Make VEGAN MOZZARELLA Taste like REAL CHEESE

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We are still working on the TASTE part of vegan cheese and today lets experiment with Lactic Acid! Lactic Acid is already used in cheese making for sour cheeses, lets see how it works to make a vegan cheese.... Vegan Mozzarella maybe??
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Mary's Test Kitchen Video
• How to make VEGAN MOZZ...
Recipe inspiration
avocadosandales.com/2015/08/2...
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@user-sr3tj5gn8y]

Grind up your cashews with the chickpea liquid and let that sit with the lactic acid for a few days before you make the the rest. You should have much better flavor.

[@pandainful]

Should it sit in the fridge?

[@dalemills8052]

No because it is fermenting the cashews a bit. Would take Much longer in the fridge

[@user-sr3tj5gn8y]

@@dalemills8052 The fridge slows down the fermentation, flavor develops. You want a bit of acidity to form, that will create a sharpness similar to a sharp cheddar cheese. Side note, if you cook fermented foods it changes the taste.

[@nicoliebedisa7062]

How many days? How do I know it is not rotten?

[@Getnodrama]

@@nicoliebedisa7062 train your nose ;)

[@gigiinfinitespirit]

Loved it! Thanks 👌🏻 Ingredients: • 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes • 1 cup aquafaba, preferably chickpea or Vor Aquafaba Powder • 2 tbsp tapioca starch • 2 tsp kappa carrageenan • 1 tsp lactic acid** • 1 tsp nutritional yeast • 3/4 tsp salt* • 6 tbsp refined coconut oil, melted

[@_b_u_l_l_s_h_a_r_k_]

Thank you!!

[@YFL.111]

Thanks a lot! Do you know if the chickpea water can be done naturally at home just soaking chickpeas overnight? For some reason I feel disgusted about that kind of weird water from chickpea cans 😬

[@justine1778]

@@YFL.111 Boil the chickpeas for obtain Acquafaba (not add salt). Drain chickpeas, and the acquafaba is done Sorry for my English, is not my mother tongue.

[@abehonestly]

This wasn't the ingredients in the video. For anyone looking for those, the corrections are: 1 tbsp Tapioca Starch 1 tbsp Potato Starch 1/2 tsp Konjac Root Powder 1.5 tsp lactic acid 3 tsp Kappa Carrageenan (end of video said he would add more for a more solid cheese)

[@n7s134]

tyvm!!🙂

[@billiebleach7889]

I’ve been saying it for over forty years. Acid ads flavour. To cheese, music, sex, sunsets...it even puts a fair dose of excitement into that one-hour-stare in the bathroom-mirror.

[@whitebuffaloblacksheep]

Read the title as "making vegan cheese on acid"

[@alixtheprofessionalcatherd6850]

I'm almost disappointed! But it's a great video as always.

[@jackseve]

🤣🤣🤣🤣🤣🤣🤣🤣 Real quick my head went left. Depending on how you read that.......🤣🤣🤣🤣🤣🤣

[@cherriblack]

😂😂😂😂😂😂

[@denisenova7494]

At first you take some soy milk. Then you add those violet tomatoes over there and then those weird rainbow spirals. Then you talk to those friendly alien faces...why, hello blue triangles!

[@pac0re]

I LOVVVE ACIIIDDD

[@nova_supreme8390]

Does not taste like real mozarella... Needs more acid. 10 minutes later: I can taste the rainbow!

[@Alt3Tab]

ahahah

[@NoticeMeSenpaiii]

I tried this recipe today, and it's my favorite vegan cheese I've tried so far. Was super quick and easy to make. Delicious on pizza. I made a couple small substitutions to use ingredients I already had on hand: a rice/tapioca starch mixture in place of the tapioca starch and vegan butter in place of the coconut oil. The flavor was fantastic and it melted nicely, but it didn't turn out stretchy like the video. I'll be sure to pick up the right ingredients before making this next time.

[@theentrepreneur8751]

Thanks for your feedback on making this!

[@TheFloatingSheep]

We need melt tests man. We neeeeeed melt tests. c:

[@TheFloatingSheep]

@@DDios-ih9de He used kappa carrageenan though, not agar, and carrageenan melts between 40 and 70 degrees Celsius.

