Vegan CHEESE Sauce WITHOUT Nuts! 🧀 WFPB & EASY!
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- čas přidán 2. 07. 2024
- Have you ever heard of chickpea cheese sauce?? 🧀 Today we are trying this healthy, vegan cheese-alternative! No nuts, no carrots & potatoes, just CHICKPEAS! (Finally a vegan cheese sauce without nuts!) Whole food plant based and easy to make, let's see if it's tasty or not. Enjoy!
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🧀 More Vegan Cheese Sauces!
Cashew Mozzarella! • VEGAN CHEESE that Melt...
Roasted Red Pepper Cheese Sauce! (Also nut free!) • Vegan CHEESE Sauce WIT...
Healthy Mac N' Cheese! • WFPB Mac and Cheese Re...
✨ Some items from today's recipe! (Click these links if you are in USA)
Chickpeas canned: amzn.to/3iqadn0
Chickpeas in bulk: amzn.to/3ga9Hrc
Better than Bouillon (I love this variety pack!) amzn.to/31omWjM
Nutritional Yeast: amzn.to/2BiVGYQ
Tapioca Starch: amzn.to/3ifZcDU
🌱 Modified Recipe:
2 cups chickpeas (plus about 2-3 TBL of aquafaba)
1/2 cup nutritional yeast
1/6 cup lemon juice or apple cicer vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
3 TBL tapioca starch (or + 1-2 TBL more if looking for a thicker texture)
2 TBL white miso paste
3/4 cup broth (low sodium broth or water for WFPB)
Blend all ingredients together until smooth and heat the sauce on medium until it thickens. Enjoy!
🌿 Original Recipe:
healthymidwesterngirl.com/chi...
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Now made this cheese and used it with pasta. Looking at it it looked just as mac n cheese originally does. Tasted amazing . I tweeked a few things as I am from the caribbean and love certain spices and herbs but it was great. I DONT THINK MY HUSBAND EVEN KNEW HE WAS EATING CHEESE. He Doesnt like peas or veg but i he ate everything and didnt even ask what cheese I used.
I love hearing that!! Yayyy!! So glad your husband liked it too. 🤩🤩 Thank you for sharing this. 🤗
Looks delicious! Raw cashews are expensive compared to dry or canned chickpeas! Thank you for experimenting and posting this video! 😊
Thank you! And yes, I agree... cashews are very expensive! I love this recipe because of that. 😅😅 Glad you enjoyed the video! 🤗🌱🌱
Yes!
@@LetsEatPlants 8
Cashews are too sweet tasting for me.
I just made this last night. I added black olives and roasted red peppers to it and it tastes amazing!
Ooooh great addition to use olives & roasted red peppers. Sounds delish! 🤩
Three yrs late to the party yet glad I found you. Watched the cashew mozzarella video last night and was going to make soon and now seeing and watching this. Brilliant. Thanks so much for the clarity in which you explain and demo as very easy to duplicate in this manner for me. Appreciatively🙏🏻
Never too late! 🥳🥳 Glad you enjoyed and have fun making some vegan cheese!
Me too ❤
I like the concept of using chickpeas. I saw someone add roasted red pepper to their other style cheeze sauce and that seems like it could add a good flavor.
Yes! I have been loving using beans in my cheeze sauces lately! Was this the video you saw using roasted red pepper? czcams.com/video/QB8f1w6KLYQ/video.html If not, you can try this one out as well. I love this recipe! 😄😄
Wow!!!That looks Amazing!!! !!!!!!!!
Im gonna try this today! Thank you so much 💕
You're very welcome! 🤗🤗 Hope you enjoyed!
Wow. This is a great idea. Can’t wait to make it.
It’s a favorite of mine to this day! Enjoy 🤗
This is the best cheese sauce I've tried and I think I've tried them all! Really enjoy your show and thanks so much for the great ideas!
Oh that's great to hear! I love this recipe too. Very grateful to the original author! 🌱🌱 And so glad you are enjoying my channel! Thank you for this sweet comment. 🤗
Can’t wait to try it!
It's pretty good for a cheeze sauce! I've been making it a lot recently. 😆😆 Hope you like it too!
I love all the cabinets in your kitchen!
Thank you!
Love it! Such a fun vegan alternative.
