How to make VEGAN MOZZARELLA // Sliceable + Grateable Aquafaba Cheese | Mary's Test Kitchen

Thanks to Lacey from AvocadosAndAles.com for letting me demonstrate her fantastic sliceable, grateable vegan mozzarella cheese! It's super easy to make: blend, heat and chill. Perfect on crackers, in sandwiches, or melted on pizza and in grilled cheese toasties!
Get the full recipe from AvocadosAndAles.com: goo.gl/SJXqPH
This recipe uses aquafaba. That's just a culinary term for the cooking water of chickpeas and other legumes. Just save the water from your next can of chickpeas or white beans and that's aquafaba! Learn more about aquafaba here: aquafaba.com/
SHOP THIS RECIPE
Kappa Carageenan: amzn.to/29CW5ah
Lactic Acid Powder: amzn.to/2aiQpza
Tapioca Starch: amzn.to/2aN8TrT
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Making Aquafaba from scratch: • How to Make Aquafaba &...
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[@marystestkitchen]

**SUBBING CASHEWS FOR SUNFLOWER SEEDS** Totally works, friends :D I used 1/4 cup raw sunflower seeds, then boiled them in water (instead of soaking), and used in place of the cashews. Finished product looks the same.

[@MrsBestiaAzul]

This is so EFFING amazing! Since cashews are HELLA expensive in my country, knowing that I can make this amazing cheese with something that is quite inexpensive and so easy to get... My life is ten times better.

[@Syoma]

I wonder if Pumpkin seeds will work.

[@kurapikakurta3863]

Did it with some toasted sesame seeds and it was unbelievable. My family loves them.

[@totogirl0]

Amazing!! So impressed with this recipe, I'll try and see if it can work with almonds too!

[@totogirl0]

Are the taste and colour of the cheese still the same?

[@epiccoconut5995]

OMG, my life is complete and my Non vegan husband can NOW enjoy his food without ever knowing it's vegan. THANK YOU JESUS. Nothing is impossible!

[@littlebigkaycey]

WHAAAAA!!! A vegan cheese that I can grate?!?!! my dreams have come trueee

[@AlexanderRay92]

Try it with a quarter teaspoon of liquid smoke, some fresh cracked black pepper, and a tiny pinch of kala namak

[@wandajenkins4205]

How does the liquid smoke affect the color?

[@Yoggoth]

​@@wandajenkins4205 It does not affect the color

[@XxMarisMassacrexX]

This channel makes me so happy

[@brooklynaleanne4930]

I'm so excited to try this! I have a bad dairy allergy and I can't use soy based 'dairy' products because I'm also allergic to soy, but I've been dying for pizza lately and I'm definitely going to make this!

[@charlottecashmore84]

Eep! I just made this, I'm amazed! I NEVER thought I'd be able to get that squidgy texture or light acidity of real cheese, but this is amazing! It's like the first time I tried seitan (I'm very particular about textures). Carageenen ftw, I'm not a fan of agar agar - it tastes weird and the texture is odd. One issue though - the oil started to separate after the lumps had gone. I didn't really measure the aquafaba out, I just used a can. Do you think there wasn't enough to emulsify fully? The end result was still amazing though, the lactic acid really did the trick flavour-wise! Refined coconut oil seems surprisingly hard to come by where I live, so I used unrefined - the flavour works surprisingly well!

[@meowcules]

Charlotte Cashmore where do you live that it’s easier to get lactic acid over unrefined coconut oil?? O.o Don’t actually answer that lol I just think that’s pretty funny XD

[@PlantBasedTracey]

I’m so excited to try this!!! I’ve been desperate for homemade vegan cheese. Thanks for sharing:)

[@marystestkitchen]

You're most welcome! Hope you enjoy!

[@leopardprints]

Glutinous rice flour is really good for making strechy vegan cheese.

[@marystestkitchen]

+leopard prints I'm not surprised! :-)

[@karenlindsay6460]

Leopard prints: do you have any recipe?

[@leopardprints]

Karen Lindsay There are lots on this site, this recipe you can grill and make the 'cheese' stretchy. I used it on a pizza and it was fine. www.veganwiz.com/2010/09/15/vegan-stracchino-cheese/

[@veronicasalas2666]

leopard prints oh good because I have that!