[@juliatruscott5504]

Deborah O. He didn’t use agar

[@alexencounters]

.. not sure what the other commenter is going on about??? just based on the ingredients i feel like this cheese should melt/stretch pretty well

[@juliatruscott5504]

alexa duran I think Ms Deborah O is having a bad day or maybe she just likes to sound obnoxious but you are right .. it will melt and is super stretchy .. even stretchier if you swap the konjac with glutinous rice flour

[@TheSimpleEnvironmentalist]

YESSS!!

[@carinecampier]

First of all, thank you for crediting Mary’s Test Kitchen, she makes great content and she deserves a larger audience... Second of all, I had no idea you could find vegan lactic acid, it’s a great find, thank you for sharing ! Love from France 🇫🇷

[@remlya]

Except that MTK admits at the beginning of the video that it was not her recipe and links to the channel for the one she used, AvocadosandAles.

[@carinecampier]

Michael_M, so eventually credit is given where credit is due

[@ninoomiranda6098]

Lactic acid always is vegan...

[@marystestkitchen]

@@remlya I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.

[@ben.pueschel]

@@ninoomiranda6098 extracting lactic acid from fermented milk does not sound very vegan to me.

[@emmasgoodies]

I'm sold on the mozzarella taste! GREAT video Mark!!!

[@bowbrat4012]

Wow didn't expect my fav youtuber here 😊

[@saadabdul930]

@@bowbrat4012 yaa

[@jackseve]

I 💕 Mary’s Test Kitchen. She did a good vid on making Chao cheese. And a few others too.

[@remlya]

jackseve Except that MTK admits at the beginning of the video that it was not her recipe and links to the channel for the one she used, AvocadosandAles.

[@marystestkitchen]

thanks for the shout but I never made a chao cheese video. You must be thinking of someone else. I did make a tutorial for avocado an ales' aquafaba mozzarella which was fully authorized by her. I also made my own cultured version with her recipe as base, but like Mark, used it a jumping off point for a whole new thing.

[@raggedyhaggity250]

i kinda love you, you got that expensive cable chef energy with a healthy dose of experimental curiosity vibes

[@cirjames2540]

I've made vegan cheese ON acid but never with.... :p Great video.

[@SauceStache]

hahahaha Thank you

[@lechatbotte.]

Lol

[@Lee-Darin]

😂😂😂😂😂😂😂😂😂

[@SmoneC]

When I make vegan cheese I like to age it for a week to a month to help with the flavor and to help with the texture. Drying out some vegan cheese recipes really takes the cheese to the next level.

[@leathelongrun9844]

Right! What I want to try is to dehydrate, a little, some of my cheeses, to get a thick rid. I'm already imagining using some of my cheeses that I make smoked.

[@joeb4142]

Yes I’ve learned not to evaluate vegan cheeses for at 1-3 days after I make them. The improvement is often dramatic.

[@amiborabee]

would you age it in the fridge? i know the comment is two y/o, but i'm really desperate for good cheese replacements

[@SmoneC]

@@amiborabee yes you can age vegan cheese in the fridge, I've done it before for vegan Brie. I normal wrap it in brown paper or paper towels to help remove moisture which will help it firm up and get a better texture. Just make sure to change the paper if it get too wet to help prevent bad mold from growing.

[@TheGeniusGinger]

Just a quick note, adding the lactic acid before heating up the cheese can cause the kappa carrageenan to not activate properly

[@aelene]

Hi there! So at what stage do you suggest adding the lactic acid? Because presumably once the cheese is heated it will be much more difficult to stir in, no?

[@carolbradstreet7917]

@@aelene Another vegan cheese maker I follow (The Gentle Chef) suggests adding the lactic acid (and any other acids, such as apple cider vinegar, etc.) at the end, after cooking. Whisk in immediately before the cheese starts to cool and set up.

[@leathelongrun9844]

@@aelene First forgive my English, it's not my native language. Well, what I do is separate a part of the mixture (tablespoon), before cooking it, and add to it, the ferments, stir well and then mix it with the rest of the mixture (I wait a little so that the high temperatures do not kill the bacteria, I'm interested in their properties) Hope it helps 👏

[@gillianlindeen5823]

I would love to see an episode in this series where you test with molds and try making like a Brie or Camembert (with mold layer) I saw the Gourmet Vegetarian Kitchen make a video about it but I haven’t gotten around to trying it myself. Keep up the great work!!