Yea, it's pretty mind boggling how many vegan alternatives there are these days! I love trying new ones. Thanks for your comment! 🥰
Thank you for this recipe. It looks tasty
You’re welcome! Enjoy 😊
That sounds so good! I just used the last of my nooch but I will be making this ASAP! Thanks for sharing 😋
Oh yay! You’re welcome. ☺️ Definitely try it when you get some more. 😁😁
Nutritional yeast caused hives and neon yellow/green pee 😳
Definitely going to make this!! I love the fact that you are making nacho cheese sauce with chickpeas, in stead of cashews I love that!!!!!!!
Awesome! I still make cashew version occasionally but I love this one too. It’s a great alternative. 😊😊
I just made this recipe and let me tell you… it was delicious!!! I was looking a good cheese sauce for my Mac and cheese meal and this recipe hit home run for me. Thank you for sharing.
Woohoo! So glad to hear that! This sauce sounds perfect for mac n' cheese. 🤗🤗
That looks amazing!
It’s honestly pretty great! It’s become one of my favorite vegan cheese sauces! 😊🌱
Wow, Thanks for this recipe.
You’re welcome! Enjoy!
Amazing!! I have tried so many WFPB cheese sauces and this one is the best! I used with tacos, pizza and pasta!!
Awesome! So glad to hear that! 😃
thank you so much for this!! i never have raw cashews because i never think to grab them while at the store and i literally had everything that i needed to make this. im using the cheese sauce for pasta 😌
Oh yay! I *love* when that happens (all the ingredients already at home 😜)!! Hope you enjoy. 🤗
love the presenter full of energy and life.
Thank you 😊😊
Wow! A nut free cheese sauce. Thank youuuuuuu😊
Hahaha yay! 🙌🏻🙌🏻 Glad you enjoyed.
I'm going to try it thank you
Wonderful! Hope you like it! 🤗🤗
Yaassss!!!! this gave me life. thank you :)
😂😂🙌🏻🙌🏻 So glad to hear it!
Looks great--Healthy and humane!
Indeed, it is both! 🤗🤗
I’ll have to try this thanks
You're welcome! Still one of my favorite nut-free cheese sauces to this day. 😊😊
Staaahhhp! Really??!! I haven’t found a cheese sauce that I like as well as cashew sauces... I’m so excited to try this!! Awesome sauce!!
😂😂😂 I know right!!!? I was pretty surprised by this one! Can’t wait for you to try it!
My brother's mother-in-law made me a lasagna made with chickpea cheese. It was banging. It makes perfect sense that it tasted cheesy b3cause when I used chickpea flour to make pancakes it tastes a bit cheesy. Crazy.
That sounds delicious!! What a great way to use chickpea cheese. 🤩 And very true about chickpea flour hahaha
@@SolutionsWithin I don't know for sure, but I wouldn't think so. You could give it a try, but I think it might end up too paste-y or dry?
Love the video! Been vegan for over a decade and never thought to use chickpeas or beans in general for my cheeze sauces. Will try making my mac and cheeze for TG day. Also, I love your kitchen. It is real. Utilitarian and compact. Looks like a wonderful workspace. Keep up the great work!
So glad to hear it! Let me know how it goes. 😊 And thank you! We were staying with my in-laws so it’s their kitchen. 😅
Luv this...I double the nutritional yeast and add sliced jalapeños!!!!
YUMMM. I love jalapeños in mine too!!! Great idea. 😊😊
It looks really good and it’s a healthier version. 🌱
Yes! I love it as an alternative to cashew cheese. Healthier and cheaper too! 🙌🏼🙌🏼
I have to try this recipe. I love chickpeas.
Awesome! Hope you enjoy it 😊😊
This looks amazing. I was looking for a recipe that didn't include nuts. This will be amazing over veggies or pasta. Thank you so much for sharing - Hi from Toronto.
Yay! So glad you enjoyed my fellow Torontonian! 🇨🇦🤍
I just posted a couple new cheese sauces recently as well. Also no nuts. 🤗 Feel free to check them out if you’re interested:
Bean base: czcams.com/video/QB8f1w6KLYQ/video.html
Cauliflower base: czcams.com/video/_Auss71Gpeg/video.html
@@LetsEatPlants Which is your favorite?
@@wishingb5859 I really like the bean-based ones! So either this one or the roasted red pepper one. 😁😁
@@LetsEatPlants Oh, thank you, no, I hadn't seen your red pepper one. I am planning on making a vegan lasagna and I think for sure the beans and I love roasted red peppers but I am thinking it might need some silken tofu to have the proper lasagna texture. I never knew cheeze would be so complicated but it looks good.
