I could see it being good for lasagna and as one of the cheeses in a mac n cheese too, it would make up for the other cheeses that don't ever melt right!!😆🙃✨
I could see this working really well for like Mac and cheese or a different cheese sauce for pasta since you don’t have to fight with the vegan cheese to melt!
I like the idea of this in that it isn't like, the vegan version MUST come in the exact same form as the original. Like focus on the end result (stretchy/melty pizza cheese!) more than forcing it to look/feel/taste like the original (unmelted shredded cheese) is good, I think!
Ah, my friend works for Miyokos! So cool to see Miyokos products showcased in this video. I'm new to the vegan world, but I really liked the liquid mozzarella when she introduced it to me. Highly recommend.
You know, my first thought was, I'm sure this is just as pricy as other vegan cheese options generally are and is not really a financially sustainable solution for most of us, but I took a look around me and it seems to sell for $6.99 at my Target. The label says you need about 1/4th a cup for one pizza, which is what's listed as the serving size, and it says there are 6 servings in the container. If that's true, that's actually really good even in contrast to a bag of regular mozzarella or fresh mozzarella. That's about $1.20 per pizza. A bag of shredded cheese is much cheaper, even your shredded vegan alternative, but I personally use half a bag if I make my own pizza, which makes the pourable actually much more affordable if I do get 6 uses out of it. Can't say if it's the same price for anyone else, but I'm definitely gonna give it a try.
I’m not vegan but I clicked on this video because the pizza looked good and I feel like the traditional cheese shredded bags have gotten SO much more expensive this cost doesn’t seem bad
I'm on a fixed income so I make my own cheap version... Dry blend 1/2 cup cashews & 1/2 cup oats to a powder; add 1 1/3 cups water; a heaping TBS of active yogurt; 1 tsp of miso paste and 1/4 to 1/3 cup tapioca or potato starch, and blend well. Let it sit on the counter to ferment overnight, or at least 8-12 hours. Add salt and seasoning to taste, blend again, and refrigerate for up to a week or more. (Optional... I also add a bit of konjac to improve the pouring consistency, but not a necessity. You can also add oil, tahini or nut butter, but I try to spare the extra calories for my chunky self) I like to pour it into a recycled squeeze bottle so I can squiggle it onto food.
I'm pretty sure Chloe Coscarelli came out with a liquid mozzarella recipe many years ago (2014 maybe?) in her Italian cookbook. I've been making it ever since for pizzas and lasagna. So much better than other processed vegan cheeses.
Miyoko's mozzarella is my favorite - and their liquid mozzarella is absolutely amazing. I couldn't believe it when I first tried it. A little tip - use parchment paper on your baking sheet instead of aluminum foil. It bakes everything so much better!
have you ever thought about a BEST of the BEST video? considering you've ranked the best ofs: pizzas, chicken, ice cream and etc, how about a video where you make the best pizza using the best (in your opinion) products? like since you said this is the 10/10 vegan mozz, how about a 10/10 overall pizza using this, the best (in your opinion) crust, pepperoni, and other toppings😄 or making a full course meal out of the highest ranked items you've had so far?
That stuff is SO GOOD!!! My omni friend borrows it sometimes. For more browning, I do 8 minutes on bake and then 2 minutes under the broiler. It comes out beautiful!
I know it was just me making myself giggle, but every time you said pourable vegan cheese, I was hearing horrible vegan cheese and the fact that I heard horrible as you were so obviously into it just cracked me up! So thanks for the unintentional giggle, you’re great!
After being vegan for a while I think the best (for me) is to replicate the flavor and mouth feel of the few non-vegan food I crave. Of course cheese on my pizza is at the top. I tried Miyokos, and it was expensive, had a very gritty feel and simply didn't taste good. So I make my version (based on Candace/ Edgy Veg's pourable "cheese"). I call it Umami sauce. Great on pizza, nachos and lots more without oil or ucky ingredients.
Love this video! I've been wondering about that liquid cheese. FYI, cauliflower is the worst of the GF pizza crust options. 😂 You can also use kitchen Scissors to cut your pizza!
Looks good and looks like a quick meal, with a frozen pizza crust and the liquid cheeze, then a sauce and few toppings and you have your pizza ready pretty quickly. Great!
Not sure if it was mentioned in previous comments, but just a heads up that the crust she uses in this video is not vegan (it contains egg). For those that want to make this exact recipe and want a fully vegan pizza, get another crust. Bob’s Red Mill makes a gf pizza dough flour mix that’s tasty. A lot of gluten-free options contain egg, unfortunately, so read labels if you’re trying to avoid all animal products.
I must be in the 1% that thought this was horrible. I made a homemade pizza awhile back including crust and did a cheese taste test prior to committing. Five processed and one homemade cheese altogether. Miyoko's original and the homemade came in at tops with Miyoko's winning for more of a mozzarella taste and feel, two shreds came in the middle and Miyoko's liquid came in dead last. But, to each his own... (the end result was incredible BTW).