[@gillianlindeen5823]

Deborah O. Thank you so much!

[@danabrown6341]

Connies Rawsome kitchen does blue cheese type recipes.

[@Nya875]

Not only will the konjac powder ratio matter, but the brand and percentage/purity of the glucomannan affects how it performs in the recipe. Lookup videos of comparison of brands. Different konjac powders essentially need different measurements in the recipe and some can even discolour the medium being dissolved in. Dissolving in a small amount of liquid before adding to the final mixture may have some merits. Also, kappa carigeenan does have some health concerns especially for those with certain GI conditions. Probably not a huge concern in moderation, but worth being informed of.

[@yaelrstudio]

From what I know, there is lactic acid from dairy origin and lactic acid vegan. Thank you for the informative and rich video.

[@nicolaybastos]

I have been binge watching your videos for the last few days. You are Bill Nye for vegans, I can't get enough! Amazing content!

[@Stephanie-cd6pc]

this looks like it'd be amazing to make cheese curds for a vegan poutine!

[@Pepper_Ann007]

YESS😍

[@billywhite6730]

@@DDios-ih9de He didn't put agar in it. Seen you post this twice now.

[@ellejaemusic]

omg yesssss so much yes to this comment!! haha

[@010ChrisisCool]

There's a recipe I used that blended nutritional yeast, and silken tofu with sauteed garlic with either white wine or vegetable broth. The end result was a nice creamy sauce almost like alfredo. Maybe there's something there we could use to make cheese

[@CarolLynnWilliams]

This looks good. I really like when vegan cheeses are made in such a way that we don't have to discard any "vegan whey"...

[@MrsBridgette2012]

I drink the whey straight up.😋

[@silverhiker4549]

A few of the joys of watching you is, how much joy you get from talking about food and breaking it down and how much joy and pride you take in your creations. Kinda always sad you can't hand us a bite! Love to you and Monica. Stay healthy and safe 💚

[@kellyrooney782]

I have been watching your videos for a while. I wanted to say thank you for taking the time, the expense etc. to share these ideas. As a vegan I really appreciate your enthusiasm and love for trying new things.

[@bethstone4087]

This is great! Because any way to stay away from Dairy, is great for your health. I'll definitely try this plant based cheese!!

[@cheezheadz3928]

Yep and skip the oil too. Totally not needed.

[@lukehenly]

Mark, you seem pretty tired, my friend. New babies are so exhausting! We appreciate the hard work you continue putting in. We'll be right here if you need to take a few weeks off to recharge the batteries.

[@IQzminus2]

For things that taste like cheese A little natto might be interesting to experiment with, but it might be quire similar to the fermented tofu. I think playing around with preparing a mix of some aroma undertones of cheese might be interesting. Brie and Camembert sometimes have quite heavy mushroom or earthy undertones, some aged cheeses has a little of a eggy sulfur note to its cheese-funk, some cheeses have caramel notes often together with butter-like notes described like butterscotch-like. Nutty is also a common description of cheese, I think that is one of the reasons why nuts are so common in vegan cheese. Some fruity cheeses have a hit of Acetylaldehyde in it, it’s that thing in green apples that starts a puckering sensation. Might be interesting in combination with the lactic acid. I think finding the right pairing of aromas that play second fiddle to some funky cheese like umami-source and something that taste cheesy like nutritional yeast might make it more cheese like.

[@frankchen4229]

Natto is alkaline, so maybe not the best choice

[@amh2216]

You may have done this already, but do you mind leaving a link to the appliances you use? Things like measuring cups, convection top, blender, pots pans, etc? I've recently purchased a cast iron griddle and Ninja AI Blender. What are your thoughts on all in one appliances by companies like Ninja? And I'll be sure to head on over to patreon in the mean time. Thanks, Sauce Stache!

[@SauceStache]

Wow thank you so much for the support! A lot of the items I use are over at amazon.com/shop/saucestache if you're interested! I am a gadget lover and also a do it yourself kinda guy so I can appreciate old school appliances and the new all in ones.