@@wishingb5859 Oh yes, I agree for a lasagna adding in some tofu "ricotta" would be good as well! I love the one from It Doesn't Taste Like Chicken. You can google her vegan ricotta & leave out the oil if you are trying to make it a bit healthier. 😄 Lots of vegan cheeses in this world nowadays (luckily!) so pretty much anything you're looking for, there should be a recipe for! Enjoy! 🌱
Mind blown!!
😅😅 Me too!!! 🤯
I'm actually boggled right now! I had no idea you could make cheese from chickpeas lol!!
😂😂😂 Same!!!
I know, it's a new one to me. Can't wait to try this.
I have a ton of dry chickpeas! Gonna cook some & try this out!!!
Nice!! 🤩 Hope you enjoy! And in case you need some other recipes with chickpeas I just made this video with 5 ways to use them up. 😄 czcams.com/video/vHv-1bVB9o4/video.html
Great idea! Severe nut allergies here so gonna love this recipe. Try adding a splash of Chardonnay. I did that to another recipe and, mmm oh man was it good. Not a lot , just want hint of it.
Awesome! Enjoy! And thanks for the tip of adding Chardonnay. Will give it a go! 🤩
Just about to try this recipe. Thank you
You’re welcome! Enjoy!
@@LetsEatPlants awesome !
Hey FYI. I tired the recipe but my chickpeas were peeled and I think it gave a slightly grainy taste. Do you think the peels made a difference ?
@@misspopulaire Usually if you remove the peels, it actually makes it smoother! Sometimes beans can give these sauces a bit of a grainy texture overall. It’s just the nature of using beans. However, I’ve found that if I cook my own chickpeas I can cook them a bit longer (around 48 mins. in the instant pot) and that can alleviate some of the graininess.
@@misspopulaire Also, are you using a high speed blender? If you blend longer and with a high powered blender it will help as well!
I’ve been looking for a cheese sauce I can make out of my pantry. I finally found one, MAYBE. Wish me luck! 🎉
Yay!! Hope it works out well for you! 🤗🙌🏻
Thank you!
You’re welcome! Enjoy
I'm so happy i stumbled upon this! I'm dairy free not so much plant based, but its been hard to find a good non-dairy cheesey substitute. Most recipes call for cashew and I am against using them due to the conditions the farmers and workers are forced to work in and how toxic it is to them for preparing the nuts. I have a ton of chickpeas just languishing in my pantry!
Nice! Hope you enjoy this one. 🤗 There is also a carrot/ potato vegan cheese that is popular (also nut free) and another one made with oats that is very popular. Lookup Jill McKeever’s game changing cheese sauce. Just in case you want some other options! 😃
Thanks! Pozdrav iz Croatia!
Greetings back to Croatia!! 🤩🤩🇭🇷 And you're very welcome! Enjoy. 🤗🌱
I added this to my saved list to try!
🎉🎉🎉 Yayyy! Can’t wait to hear what you think of it!
@@LetsEatPlants I've tried one vegan "cheese" before based on potatoes and I was underwhelmed. I'm hopeful for this! The problem is my palate has been corrupted by salt, sugar, fat, chemical "cheese product" foods so healthy food tastes bland to me. But I'm trying!
I am the same way to be honest! The potato sauce is hit or miss for me too... I do sometimes like it when it’s potatoes & cashews combined, but sometimes the potatoes make it too starchy! I think this one is a pretty good dupe for a cashew-based cheese.. but less fat & less expensive too!
That being said... I don’t think it will ever taste like the “real thing”... but I do hope this one comes a bit closer for you! I think it’s all about adjusting the flavors to suit your tastes. So play around with it a bit if you like. 😊
@@LetsEatPlants I will! Thanks for the encouragement!
I like your smile and happiness even more than the souce wich looks prety cool
If not using tapioca starch, you can use corn starch or flour. I'd recommend 1tbsp. Also I'd use a bit less miso paste than the 2 tbsp used here unless you like it very very salty. I use 1 tbsp.
Edit- best to stir the miso in at the end once removed from heat to retain the probiotics and full flavour.
Awesome! Thanks for the tips! 🤗🌱
@@LetsEatPlants thank you for the video
Thank you for this I was wondering, also if you’re not using any starch do you still cook it on the stove?
@@deniseberry6664 Nope! The only reason I cooked it on the stove was to activate the starch. So if you want to just keep it in the fridge until you’re ready to use it, and then heat it before using, that should be fine!
Praise the LORD for creating chickpeas!
Amen!
Have to try this! Only thing I would probably add is smoked paprika as I love that in vegan cheese sauce.
