I Tried the VIRAL SUPER Quick Vegan Mozzarella

[@MerleONeal]

I'm so glad ya liked it! I was blown away - I'm definitely gonna try your approach!

[@paulkieffer4536]

Mark, holy schmow.... you've said it a few times but man, today it hit hard. You lost 100+lbs?? Damn brother. That's amazing. Also, I'm so happy I've been a subscriber for years. You're the best! Thank you for this channel and connection.

[@lisapapa670]

I haven't watched him for maybe a year until this video and DAMN where did he go!? He's looking more like Binging with Babish! An amazing effort he's put in!!!!

[@milkteanomnom]

Sauce stache, I’ve been watching you for almost 10 years. I love your videos. I don’t comment often, but I love everything you do. I personally am vegetarian, but my husbands parents are vegan. I love being able to provide recipes with my husbands family, and they loved the potato cheese recipe video you created. Thank you for everything you do! 🙂

[@SauceStache]

I appreciate that!!!! Thank you so much and thank you for sticking around so long!!!!

[@popcornpretzel6720]

youre killing it lately!! You seem a lot more self-assured, and I like how you leaned in to your science-y side. it's what we signed up for

[@utalotharingia]

This recipe is extremely similar to one I saw posted in an fb group years ago, which was the Gentle Chef's mozzarella recipe minus kappa carrageenan for immediate use on pizza specifically. The set version takes just as little time to make, if you don't count leaving it to set.

[@bartvanwassenhove8464]

Have you ever tried adding white fermented bean curd to vegan cheese? It works great to add umami flavor and a slight tang.

[@maghurt]

I'm pretty sure he has a video on this very thing, :)

[@veganradiation]

This vegan mozzarella is a game-changer! Im loving the ease and deliciousness, Im sharing this with my friends who are always looking for new plant-based options

[@Allhailbillcoleman]

I'm suprised you never made chef TJs super stretch mozerella. Seems like it would be something you would be interested in.

[@desertedxmind315]

THIS!

[@MsAure]

@chefTJ is also very good with the cheese!

[@ronierel259]

I just saw his video the other day and though the same!!

[@Nyannycake]

Myself and many other folks can't actually get chef TJ's recipe to work. And his KZbin video vs his patreon has very different recipe ingredients and measurements. Can't get anything to work. I actually paid for his Patreon and felt so cheated lol. The measurements just didn't make sense and was so different than in his KZbin video for that mozzarella cheese.

[@Allhailbillcoleman]

@@Nyannycake At this point I'm convinced that he just used dairy cheese in that video. I've seen 0 people replicate it. If Mark can't do it, I think it can be debunked.

[@MysticScapes]

There are new brands from Italy I've tried and they are so realistic! Both mozzarella and parmesan

[@nijinokanata111]

this brings back a lot of nostalgia! glad i caved and got some lactic acid. its a game changer!

[@SauceStache]

It really is isnt it?

[@FNNickJamesTV]

I found out recently that freezing Chao cheese slices and dicing them into tiny bits before using them for a pizza gave it a firmer texture and a better cheese pull. That might help in this case since it also has soy.

[@Oonagh72]

I found this recipe online like 10 years ago. It is good.

[@matheus8530]

PLEASE try the recipe from the Chef TJ channel "HOW TO MAKE VEGAN MOZZARELLA CHEESE (The Lord Of The Vegan Mozzarella)", it is a more elaborate recipe but it seems to be the ultimate mozzarella

[@84Mazzy]

Second this

[@rnavega]

Other commenters were saying that nobody else has replicated the stretchiness seen in that video, and that the recipe in the video is different than in his Patreon. I've also never seen vegan ingredients that produce that much stringiness (maybe mochi or seitan). So there's a small chance that it's actual dairy cheese being passed as vegan, but that's a strong accusation for which I have no proof.

[@gold35100]

I haven't watched 1:08 his videos in awhile. He slimmed down alot. Wow

[@SauceStache]

Thanks!! Around 100lbs. took around 2 years of work!

[@AC-gw4qu]

Ozempic is vegan, I guess.

[@gold35100]

@@SauceStache Nice!

[@dazey8706]

@@AC-gw4qu youre def not a regular watcher cause ozempic works stupid quick. saucestache is the real deal

[@SureFeelsGood]

@@AC-gw4qu I guess you didn't see he was losing a ton of weight before ozempic came out, I guess.