[@dinorossi6611]

@@SauceStache Can I share your videos on my blog?

[@dinorossi6611]

@@DDios-ih9de I need to get an OK from the author

[@SauceStache]

Yes!!

[@JacindaH]

I am not a vegan..not even close..but I am so fascinated by this and what you can do. Your cooking could sway me.

[@servinghealthy]

Be careful when deciding to use carrageenan, it does come with some health risks. Many plant-based and vegan companies like silk, and miyokos creamery have decided to eliminate carrageenan from their recipes due to the potential health risks. Agar-agar is a wonderful and safe substitute that I use when making plant-based cheese substitutes. What is nice about agar-agar is the melting point is around 175 F, so it holds a firm cheese at room temperature, but it melts well when used for a grilled cheese or on a pizza.

[@sakura16055464]

Serving Healthy: Please tell me ~~~what is the ratio amounts for using agar agar? I would love to use agar agar as I suffer from intestinal sensitivities since birth.

[@michaelrenetiotuico9564]

Agree 😂😂😂 i think ds guy is doing some experiment i dont like what he is doing its not healthy im on a whole plant base diet

[@adinace]

Tell me, are these claims true or just another alarmist thing you people are crying about like gmos?

[@user-kq2ld3pc9w]

Vegans don’t care about it their own health at all

[@espgodson]

@@adinaceI’m not sure how it is for most people but I have alpha-gal syndrome and carrageenan is the only non mammalian source of alpha-gal that I know of and it obliterates my stomach.

[@ginduf]

take a look at *Connie's RAWsome kitchen*, she's got all kinds of aged cheese recipe videos.

[@RelaxingSounds-jn7cr]

Was thinking this!!! I hope he does a million different cheese episodes now and goes straight to connies channel!!

[@elenasavva1]

Omg yes! Connie is the best ❤️

[@danabrown6341]

I ❤ Connie#

[@YourMajesty143]

Connie is the queen of homemade vegan recipes! She's an artist!

[@mikaellobban4944]

Organic Sunflower Haché. Its Texturized Veggie Protein from sunflower seed as opposed to soy protein. Try it, I hope you like it. Oh and add pysillium husk to the cheese. Its really good for the stretch and filled with fiber.

[@FermentationAdventure]

Yum! We love to make cashew cheeses! You can also use different types of starter cultures.

[@Jodiesveganeats]

Your transitions remind me of good eats so much hahah

[@WondersInTheWasteland]

Hey Mark! So glad you finally did a recipe using Kappa carrageenan. We just found a cheese recipe using that and tapioca starch and it came out amazing! We added some crushed red pepper and raw garlic to make a pepper jack flavor. It's on The Vegan Blueberry blog if you're interested. Thanks for your awesome videos! Much love 💖🥦🐱 - Adam and Katey

[@patriciamcdonald6149]

Looks great, like Miyoko's, I've used rejuvelac for this type of cheese and it came out very good, but lactic acid looks like a lot less trouble. Watching you experiment is fun.

[@SpacePills1]

Couple of ideas, add a bit of nooch, also with the "buffalo style" as I call them mozzarella balls, use salted water, really brings out the flavour after it's been sat in the brine for a while. Gave it to some mates and they said they wouldn't know that I had made it and wasn't real mozzarella That might just be a UK thing though as we don't really get blocks of it, it's usually in a salt water brine, not that I've eaten it in years

[@celzalejandro]

Great vid as always! And thanks for introducing me from MTK I first learned about her in one of your chicken tofu videos

[@GigaDavy91]

Do you ever tried the recipies for aged and smoked vegan cashew cheese from "full of plants"? They're amazing! Also bloomy rind cheese similar to camembert, really mind-blowing

[@Chryoss]

This ! Also try the Chashewbert one !

[@danettemackay4964]

It's almost exactly this recipe:avocadosandales.com/2015/08/24/aquafaba-cheese/ Mary credits Lacey from Avocados and Ales for creating it.

[@retired_man_about_town]

Man...How many times did you need to explain that Lactic acid can come from other sources than dairy.... Hats off to you!

[@starryeyedwish8005]

9:03 and just like that I revert to the mentality of a 9 year old boy.

