlate thank you very much! I’m glad I read the comments because I saw somebody said they got the book from their library. I was able to do the same! Yay.
Out of respect for the author of the book I can’t reprint her recipe. However I’m happy to promote her book and encourage folks to buy it to see the ingredient list and measurements. I use this book regularly and highly recommend it. I don’t get a kickback from it, I just promote what I use and love.
i understand
I just got the book from the library. This book is EXCELLENT!!! Step by step pictures. I need to buy it!
On What page is your recipe? I thought it might be page 21, but that has miso paste.
Wow. Thank you!
Need to order the lactic acid!!!
Yes that is a must in any vegan cheese recipe. It is THE ingredient that really brings that sour cheesiness to any recipe you make! I got mine on Amazon.
@@TheMindfulPlate what brand of lactic acid did you order from amazon?? there are so many to choose from. i don't want to get the wrong thing..
@Chief44 I used the brand Druids Grove
@@TheMindfulPlatethank you! Would you get credit if you put a link in your description? I’ll buy from that link if you put it up.
Ok, finally got all the ingredients except I don’t have the Quickstart agar.
It wasn’t until later when I looked at the book that I realized for my agar I had to cook it a little bit before I added the rest of the ingredients. That’s OK, we’re going to have fish tonight. I have to be dairy free, so the sauce really is handy.
It will make a terrific cheese sauce over our fish tonight, though. you’re right, the lactic acid and the miso paste really changed things. Good taste.
Update: the teeth solidified when it cooled down!
Hey! I love all of these updates and your commitment to ensuring this cheese turns out fantastic. Yes, the type of agar makes a world of difference! Let me know if you try other recipes from the book, her recipes really make me NOT miss dairy cheese at all!
It looks like a great recipe- also, you are so beautiful!
Thank you so much!
Hi, how can I get in touch with you?
Hey Debbrah, you can reach me via DM on Instagram @shelleywellness
@@TheMindfulPlate
Ok, Can we call you Shhelly?
7
@@judysbakeryandtestkitchen1654 Absolutely, you can call me Shelley 😊
Where are the amounts of the ingredients?
I’ve linked the cookbook with the ingredients that I used in the description.
@@TheMindfulPlatepffff
Ayo that eggplant parmesan looks killer
Any chance I could get a recipe?
Hey! You sure can. I wish now that I would have made a video for it! So basically, I sliced the eggplant and salted it until it sweated out it’s liquid. This made it more meaty and less stiff in texture. Then I rinsed and dried it and dipped it in a flaxseed “egg” then dipped it in seasoned gluten free breadcrumbs made from nuts instead of bread. The brand is called Diamond Nut Coatings. Then I sprayed it on both sides with avocado oil and air fried it in my air fryer until done. I plated it by alternating the layers with tomato sauce and the vegan mozzarella and basil leaves. The tomato sauce was a blend of fresh garlic, fresh tomatoes and yellow onions. I added more garlic and onions into a pot with oil and cooked until soft and fragrant. Then added tomato blend and cooked until the sauce deepened in color. Added a lil salt to taste and voila! That’s it
YUM!
😊😊
Aside from the recipe your hair is gorgeous
Aaaaaaay thank you!☺️
Yesssssssss 😊
☺️☺️
So y’all ain’t see that’s a wallpaper😂😂😂
Probably not considering they came to get a cheese recipe ☺️
you also got rid of animal cruelty in your life
I don’t understand your comment? Are you asking me? Just want to verify so I respond intentionally.