[@BiggZigg]

this is pretty much how i've been making mac n cheese and pizza sauces for ages, it's just a white sauce. you can just use flour instead of tapioca starch. coconut oil/vegan butter + flour, mix into a paste, add milk, nutritional yeast, seasonings (vegeta is good) heat and stir (can even do it in the microwave..). grill (broil) the top to make the "cheese" brown.

[@MOTOKO45]

I’ve always liked your cheeses recipes can’t wait to give this one a try too

[@DanteVelasquez]

Your tweaks definitely made the cheese look better when it came out of the oven.

[@jmac160]

I'm so tempted to try and buy these rarer ingredients to try your recipes but I always worry that I'll use them once and they'll just sit in my pantry for the rest of time.

[@SauceStache]

So the ones I recommend having for sure are lactic acid... you can use it for so many recipes and really make things pop with it, I use it all the time. and Potato starch is a great starch to keep around.

[@brucealexander7231]

@@SauceStacheI literally just ordered lactic acid earlier today because of how much you use it in your videos!

[@inksslinks319]

I also finally caved and bought online. Totally worth it. Such a game changer.

[@eo4wellness]

@@brucealexander7231 Interesting. Wonder, where did you finally decide to order it from? I've been afraid to order it because I didn't know it was from beets. I'd like to get that same brand from the beets (or is all of it from plant-based sources?)

[@kalo924]

JMac. They keep forever

[@Claudehopper]

Is it important that you use coconut oil? What would happen if I used vegetable oil or smth?

[@Kungfukenny369]

With miyokos I always pour little rows of the cheez and I spread the marinara into the cheese and it ends up browning perfectly.

[@sarahperkins2]

@saucestache Have you tasted the vegan Babybel cheese snacks? I for one find them delicious, but they are way too expensive! I looked at the ingredients and they seem simple enough, but I can’t find any similar recipes for measurements. Would you be able to recreate them? I have made several of your other vegan cheeses in the past and know you know what your doing

[@xX_ang3Lz]

i was just watching one of your old cheese vids. holy jeebus dude you look so good!! congratz! you've come a long way

[@Jenidala23]

I’d love to see you try the Parmesan cheese Merle just tried but maybe adding some kind of culture to it!? I just read an article about the London vegan cheese shop called l’Feuxmagerie and hoped you would try something like that.

[@brendafosmire6519]

I hope you write this one up and add it to your cookbook

[@vampiric4real]

i prefer my cheeses not to taste like garlic so i always remove that part. I don't know why most cheese sauces have garlic and onion powder.. dairy cheese and dairy cheese sauces don't. I prefer mine to taste as cheesy as possible

[@joy7367]

same.. i love(d) cheese but don't like garlic 😢

[@JodyKinnaman]

I use lemon pepper seasoning instead and it boosts the cheese flavor

[@vampiric4real]

@@joy7367 don't add garlic. it is not needed. i never do

[@adriennebroomes5476]

I usually say that too until I traveled to Vermont and realize flavored cheese is very common-especially garlic ones- and if you do like garlic it’s a huge treat- but if you don’t…yeah that probably would seem gross 😅

[@vampiric4real]

@@adriennebroomes5476 i love garlic but i love my cheese to taste of cheese

[@masongrainger2271]

Nutritionist here, do not take fiber supplements containing psyllium husk. Yes it makes you more regular but it can damage the lining of your intestines and cause inflammation. It's much better to find ways to add fruits and veggies to your day, like a sweet fruit smoothie with a little kale in the morning, try to eat legumes and whole grains every day, and of course put some veggies on that yummy pizza!

[@igray5311]

What can you use in pace of coconut oil? I have allergies to coconut so I avoid most vegan cheeses.

[@Adriarcher]

I'd use any kind of oil that is solid at room temp, or just more butter or vegetable margerine. Cacao butter comes to mind, if you manage to find a flavorless kind.

[@tiffanyschiller8766]

Please sell these cheeses!!! We need more Sauce Stache products!!!

[@SauceStache]

ahahaha Thank you!!! I do think the original creator of the first recipe I tired sells her cheeses!!! You should check out her instagram! That being said I am totally working on a few new ideas ive had!! Things are getting close and im getting excited!

[@JTMusicbox]

Great video as always! I watched it the day it dropped but didn’t have time to comment until now. I also saw Merle’s video you reference here right when it came out. Great video!