[@lynneb.3935]

I'm wondering if citric acid could be used instead of lactic acid. It's MUCH less expensive. Also - the only concern I have with this recipe and others like it (besides all the use of strange and expensive ingredients, lol) is that mozzarella does not have any sour taste to it. It is a fresh cheese that is made just from milk. So aging and sourness isn't needed, if you are really trying to replicate the taste. I haven't tried this (and won't due to the ingredients), but would love to hear from someone who remembers the taste - or isn't currently vegan who could compare it. I'm transitioning to becoming vegan, so I remember.

[@carolinalopez1843]

Once this is perfected, pleeeaaaassse make a vegan lasagna. ❤️

[@shannenlibres2365]

Whyy did I accidentally read "make a vagina"

[@MuttleyGameTube]

I can do for you Babe I'm Italian 😘

[@Jacsmillar]

Love your shows and I know this is fermented food series but would love it if you did a test kitchen on vegan shrimp and other fish and sea food? Some of the ingredients and textures you describe remind me of the Linda McCartney vegan shrimp we got here in England which sadly they discontinued. My fave way of eating them was in a shrimp salad cocktail all the best and thanks for inspiring us to continue experimenting with veganism

[@skatingsarah1996]

Once you perfect all your recipes you NEED to open a restaurant with all housemate vegan meats and cheeses 😩😍😋

[@JoannaHammond]

If you want to get the flavours remember one of the most important things. A lot of the flavour comes from the bacteria used in real cheeses. Perhaps some research into this path to figure out how you could use this?

[@Tinky1rs]

@@DDios-ih9de coagulant being rennet, yes.

[@JoannaHammond]

@@DDios-ih9de Normally when making cheese you will use a "starter culture, bacteria" to create the lactic acid from the milk. This also creates flavours. A lot of the time you will also use secondory bacteria to create other effects such as holes or a certain taste, such as the nutty taste in gouda. Further to the bacteria there are a few different molds used to again change the texture and flavour. Specifically with regards to mozarella, a starter culture is used to get the lactic acid going. You can use the fast citiric acid technique if you wish but the flavour is just wrong.

[@MajimeTV]

@@DDios-ih9de actually, he used cashews and chickpea water. Not soy

[@JoannaHammond]

@@DDios-ih9de Thank you for the rather lengthy reply that you posted and then promptly deleted. I'm sorry you felt the way you did and responded the way you did. I was talking from a real cheese prespective to give a potential line of thinking in regards to replicating the taste of real cheese. This whole video was about taste. I never implied I was an "expert" as you described, I'm on this journey with everyone else. Exploring different products, methods, etc. trying to find ways to recreate existing products using a non animal source. It's fun and interesting, so I'll explore every potential path to find out what does and does not work. Suggesting researching a possible path to see if it works is not a bad thing, it's how we learn. I really do not understand why you became so angry over a suggestion about how real cheeses get their flavour.

[@stopcheatingconsumers9779]

@@JoannaHammond @Deborah O should change her handle to "Off My Rocker" If you peruse through the replies of the comments section she's in most leaving caustic and snide comments. Not worth your time.

[@orlandoluzzi6423]

You know what would be great video for you to give us a tour of your kitchen in the how you stack your pots and pans and frying pans

[@errorerror1337]

I especially enjoyed the part in this video where you cut the cheese. Well done.

[@ciantar60]

Did it melt? OR does it brown up and melt like Mozza? :) Love your videos mate. Thanks, from your mate from down under!

[@jamaicafox]

This is too complicated for me to take an interest in making on my own, but is precisely the type of thing I'd like to have available for purchase. Good job...seems like it turned out great. Wish I could try it.

[@takudzwachikoore3415]

Video suggestion: would really love it if you made a video on how to make our own nutritional yeast

[@abbilocke736]

So cool! I think mozzarella might be my fav cheese. Great job getting a sponsor! Thanks surfshark

[@rememberMontreal]

I've made cashew cheese with rejuvelac, both by soaking the cashews in rejuvelac and also by flopping my cheese balls in cold rejuvelac. I used quinoa rejuvelac, which is super easy to make! Depending on how much you ferment your rejuvelac, it can have a delicate and subtle taste or a more pungent aroma. Hope you give it try!

