Here in Brazil we have a version with cassava. I have never tried it myself but it makes perfect sense in theory; cassava is a waxy and fatty tuber, the sour/fermented cassava starch naturally has a cheesy flavour and regular cassava starch becomes slightly stretchy when cooked, combine those with the right spices and some nutritional yeast and i'm sure you'll get a nice cheese-like snack.
Wow, I had no idea this existed. For anybody reading this, search “queijo de mandioca” (cassava cheese). Then you can use google translate for the recipes
Historically, the English word "cheese" was used to describe something that was molded or formed. For example, when loading crushed apples into giant cider presses, with the edges wrapped in layers of straw to hold the pieces in place, the resulting wrapped mass was referred to as a "cheese". Head cheese and egg cheese are other examples. So this isn't exactly turning a potato into cheese (like the dairy product), but a potato that has been formed into a cheese (a wrapped or molded shape).
Yeah. it's silly really when it comes to naming food. This whole thing that vegan products can't be called milk or cheese is stupid. Cheese is indeed a technique, not a form of food. Same goes for milk. You can milk a cow, a pea, a nut or a human. The process of getting the liquid is called milking, so the end result is called "ingredient"-milk.
@EliF-ge5bu coconut milk. There. Anyway, everybody knows what you mean if you talk about soy milk or almond milk. Nobody is thinking about cows. It's just used described a white substance. Always has been. Coconut milk isn't a new concept.
A black bean burger is a food that comes to mind that's not necessarily supposed to taste or look like meat, it's just super delicious and spicy and healthy
@@charlie6923 lactic acid comes from lactobacilli. Bacteria. It's what makes cheese. The bacteria eat the milk and produce lactic acid. But you can culture lactobacilli in lots of different mediums.
Emmy, you're not imagining the butane taste. It's commonly called "torch taste". Dave Arnold invented a product called the Searsall that is expressly designed to eliminate torth taste.
I believe if you make sure the inner colored cone is far enough away from the food, you will reduce or eliminate the torch taste. Essentially, the butane in that inner cone hasn't fully combusted yet and it is touching the food.
switch out the cornstarch for tapioca starch and switch out the pickle juice for apple cider vinegar! doa full tablespoon of nutritional yeast as well and add some tahini for a bit of nuttiness and creaminess too.
I haven't read the comments below yet to see if anyone else mentioned/suggested this but in my opinion in UA-cam world, 'Sauce Stache' is the ultimate absolute king when it comes to making anything that's a plant based copy, but especially cheeses, so please, please, please take a look at his potato cheese recipe along with his cheddar cheese and other interesting ones, the man needs to be seen to be believed, he's a genius!! 🤯💡
You're absolutely right Emmy! What's important in making vegan food it's being delicious at the end, not trying or expecting it to be like the original, but a different version and delicious as well. We only need nutritious and tasty food and if possible cheaper the better ☺️
I think the secret to making potato cheese is that you have to blend the potato when it’s still hot or very warm. Starches like those in potato’s become resistant once they become cold. I love making a potato cheese sauce for nachos but I add aquafaba and a little bit of soy milk to it. The aquafaba makes the cheese sauce very airy. It’s very delicious.
Having a vegan family member that I regularly try to accommodate-I love the philosophy of making delicious food rather than trying to simulate something else.
I think most vegans want to be able to eat things that remind them of the foods they grew up with and remember. They like the food. They just dont like the cruelty that comes with it. That being said, I'd take a delicious lentil curry or rice dish over some fake chicken any day.
Definitely! But as someone plant based who now has a bunch of food allergies, I do still crave certain foods, and when I can find a substitute, it's like I hit the jackpot! (Especially when it's not too expensive or unhealthy).
There are a ton of vegan recipes that aren't trying to imitate anything. Even without going into traditional Indian cuisine and whatnot, southern Europe recipes are filled with vegetables. Idk why that trend of making fake meats and whatnot even got to Europe because we simply have many vegan recipes already, but it did.
In Austria we have also some kind of potato-cheese called „Erdäpfelkas“ , but its more like a spread. Also the potatoes you use are more regular size, not that big 😅 Ingredients for 2 servings 4 pieces of potatoes 1 pc onion 0.5 cup sour cream 0.5 tsp cumin 1 pinch of pepper 1 pinch of salt preparation Boil the potato, peel and press through the potato ricer. Peel onions and cut them into fine pieces. Mix well with the potato mixture and the sour cream. Season to taste with salt, pepper and cumin. Wash the chives, chop finely and mix in.
It’s giving herbed gnocchi vibes. There’s this restaurant in Oakland called Mua, they have a ‘No Cheese Mac N Cheese’ that’s made with butternut squash and witchcraft. It’s creamy, bursting with flavor, and tricks your brain into thinking it’s cheesy. I get it every time I go there😁
I do find that with a lot of vegan products (I'm not vegan) its better to think of it like its a substitute in purpose rather than a substitute in taste. I like a lot of vegetarian/vegan food but almost none of it is a very good substitute for the real thing, but its usually a pretty good substitute from a culinary perspective.