[@konradzuse4778]

I have a question about the role of lactic acid. I'm German, so I read a lot of German books and watch a lot of German videos about vegan cooking. They're generally a little different from what I know from American/Canadian content producers, who probably provide the majority of the content and have the biggest presence. Regarding lactic acid: since a couple of years, acid is almost always a part of the vegan cheese and cheese spread recipes I've read and watched. This was surprising to me at the beginning. I never noticed the sourness when I was still eating cow's cheese, but adding acid changed the taste for the better for sure. These authors usually add apple cider vinegar or a similarly mild vinegar to the mix. Is that comparable to lactic acid, or do you think ordering lactic acid is a must in order to mimic cow milk cheese?

[@laetiporuscinni4221]

Personally I notice a big difference. I think lactic acid has a flavor that vinegar or lemon juice can't compare to. But I've never ordered it powdered, what I do is I make vegan yogurt and always have it on hand, and some of that can be used to ferment whatever cheese I'm making to get the lactic acid taste. You can also purchase wheat berries and use them to make rejuvelac for a lactic acid taste, or you can try water kefir (but this will have more complex flavor due to yeasts), or you can also try using some liquid from a homemade sauerkraut batch!

[@utalotharingia]

I would get the lactic acid; it tastes a lot more like cheese than cider vinegar, but cider vinegar is a good alternative if you can't get it.

[@mykneeshurt8393]

I have not eaten cheese in many years. But none of the plant based cheese that I have tried, made.. etc. did anything for me. I was a daily cheese eater for decades.

[@thewiseturtle]

The simplest vegetarian cheese I've made regularly is cashews and lemon juice (and maybe some salt) blended with water. I've even put it on pizza. It's not chewy at all. But it's tasty and as simple as it gets.

[@kwilson4125]

@thewiseturtle I also put non-mozzarella type cheeses on pizza and don’t miss the pull. Vegan cheese sauce tastes great on pizza.

[@carolduvall111]

Dip your oil brush in the oil first then brush it on, that should keep it from sticking😊❤

[@tommyrp2427]

Sauce stache is 100% correct fibre for every meal will help you to be fuller and combat insulin resistance by helping your glucose level not to spike we need about 30g of fibre a day u can get 10g from one medium avocado. And if you are insulin resistance, I recommend taking 1200mg NAC supplement and do ur best to build muscle as well thank me later

[@aThoms101]

My take - lacto fermentate any seed/nut and do half plant milk half fermentated seed

[@stevef6523]

Youve made a lot of different cheese videos/recipes over the years. What's your absolute favourite? Looking for a pizza mozzarella and a sharper cheddar for mexican, and would love to hear the wisdom of your experience

[@essgee621]

I'm obsessed with the fact that you called merle your friend

[@wfaddwadadw]

I've always thought frying a tortilla or flat bread in coconut oil gives it a cheesy taste but you really took it to another level as always! :D

[@magnuswootton6181]

absolute magic that was!!! vegan cheese amazing.

[@di_nwflgulf3547]

I already do this, from merle ....it works great, have you tried the parm yet???

[@SauceStache]

NOT YETT!!! But it looks WILD!! I need to try it

[@di_nwflgulf3547]

@@SauceStache ik, you steam it...whaaat I'll wait for you to do 🤣

[@Tyrone-Ward]

4:42 the stuff of nightmares

[@user-qt5jc1qc6n]

I don't like any vegan cheese I've ever tried, but that looks like real cheese meaning the consistency! I want to try this!👍🏻💙

[@AwkwardPain]

Just wondering what you would use if you can't have refined coconut oil? Would a neutural oil work in the place?

[@adamcrisis8442]

Could you freeze this and shred it then?

[@SauceStache]

You know I bet you could. I didnt try it, and freezing might change the texture a bit, but Im assuming it would go back to normal once heated.

[@adamcrisis8442]

@@SauceStache Just thinking about longer term storage.

[@michelle34224]

Tapioca starch and arrowroot starch are both from yucca if I remember correctly. They just call it yucca flour in many countries, and that’s what gives the vegan cheese the stretchiness when it’s cooked. You can also make it with blended cashews in water instead of soy milk to make it really creamy.

[@YunxiaoChu]

No! Arrowroot come from the arrowroot plant and tapioca comes from the cassava plant

[@gelflingfay]

I have a dairy allergy but still consume it. Some of its fine and others aren't. I want to try this.

[@MOOin.thegamercow]

you are an amazing cook!

[@mjmc6785]

Wow! The weight loss is real! Way to go!

[@pluckybellhop66]

Love this channel! ❤

[@nerdyartistdawson7027]

Another great video just in time for lunch 💃

[@SauceStache]

Yay! Thank you!

