Sorry, but this is a "cheese substitute" at best, NOT "cheese", which by definition is coagulated milk protein. And, the only vegan substance that meets that definition is tofu....which, like whey cheese Ricotta has no casien protein that makes many dairy cheeses "melty/stretcju". To get that characteristic carrageenan is good, but the Iota type gives a more stretchy gel..and, an even better consistency is obtained from mixing multiple gels together, like carrageenan, xanthan & guar gums, konjac, etc. You get a synergistic action that greatly reduces the amount of gums needed. But, starches are not found in cheese...hence, virtually no vegan cheese recipes are good for keto diet people. I'm sorry but, chemically, a liquid solidified with starches is (savory) pudding. And, for a real cheese taste, vegan lactic acid is best. That hundreds of vegan cheese recipes call for lemon juice makes me retch" "Just what I want", lemon flavored cheese. And, for the fermented taste, sauerkraut is OK, because it is a fermented product...but, better is fermented tofu or miso paste. Try it.
You are gorgeous and amazing. Keep on creating content. I've tried doing the coconut one, but it was a fail. Experimenting with coconut flour, milk, and cornstarch... to see what happens
Thanks for the recipe, I’m glad you included a soy free substitution as I’m now looking for a new way to make vegan deli meat since I found out about my soy allergy
Through some research, it appears that psyllium husk powder can be used for the konjac in a 1:1 ratio. Have you had any experience in that? Would it be a workable substitute? (I already have psyllium husk powder.)
While the flavor in these hot dogs is perfect I did not like the texture of the pea protein. Next time I will substitute seitan/wheat gluten for the pea protein or even soy crumbles. I even added methyl cellulose during the preparation to aid in firming up the texture. The pea protein also sets off the taste too. I have them in the freezer right now in hopes they will firm up more. In a hotdog bun with condiments it is improved. Thank you for your channel. Next for me will be your Daiya cheesecake recipe.
I made these and they were on point except....they needed methyl cellulose to get the texture right otherwise they would be mushy. Luckily I had a package of methyl cellulose so I mixed it into each burger after trying the first one and being unhappy with the mushy texture. I put them all into the freezer and sure enough the texture is now meaty and firm. Thank you.