I'd love to see some of Sauce Stache's recipes tested! He has so many vegan meat, cheese, and egg alternative recipes and his videos are fascinating, but it's hard to know exactly how good the end product tastes
Thank you. I have recently found out I'm lactose intolerant. Recipe testing quick format videos are lacking. Yours is so much better. And dairy free cheese is so spendy
As soon as you cut that I thought to myself, "That looks just like Pac-Man. She's going to have to mention that right?" And then you did and then I was happy. Yes, I would also like to see more historical recipes.
There's a vegan cheese sauce recipe that I follow that uses potatoes. It doesn't taste exactly like cheese, but it is tasty. What I like about it is that it has no nuts or nutritional yeast.
what a find this channel is! Emmy, your videos are charming, and encouraging. And what a brilliant bunch of commentators you have! Full of good ideas and suggestions.
This looks very fun to try. As someone who suffers with a dairy allergy, I definitely want to experiment with this. I'm going to take other viewers' suggestions and use apple cider vinegar versus the pickle juice.
Did you use natural pickles? A lot of commercial pickles use vinegar and/or citric acid. Natural fermentation results in lactic acid and that is a part of traditional cheese making. Real pickles are water-based without any preservatives.
I figured this would probably taste decent since the nacho cheese/cheese sauce made from potatoes is delicious. I would maybe try lemon juice instead of pickle juice or maybe a mix of lemon and vinegar. The cheese sauce often calls for lemon juice but I’ve made it plenty without it. I’m definitely going to try this. I also want to try it with coconut oil because the best vegan cheeses are made with coconut oil.
The best vegan cheese/cheese sauce that I have ever had (and only one that I like despite having tried many in three decades): Raw or roasted cashews (salted or unsalted) 3 cups Roast red bell pepper, 2 or three A Tablespoon or two of the pepper marinade from the jar or 1&1/2 tsp of lemon or lime juice, or a teaspoon of vinegar, Water or milk alternative, up to 2 cups or more as desired, (start with 2/3 cup) Salt to taste. Pulse nuts, liquid and peppers in food processor or blender, in half batches if necessary, adding liquid to desired consistency. Taste for seasoning. Place in heavy medium sized saucepan, whisking over low-medium heat until bubbling, continue whisking until slightly thickened. You can also mix a few Tbs of cornstarch, flour, etc with liquid and whisk in for thicker cheese. Use immediately as a sauce or put into greased loaf pan and chill. (Thanks to The Nature's Banquet Cookbook for the original recipe and inspiration.)
I bet if you add a packet of mac and cheese powder for extra seasoning, then it would taste more cheesy. Obviously still won't melt lol I also think it might be useful to hold the pickle juice and starch, and first mix in a bit of baking soda, not much, before blending. Then let the mix stand for a while so the baking soda can do it's magic to break down the pectin in the potato, then add the pickle juice and starch and mix again. The acidic pickle juice and the baking soda should neutralize a bit. The result should be significantly smoother. I also know that if you pressure cook potatoes for a good while in liquid. Say 20 minutes with a 5 min cooldown, then they turn smooth and silky. Could also be useful to get it smoother.
I used to eat a vegan cheese made from potato starch, it was quite a good flavour. They used yeast extract to get the cheesy flavour. I'd suggest a good drop of Marmite or Vegimite instead of the pickle juice. Also lemon with lots of salt can create an illusion of a cheesy flavour as it does in humus ingredients. Cheese has a lot of salt in it which adds to that tangy taste, without the right amount of salt, even home made real cheese can be horribly bland.
Flavor profile seems similar to other vegan cheddar cheeses. Saw one recipe that used apple cider vinegar and Dijon mustard and a little more yeast. Enjoyed the video. Thanks.
As someone who found out that he was allergic to dairy as an adult, I always joke that it tastes just like cheese if you can't remember what cheese tastes like.
I wonder if you tried this with a more waxy potato rather than a russet the texture would be more cheesy? I’m def going to try this in any case. Maybe white vinegar vs pickle juice? This looks fun.
I use nutritional yeast for a cheesy flavor and to enhance flavor in vegetable soups and stews. Being a Marmite fan, I know that Marmite is also made from nutritional yeast so it makes perfect sense. Thanks for the tip!
this is cool bc if anyone didnt know, the cheese on Totinos pizzas are made from potato starch & the cheese in the pizza rolls are made from corn starch. they however arent vegan as theyre also made with rennet casein which is a byproduct from making dairy cheese
parchment paper crumbled up several times before you put the cheese mixture into a pan would be much better. When using warm ingredients, parchment paper would be my go to.
This is original, certainly inspirational. I absolutely appreciate this!! As you mentioned, it may taste the same as cheese, yet still could have the texture and firmness. If you think about it, this would be like how peanut butter could be thought about.
I find calling a spade a spade, rather than a mini-shovel, often works better with food. That way someone isn't expecting a specific flavor that the food just doesn't have. So if you weren't going to call this a cheese (since it isn't), what would you call it? Potato Spread?