[@pattheplanter]

Buy hummus. Grill or bake. Easy. Add a bit of nutritional yeast if you like it.

[@Miauxful]

How long can this stay in the fridge bottled like that

[@jonyboulder2]

Would vinegar work just as well as lactic acid?

[@jasminwinzenried4412]

Try Mezzarella if it is available anywhere close to you☺️ It‘s from Italy and hand down the best one I‘ve tried so far (my non vegan friends all approve of it!😁)

[@someguy2135]

How does this compare to plant-based cheese from the store?

[@geladolaberidze]

Hey brother can you tell what was your weight loss journey? Like something specific? Or just eating healthy?

[@Haggan514]

Is it ok to freeze this?

[@anastasiae.5338]

I started out making cheese like this that had cashews in it. I don't like "snotty" cheese. It was good enough to start with, but wasn't very tasty and the texture was a turn off. It didn't look too different from the first one you made. It's good enough until you find a better alternative.

[@corbanx0809]

Idea: I would like to try adding some vegan Parmesan. For flavor and stringiness. I wanted to make Cacio e pepe with vegan parm eventually, to test if it works. It's pretty difficult with real parm.

[@eo4wellness]

I've seen some which use nutritional yeast and hemp hearts which claim to be similar to parm. but i haven't had the chance to try it yet.

[@ashrillcaw]

Try Connie Rawsomes carregena moz recipe.

[@agnieszkapieczerak1507]

Do you think that liquid lactic acid would do the same job? :)

[@GeorgeWilliams-uq1bd]

literally just found this channel from a video like 6 years ago - checked out your channel and saw you went vegan. you definitely lost a lot of weight so congrats for that! but you look really rough and malnourished now - I'm not here to promote meat, but just make sure you take care of yourself and get your bloodwork done to make sure you're definitely getting/absorbing everything you need

[@wellschr888]

Sandar is my go to for fiber. My gut is slow moving and it has a lot more herb and fiber than psyllium alone.

[@29Lucecita]

Can U please recommend a school/ training/ book or chef to learn about vegan cheese? I live in Mexico and I cannot find training here 😢

[@kwilson4125]

@29lucecita Most people learn to make vegan cheeses by searching for videos on KZbin. The 2 books that I hear about most are “The Art of Plant-Based Cheesemaking, How to Craft Real, Cultured, Non-Dairy Cheese” by Karen McAthy and “The Homemade Vegan Pantry: The Art of Making Your Own Staples” by Miyoko Schinner. There is also a beginner’s cheese making box that comes with ingredients and directions. Search for “The Ultimate Cheese Making Kit”. You don’t need books or a kit to get started. Just search for recipes online and start practicing. I now make my own cheeses without recipes after a few months of practicing. Today I made some lasagna with homemade ricotta, Parmesan, and mozzarella. You don’t need a training school. Or maybe you can learn and start your own course.

[@stevestann595]

Your recipe sounds like it's straight out of an Elden Ring cookbook, I'm sure it causes blood loss build up 😂.

[@Waaltizzlr]

MY MAAAAN!!

[@SauceStache]

MY MAAAAAAAN!!!

[@eo4wellness]

@@SauceStache LOL! Googles/YT AI asked me if I want to translate these comments to ENGLISH! LOL!

[@punkdigerati]

Did you stop by the pizza place in Paia on your Hana trip?

[@royjones5790]

Where can I get lactic acid? I tried local stores & eBay but all the results are focused on it as beauty care or $25 for a single order. I'm lactose intolerant & want to try just a bit first. Where do you get yours? (I'm in the lower 50 US)

[@SauceStache]

Amazon. Food grade lactic acid. If you head to my website Saucestache.com there is a shop tab that you can find my recommended items. There is a food for recipes section and there you will see the Druids Grove Lactic acid for around $14. Hope this helps!

[@SamwiseOutdoors]

Poor Monica, getting upstaged by your glasses. I love what you do, man. You combine my love for food with my love of homebrew mad science perfectly.

[@squidobarnez]

Such awesome stuff as always. *high-fives*

[@caninedrill_instructor5861]

Hi..ll Does it have to be soy milk? Could split pea milk be subbed in?

[@utalotharingia]

I doubt it. I started using nut or seed butter plus water to make vegan cheeses for recipes that use soy milk years ago. Nothing against soy milk, I just usually don't have any.

[@karlamarx5954]

Could you sub cornstarch for tapioca,?

[@remlya]

I wondered the same and the two are usually interchangeable. I’m not a fan of tapioca which some sources suggest it blocks the absorption of vitamins.