[@tamcon72]

Will try this for next pizza night! Thanks for posting the demo, Mary, and thanks to Lacey for the original recipe. : )

[@Vegiterra]

The texture looks so nice! I'll have to order some Carrageenan and try it out. Thanks for including the link :)

[@anthonydelgado2017]

I'm not really big on being vegan but I think I might wanna slowly transition into it

[@2kalabacha]

why harm someone when you don't have to

[@kaldelkatz3987]

It's better to do little than nothing

[@despereaux2186]

That's a good start ^_^

[@erikaa5274]

hotforfood will help you too...! :)

[@ES11777]

YES that's amazing you'll love it! :) 👍

[@thegirlwhospeaks236]

Wow! Thank you and Lacy!! Amazing, the first I have seen that isn't all nut based, lower calories too ... means of course you can eat more!

[@sandracarli1110]

This looks amazing. I'm going to try it. Thanks for sharing. I thought I was going to use kappa carrageenan but there is some controversy about its effects on health so I'm going to use agar.

[@TheKaleSandwichShow]

This looks remarkable! Can't wait to try it on pizza 😋

[@Kiyarose3999]

The beauty of Vegan cooking and so DIY Vegan Cheese, is that there’s so many possible combinations of seeds, nuts, Chickpeas etc to play with, I’m excited at the many ‘Cheese’ flavours that are no doubt in the pipeline!

[@reachtrita]

Looks so amazing! I've seen Avocado and ale's aquafaba French macarons and they look out of this world!

[@nena7238]

I'm always repeating videos lol just because your recipes are amazing !😋😋😋

[@JadeCampbell40]

Wow this looks so yummy. I'm going to make this soon.🍴🍚🍪

[@Sergio2006A]

I made this. The taste is the best thing about this. I love it. I think the aquafaba contributes a lot to the taste. Two points: 1 According to Google, 6 tablespoons of coconut oil is 82 g. I used that measurement and not all the oil got incorporated. Next time I'll try either less oil or more starch. 2 It didn't melt so well.

[@marystestkitchen]

Thanks for sharing your experience!

[@teresawoods5099]

Wow, I thought making Vegan fancy cheese would be complicated. You made that look like a breeze. :)

[@LetsSaboogi]

Looks beautiful! ❤ totally making this!

[@marystestkitchen]

yay!

[@Juice84]

Nice, it looks so delicious. Anything vegan I support. Awesome video. I subscribed. Thanks for sharing.

[@nena7238]

I love all your recipes

[@rhianhy]

omg i wanna try and do a coconut chao version of this!! I live for your narrations!

[@marystestkitchen]

mMm Yes! Just switch the refined coconut oil for unrefined and you get a nice coconut flavour :-) Maybe add some "fuyu" (fermented tofu) for that real chao flavour ;-)

[@rhianhy]

Mary, you're a genius. And also one of my july faves 😳

[@anna7119]

mmm.. yummy.. have to try to doing it. Thank you!

[@marystestkitchen]

You're welcome! Thanks for watching :-)

[@marybernard2274]

I'm going to try this. I have lactic acid because I have tried other cheese recipes. Didn't like them much. This is much easier, no fermenting grains for rejuvelac.

[@GreenLifeInDublin]

My goodness!!! Now my cheese deprivation days are over! many thanks to you are the other blogger for creating/sharing it. Off to soak a pound or so of chickpeas, because l am telling you, I want a lot of cheese :) :) :)

[@sleeplessmax]

I would make pizza!! Yay a palm oil free version!!

[@ramadeviparamkusham5224]

I am so glad, to finally find cheese than i can grate 🙌😋💚

[@marystestkitchen]

woohoo! Hope you enjoy!

[@brooval]

my heart is crying my stomach is smiling. i am so freaking excited for this, mary!!!

[@LauraCastillejos]

Thank you for sharing Mary!

[@Sunflowerdivinity]

Thank you for this I think I would maybe try dehydrating it myself could be a neat idea also but wouid do all of the other methods too whoever did this recipe is brilliant it reminds me of the baby bel cheese I used to buy this recipe is amazing will need to try it thank you again!

[@Sunflowerdivinity]

I wonder if I could use other nuts also if I wanted to share it with my dog I love so much!

[@louchipomchidubai8506]

it looks yummy and delicious

[@marystestkitchen]

:-)

[@sherryk6703]

I made this last night and it tasted wonderful. I added a little more salt and lemon juice. I also used agar agar instead. I Let it boil to the consistency I see in the video. But it ended up being too soft to be grated. Instead I pulled it and used it in small chunks in my lasagne. I wonder if it was because I used agar agar instead of Carrageenan. It tasted great! I brought my batch back to a boil (stirring it constantly) to try to reduce it a little more. It is now cooling. I would love to get a solid cheese out of this.