I think that if you are going to boil something you could throw some water into blender, mixed it with leftover pulp and add it to pot to avoid wasting bits that stuck to sides. After all excess water will evaporate during boiling.
The "slurry" is essentially a roux. So it makes sense that it will help thicken it. Looks like it has a good texture, though there did seem to be a few larger potato chunks. I have a recipe for vegan cashew cheese that also uses nutritional yeast. Seems, then, to be a standard false cheese addition. I was dubious, but okay. Cheese adjacent. Cool.
Making a slurry helps prevent the starch from clumping up. You could add a starch directly without making a slurry if you were very careful about mixing it.
If you want to get the color exactly right, try using achiote (sp?) Or annatto (same thing) Just simmer the seeds in the oil you're gonna add then strain them out. Be careful with the oil, it stains even worse than turmeric 😂
Thanks for checking out the recipe :) I wonder if it would taste cheesier if some hummus was blended in? I also think it might melt better if there was more fat in general.
I'd like to see it microwaved for longer to see if it "melts" or crisps up anymore. Love the videos. I'd also love to see the formented version. ❤ the channel. keep them coming. Always enjoy your videos.
I have checked out many recipes and using pickle juice is common. I would try liquids from black and green olives, capers or green peppercorns, perhaps a table spoon from each. You could eliminate that pickle taste that you mentioned a number of times in your video. The other thing I would try is using tapioca powder instead of cornstarch. I enjoyed your video, thank you.
You could use sweet pickle juice or bread and butter pickle juice for different flavors. For a thicker cheese, increase the recipe for say... 5-6 potatoes and use a 6in or 8in spring form pan that you have greased so the cheese does not stick to the metal.
In the UK we have a vegan cheese called applewood smoked cheese, and while still not being identical to cheese, its sooo much better than any other vegan cheese I've had, it even melts and has some cheese pull to it, and the smoked flavour helps a lot too. I don't think I'd enjoy the potatoe cheese but it is a really impressive recipe nonetheless.
As requested, "Carpenter, carpenter, build us a house." I'm here from the RIHS newsletter, and I'm delighted that you met Connor while at the archives. He was a college classmate of mine and so much fun! I'm looking forward to your future collaborations with Rhode Island cultural organizations.
Maybe fermented tofu would add more of a cheesy/aged flavour? Tofu is by method very similar to unaged cheese (soy milk is separated into solids and liquid with a coagulant just like dairy cheese is made from the separation of curds and whey of milk). But tofu isn't a good cheese substitute, except perhaps for paneer in some recipes. Pickle juice seems like a strange addition when vinegar exists and isn't expensive or hard to find.
I always enjoy your insightful experiments as I listen to your objective, description of your outcome. Thank you for your video content. May I offer a suggestion about the ‘pickley’ flavor as coming from the turmeric? (Perhaps someone has already suggested this, if so, my apologies for the repetition.)
I'd like to suggest adding at least 1/4 cup of the nutritional yeast for a cheese taste. Also blending it for longer to really get that smooooothe consistency! Try it again and you'll see a big difference! (also, there won't really be a cheese pull exactly, but a grilles cheese will be YUUUUUUUHHHHH-MEEEEERS!
@@kimquinn7728 she said adding at LEAST 1/4 a cup, Emmy only added about a teaspoon or so. Which I do agree with adding way more nutritional yeast for a better cheesy flavor, as someone who often consumes vegan cheese
My husband made this for us, and it is absolutely delicious. We did a couple things differently, like using bread and butter pickle juice instead dill pickle juice, and rice paper instead of plastic wrap and we used a hand mixer and when we wrapped it in rice paper, we put it in a loaf pan.
I never really understood the notion of eating imitation versions of animal products. As you say, there is deliciousness inherent in plant based foods in their natural state. I mean one of the worlds greatest foods is chips / french fries, and so long as you use plant oils for cooking that's vegan. It's hard to get really delicious vegan proteins, because what makes animal protein delicious it the highly flavoured fat that goes with it. So plant proteins always need to be "improved" with things that have great flavour. But they don't need to be meaty / dairy-ish flavours.
I love you to bits, I've been watching your videos for a long time..but with that being said... One day, I hope to get the chance to say "everybody's so creative"... Today might be that day lol 💜
Yes thank you! Short format tiktok style cooking videos are the worst! Tiktok and “shorts” do nothing but exacerbate our shrinking attention spans! Anywho, cool vid Emmy! Love how you go into detail about the texture and taste of the end product.
I got a really cool non dairy cheese book from a friend. This seems like another great recipe The recipe I have uses almond flour, mustard, coconut oil, and agar agar
You've got my sciency brain cooking... How about waxy potatoes for mouthfeel, Glutinous rice flour for pull/stretch Hing/Asafetida for that astringent touch I wonder if adding some sugar would allow it to at least somewhat caramelize.
How would it be with 2 tbsp of lemon juice and 2 tbsp of water instead of the 4 tbsp of pickle juice? Maybe increase the nooch and adjust the other seasonings a bit, too. It doesn’t have to taste like cheese; it just has to taste good.
