Sound delish! Have you considered taking all of your great recipes and starting a company and sell them? The vegan community so needs more people like yourself making plant-based options. It's only a measly $30.3 billion industry. Or is doing this in your kitchen on RU-vid just fine with you?
As someone who had a vegan sauce business (and yes I made queso!) my top seller was the queso/nacho cheese. Good choice of ingredients in this video. Im a little weary of lactic acid because it brought an uncomfortable sourness to the queso (reminded me of sugar on sour patch kids, but way more intense). I approve of the xantham gun for thickening the texture. Doing cashews would also work really well for creaminess. (I get you were trying to recreate Taco Bell’s ingredients though) Jalapeños + juice was literally the secret ingredient that elevated the nacho cheese sauce. I also used (fresh) lemon juice to added more depth to the acidity. I used to add tomato paste to up the umami factor and help with color. Chipotle adobo peppers/paste was also a secret ingredient that also helped with color and adding depth of flavor to the spice and queso. Not too much though. And of course, Carrots are always good for color too. Great video Mark, I wish I could taste yours through the screen!
well thank you for being one of the few people that shairs this stuff. so tierd of creaters (like the people who figured out growing morel mushrooms) saying ha too bad were not telling you and we will keep the greed all to ourselves (even if you will never be a direct competitor) i wanted to start a vegan gormet hotsauce busness myself but its such a pain with all the requerments :/
@@kirill2525 yeah I never did the business in a professional kitchen, I literally did it in my home kitchen (anti-health code of course) and delivered to peoples/businesses door! All I can say is: stick to the recipe. And get a commercial kitchen if you truly want to grow and expand your business
I use Tahini for creaminess instead of cashews. Yummm and yes to to lemon juice (skip all those acid powders he is using) and a lot of times I will just blend in some medium salsa for the required NACHO taste I desire. Although my base is always just steamed potatoes and carrots and sometimes a quarter of a red pepper for more color and zing. It is a never fail.
I wasn't going to bring up the weight loss, but since you mentioned it, I had noticed. It's really impolite to comment on others' weight unless they bring up the topic because you never know what's going on behind the scenes, right? Congratulations on being healthier and happier!
Thank you both!!!! I really appreciate it! I do feel the older I get the more people are concerned about me losing weight haha but I get it, you really never know what is going on! This was all very healthy way of doing it!
I make a similar version if this that I learned from Make It Dairy free, but I use great norther beans with the bean water, nooch, cayenne pepper, salt, garlic and onion powder, and jalapenos and once it is all blended it is so good. I don't know if it tastes perfectly like cheese but it tastes good as hell.
I'm really excited to try the vegan crunchwrap when it spreads to more locations. And that I think brings up an important topic. We should be advocating for as many people as possible to go out and try it!! And if you actually enjoy it, keep ordering it sometimes! Companies won't keep a product around that doesn't sell, and if we can slowly keep showing that there's interest for vegan products then more and more companies will be willing to test new vegan recipes and items. Don't forget it's still a business so there's a 2 way street kind of deal going on. We gotta be willing to support these vegan endeavors to help it keep moving forward!
Best cheese sauce is simply potatoes, carrots, cashews, garlic, salt and pepper. Boiled together till potatoes are soft. Then into a blender with the water add some mustard, nooch and season to taste
Looks great! I haven't tried Tapioca in a cheese sauce yet but I feel like it could replace the xantham gum (it may have been you that gave me the tapioca idea!), either way can't wait to put it on my list to try.
I looove these trail&error videos where you just "give a go" an idea you have or try to replicate something you've tried/seen. Based on your experience and good understanding of food science you're truly able to make some amazing things :D Also, I have never had nachos with a cheese dip :D Always chose salsa and generally had them only a few times but maybe this is why - I just didn't try the better, more addictive version with nacho cheese!
I've been on Noom since mid-April and I'm already down 15 pounds, which has been pretty easy, and I feel so much better. I didn't realize how awful I was feeling and it was affecting my mental health. I know I have a way to, still, but I can see that I can do it. So thanks for promoting Noom; I hope it helps others that need it.
Hey, I don't know if this was intentional, but I went to your site, tried to get the recipe and got directed to an extension for Google. Then I couldn't find your recipe using the extension. Dying to make it. I guess I'll watch the video again and write down the ingredients as you make the sauce.
Thee Burger Dude's nacho cheese is delicious. I used Cashew butter (Joi makes it as a plant based milk base) and it turned out nice and creamy and flavorful.
Is there any way you could make a cheese sauce that uses pea protein? My issue with most vegan cheese is the complete lack of protein, this has chickpeas which is a good start!
I finally made this sauce but without the jalapeños. It's very odd. It tastes exactly like a cheap Banquet processed chicken patty. I had so many of those in the 90s that it brought back memories. The sauce is okay but I never really liked that processed chicken patty flavor.
Honestly the best vegan cheeses are naturally fermented. I've found that most of the cheese flavour comes from the cheese cultures. Blending silken tofu with mesophilic cultures, nutritional yeast and coconut oil makes a very cheese tasting spread.
I have had the same experience. Even naturally fermented tofu, if properly salted and allowed to ripen for a month or two develops a gouda/emmentaler flavor.