[@marystestkitchen]

It could be you need a bit more agar agar. Tbh, that is just a guess. It's been too long since i've made this

[@denisecares6124]

@@marystestkitchen I've had the same happen to me with agar. I think it's because I over cooked it. There might be an optimal time to cook it - bring to boil but don't let it cook too long.

[@Thevietvegan]

Have you ever tried it with sunflower seeds or pumpkin seeds for a nut-free version?? I'm allergic to cashews so I've never had the opportunity to try this out.

[@marystestkitchen]

I haven't tried but I just got a bunch of sunflower seeds and I'm going to try with them next. :-)

[@laurenrussell9348]

Hey! I just made this, and I'm obsessed! Do you know if there is any way to make it creamier, so that it could be used a sauce (like for mac & cheese)? I bet it would be phenomenal! Thanks for an awesome recipe :)

[@marystestkitchen]

+Lauren Russell I have another tutorial for "foxy moxy" that might do the trick. It's similar to this recipe but even more simple. It can be make creamier by using soy milk instead of water. Have fun!

[@Mykasan]

This looks delish!

[@lunamagic8]

First time hearing kappa carrageenan, does agar agar powder get the same result?

[@moniiqa2009]

I would eat it by it's self, because I love mozzarella❤ Awesome recipe Marry😊

[@marystestkitchen]

Yum yum! Thanks, dearie. I really love this recipe from Avocados and Ales.

[@RitalinMay]

This tastes amazing!!!!! When I heat it up in the pan the coconut oil separated from the mix though and in the end it looked nothing like yours :( Was it because I used agar agar? If not, what went wrong?

[@renata200810]

Hi Mary, thank you for the recipe. I will buy the ingredients tonight! Question: Do you believe i can replace the cashew to make a nuts free version?

[@marystestkitchen]

Yes; use sunflower seeds :-)

[@LindaRosem]

Is there a sos free version of this? I really want to give this ago but to find some sort of substitution for the refined oil.... maybe tahini?

[@VixenAurora]

That looks amazing!

[@ollie6563]

I know this is super old and you may have learned this by now, but if you don't have pure lactic acid, I've found that the liquid from a jar of sauerkraut works very well, since it contains lactic acid, too! Any basic salt-pickled vegetable should be fine if you don't have sauerkraut.

[@marystestkitchen]

Thanks for sharing!♥️♥️♥️

[@pietrodinoto9718]

my fiance write: thanks Ollie, huge help!!! Would be great if u would join our vegan cheese group on F.B where all does pictures and give advise. Can find me on (3 words separate) Zed .....Zen...nevada

[@reveenaskitchen]

Very very cool. Thanks for sharing :)

[@marystestkitchen]

You're welcome! Thanks for watching!

[@reveenaskitchen]

+Mary's Test Kitchen | Vegan Cooking alllwayyyss. You're one of my favorite youtubers. I always love your content :)

[@T2N31E2]

Great, right to the point video as always! Can I somehow avoid the oil? I have not yet found a good melted cheese replacement this far, I'm trying everything I can find that's oil free.

[@WorldOfARandomVegan]

Check out "Vegan Mozzarella Cashew Cheese Recipe" by Fullcircle Vegan. It has no oil.

[@yunidr1639]

Hi Mary ! What a lovely video! Im wondered if there is any alternative ingredient for the cashew nuts for nut allergy sufferers. Thank you x

[@estherV4N3V9]

See further up responses, where people have successfully used sunflower seeds.

[@denisecares6124]

What about blanched soaked almonds? If you can eat nuts that is....

[@PancakeInvaders]

Looks awesome ! Can you freeze it ?

[@tboa09]

Do I need to reach 77c degrees if i use agar agar? does agar agar needs to be activate? Thanks for the recipe ! Love your videos

[@Jacbean10]

Yum! Thanks for sharing!!

[@vitorneves7559]

WHAAAT?!? THAT'S AN AMAZING VEGAN CHEESE RECIPE! CONGRATULATIONS

[@celanba]

This looks so amazing it makes me want to cry.