Ive heard of legume based cheeses before (i had to google it, the ones id heard of were cashew based! But apparently chickpeas work too) but never potato cheese! Looking forward to watching and seeing how it turns out :)
Also with the price of cheese at the moment, I'd take an alternative I can make with some cupboard staples if it worked. I'd definitely use less pickle juice and more nutritional yeast. Also would try aging it instead of eating it straight up!
I recently made my first attempt at a vegan “cheese” using chickpeas and a curry flavor profile vegetable broth. My goal was something like an herb cheese spread. Texture turned out too firm and crumbly for a spread but it slices well and is very tasty. My goal in seeking vegetarian recipes is to find things I like that could be made garden to table. Note I am not gardening now, just experimenting with recipes with the idea of gardening in my retirement.
Could use plant based milks instead of milk. Also adding a pinch of cheese bacterial culture. Also using the correct spices for the cheese type that your trying to create. And the potato cheese needs to ferment in the fridge in a container for like a few weeks to a month to get that flavor and texture more correct. It also gives the ingredients time to blend together and the bacterial culture will give it that actual cheese taste and possibly texture.
Best flavouring for vegan cheeses are a combination of all of the following: garlic + onion powder, miso, nutritional yeast, dijon mustard and a tiny bit of apple cider vinegar.
Sounds like y'all want to see the 1803 recipe for potato cheese. I'm on it! 🥔🧀
Yay!!!
Yes please
Yay! I can't wait!! I think my 10 year old might get a kick out of trying the aged one! 😀
Yes
I'm very excited to check out the potato cheese with sour milk.
Here in Brazil we have a version with cassava. I have never tried it myself but it makes perfect sense in theory; cassava is a waxy and fatty tuber, the sour/fermented cassava starch naturally has a cheesy flavour and regular cassava starch becomes slightly stretchy when cooked, combine those with the right spices and some nutritional yeast and i'm sure you'll get a nice cheese-like snack.
I would love to see her make this version!
Emmy please try this!!!
This sounds awesome!
Wow, I had no idea this existed. For anybody reading this, search “queijo de mandioca” (cassava cheese). Then you can use google translate for the recipes
Also, it requires sour cassava starch, which is hard to source outside of Brazil. Just fyi
Historically, the English word "cheese" was used to describe something that was molded or formed. For example, when loading crushed apples into giant cider presses, with the edges wrapped in layers of straw to hold the pieces in place, the resulting wrapped mass was referred to as a "cheese". Head cheese and egg cheese are other examples. So this isn't exactly turning a potato into cheese (like the dairy product), but a potato that has been formed into a cheese (a wrapped or molded shape).
Interesting, thank you for sharing
Say cheese and mold your face into a smile for this photo 😊
Yeah. it's silly really when it comes to naming food. This whole thing that vegan products can't be called milk or cheese is stupid. Cheese is indeed a technique, not a form of food. Same goes for milk. You can milk a cow, a pea, a nut or a human. The process of getting the liquid is called milking, so the end result is called "ingredient"-milk.
@@imjesperbtw no, you milk a cow or a human but you juice an orange or a nut. Doesn’t really make sense calling a nut juice “milk”
@EliF-ge5bu coconut milk. There. Anyway, everybody knows what you mean if you talk about soy milk or almond milk. Nobody is thinking about cows. It's just used described a white substance. Always has been. Coconut milk isn't a new concept.
When you ask if we want you to try a recipe, the answer is always yes.
💯
Exactly what I was coming here to say 😂.
Agreed. Her voice makes everything exciting !
How tall are you if you think you're Short?
@@ohajohaha Pretty sure that's his lastname.
A black bean burger is a food that comes to mind that's not necessarily supposed to taste or look like meat, it's just super delicious and spicy and healthy
Sauce stash used lactic acid instead of pickle juice and i think that's a good move. Everyone I've seen using pickle juice said it tasted too pickley.
How do you get lactic acid that's not from an animal?
@@charlie6923 Can be made from fermenting beets.
@@charlie6923 lactic acid comes from lactobacilli. Bacteria. It's what makes cheese. The bacteria eat the milk and produce lactic acid. But you can culture lactobacilli in lots of different mediums.
Maybe use rennent instead? For vegans, there is a veggie-derived rennet.
@Lance Revell it's not to coagulate it, it's to add that tangy cheese flavor. If you use vegan lactic acid it's vegan.
Emmy, you're not imagining the butane taste. It's commonly called "torch taste". Dave Arnold invented a product called the Searsall that is expressly designed to eliminate torth taste.
My taste buds appreciate the confirmation and thanks for the tip. 🔥
So interesting! I’ve always been able to taste that and I’m like does this bother anyone else??
I believe if you make sure the inner colored cone is far enough away from the food, you will reduce or eliminate the torch taste. Essentially, the butane in that inner cone hasn't fully combusted yet and it is touching the food.
isn't that to be expected fresh from the torch? 🤔
You should try making apple cheese! It’s a popular traditional sweet snack in the Baltic countries that’s kind of like a big chunky fruit roll-up.