Smoked paprika would be awesome in this!! 🤩🤩
I’m going to try this with chickpea miso.
Awesome! Chickpea miso should make a great substitute! 😊😊
I do this with potatoes and carrots but i think now i might switch to chickpeas, as that would be easier than to chop and boil the potatoes and carrots. I like the idea of the aquafaba
Potatoes & carrots makes another good cheese sauce! I do like that one as well. 😊😊 I do love the added protein from the beans for this one but you could even do a combo of chickpeas, potatoes & carrots! I love trying different combos like that. 😄 This one is also great for the lazy days when you don’t want to chop & cook carrots & potatoes like you mentioned. Great to have options! 🤗
@@LetsEatPlants Update: so I did my recipe which differs from yours slightly, but swapped out my 2 cups potatoes with 2 cups chickpeas and it is a major improvement since I tend to make my own instant pot chickpeas for my recipes instead of using canned. I'm definitely switching over. My recipe adds old bay for extra 'cheese' flavor and sauerkraut to give a fermented taste.
@@CBs-Home-Vids Oh yay!!! Homemade chickpeas are the way to go 💯!! Glad you liked it as well. 😊 Sauerkraut makes an excellent addition too. I’ve been adding it to a lot of my cheese sauces lately. 😄 Good tip for the old bay! I will try it next time. 🙏🏼
@@CBs-Home-Vids that sounds delicious.. ❤️
Would be so good on nachos! :)
Yes!! I use it for nachos all the time! Enjoy 🤗🤗
I made this tonight, ommitef the miso paste because I didn't have any, and added one more tablespoon of tapioca starch. the best cheese sauce I've ever had!! This will be in my fridge forever! Seriously though, how long should it keep in the fridge?
Woohoo! So glad to hear that! Hahaha, I usually keep it for max. 7 days, but if you want, you could probably keep it in the freezer if you can't eat it within a week. Just keep in mind liquids expand in the freezer! So leave some room for that. 🤗🤗
Instead of lemon, I use lactic acid powder (made from beets so vegan) to give it the tang. As someone else mentioned, olive brine is a good addition
I have been dying to try lactic acid!! It’s not easily found here in Toronto but I’ve heard it’s such a good addition to vegan cheeses!
I'm trying this
Enjoy! 😃
I make my Alfredo sauce from white beans I use lots of beans. Neat recipe thanks
You’re welcome! You could also use white beans for this recipe instead of chickpeas if you prefer. 😊😊😊
How
@@justpitiful6339 Just substitute the chickpeas for the same amount of white beans. 👍🏻
I enjoy your channel and your recipes, your smiling invitational manner. I just wish your rercipes were formatted so that I could more easily save them as a pdf.
Aww thank you! Hmm. yes I have been thinking I should house them all in one place like a website. Maybe that would be more helpful?
Would be so good on nachos! :). It looks really good and it’s a healthier version. .
Oh yes it's GREAT on nachos! 🤩🤩
The chickpeas are used in making tofu in Burma also.
Yes! I have tried it a few times before. czcams.com/video/t-rAna-Ly9g/video.html The taste is quite lovely. 😊😊
I like the idea of this am going to try. With the cost of things going up like cashews this is a cheaper and IMO a healthier version. I always end up wasting it bc it goes bad before I finish it and am not overly crazy of it but I won’t feel bad if I throw some of this out. One thing I discovered watching Stache Sauce channel which was a huuuuge game changer is adding lactic acid to cheeses. Just wow! That tang that’s missing we all love and trying to add different acidity to achieve it well, let me tell you, THATS IT! Try it
Also chef Jana uses soybean curd in her feta recipe. I’m going to try that when I go to the Asian market and get some
Yes, definitely going to be cheaper than cashews, great point!! (Also, you can always freeze leftovers if you can't finish it all in time.) And yes I have been dying to try lactic acid!! I wish we had it easily available here in Canada, but I've thought about shipping it to my mom's house in Cali and then bringing it over next time I'm there. 😆😆 I do need to try it and I know I will love it. I've tried fermented tofu, I wonder if that's the same as the soybean curd? 🤔🤔
I would add the miso at the end after turning the heat off. One of the main reasons to eat miso is the probiotic, its aliveness. The full on heat of boiling it would damage the probiotic aspect. Maybe use less of the salty chicken broth also?