[@estherormenoclaudet3376]

Cómo lo hiciste??

[@chef_huda.]

Thank you very much, Chef. Can I substitute an alternative to tapioca starch and use cornstarch or vegetable gelatin, agar agar?

[@glowworm7575]

Let's see it on a pizza or I'll never believe it's good enough to try!

[@thatonegirlelaine]

Avocados and ale has a couple of really great cheese recipes.

[@YeahItsMilo]

Yo I almost hopped on the vegan cheese train recently until trying cashew/nutritional yeast cheese, and my first thought was literally 'I can't wait until saucestash makes a vegan cheese video'. Prayer answered, and that looks AWESOME 👍

[@noone9472]

Does someone has the recipe?

[@melissesilhan2208]

I get so excited when I have successful experiments in the kitchen - it's so exciting to see you do the same! :D

[@JTMusicbox]

Awesome video! Sodium citrate is a little tangy and also commonly used to make cheese creamy and melty like in American cheese.

[@SauceStache]

Nice!!! I'll check that out!

[@LoyalMatter]

Interesting. The last 7 years, I've developed food allergies to dairy, wheat, and all soy products. Paleo products have become popular the last few years and I like Daiya shreds, but I have started looking into making my own. Last week made an Almond ricotta for veggie lasagna. It was pretty good

[@anotheryoutuberperson38]

I have the same allergies 😂

[@purringinmyear]

Great video! Would you mind trying to make a decent NATURAL yoghurt with that wonderful tart taste. I have tried many from the shops - they do not come close.

[@jocelyneann3947]

I appreciate you and all the content you create sauce stache

[@injunsun]

Have you considered aging after inoculating with specific fungi, like Penicillium roquefortii? And how was the saltiness? Mozzarella, like cheese curds, always tasted salty to me. You make me excited to try these strange ingredients, like a Bill Nye kind of guy, but in the kitchen. In my life, I need that.

[@olensoifer9901]

Lactic acid is also a huge flavor component of most cured sausages & salami's...pepperoni, genoa, dry Italian sausage, Lebanon Bologna, etc. Lactic acid itself is not added to the sausage mixture: Rather a "Lactic Acid Starter Culture" is added, and allowed to propagate before the meat is cooled down to the temperature at which it is to stand while drying. But, the slightly sour taste component of these cured products is still lactic acid. In a plant based sausage, citric acid would probably work just as well as lactic acid.

[@robxnlouise3117]

You are you're own best hype guy 🙌 2020 goals.

[@xaytana]

I want to see a high fat low moisture variant of this, hflm mozzarella is arguably the best pizza cheese, even though most places use lflm mozzarella. I'd also be curious to see experiments with mixing in nutritional yeast into this.

[@truejavario]

I saw someone make a macadamia nut cheese that came out really good (haven't tasted it but looks great)

[@vitabiemsaludenlavejez5454]

Your recipes are good and entertaining. Thanks!

[@SauceStache]

Thank you!!

[@sarahackland4813]

can you try making a halloumi? ive made a good one with tofu before... but it wasnt perfect. i miss that rubbery salty goodness ..

[@jaclyniicole]

I've tried some vegan cheeses out there and I'm honestly not a fan. The idea of making my own at home gives me hope lol. Can't wait to take the vegan cheese journey with you!

[@jaclyniicole]

@Wadan Burns I've heard good things about them but I have't been able to get my hands on it! I'm always so afraid to spend the money, not like it, and then it goes to waste :/

[@sheldonps.7970]

I use homemade soy yogurt for the acid tang in my cheese but the real secret ingredient is artificial butter flavor. Cheese flavor needs salt, acid tang, umami and butter flavor.

[@sheldonps.7970]

@@DDios-ih9de yes I agree. I wasn't trying to be critical...I was trying to help. I used the soy yogurt to give my cheese both the sour and the fermented taste. But I discovered that it needed butter flavoring to bring it closer to a dairy cheese taste. Or maybe it's the background butter smell that makes it seem more like real cheese. I think my next batch I will try to add a tiny bit of the fermented tofu that sauce stache added to see if I can get closer to an aged flavor.