Ooohhh
Is it similar to apple paste and other fruit pastes?
This sounds ultra cool.
@@Miss_Kisa94 I think way way back Quince paste was called Quince Cheese.
Fruit leather?
switch out the cornstarch for tapioca starch and switch out the pickle juice for apple cider vinegar! doa full tablespoon of nutritional yeast as well and add some tahini for a bit of nuttiness and creaminess too.
Hmmm. Tahini. Will try that next time I attempt cheese 15:58
Lactic acid instead of the pickle juice or vinegar should result in a more 'cheesy' taste and mouthfeel...
I definitely want to see the fermented sour milk potato cheese.
Vodka cheese?😆
@@jamieferguson935 I'm sure it's been done. But since you mention Russian ingredients, kefir might work as the sour milk component.
@@austin2842 Kefir goes well with coffee, makes it extra kefirnated 😊
@@jamieferguson935
Ba-dumm-tssss 🥁
Saaaaaame!
I haven't read the comments below yet to see if anyone else mentioned/suggested this but in my opinion in UA-cam world, 'Sauce Stache' is the ultimate absolute king when it comes to making anything that's a plant based copy, but especially cheeses, so please, please, please take a look at his potato cheese recipe along with his cheddar cheese and other interesting ones, the man needs to be seen to be believed, he's a genius!! 🤯💡
Thank you for the recommend! I recently went vegan and am missing putting cheese on stuff, this would help! 🙏🫶
The fact that it tastes like pickles would be perfect for burgers!
How about pickles for burgers and frying the potato aside to enjoy some french fries between burger bites? Try it it works
You're absolutely right Emmy! What's important in making vegan food it's being delicious at the end, not trying or expecting it to be like the original, but a different version and delicious as well. We only need nutritious and tasty food and if possible cheaper the better ☺️
I think the secret to making potato cheese is that you have to blend the potato when it’s still hot or very warm. Starches like those in potato’s become resistant once they become cold. I love making a potato cheese sauce for nachos but I add aquafaba and a little bit of soy milk to it. The aquafaba makes the cheese sauce very airy. It’s very delicious.
Having a vegan family member that I regularly try to accommodate-I love the philosophy of making delicious food rather than trying to simulate something else.
I think most vegans want to be able to eat things that remind them of the foods they grew up with and remember. They like the food. They just dont like the cruelty that comes with it. That being said, I'd take a delicious lentil curry or rice dish over some fake chicken any day.
Definitely! But as someone plant based who now has a bunch of food allergies, I do still crave certain foods, and when I can find a substitute, it's like I hit the jackpot! (Especially when it's not too expensive or unhealthy).
There are a ton of vegan recipes that aren't trying to imitate anything. Even without going into traditional Indian cuisine and whatnot, southern Europe recipes are filled with vegetables.
Idk why that trend of making fake meats and whatnot even got to Europe because we simply have many vegan recipes already, but it did.
@EnigmaticLucas yep I became DEATHLY allergic to all melons at 26... I can almost remember the taste of them..😢
In Austria we have also some kind of potato-cheese called „Erdäpfelkas“ , but its more like a spread. Also the potatoes you use are more regular size, not that big 😅
Ingredients for 2 servings
4 pieces of potatoes
1 pc onion
0.5 cup sour cream
0.5 tsp cumin
1 pinch of pepper
1 pinch of salt
preparation
Boil the potato, peel and press through the potato ricer.
Peel onions and cut them into fine pieces. Mix well with the potato mixture and the sour cream.
Season to taste with salt, pepper and cumin. Wash the chives, chop finely and mix in.
Thank you for the recipe 🙂
Is that raw onion?
@@eveny119 yes ☺️
Yes, I absolutely do want to see you try the old recipe!
It’s giving herbed gnocchi vibes. There’s this restaurant in Oakland called Mua, they have a ‘No Cheese Mac N Cheese’ that’s made with butternut squash and witchcraft. It’s creamy, bursting with flavor, and tricks your brain into thinking it’s cheesy. I get it every time I go there😁
I do find that with a lot of vegan products (I'm not vegan) its better to think of it like its a substitute in purpose rather than a substitute in taste. I like a lot of vegetarian/vegan food but almost none of it is a very good substitute for the real thing, but its usually a pretty good substitute from a culinary perspective.
I'd love to see some of Sauce Stache's recipes tested! He has so many vegan meat, cheese, and egg alternative recipes and his videos are fascinating, but it's hard to know exactly how good the end product tastes
I agree! I think Emmy is our unbiased taste tester
I think she already did his chicken drumstick recipe that was supposed to taste like chicken and she said it tasted nothing like it lol
I find that a lot of Fish Staches recipes look better than they taste.
I love the adjectives emmy uses to describe things. i feel like i can taste it through the screen hehe
Thank you. I have recently found out I'm lactose intolerant. Recipe testing quick format videos are lacking. Yours is so much better. And dairy free cheese is so spendy
I just love this recipe, can't wait to try it. My one change would be to omit the pickle juice and swap in lemon juice for the acid.