I just used it and I wasn't that impressed. It didn't really taste like much. I'll try it in other dishes. But I'll stick to my tofu/cashew ricotta for pizza.
That's some nice looking vegan cheese, also those tomatoes and the sauce look so rich in deep red color! The tomatoes at the stores i go to aren't that rich in red color
I'm going to have to try this. They apparently were thinking outside the box and solving the problem of vegan cheese not melting. BTW, everytime I watch Merle's channel I want to say this...your bench (aka countertop) where you do your food prep is way too low. You would be surprised how much better it would be if you raised it at least to hip level or even a big higher.
Oh good, I keep seeing this at the store but was never sure it was worth the money, ppl in my vegan FB group have given mixed reviews, so its nice to have gotten this chance to "see it in action," so to speak!! Will def be trying!!✨💯
I don't know if you are strictly vegan but the caulipower cauliflower crusts have egg in them 😕 its essentially impossible to find gluten and vegan pizza crust options without going homemade.
@@DawnValley I have been plant based for decades and I have learned that you shouldn't make perfect the enemy of good. What I mean is that if an egg shows up low in the ingredients of something I want to eat, I am going to eat it. The world isn't perfect, humans aren't anywhere near perfect, and there is no perfect plant-based vegan or vegetarian diet. Reading over every single ingredient with a magnifier and doing Google searches to see if honey is vegan (technically no), does not help you and does not make you pure. It will only make you rigid, unhappy and forever chasing an ideal that doesn't exist. There are insects in most everything we eat. There are regulations that limit how many insect parts are allowed in a given food, but almost all food has insect pieces. Should you stop eating wheat? I can assure you that you are 100% eating insects when you eat any grain. Should that stop you from eating bread? If it does you are on a slippery slope to deficiencies and maladaptive thinking. A vegan diet can be very healthy, but if you start striving for vegan perfection, it can and will turn unhealthy and dysfunctional. It is OK if there's a little egg in your pizza dough. It doesn't make you bad and it isn't unhealthy. Don't let militant veganism ruin what is a healthy ethical way of eating.
@@mygirldarby There's a difference between accidentally using animal products or unavoidable cases like insects getting into plant-based foods and knowingly ignoring animal ingredients or not checking ingredients because you're lazy. Don't get me wrong, reducing is better than not reducing, but veganism is not just a diet. It's not militant to be diligent. The alternative is just a slippery slope and rationalization for convenience in my opinion.
from the looks of it, this reminds me of my vegan béchamel which I always make for my lasagna. Flour, vegan butter, soy milk, veggie bouillon, ground nutmeg & nutritional yeast. delicious.
I'm still going slowly to become to vegan and dairy free and I have a feeding tube and I have a high power blender Vitamix acsent blender and I can make my own formulas that is healthy but I love impossible whopper patties and beyond breakfast sausage plant-based patties and gardein plant-based mandarin orange crispy chick'n and gardein plant-based Italian meatballs and gardein plant-based fish's fillets and Daiya delicious dairy free Mac and Cheeze sauce and lightlife Smart dog plant-base Hot dogs. i like to watch you a lot and you are funny and honest and straight to the point. I think you should try Annie's vegan Mac and cheese microwave cups for 2 minutes.
Thank you for the love, Elise! I think it's amazing that you're going the extra mile to make your own formulas vegan - you're an actual champion. I'll have to try the microwave annies vegan mac!
@@jinit8083 And the one from Sauce Stache. I wanted to make this (Miyoko is not available here) but everytime I think about it I end up comparing recipes (because I have to buy things I don't usually use) and end up doing none. It would be great to have a recipe I should try first.
Great option with the cauliflower pizza. Imo, some vegans eat too much gluten. For example, if you’re going to eat seitan don’t pair it with wheat bread. It’s just too much gluten to digest.
have you tried the beehive brand vegan mozz??? I had it on a pizza joint where I go to school and I almost had to call the store to make sure they didn't give my dairy mozz!
This has become a weekly staple in our house. We use it to make Philly Cheesesteak sandwiches, pizzas, cast iron bakes, etc. it browns beautifully if you give it the time. I wish I could post photos with RU-vid comments. 😅 It tastes so much like cheese because it is a cultured product. I can’t say enough good things about the liquid Mozzarella!
My daughter said “where’s the seasonings?” when she poured the sauce on. And we waited. And waited. 😂 I love you, Merle but girl. Please. Add some flavor! At LEAST to the sauce.
You definitely could! We've seen consumers pour it directly on a griddle so it solidifies a bit, then placing a piece of bread on top of it and flipping it over!
What's the point of giving gluten free things a chance? Gluten did nothing wrong! Although if you are just trying to eat more veggies and less carbs I can respect that
I'm a big believer of if you're not celiac or have PCOS or anything that limits your gluten consumption just eat it haha. I don't want gluten free to be "diet food"
I really wanna try mac n cheese and also maybe like some kind of a flatbread - also curious about grilled cheese now - I bet it would be good for a casserole too!!