@@markj7612 I kind of just eyeball it. But in a blender add 2 blocks of silken tofu, a handful of nutritional yeast, a half teaspoon of sugar, maybe a cup of coconut oil (this could be a mixture of olive oil and could be less than a cup overall ) and a sachet of a mesophilic cheese culture. I feel like it could be possible to replace the tofu with cashews but I'm cheap and I like the taste of soy. After I blend until smooth I place into a container with a lid and let ferment for a least half a day- a whole day. Then I take the mixture a place it into a colander lined with cheese cloth to allow some of the water to drain so that the mixture will thicken up and the water drips from it. At this point I generously add salt to help draw some water out and to flavour the cheese. The salt also makes sure the cheese won't go bad. After a day or so the "cheese" has thickened up considerably and I transfer it into a container in my fridge. The texture is more like a cream cheese and will not melt like traditional cheese. That being said it works great as a cheese spread, in pasta sauces like macaroni and cheese, and in lasagne. It really does have a very close cheese like flavour that helps me keep my vegan diet. Sorry I don't have exact measurements, I kind of just go by taste each step of the way.
@@Poogoo701 Thank you for generously taking so much time to share your recipe. I've been vegan for over 40 years,. Never missed meat, but I still want cheese. So I'm trying to learn how to make plant-based cheeses. Those in the store aren't all that great and are expensive, three times what cheese costs. I hope that someone comes up with a good substitute for cheese that's affordable. Thanks again. I'm going to use your rceipe right away.
😢😢😢😢 I want Taco Bell but should we not support it because the company's main business is in foods that rely on animal abuse... even if they have some vegan options now
does it help if you plug the bender in? I have been putting all my ingredients in the blender and then shaking it reallly hard. I'll try plugging it in. thanks for the tip
Great video! Can't wait to try. One thing I noticed in your final pour of the sauce. Did you push it through a fine mesh seive? If not try that next time to smooth it out even more.
The best culinary purchase I made was lactic acid, so I can follow along with you until this comes to a taco bell near me! I may add poblano peppers too!
Nice take: This video illustrated an iterative approach on how to arrive at a result. Less nice take: This video was only moderately helpful in teaching how to recreate runny cheese. I thank you nonetheless for your hard work.
Yes you have lost amazing amount of weight. It's like this is not the same guy I started watching 2 years ago. For me fasting a full day a week till the next morning has worked. Great idea of a recipe. I will do that for my friends.
Mark you look amazing and seem very happy! So great to see someone just altering little things to feel and look better for themselves without any fad diet!
Too much work! Jill McKeever s 5 minute game changer cheese sauce is quick and if you have a Vitamix , there's no need to cook on the stove. Great taste and consistency!
Wait... When you showed the ingredient list it said "certified VEGETARIAN"... Dude! Vegetarian is DAIRY!!! Were you going from the vegan ingredient list or their regular item(which would have dairy)? (this is no attack on your video :) The cheez you made looks great! I just wanna make sure people aren't chowing down on something they think is vegan when it actually isn't.)
Stop skinning your chickpeas people! it doesn't make a lick of difference to the texture. If it does for you, that just means you haven't blended your ingredients long enough and you aren't getting the most out of your texture profile. Just blend for 5 minutes, you'll thank you.
@@evid1000 have you actually tried what I said? i have tried first taking off the skins and blending just until it makes a paste, and then a second batch with the skins on but blending for 5 minutes. the second version is the same as the first, with a lot less work from my end. Have you done this?
Ingredients: 2 cups soy milk 1/4 cup of canned chickpeas (aquafaba drained) 1/4 cup chickpea flour 1/4 cup nooch pinch of salt 1 tsp lactic acid 1 tsp citric acid 3 tbl pickled jalapenos 1 tsp olive oil 1/4 tsp ground annatto (optional, seemed like too much) 1/2 tsp paprika 1/4 tsp cayenne unspecified amount of shredded cooked carrot (for color) 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp xantham gum 1 tb vegan butter 7 tb soy milk 1 tb olive oil blend first section of ingredients together until smooth pour into saucepan and thicken it up on low for 15 minutes add remaining ingredients to make it not as thick and make it glossy
Thank you!! There are a lot of super basic recipes... the point of this one is nailing the texture and flavor spot on. Which is why it requires a bit more attention!
Put loads of stuff in blender. Blend stuff. Add stuff you forgot. Cook the stuff. It'll be thick stuff, now. Stirr in more stuff to change consistency and thin it out. Easy.
@@SauceStache Fish and crustaceans have a CNS, but bivalves don't. So, consider scaling back to oysters, clams, mussels, and scallops. And abalone, if you're that loaded!
@@oliverram3243 For the same reason that I imagine he doesn't eat the flesh of fowl or four-legged beasts. What all those animals have in common is a brain. Therefore, emotions. Therefore, capacity for suffering. No brain, no capacity for suffering.
@@advertiserfriendlyusername5362 wrong. The science is constantly evolving and we’re realizing plants can potentially be sentient too. I’d be wary to make scientific conclusions for the purpose of your ideological rigidity that you’ve completely figured out for thousands of years of human existence.