I make mine with potatoes and carrots for colour. I add lemon juice, smoked paprika, salt and a bunch of nutritional yeast and oil.
I would love to see you and Max Miller doing a food video together that would be awesome
I love Max Miller
Best collab idea ever
YASSSSSSSS!!!!!!!
I would even donate to a fund for travel for one of them.
Yes, please.
Absolutely! That would be awesome!
As soon as you cut that I thought to myself, "That looks just like Pac-Man. She's going to have to mention that right?" And then you did and then I was happy. Yes, I would also like to see more historical recipes.
There's a vegan cheese sauce recipe that I follow that uses potatoes. It doesn't taste exactly like cheese, but it is tasty. What I like about it is that it has no nuts or nutritional yeast.
Can you share your recipe? I'd love to try it
I would love it as well ❤
I thought she added the yeast,first….. I will have to go back and look…..
In these hard times can you do more recipes from the depression era of baking & cooking? Also love your MRE videos
what a find this channel is! Emmy, your videos are charming, and encouraging. And what a brilliant bunch of commentators you have! Full of good ideas and suggestions.
Yes, please do the vintage potato cheese recipe!!!
This looks very fun to try. As someone who suffers with a dairy allergy, I definitely want to experiment with this. I'm going to take other viewers' suggestions and use apple cider vinegar versus the pickle juice.
I bet one could use pickled jalapeño juice instead and shred it for nachos.
Also, I would love to see the historical recipe!
Yeah there is a vegan nacho cheese recipe from hot for food that does that. It was my go to for a while.
Did you use natural pickles? A lot of commercial pickles use vinegar and/or citric acid. Natural fermentation results in lactic acid and that is a part of traditional cheese making. Real pickles are water-based without any preservatives.
Since you kept mentioning the pickle odor, I wonder if it might work better with vinegar.
I'm so glad I have Emmy trying wacky recipes so I don't have to 😂❤
Also her honest opinion ''it doesnt taste like cheese''
Wow this is so amazing 👏 the colour the texture looks just like it. Your blender did a good job.
I figured this would probably taste decent since the nacho cheese/cheese sauce made from potatoes is delicious. I would maybe try lemon juice instead of pickle juice or maybe a mix of lemon and vinegar. The cheese sauce often calls for lemon juice but I’ve made it plenty without it. I’m definitely going to try this. I also want to try it with coconut oil because the best vegan cheeses are made with coconut oil.
I'm really looking forward to the historical fermented potato cheese, please do it 😢
The best vegan cheese/cheese sauce that I have ever had (and only one that I like despite having tried many in three decades): Raw or roasted cashews (salted or unsalted) 3 cups
Roast red bell pepper, 2 or three
A Tablespoon or two of the pepper marinade from the jar or 1&1/2 tsp of lemon or lime juice, or a teaspoon of vinegar,
Water or milk alternative, up to 2 cups or more as desired, (start with 2/3 cup)
Salt to taste.
Pulse nuts, liquid and peppers in food processor or blender, in half batches if necessary, adding liquid to desired consistency. Taste for seasoning.
Place in heavy medium sized saucepan, whisking over low-medium heat until bubbling, continue whisking until slightly thickened. You can also mix a few Tbs of cornstarch, flour, etc with liquid and whisk in for thicker cheese. Use immediately as a sauce or put into greased loaf pan and chill. (Thanks to The Nature's Banquet Cookbook for the original recipe and inspiration.)
I bet if you add a packet of mac and cheese powder for extra seasoning, then it would taste more cheesy. Obviously still won't melt lol
I also think it might be useful to hold the pickle juice and starch, and first mix in a bit of baking soda, not much, before blending. Then let the mix stand for a while so the baking soda can do it's magic to break down the pectin in the potato, then add the pickle juice and starch and mix again. The acidic pickle juice and the baking soda should neutralize a bit. The result should be significantly smoother. I also know that if you pressure cook potatoes for a good while in liquid. Say 20 minutes with a 5 min cooldown, then they turn smooth and silky. Could also be useful to get it smoother.
Now I want potatoes & cheese! 🧀🥔
I also love to watch you try recipes.
I used to eat a vegan cheese made from potato starch, it was quite a good flavour. They used yeast extract to get the cheesy flavour. I'd suggest a good drop of Marmite or Vegimite instead of the pickle juice. Also lemon with lots of salt can create an illusion of a cheesy flavour as it does in humus ingredients. Cheese has a lot of salt in it which adds to that tangy taste, without the right amount of salt, even home made real cheese can be horribly bland.
Flavor profile seems similar to other vegan cheddar cheeses. Saw one recipe that used apple cider vinegar and Dijon mustard and a little more yeast. Enjoyed the video. Thanks.
As someone who found out that he was allergic to dairy as an adult, I always joke that it tastes just like cheese if you can't remember what cheese tastes like.
I make a nacho cheese dip made of potatoes, similar spices to yours, maybe some carrots, definitely sauteed onions. Blend it all up and it's delish.