[@utalotharingia]

I always use corn starch nowadays. Tapioca makes it more stretchy, I believe, but otherwise it's the same.

[@connysgenusswelt]

Very good idea 😊

[@califlower2024]

There is the vegan parm that has the parm texture.

[@SandraFruitsYou]

I think you would absolutely knock it out of the park if you try your magic on a vegan “lamb gyro”. I still haven’t found a decent enough replacement for gyros 😢

[@David-jx4gw]

He doesn't do lamb as nobody has done it for him to copy.

[@TheTca211]

that dead pixel jump scare really got me lol.

[@meowmep1366]

Please do ethiopian vegan dishes

[@VathSophanin]

Good recipe

[@moragslothe6449]

It picked up your face!! WOOHOO!

[@EMG-pi4cb]

It looked as if you added 2 teaspoons of lactic acid?

[@kayeyed]

I am curious if instead of just water you used you added aqua fava and sauerkraut juice , how it would turn out

[@Jain1906]

How to turn this into provolone? More salt? Some liquid smoke? Neeeed!

[@freshairkaboom8171]

Alright, that's it, I'm saving up for a blender xD Easy vegan cheese, here I come ^^

[@SauceStache]

Have fun!

[@IamSoEasy47]

I wish Aldi had unsweetened soy. At 2.39$ I can’t pass up the sweetened soy milk from Aldi l. it’s just about the only thing I buy that has sugar in it. Meanwhile silk is $5 or more at all the stores near me

[@chrisjohnson-kr7oj]

Please do extra strechy moz!

[@blackcoffee2002]

Monica ALWAYS says it's Good😂

[@SauceStache]

It always, If she says it’s bad then the video doesn’t get released. Could you imagine watching a whole recipe video on to find out that it wasn’t good? People would lose their minds at me if I released that.

[@ErikaF8]

Sauce Stache: "I'm going to do a few tweaks to this recipe..." Me: As you always do. 😂😂 Now I want pizza for bfast! 😋🤤

[@DennisKwasnycia]

How much soy milk did you use in your variqtion. "Double the original amount" only helps if I know the original amount...

[@SauceStache]

That’s why I provided the link to the original recipe. It wasn’t my recipe to start with so I didnt feel right giving it away without sending people to the source.

[@DennisKwasnycia]

@@SauceStache Okay. I hit a pay wall on that route. Been watching you for years man so I'm not complaining, but I've tried this recipe a couple times without knowing exact proportions and has not come out great. I guess I'll stick to what i know. Natural soy milk is getting pretty pricey here. I appreciate your work. Cheers.

[@kwilson4125]

What did you mean when you said the glasses are “staying with” you? I didn’t understand about the glasses.

[@vickyferrier4265]

Psyllium husk can cause stomach pain in some people.

[@maddieadams75]

Yummy ❤

[@SauceStache]

It was so good!

[@Geenine44]

Arrowroot and tapioca flour are the same. Different names depending what part of the world it’s being used.

[@SauceStache]

They are fairly interchangeable but not the same. Arrowroot starch comes from the Maranta arundinacea plant while tapioca is from the cassava root. Arrowroot will actually keep a firmer gel and maintain its stretch at many temperatures over tapioca which is why I added it here.

[@erinlee5936]

would adding sodium citrate work? some chefs say that sodium citrate is what makes dairy cheese melt. could it work on vegan cheese?

[@robinwright531]

Eat beans not supplements 2:36 ❤🎉

[@Angie_Secret_Squirrel]

Now I’m extremely hungry! 🤤

[@starr8111]

4:20

[@CaiJabari]

I just can't do vegan cheese. As a texture eater, the, *pardon me*, slimy/snotty texture when melted is beyond my adventurous nature. I will do anything, but the cheese. 😂

[@muadddib]

I feel that, but im pretty confident that people like Sauce Stache will figure stuff out, even if it still takes some time. The stuff they come up with is insane.

[@gracielaloughridge5054]

I tried almost all the recipes, one thing that I miss the most is the texture, nobody figure it out yet.

[@urunningbear]

You look great! Haven’t watched in a while.

[@margarett_b]

I love how simple the general idea is BUT...tapioca is so so sticky when heated! Wasn't it gluing your mouth like most vegan cheeses do? I can totally understand what and why you changed to make your own version and I am glad it is not as sticky, might be worth getting the ingredients!

[@alkrab764]

Monica sounds like me when I listen to my boyfriend talk about sports.