[@josiejohnston2255]

I am in Canada and lactic acid is hard to find. Thanks for recommending the lemon substitution

[@marystestkitchen]

Ya, all these years later, I still haven't purchased it here. On Amazon.ca, I find it overly expensive. Then I have it in my shopping cart at Modernist Pantry but the shipping is $11 USD and I'm too cheap to pay it right now 😭

[@susanwagner7587]

Hi there : ) I have a question... I'm not a vegan but I love vegan cheese because I have tons of food intolerances. The thing is I can't find aga agar anywhere... would gelatin work as well? 🙈

[@jinaallen]

Hi Susan - Agar is usually sold at asian markets because it is a popular addition to desserts in the tropics. I have found it at my Indian and Chinese grocers in small packets. Hope this helps.

[@BetteTwain]

That looks amazing.

[@marystestkitchen]

Thanks so much! I hope you get to try it sometime :-)

[@BetteTwain]

Mary's Test Kitchen I’ll definitely post a picture when I do 😊

[@meleecraft]

i thought mary said "avocadosAndNails" :D

[@o0okgo0o]

haha me too 0.0

[@marystestkitchen]

oh boy, I better work on my enunciation!

[@fionapook2021]

Me three!

[@starstarkimkim]

Wait, she didn't?

[@ruthverty-teamdgf2328]

That’s not what she said?

[@LeandrodeMelloBarbosa]

Great and delicious 😍 What is the function of the aquafaba in the recipe?

[@marystestkitchen]

As opposed to using just water, it gives the "cheese" a better texture especially when melted

[@nachampassakvimala9]

wow that's amazing

[@whiteedk]

Am I dreaming?.... Is it my birthday?? I have been waiting for so long for another cheese video.

[@kameronwraithd.k.5363]

amazing recipe :)) how long can i kepp it in the fridge :)

[@MoneyPennyAnimeLover]

please post a bagel recipe (oil free if possible) thanks 💕💕

[@starstreet46]

How much agar agar should. I use?

[@licaleu5784]

in some other videos they used 2,5 spoonful of agar agar

[@aisha_shondina]

Hello, thank you for recipe! how much agar I need to put?))

[@beyourownforceofnature7291]

I am watching 'how to make soy milk ( new and improved tutorial) Thank you, Mary, for enhancing my life👏🏻😅♥️

[@naturalcalamities8782]

Is there a substitute for aquafaba ?

[@kaltrinamata]

OMG need to try this !

[@TheHappynstuff]

me too

[@CitiesForTheFuture2030]

Tx for this video. Does one have to use nuts to make vegan cheese (nuts are expensive where I live)? Would beans or lentils do as well?

[@marystestkitchen]

Sunflower seeds are a good substitute which and are much cheaper. Legumes not so much as they are so low in fat by comparison

[@CitiesForTheFuture2030]

@@marystestkitchen Thank you so much. I will give sunflower seeds a go.

[@Jjenjen13]

Is there something I can use instead of cashews ? We have nut allergies which include all nuts , sunflower and pumpkin seeds . And also , do you have a video on how to make your own aquafaba please ?

[@estherV4N3V9]

This recipe does not use any nuts. I haven't tried it yet, but it's so simple...

[@alinan4320]

omg it indeed looks like real cheese !fantastic xxx

[@annaalaa5688]

Miss you, hope you are well. Praying for you.

[@yumiinky]

Just binge watching(as always) while suffering from either a cold or BS allergies. Nice video! * sneeze *

[@marystestkitchen]

+Challys8pi I really hope you feel better and get some relief from your allergies soon.

[@Tzulalay]

This looks awesome! Do you use the sale amount of agar agar?

[@marystestkitchen]

I believe so. Lacey has some notes about this on her recipe page :-)

[@nuraxborg4408]

I missed the Tapioka in my last attempts. Thanks for the tip

[@marystestkitchen]

No problem 👍

[@ASHSID]

I would cut it up and put it in my mouth, lmao I love some cheese

[@4Rivers-good]

Thanks for sharing this recipe. Can you get Aquafaba from other types of cooked beans?

[@marystestkitchen]

Yes! Any type of bean will do. But choose a light coloured bean so you don't discolor your cheese. :-)

[@4Rivers-good]

Great! Thanks for the info :-)

[@roselin8882]

Woah 😍 I need to make this!!

[@marystestkitchen]

hope you enjoy!

[@soyboy7218]

I don't know if this is a stupid question or not, but can you use a different type of oil other than coconut oil? Maybe like soybean oil or something? Or is the coconut oil absolutely necessary?

[@marystestkitchen]

Coconut oil is solid at cool temps so it helps with the solid texture if this cheese. If you don't mind it being soft, you can use other more liquid oils.