I wonder if you tried this with a more waxy potato rather than a russet the texture would be more cheesy? I’m def going to try this in any case. Maybe white vinegar vs pickle juice? This looks fun.
Marmite adds a perfect chedder cheese sharpness! I was totally dairy free for many years and figure that out!
Thank you for this tip 😊
I use nutritional yeast for a cheesy flavor and to enhance flavor in vegetable soups and stews. Being a Marmite fan, I know that Marmite is also made from nutritional yeast so it makes perfect sense. Thanks for the tip!
That concoction looks like it should be made into croquettes. 😋
Please try the fermented potato cheese! That sounds so interesting.
this is cool bc if anyone didnt know, the cheese on Totinos pizzas are made from potato starch & the cheese in the pizza rolls are made from corn starch. they however arent vegan as theyre also made with rennet casein which is a byproduct from making dairy cheese
parchment paper crumbled up several times before you put the cheese mixture into a pan would be much better. When using warm ingredients, parchment paper would be my go to.
This is original, certainly inspirational. I absolutely appreciate this!! As you mentioned, it may taste the same as cheese, yet still could have the texture and firmness. If you think about it, this would be like how peanut butter could be thought about.
I find calling a spade a spade, rather than a mini-shovel, often works better with food. That way someone isn't expecting a specific flavor that the food just doesn't have. So if you weren't going to call this a cheese (since it isn't), what would you call it? Potato Spread?
I'm thinking of using Yukon Gold potatoes, for a smoother texture, and white vinegar instead of pickle juice.
I think that if you are going to boil something you could throw some water into blender, mixed it with leftover pulp and add it to pot to avoid wasting bits that stuck to sides. After all excess water will evaporate during boiling.
The "slurry" is essentially a roux. So it makes sense that it will help thicken it. Looks like it has a good texture, though there did seem to be a few larger potato chunks. I have a recipe for vegan cashew cheese that also uses nutritional yeast. Seems, then, to be a standard false cheese addition. I was dubious, but okay. Cheese adjacent. Cool.
Roux is flour and butter. Cornstarch and liquid is a slurry. Flour and cream makes bechamel.
Making a slurry helps prevent the starch from clumping up. You could add a starch directly without making a slurry if you were very careful about mixing it.
Hi emmy.
When I was in college, I was in a punk band called BILLY BALLS. For a second I thought you were wearing one of our tshirts 😅
I enjoy your lovely soothing culinary adventuring!!
If you want to get the color exactly right, try using achiote (sp?) Or annatto (same thing) Just simmer the seeds in the oil you're gonna add then strain them out. Be careful with the oil, it stains even worse than turmeric 😂
Thanks for checking out the recipe :) I wonder if it would taste cheesier if some hummus was blended in? I also think it might melt better if there was more fat in general.
I would try straight vinegar if it needs acid....and maybe more nutritional yeast
Emmy is so mad about the lack of instructions provided for this recipe 😂😂😂
Besides the 1803 recipe, yes... I had a vegan/or vegetarian frozen cheesecake from the store that was amazing, if you can find a recipe for that.
I think these are usually made from tofu!
Oh yessss. Here en Campeche, México we had "Queso Daisy" since forever, is this kind of cheese
I'd like to see it microwaved for longer to see if it "melts" or crisps up anymore. Love the videos. I'd also love to see the formented version. ❤ the channel. keep them coming. Always enjoy your videos.
I almost expected the blender not to work because of the power strip 😂😂😂
I have checked out many recipes and using pickle juice is common. I would try liquids from black and green olives, capers or green peppercorns, perhaps a table spoon from each. You could eliminate that pickle taste that you mentioned a number of times in your video. The other thing I would try is using tapioca powder instead of cornstarch. I enjoyed your video, thank you.
You could use sweet pickle juice or bread and butter pickle juice for different flavors. For a thicker cheese, increase the recipe for say... 5-6 potatoes and use a 6in or 8in spring form pan that you have greased so the cheese does not stick to the metal.
In the UK we have a vegan cheese called applewood smoked cheese, and while still not being identical to cheese, its sooo much better than any other vegan cheese I've had, it even melts and has some cheese pull to it, and the smoked flavour helps a lot too.
I don't think I'd enjoy the potatoe cheese but it is a really impressive recipe nonetheless.
As requested, "Carpenter, carpenter, build us a house."
I'm here from the RIHS newsletter, and I'm delighted that you met Connor while at the archives.
He was a college classmate of mine and so much fun!
I'm looking forward to your future collaborations with Rhode Island cultural organizations.
Maybe fermented tofu would add more of a cheesy/aged flavour? Tofu is by method very similar to unaged cheese (soy milk is separated into solids and liquid with a coagulant just like dairy cheese is made from the separation of curds and whey of milk). But tofu isn't a good cheese substitute, except perhaps for paneer in some recipes.
Pickle juice seems like a strange addition when vinegar exists and isn't expensive or hard to find.
Loving your Oakland A’s top!
I always enjoy your insightful experiments as I listen to your objective, description of your outcome. Thank you for your video content.