That’s a great idea! You could definitely add it in after. And yes, definitely less of the salty non-chicken made it better when I made it again. 😊
Loved this suggestion - to use Chickpeas for a cheese sauce. How was it after going into the fridge? Did it thicken up a whole lot, or stay the same.
So glad you enjoyed! Yes, it thickens up quite a bit in the fridge. But when you re-heat it will become liquid-y again. 😄
I have been looking for an alternative to nut cheese and the headline got me excited. It was cost me so much more money for the tapioca and miso that it would be easier just to go with cashews.
You can leave them out if you wish! The tapioca is for “stretchiness”, definitely not essential for a cheeze sauce, and the miso is for salty/umami flavor, so it could be subbed with more nutritional yeast, broth paste or salt. 😊😊 I make this sauce often without either and it’s still great!
@@LetsEatPlants I'm a beginner vegan so I'm having trouble navigating how to transition with budget friendly options. It's been a sort of chaotic transition
@@alexwilliams5799 I definitely understand that!! Happy to help if I can, feel free to ask anything you need help with, or on IG as well. ☺️ Beans are a great budget option and super versatile. I have a lot of bean recipes on my channel, and if you ever need less expensive swaps for ingredients just let me know! Flourishing Miranda also has a great channel with lots of budget friendly vegan options. 🤗
Will be good on pasta 😊
Yes it’s perfect for pasta! 🙌🏻
I can’t eat Nooch cheese. Would it work without it? Great receipes. Thanks.
It definitely works but in terms of taste it won’t be quite the same. 😢 The white miso paste does give it a bit of cheesiness, but the nooch really takes it to the more cheesy level. That being said, you could def give it a go without it and see how you like it!
I tried this, and it taste really good. I think it would be better if it was not that firm. I used raw soaked chickpeas instead of cooked. I use Sari Nutritional yeast, and also used water instead of vegetable broth. I added more garlic, but over all it was very tasty.
So glad to hear that Elise! Feel free to add more veggie broth or water to thin it out. 🤗🤗
Can you harden it to make slices? Thanks for the video!
Hi there! Yes you can, but you would need to add another ingredient such as kappa carageenan or agar agar. (Kappa carageenan is the better option of the two.) 😊
Definitely wanting to try this! My family is missing cheese.
Have you tried the potato version of vegan cheese? Just wondering how they compare.
Definitely give it a try! I have made a potato based version... but those are always hit or miss for me. I sometimes find them too starchy tasting. The best I had found before this was a potato, carrot & cashew combo which is pretty good as well... but I’m really liking that this is so low in fat since it doesn’t need cashews! I don’t think it will fool any cheese connoisseurs, but for me it does fill the cheese void. 😄 I also suggest playing around with the seasonings a bit if needed, to adjust to your family’s tastes. 😋 Enjoy!
@@LetsEatPlants is it necessary to blend this in two parts?. I have a vitamix that can certainly handle that quantity but I'm wondering if there's some other reason that you blend it in two batches.
@@janetmacdonald9209 Definitely not necessary! It was because my blender attachment was too small. Now that I have a vitamix I always just blend everything all together. Enjoy! 😄😄
How to modify to make more of a nacho cheese to use with black bean tostadas?
I would add pickled jalapeños and some of the brine (or you could also do a small piece of fresh jalapeño instead!). 🤗🌱
❤❤❤
Everyone: You've GOT to play this video back at 2x -- this wonderful woman sounds exactly like a chipmunk! She's hilarious!
Great Recipe, TU!
😂😂😂 🐿️🐿️🐿️
@@LetsEatPlants I just subscribed --- I want MORE!
@@tkarlmann 🤗 Awesome! Welcome
i live in aus, every supermarket carries miso. shocked usa could find it difficult. So your sauce is a dip and if youre naught could be a dip lol. Wonder if you could do a white bean.. you could make that sauce and a regular cashew cheese? ie if you wanted that quesadilla with both. why not.
Great ideas yes!
Nice recipe, thank you for sharing. Just one piece of advice : don’t use canned chickpeas, most brand do not taste good, nothing is better than home cooked 😊
Haha, good point! I did use home cooked in this video, as I usually make them at home. (That way you can also control how long you cook them = how soft they turn out. 😁) But canned are sometimes just easier for people who don't have time to do homemade!!
What setting do you use on the instant pot for the chickpeas. Or how much time? Mine alway come out soggy and mushy, not firm or keep their shape.
I use the high pressure setting for 45-46 mins and then natural release. czcams.com/video/Wc9ca7CW1Eo/video.html (I usually do 46 minutes these days, so the chickpeas blend more smoothly.) I have never heard of chickpeas coming out soggy. 🤔🤔 How long are you cooking them for? Are you using canned chickpeas?