[@MitaRajeshTolia]

Namaste from India. Request you to kindly let me known the self life of this cheese.Thankyou so much and your videos are so good. Please keep posting.

[@marystestkitchen]

I keep it in the fridge for up to a week. There are no active cultures to preserve it so it doesn't last as long as regular cheese.

[@MitaRajeshTolia]

Mary's Test Kitchen | Vegan Cooking Thankyou so much:)

[@michaelkrueger2688]

If i were to make this now, I always wanted to try vegan mozzarella cheese sticks! I'm mostly vegan and I miss cheese sticks so badly! Along with mac n' cheese, pizza, stuffed breadsticks, just snacking on it, etc. I hate cheese cause I feel bloated and gas after eating it. This will really help me get back to using vegan cheese! I make nut cheeses, but doesn't work well for pizza, but for cheese sauce, spread on crackers. Or if it's almond feta cheese, made it a few times, perfect for scrambles and pasta!

[@estherV4N3V9]

There is very simple vegan mozzarella recipe; the guys drop the cheese mass into cold water in a ball shape. You could roll it into sticks and drop it into water.

[@MrEvenhansen97]

Nice video :) Are there any replacements for cashews? I'm allergic to nuts... :/

[@litbabie]

Not sure if it works in this recipe but you could try hemp seeds or sunflower seeds

[@MrEvenhansen97]

+litbabie Thanks! Same ratio?

[@WorldOfARandomVegan]

I saw a video where someone uses tofu.

[@marystestkitchen]

I just tested with raw sunflower seeds. Works perfectly :-)

[@liefenita8426]

Mary, if we subtitute carageenan with agaragar, is the measure still the best?? Which one is better?? Yours or avocado recipes??

[@liefenita8426]

And is that strecth like non vegan mozarella??

[@marystestkitchen]

I don't think I've even made it with agar agar, just know some people have. So better stick with the recipe creator's instructions. And no, the texture is not the same. This doesn't have the same stretch that real mozzarella has.

[@vessvilenova276]

Thanks for the recipe. Can I use arrowroot instead of tapioca and replace the coconut with avocado oil?

[@marystestkitchen]

Yes on arrowroot, no on avocado oil. The coconut oil helps make the cheese solid. Use refined coconut oil so there's no coconut flavour. Good luck! :-)

[@vessvilenova276]

@@marystestkitchen Thanks so much

[@dearmeagan]

Hi Mary, I made this but used agar agar instead of the kappa carageenan, it didn't turn out as firm so I can grate it, how much extra agar agar do you think I should use when I try making this again so it can be as firm as yours?

[@marystestkitchen]

You might need double or triple the amount of agar agar (different brands yield different results in my experience). And it just has to melt. But keep in mind that it does not behave exactly like carageenan so all the notes about visual cues may not apply. Ya got to experiment!

[@mariakazma8877]

could corn starch be used instead of tapioca? :)

[@frankchen4229]

My recipe Kappa Carrageenan, Tapioca Starch, Soymilk, Pickle Brine, Coconut Oil

[@giselenascimento6157]

OMG, so this is a vegan cheese without Agar Agar?????? I'm so going to try it tonight. Thank you!

[@Cryptofearia]

Does it stretch when it's melted? My biggest problem with the store bought vegan cheeses is that they get pretty runny when you cook them, so pizza doesn't have the same experience as it used to. Either way, I will try this for myself when I get home from vacation.

[@marystestkitchen]

+Stephen Parris it doesn't stretch like mozzarella, but it doesn't get very runny either. It will stay on your pizza and taste delicious. I like it best when there's lots of pizza sauce as well that is not too thick. I hope that made sense :-)

[@emanuelazazza264]

ciao vorrei farti tantissimi complimenti per le tue ricette sei bravisdima! !! vorrei tanto che ci fossero i sottotitoli in italiano x comprendere e per poter replicare le tue creazioni! !!! ciao buona vita!!!

[@trish3580]

I've read the comments but didn't see anything about almonds...or walnuts - Almonds agree with me the bet...are they fatty enough for this Mary?

[@marystestkitchen]

I'm sure walnuts will work, though I haven't tried them in this recipe. I'm less confident about almonds.

[@galitjustme695]

I have a question. If I’m using Agar Agar, how much should I add, and do I still have to heat it to 77 degrees to activate it? Or is it activated at another temperature?

[@marystestkitchen]

You might need double or triple the amount of agar agar (different brands yield different results in my experience). And it just has to melt. But keep in mind that it does not behave exactly like carageenan so all the notes about visual cues may not apply. Ya got to experiment!