May I offer a suggestion about the ‘pickley’ flavor as coming from the turmeric? (Perhaps someone has already suggested this, if so, my apologies for the repetition.)
I'd like to suggest adding at least 1/4 cup of the nutritional yeast for a cheese taste. Also blending it for longer to really get that smooooothe consistency! Try it again and you'll see a big difference! (also, there won't really be a cheese pull exactly, but a grilles cheese will be YUUUUUUUHHHHH-MEEEEERS!
In case you missed it, nutritional yeast is one of the ingredients she added to the blender.
@@kimquinn7728 she said adding at LEAST 1/4 a cup, Emmy only added about a teaspoon or so. Which I do agree with adding way more nutritional yeast for a better cheesy flavor, as someone who often consumes vegan cheese
Yes, nutritional yeast makes everything yummier
Try it with nutritional yeast and some liquid aminos instead of the seasonings. Keep the smoked paprika and maybe add a drop of liquid hickory smoke.
Nice!! Thanks for testing it out for us!
Yes!!! PLEASE do the vintage historical recipe. I bet it will taste a lot more like cheese Fr it being fermented…
My husband made this for us, and it is absolutely delicious. We did a couple things differently, like using bread and butter pickle juice instead dill pickle juice, and rice paper instead of plastic wrap and we used a hand mixer and when we wrapped it in rice paper, we put it in a loaf pan.
I never really understood the notion of eating imitation versions of animal products. As you say, there is deliciousness inherent in plant based foods in their natural state. I mean one of the worlds greatest foods is chips / french fries, and so long as you use plant oils for cooking that's vegan. It's hard to get really delicious vegan proteins, because what makes animal protein delicious it the highly flavoured fat that goes with it. So plant proteins always need to be "improved" with things that have great flavour. But they don't need to be meaty / dairy-ish flavours.
When add more nutritional yeast and some white miso to the mixture - it tends to taste more cheesy. And I used much less pickle juice.
Yes, definitely want to see the historical recipe.
Can we use normal cow milk instead of plant milk?
I love you to bits, I've been watching your videos for a long time..but with that being said... One day, I hope to get the chance to say "everybody's so creative"... Today might be that day lol 💜
Yes to the old recipe!! Please and thank you!
Yes thank you! Short format tiktok style cooking videos are the worst! Tiktok and “shorts” do nothing but exacerbate our shrinking attention spans! Anywho, cool vid Emmy! Love how you go into detail about the texture and taste of the end product.
I got a really cool non dairy cheese book from a friend. This seems like another great recipe
The recipe I have uses almond flour, mustard, coconut oil, and agar agar
I would definitely be interested in seeing the historical recipe done
There's a recipe out there using mashed plantain and beef marrow, seasoned with smoke flavoring I made a few times.
You've got my sciency brain cooking...
How about waxy potatoes for mouthfeel,
Glutinous rice flour for pull/stretch
Hing/Asafetida for that astringent touch
I wonder if adding some sugar would allow it to at least somewhat caramelize.
12:57 serious question, how did it form the color layers like that? It looks interesting
How would it be with 2 tbsp of lemon juice and 2 tbsp of water instead of the 4 tbsp of pickle juice? Maybe increase the nooch and adjust the other seasonings a bit, too. It doesn’t have to taste like cheese; it just has to taste good.
Try white wine vinegar, it’s in cheese sauce, and carrots add natural colour, too
What kind of starch is added at 4:56? Corn, potato, tapioca, other?
Ive heard of legume based cheeses before (i had to google it, the ones id heard of were cashew based! But apparently chickpeas work too) but never potato cheese! Looking forward to watching and seeing how it turns out :)
Also with the price of cheese at the moment, I'd take an alternative I can make with some cupboard staples if it worked. I'd definitely use less pickle juice and more nutritional yeast. Also would try aging it instead of eating it straight up!
(Probably would need a different recipe for an aged one though)
I make similar, but do not use pickle juice. Live or lemon. And I add 1 carrot to it for colouring.
I recently made my first attempt at a vegan “cheese” using chickpeas and a curry flavor profile vegetable broth. My goal was something like an herb cheese spread. Texture turned out too firm and crumbly for a spread but it slices well and is very tasty. My goal in seeking vegetarian recipes is to find things I like that could be made garden to table. Note I am not gardening now, just experimenting with recipes with the idea of gardening in my retirement.
Could use plant based milks instead of milk. Also adding a pinch of cheese bacterial culture. Also using the correct spices for the cheese type that your trying to create. And the potato cheese needs to ferment in the fridge in a container for like a few weeks to a month to get that flavor and texture more correct. It also gives the ingredients time to blend together and the bacterial culture will give it that actual cheese taste and possibly texture.
Billy Martin! And some interesting looking notcheese. Thanks Emmy.
If you cover it with bread crumbs and deep fry it, it would probably taste good
Potatoes are like the food equivalent to water. So many different uses, and if we didn’t have it there would be a crisis
Best flavouring for vegan cheeses are a combination of all of the following: garlic + onion powder, miso, nutritional yeast, dijon mustard and a tiny bit of apple cider vinegar.