You Can Make a Fermented VEGAN CHEESE in 20 MINUTES - Flavored Burmese Tofu 

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Juice from olives is also funky

I really like the set up and music is more mellow in this.

This recipe of Gaz's desperately needs your help. It's too bitter and the wine just isn't necessary. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TxRK7GSltP4.html&lc=Ugx8x4tRhBtigalaPch4AaABAg.9DAyQhgya119FdrU3-x8Wr&ab_channel=avantgardevegan

Thank you so much!

@@SauceStache I'm not vegan and I have no plans of becoming vegan, I'm still a huge fan of the channel (and vegan products) because there is no such thing as too many recipe possibilities. Especially with how many different people have allergies and intolerances, and being able to care for them with good food no matter if it is something they aren't used to trying, or just something they can't eat the default version of, is awesome. This is truly a super valuable channel for everyone :)

why would they bring him down??

Yeah I'm one of those people allergic to so any things. I can't tell you how great it is to have alternatives. And I can't thank you enough for sharing your genius.

BWAHHAH I get that!

Wait - you're saying Vsauce and Sauce Stache aren't the same person? But, they're at least related - they're the Sauce Brothers, right? Right? 😦

"Tofu is made from soy... or is it?"

@@kane2742 for people avoiding soy it’s a perfect alternative

@@mindyourown6320 (except for the addition of fermented soy).

Thats an awesome tip!!

Gonna try that indeed. We don't have milk or flour in my country. Barely can find The dry chickpeas.

@@gstrathmore194 Canned chickpeas are cooked.

Why can't you use cooked ones? I'd love to try this with canned chickpeas 'cause all that vital wheat gluten/chickpea flour stuff isn't really available in Europe.

@@LadyOconDo you have any dried beans or legumes? Yellow split peas or red lentils will work for this =D

hahah thank you!!

hahahah

Thats awesome!!! I just spoke with a friend in Italy that told me the same thing!!! I need to try the Italian version to see how close it is!!

Let me know how you find it! Iike to add lots of fresh herbs from the garden 😊 that's it, now I'm hungry

@@SauceStache in South of France we have panisse, which is obviously from the same root! We have olive oil and sometimes garlic in the recipe. And we eat it during aperitif with a good rosé wine 🤩

Thank you!

In Argentina and Uruguay they make something similar. It's called faina. They sell it at pizzerias and as a snack at soccer matches.

hahah thank you!

Ahh I love that!! How was it?!!?

@@SauceStache pretty good for a haphazard experiment! the only thing i find lacking is the oil content. i might try emulsifying some sunflower oil into a bit of the mixture next time.

I'm a Chef, Vegan, Single and much more sexy than our friend(sorry about that mate) and I don't get a vegan date even if I pay for that!

I COOK FOR MY WIFE, SHE DOESN’T LIKE ALL MY DISHES THOUGH 😂 I LOVE MAKING SUPER HOT THAI & INDIAN DISHES, SHE USUALLY WILL PASS ON THEM THOUGH😟👀😁

Thats awesome!

di cosa parli?

@@diegocreates2476 Si chiama cecina. Il procedimento e' diverso ma essenzialmente e' molto simile. Si fa con la farina di ceci, acqua e un po' di olio.

@@emmasgoodies Ah ma pensa, non la conoscevo anche se in toscana ci so' stato tantissime volte

Emma I love seeing your comments on this channel!

In realtà questa procedura è più simile a quelle delle panelle siciliane..anche se quelle alla fine vengono fritte. Questa è proprio da provare però, dovrei avere del tofu fermentato da qualche parte 😁

He really is. Like a vegan gift for all of us

Keep in mind that this contains way less protein than soy tofu. As long as you balance your meal accordingly, it'll be awesome.

This is not tofu, but a tofu alternative/variant that is made from a different bean.

Every time I use it... even when I say its vegan, I get a TON of comments about it not being vegan hahah

@@SauceStache Can you comment on the brand? I'm trying to buy some through amazon but I can only find beauty products :(

I think people assume that because it sounds like "lactose," it must come from cow milk.

It is in actual dairy cheese, it just can also be made by beets

Thanks so much man!! One day ill breath hahaha

LOL!

That would save me a lot of money.

Its so good!! hahaha I def nerd out over food creativity hahah

OHHHHH I bet that'll be awesome!!!

A dash of paprika and smoke salt. Sounds great

Omg great idea

A spoonful of liquid smoke would work great for that. This cheese is super easy to make! 😊

A dash of smoky paprika! My favorite spice.

Thats awesome!!

It’s so good fried! It goes almost cakey in texture 🤤

@@ShaunSteinberg whoa

Wowww, was hoping for same, does it taste like panner?

@@ni3070 mine did not taste exactly like paneer. It had a similar texture and a similar tang, maybe it would have if I had used the fermented tofu.

@@allieq8231 oh, but it's so hard to find, what if use curd instead of plant milk?

@@ni3070 isn't curd dairy? The point of this is that it's not dairy.

@@allieq8231 ofcourse I meant vegan curd

Good idea! I can have tofu so thanks for it.

I would even wrap it after and let it harden some more.

Thank you so much!!!!

Thank you so much!!! I can't wait until everyone tries it!!

Thats awesome!! Can't wait for everyone to make this!!

How did it turn out? How is it fermented? I don't see that in the video?

Thats awesome!! I cant wait for you to try it too!!

Did it work? :)

@@smudge8882 Hi it worked wonderful yes !

@@karinakapoor884 Awesome! :D

Or ole resin of paprika. Just steep a teaspoon of paprika in 2 Tbsp of oil for a couple days. VOILA!!

He needs to start his own vegan cheese company!

The main products are bad on purpose

Thank you so much!!

YES!! Do it!!

I was all set to try this and realize I don't have fermented tofu chunks, but I do have miso, red and white. Wonder if miso could take the place? Hmmmm..... I always like to stick to the recipe as written, but not sure about getting my hands on fermented tofu.

Also wondering if soybean paste would work, I see some people suggesting olive oil or pickle juice but not sure how to adapt the recipe for that, and I wouldn't want to go off recipe until I'm confident with it! 😂

oh its so good!!

What is porcini water? Could you share it?

@@belabazso9014 you pour boiling water over dried porcini mushrooms. This results in reconstituted mushrooms floating on a deliciously funky, umami rich, dark mushroom stock. Little background: porcini mushrooms are typically only really available dried, outside of southern Europe. And even within southern Europe there's a tendency to dry them for storage and availability year round. They're relatively expensive, but a little goes a long way. Pro tip: about a 100g with 200ml of water in a mug is all you need to make a mushroom dish have a substantial porcini flavour. Either filter through a coffee filter or (I'm a lazy guy) gently pour it out untill you get to the sandy bit. Sometimes you don't need (all of) the stock, but put it in an ice cube mold and add it to a sauce, stock, gravy, soup, ramen or in this case vegan cheese. Dried porcini are the bomb!

You totally can! Experiment with it! Try different flavors! The chickpea base is very mild so its easy to flavor how you like!