Chickpeas also contain manganese, vitamin B9, copper, iron, zinc, phosphorus, magnesium, thiamine, vitamin B6, selenium and potassium. Did I mention I’m a chickpea fan? Lol
I guess I’m not in the vegan Cool Club because I’m not as much a fan of nooch as many others are. It doesn’t taste bad, it just has a mild flavor and for me comparing it to cheese is a bit of a stretch. Still, I use it quite a bit.
Thanks for your excellent tutorial!
Haha love this!! 😃😃🙌🏼🙌🏼 Chickpeas *are* awesome! Nooch might be an acquired taste.. but I do know some people who just don’t like it. 😄 You could always try leaving it out and adding a bit more miso to compensate. 🤩 And you’re welcome, glad you enjoyed!
Have you tried with arrowroot starch with this and your Mozzarella recipe? If so, how'd it turn out?
I haven’t tried it yet! I know it thickens well, but does arrowroot get that same “stretchiness” when heated? If so, it’ll be a great sub! If not, it’ll make a good sub for thickening just know that it won’t have that same melty/stretchy/pull that tapioca & dairy cheese have. Hope that helps! 😃
Can u freeze and and make it lake block cheese and have u made a cheesecake with chickpeas
Wow! 2 great questions!!! I haven’t tried either ... I imagine it would freeze ok, especially if you plan to reheat it once it’s defrosted, but I can’t say for 100% sure! That’s just my guess. 😅
If you want it to be more like block cheese, you actually don’t need to freeze it, you would have to use a solidifying agent that firms in the refrigerator. A popular one for vegans is agar agar powder! I should play around with some formulas and see if I can get this to form into a block that you can grate/ shred. Great idea!
A cheesecake with chickpeas is another great idea! I will have to experiment a bit and see if it’s possible. 🤔🤔 I will work on it! Thank you for the ideas!
Plantastic ❤
I watched this a couple years ago and asked my husband if he wanted chickpea mac and cheese and he said, "if we have chickpeas, can you make hummus instead?" and promptly forgot about it. So now I'm finally going to make the darn chickpea mac and cheese with half the bag and hummus with the other half and see which one he likes better 😄
Oh nice! I love both hummus and this cheese sauce. Let us know which he prefers. 😄😄
Have you ever made the cheese sauce without nutritional yeast. I hate the flavor of nutritional yeast. Love the recipe has chick peas as a base!!!💖💖💖💖🌸🌸🌸
Oh no! I haven't tried that myself because I do like the taste of nutritional yeast... but I _have_ noticed that different brands of nutritional yeast taste different! So it may be that you haven't found a brand that you like the taste of yet? It might be worth trying another! That being said, if you've tried a few or you're sure you just don't like it you could go ahead and try this sauce without it. It might not be as "cheesy" tasting, but you could add some more salt or miso paste to make up for it. 😄😄
@Penny Seldon I have used preserved olives brine and preserved bell peppers successfully to achieve a cheesy flavour. It could be enough with the addition of miso paste. You could also try sour cassava starch (polvilho azedo)
Great idea! I'm allergic to the yeast and have been working on a homemade recipe I found d online for homemade "nooch". I'm going to try this suggestion asap. Thank you heaps and mounds! 😊👋
Thank you for this recipe!
I make my own chickpeas in the instapot too. Is there a specific amount of water to chickpea ratio to use in order to create an aquafaba? I always drain it and throw it away.
You’re welcome Diane! Great question. I always cook beans in the instant pot with a 1:3 ratio (beans:water) so when making aquafaba I stick carefully to that ratio and don’t go over on the water at all. (So exactly 1 cup beans, 3 cups water for example.) Otherwise I just eyeball the water and the aquafaba isn’t as concentrated. 😝
@@LetsEatPlants thank you! Sorry, one more question lol. I soak my beans for a few hours before cooking. Do you still do 1:3 ratio after soaking? Thanks again!
@@dianem3012 Oh good question... tbh I'm not really sure! I haven't tried soaking and then using the IP. I know that the cook time changes, but I'm not sure about the water ratio. If they're only soaking for a few hours I'd still do 1:3. 😊
What can you use instead of miso? We need to avoid sodium here for my mom.