[@lorrainewilliams7896]

I wonder if rejuvelac would give a better lactic acid tang over the lemon juice.

[@marystestkitchen]

No, unless it was much much stronger than I've ever experienced rejuvelac being. The concentration of flavour just isn't there. Better use lactic acid powder if you can get it. Lemon juice is a second choice but rejuvelac (in the amount that fits in the recipe) would just not be noticeable enough in the final product.

[@Artemisio987]

fantastic!! i tried another recipe that was based on soy milk and while i love soy milk, the result is too sweet, it's like pudding :\ cant wait to try this :D

[@marystestkitchen]

I hope you like it better than the soy milk one!

[@Artemisio987]

it was definetely fun to make! (which is a big plus for me, it's what made me interested in vegan recipes). But the result has a weird acidic taste? :( i couldnt find the lactic acid so i first used lemon and then apple vinegar, and when i transfered the mixture to the pan to boil it, it started to have this "burn acid" smell that persists in the end product, making it not so appetizing. Can you maybe guess what i'm doing wrong? I can live without meltable sobstitute cheese (here in italy theyve just started selling vegan products in supermarkets so there's not much choice yet), but if I can make it I won't complain! :D sorry for the giant post lol

[@marystestkitchen]

Elisa Groli For a recipe like this with few flavouring ingredients, it's best to stick to the recipe for it to turn out. I wouldn't have added apple cider vinegar.

[@Iris_Bohemica]

Is it necessary to use tapioca starch? And there is no way i get that carageenan too :D. It's too exotic for my country.

[@marystestkitchen]

This recipe really requires all ingredients called for.

[@nirmala15]

Hi mam can we replace nutritional yeast with any other ingredient

[@marystestkitchen]

Nothing is quite like nutritional yeast. But you can experiment and taste as you go when you're still at the liquid stage. You might try some other savory ingredients like miso paste, marmite or even a touch of soy sauce.

[@clockworktangerine9891]

Amazing! How long does it last before it gets bad?

[@marystestkitchen]

I would guess a week in the fridge. I have never left it that long though so I'm not sure. It freezes alright too!

[@clockworktangerine9891]

Mary's Test Kitchen | Vegan Cooking Okay ty :D

[@philly48ddbbw]

So can you use any other oil for this because I'm allergic to coconut but it looks so amazing

[@tylerresto]

Totally. The purpose is just to add fat lol You could probably use rapeseed oil or another refined cooking oil.

[@philly48ddbbw]

+Tyler Resto Thanks

[@marystestkitchen]

Coconut oil is used because it's solid at room temperature and helps make this cheese more solid. Other oils will work but you'll get a softer cheese.

[@WafflesOinc]

Where I live, the coconut oil still liquid at room temperature haha

[@marystestkitchen]

Mon lol Sometimes here too.

[@WafflesOinc]

Is it ok to use brewer's yeast instead of nutritional yeast? I can't find it around here... Also, a suggestion: can you make tapioca, like in Brazil? It would be awesome to see it :)

[@TheAngelgirl2098]

No it has to be nutritional yeast, it has a cheesy flavour so it will add to the cheese taste. Amazon is your best bet www.amazon.co.uk/Engevita-Savoury-Yeast-Condiment-Pack/dp/B00A4C48LQ/ref=sr_1_1_a_it?ie=UTF8&qid=1468790103&sr=8-1&keywords=nutrition+yeast :)

[@mayaraguitar3472]

i feel your pain. it's impossible to find it for a decent price here in brazil - and when i mean decent i'm not being cheap or anything, it's just too expensive. gonna buy it on my next trip abroad.

[@federicob.1394]

iHerb! I live in Thailand and I found it only in one place and it's crazy expensive. I order all my weird vegan stuff on iHerb and get it delivered in a couple of weeks ;) I give you my referral link. It gives you 5$ discount on your first order. :) www.iherb.com?rcode=FQB139

[@celanba]

If you toast brewer's yeast for a few minutes in a dry pan, you can turn it into nutritional yeast. Nutritional yeast is actually inactive (dead) yeast. It usually has added vitamins when you buy it, but if it is not available, this is the next best thing.

[@zompat7677]

I made a similar recipe with coconut oil, they didn't recommend to use refined oil. It tasted awful. Like some salty coconut jelly.😣 I'll definitely will try this recipe.

[@MrKingstonlovesyou]

how long do u think this would keep in the fridge? :)