[@BLUYES422]

you think you can find any derivative of the biotics from cheese and maybe ferment soy or something with it like lactobacillus

[@1vaoracle]

I've seen a video yesterday with someone using psyllium husk powder to make it stretch. I know the Stache can do it better

[@daetyme998]

are you going to add some kind of protein to it? there seems to be a lot of talk about dairy free cheese, but my problem is they don't have protein in them! what is so hard about adding a good protein source to these kind of cheeses?

[@lorrainelamb4664]

Cashews are protein.

[@bettinazapkerodriguez5710]

Thanks, that looks so good

[@pipapo3030]

Man, your videos are absolutely amazing :) thank you so much for the work you're doing!

[@wasdalemanexploringoutdoor5137]

That looks amazing, looking forward to the next level. I would love you to have a go at making Yorkshire Puddings (there English) it’s been my nemesis for around two years 😋

[@wasdalemanexploringoutdoor5137]

Deborah O. I’ve had really good results, I need to share my findings some place. But I am sure that guy could do better.

[@user-qc8kg9cz4t]

I've seen a lot of people are using nutrition yeasts flakes to give cheese taste to vegan "cheese" based on cashews. I've tried, but it tasted awful to me

[@SKULLSMVSH]

Could you make this a permeant series like the making bacon out of ... series? I’d love to see you experiment with making vegan cheeses out of different things

[@markfradl]

I made the recipe from avocadosandale last week and it was great - tried your variation and it separated on me in the pan (had a glob of cheese in a puddled of oil) - any idea what I did wrong?

[@marthaatakora7340]

i’m convinced one day you’ll be coming out with your own vegan products

[@plantbasedfamiliesandkids2576]

Miso makes it more cheesy and delicious. I use chickpea miso. You should try it so yummy! I also use vegan lactic acid. There is a huge vegan cheese making fb group they make cheese and ferment them from everything. Including brie and blue cheeses. 😳

[@estherormenoclaudet3376]

Miso de garbanzos??? Cómo se hace??

[@cornflake889]

Looks awesome. Gonna try later today!

[@taeloradderly2929]

Gonna use surfshark so I can watch the studio ghibli movies on Netflix

[@fglend73]

Whenever someone makes a cooking video, and they claim “it tastes just like the thing they’re trying to emulate,” it never actually does.

[@kyleyakich3800]

Mine didn't firm up so I tried cooking it again. Could I need to go more on the caraggenan ?

[@mankydave67]

This guy is a culinary genius. Simple as that.

[@SauceStache]

Wow thank you!!

[@mankydave67]

@@SauceStache It’s true. I love all the weird and wonderful ideas and creations.

[@shadowkyrin]

I feel like we need a melt test included or maybe like what we can use it for afterwards and how it performs there... Like yeah I can definitely make a block of white stuff using thickeners but will it seep out oil if I hear it? Will it stretch if it's heated after?

[@LeicesterVeggieSue]

If you have a high speed mixture you can bring the cheese to boiling point in the blender no need to put into saucepan.

[@BeyondInzanity]

Just because you could, doesnt mean you should. Why put unessecary strain on your blender for something that takes litterally no effort at all?

[@Marcoosianism]

Good luck getting it out after, lol

[@davidring2175]

I can't find a printable version of this. Can anyone help?

[@ktosado8097]

Very detailed, informative AND HONEST!! I’m officially a fan 😌

[@louisadellamico4403]

Great instructional video! Question: What do you think aquafaba adds to this cheese? Thank you!

[@eva73510]

Hi ✌️ It is wery necessary to add oil? It could be oil free also? Thank you wery, wery much!

[@lissa4306]

Looks sooo good! I was excited to find this video for our dairy allergy, but we also have peanut & tree nut allergies ... :-(

[@dipalivernekar4230]

Hey Mark, absolutely love all your recipes. You're simply wizard. I have a question. We don't get Refined coconut oil in India. We get the cold pressed ones. What can be done?

[@capnprickly4693]

That looks fantastic, it is more like bree or a creamy mozzarella.

[@hairnerd86]

Wow! Imagine the firming action of this on the Chao you made last time!

[@lp7931]

I would LOVE something that tastes close to Swiss cheese!

[@Amanda-ye9vl]

Looks delicious! Where do I find the recipe? Can’t find it on your website.

[@cooldolphiin]

Watch the video