Good question! You can definitely leave it out. It might not have as much “umami” flavor and usually I tell people to replace that with salt, but in your case you could probably just leave it out altogether. Or add a bit of extra nutritional yeast instead. 😊
Just another thought I had,.. not sure your reason for avoiding sodium but here is a very interesting article from Dr. Greger regarding miso & sodium: nutritionfacts.org/2020/04/14/what-about-the-sodium-in-miso/
Did you get the shells off the chick peas or did you leave.them on?
I left them on because I’m lazy af. 😂😂😂 It’s pretty easy to remove them, just a bit time consuming! I’ve done it with hummus once before and can definitely say it makes a smoother consistency! So if you have the patience, it’s worth it.. but if not, don’t worry about it. 😄😄
Just made this is tasty BUT i didnt have miso lol i added some sea salt
😆😆 Good thinking! That totally works as a substitute! 🙌🏼🙌🏼
Are the chick peas boiled? Or just soaked in water overnight? Can we do without onion and garlic powder? Can miso paste and veg broth be replaced by water and salt?
Yes! The chickpeas were cooked in the instant pot, or you can use boiled or store-bought (from a can) as well. But definitely cooked first! You can do without the onion/garlic powder and miso paste and veg broth... but the more you alter the recipe, the results may change as well. I find that the star of the seasonings is really the nutritional yeast as that is what gives it the "cheesy" flavor. The onion/garlic powders give it an extra flavor boost and the miso paste and veg. broth are for umami/saltiness. Of course feel free to play around with the recipe with what you have and see how you like it. 😊😊
What could I substitute the miso paste with that acts the same way?
Good question! It’s mainly for salty flavor so you could add additional nutritional yeast or even just a bit of extra salt instead. My suggestion would be to taste the mixture without the miso and without adding any additional ingredients at first. If you don’t think it’s salty enough, add a pinch more salt. If you don’t think it’s “cheesy” enough, add 1 TBL more nutritional yeast. 😊
@@LetsEatPlants thank you
Would cornstarch work in place of tapioca starch? I have cornstarch on hand. Of course I would heat it at end.
Yes and no. 😅 Cornstarch will thicken it, but won't give it the same "stretchy cheesy" pull that comes from tapioca starch. So as long as you're ok with that then it will work!
@@LetsEatPlants Thank you
@@l.j.2043 No problem! 😊
I think you could use corn starch instead of tapioca starch. Corn starch does have similar properties. Any thoughts?
Yes I definitely think you could! The results will be a bit different, but definitely doable. Cornstarch will thicken it, so if you are just looking for a thick sauce (like mac n' cheese) corn starch would be fine. If you're looking for more that "stretchy" texture usually associated with dairy cheese then it would need to be tapioca. 😊😊
@@LetsEatPlants thank you for the input
@@bosco50050 You're welcome!
If you had hot water instead and spin it in the vitamixer, voilà, sauce done, no need to heat
Oh wow really!? You can activate the tapioca starch with hot water!? 🤯🤯
@LetsEatPlants like your going to make soup. Gets steamy hot from the friction in my Vitamix
Can you use Zanthiun gum instead of tapioca starch
I haven’t tried that! I don’t think it would give the same effect, as the tapioca starch gives it a “stretchy/ stringy” quality when melted, similar to melted cheese. If you wanted to sub for another thickener, I would recommend cornstarch or arrowroot powder.. but they won’t give the stretchy quality. Granted, I’m not very familiar with xanthan gum.. so if you think that is a good thickener you could give it a try. 😄
Hello do you have to use white miso paste? If yes, do you know a cheap alternative to it?
You don't need to use white miso paste, you could use red miso, but the flavor is stronger so try it with less first. If you don't have access to miso paste you can leave it out and try adding a bit more salt or nutritional yeast. Basically the miso is for saltiness, so taste it without and adjust with more salt or nutritional yeast only if needed. 😊😊
@@LetsEatPlants Thank you! :)
Have you tried Besan flour (Chick pea flour) instead of canned chick peas?
I haven’t for this recipe, but I don’t think it would be the right texture/ consistency.
Can I sub tapioca starch for corn starch I wonder?
You can! It will just get thick, not so much “stretchy”, but it still works for thickening. 😊😊
is it ok to put in refrige to be used few days later?
Absolutely! I do it all the time. 🤗 When you store it in the fridge it gets firm, so just reheat it when you’re ready for the melty texture again. 😊
@@LetsEatPlants Thx a lot.
Can you make this with chickpea flour too ?
Do you mean in place of the chickpeas or in place of the tapioca starch?
