Cultured Vegan Cream Cheese

JOIN MY YOUTUBE COMMUNITY ► https://goo.gl/KjZ5cm 🎬 Hi friends! A lot of people who made my cultured raw vegan sunflower seed cheese (https://youtu.be/K3gp5CD7f8Q) have asked if I can also make a tutorial for cultured vegan cream cheese. Here it is! While I occasionally buy brands like Miyoko's Kitchen, Daiya, Follow Your Heart + Violife I prefer to make my own at home. It's cheaper and fun to make! If you're looking to make your own inexpensive vegan cream cheese at home and try vegan fermentation for the first time, this recipe is for you! In case you follow a high carb low fat (HCLF) diet, also known as Whole Foods Plant Based (WFPB) as recommended by Dr. Michael Greger of Nutritionfacts.org, this fermented vegan cream cheese is a great fit, since the ingredients are low fat and my recipe doesn't use any added oils! LIKE THIS VIDEO? YOUR THUMBS UP IS GREATLY APPRECIATED, AND PLEASE DON'T FORGET TO SUBSCRIBE!

// INGREDIENTS // ● 3.5oz (100g) extra firm tofu ● 0.5 cup plant yogurt (I use my homemade soy yogurt:) ● optional: nutritional yeast ● optional: lemon juice ● optional: salt, spices, condiments // METHOD // Cut the tofu block into pieces. Crumble the pieces as finely as possible. Fill the plant yogurt into a high speed blender or a food processor. Switch on the blender (lowest speed) and gradually add the crumbles. When everything is well incorporated, blend on highest speed until the mixture is smooth without lumps. Fill the mixture into a very clean bowl (I usually rinse mine with vinegar and let it dry). Cover the bowl with a cheesecloth or a laundry mesh wash bag so that no particles or insects can get inside (I use this type of laundry mesh wash bag: https://amzn.to/32IdMPM) Keep the bowl in a warm place but not in direct sunlight. In order to achieve proper fast fermentation, the room temperature shouldn't be below 68 Fahrenheit (20 Celsius). Because of the live cultures the soy yogurt provides the tofu and soy yogurt mixture is going to ferment. Check it after one day. It should have a strong cultured yogurt smell and be firmer. Usually a bit of water separates during the fermentation process – don't toss it away, it's probiotic hence healthy and you can drink it! Add whatever spices, herbs and condiments you like – in this video, I choose a few splashes of lemon juice and some nutritional yeast. Keep the vegan cream cheese in the fridge in a clean, closed container for up to one week. // MORE VEGAN FERMENTATION // ● Homemade Raw Cultured Vegan Cheese: https://youtu.be/K3gp5CD7f8Q ● Homemade Soy Yogurt: https://youtu.be/55xOajBjrfU ● Homemade Vegan Feta Cheese: https://youtu.be/IGN6Me0tuwM // VEGAN CHEESE BOOK // I haven't read the following book, as I don't use cookbooks myself, but I've seen many times in vegan Facebook group that people recommend it. So if you're looking for a vegan cheese cookbook, you might want to check out "The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods" by chef Skye Michael Conroy. // CONNECT WITH BIANCA'S KITCHEN // ● http://www.biancaskitchn.blogspot.com ● http://www.facebook.com/BiancasKitchn ● http://www.instagram.com/BiancasKitchen ● http://www.twitter.com/BiancasKitchen ● http://www.pinterest.com/BiancasKitchen ► Sorry, I'm currently NOT available for collaborations with YouTubers. I am not interested in network inquiries. Music: „Puffs“ by Text Me Records / Social Work #plantbased #cheeze #wholefoodsplantbased #howtomakevegancheese #veganonabudget #fermented #glutenfreevegan #dairyfreecheese #plantstrong #vegan #vegans #vegansofig #vegancreamcheese #veganrecipe #vegancheese #vegansk #veganer #vegano #vegetalien #plantbasedcheese #nodairycreamcheese #dairyfreecreamcheese #homemadevegan #vegankitchen #tofucheese #fermentation #veganfoodshare #cheezemaking #tofucreamcheese #veganfermentation