In place of chickpeas, I don’t think so.. but you can sub any other bean you have (white beans usually work best for this). But I also haven’t tried it! I’m not too familiar with chickpea flour cheeses!
In place of tapioca starch, definitely no because chickpea flour will not give the same stretchy texture as tapioca.
I would recommend trying a recipe that was made with chickpea flour like this cheddar! www.powerhungry.com/2018/08/chickpea-flour-cheddar-cheese/
Also, if you’re looking for more chickpea flour recipes, I do have another recipe using chickpea flour on my YT channel, you can search it by typing chickpea flour into the search bar on my channel! Hope this helps!
@@LetsEatPlants omg thank you sooo much! Im going to try-out the feta recipe also !!
@@simonepengel5819 No worries! Enjoy! 🤗🤗
Can you use Corn Starch
Yes, you can, but it won't have exactly the same texture as tapioca starch. Tapioca starch gives the sauce that stretchy texture, whereas cornstarch will just thicken it. 😊
Thanks for the recipe! Can I skip the miso paste?
You’re welcome! You can! But it definitely won’t be as salty/ umami flavored. So I would recommend adding a bit more nutritional yeast (maybe 1/4 cup extra) OR broth paste (if you’re using that.. maybe and extra tsp of it) to make up for it!! If you’re using both nutritional yeast and broth paste, just add a bit less of each until you find the right amount of saltiness. I suggest tasting as you go and add more flavoring if needed. 😊😊
@@LetsEatPlants thank you so much! Appreciate your detailed reply. I subscribed when I saw the cashew video but I love this recipe more cause I read somewhere that cashews can have very high mycotoxins. ☹️
You’re so welcome! Yes, I have heard that as well. 😔😔 I also like that this one is much less in fat! It’s definitely a good alternative to cashews. 😁😁
@@LetsEatPlants agree! I’ll make vegetable broth and will try your recipe out. Thank you so much again!💓
Hi again! Finally got miso paste! Do you think this cheese will be good for vegan lasagna?
By any chance may I use rice flour in place of the tapioca starch?
Technically I think you could (this article says to use half as much when subbing www.healthline.com/nutrition/tapioca-flour-substitute#TOC_TITLE_HDR_7) but I'm not sure if it will have the same results! Tapioca starch gives a very stretchy texture. I'm not as familiar with rice flour so I'm not sure how the texture would be. You could also use cornstarch, but it will just thicken it, not make it "stretchy". 😊
@@LetsEatPlants thx for the help can't wait to try.
@@goldiesovicious You’re welcome! Enjoy 😊
I want to use this for Mac n cheese. The miso would be left out since I don’t do good with soy but it’ll be good. I’m not vegan but I definitely need to be dairy free. Maybe mac n cheese with broccoli in it lol.
Should be ok without the miso, you just may need a bit more salt! Taste as you go. 😋😋 (There is also chickpea miso if you ever want to try.) Mac n cheese with broccoli sounds delish!
@@LetsEatPlants I will definitely need to look for the chickpea miso. Probably a Whole Foods item where I am but I make the trek (an hour drive) for gluten free stuff already.
@@lisascally7061 Yes they might carry it! I’ve also seen it at small health food stores if you have one near you. 😊
@@LetsEatPlants I live in rural Texas they think bacon goes in everything 😂 so not much for health food stores. Between WF, Trader Joe’s and Sprouts in Houston someone has to have it. Thank you.
@@lisascally7061 😂😂 Ok no worries! Good luck. 🤗
Can you use arrowroot instead of the tapioca
You can, but it won’t have the same “stretchiness”. Arrowroot is good for thickening, but not so much with the stretchy-cheeze texture. 😊😊
@@LetsEatPlants thank you so much for the reply
@@TBillingsBrand You’re welcome!
I am kind of out of it watching this. I have watched this 3 times. What did you use the aquafaba for? Did you just put it up for other things or did it go back in to the sauce?
Omg you’re so right! I didn’t show that I added it in at the same time as the chickpeas. 🤦🏼♀️🤦🏼♀️🤦🏼♀️ It’s not much, just 2-3 Tablespoons, but can’t believe I forgot to show it going in! Yes, it goes *in* the sauce! 😆🙈 The recipe is also written in the description box if needed. 🤗🤗
@@LetsEatPlants ty
Is it meltable?
Somewhat! When it is heated it is "melty" and somewhat stretchy (due to the tapioca starch). When it's cold it becomes solid, but you can re-heat it and it will be melty-ish again. Lol! I hope that answers your question? If not let me know! 😅😅