NEVER Buy Fake Cheese AGAIN

[@shelbycross304]

My favorite is when you do cheese videos! You're a genius.

[@SauceStache]

Thank you!! So glad you like them!!

[@gamingwithkev8208]

The term genius is being tossed around too easily these days..

[@123userthatsme]

I'd really like to just have a nice solid block of vegan cheddar cheese to shred, slice, or dice. Has he/you already done this?

[@sixforks6543]

@@gamingwithkev8208 Exactly. Vegan cheese recipes have been around for decades now. Most of the people on youtube are just stealing recipes from people like Brianna Clark Grogan ( who is relatively unknown nowadays unfortunately) or Miyoko (who produces consumer products you can find in stores as well as pioneered vegan dairy alternative recipes back in the mid 2000s. Most Cheese you see in stores are easily made at home and have been so for a while. Nut milk, stabilizer, yeast, acid, whatever other flavor profile, water, and you have 99% of your meltable cheeses on the market. Nooch it is dead simple to make. I stopped following a lot of vegan cheese news/recipes years ago and my recent foray back into veganism led me to see what was new in the world of vegan cheese. Nothing has changed. I just wish people making money off of KZbin would credit where they get their recipes from, as they most certainly arent the creators. All that can be done with vegan cheese has been done, its just regurgitated material now.

[@SingularityEngine]

"It's a actually pretty easy" *Proceeds listing a ton of ingredients that are virtually impossible to find outside the US*

[@StalinsGameboy]

In the US I find most of these items in the international stores, not the US chains.

[@kenimasurvivor9426]

😂🤣 ❤this comment

[@Butterflyneverlands]

BEHOLD THE SINGULARITY ENGINE LOL

[@THEHORSELOVER235]

Its hard for us to find the stuff as well

[@Baes_Theorem]

Whatever flaws the US has, on the net I love living here.

[@alexandragatto]

I definitely noticed the lack of salt haha. For your next challenge you should try to recreate poutine-worthy cheese curds, squeak and all!

[@JTMusicbox]

You’re so energetic and relatable in the video that it makes making vegan cheese look fun!

[@injunsun]

Do you ever do fermented cheeses? I recently started with sourdough and cheeses this way. My first batch started off with 1 c cashews, 1/2 c each pecans and hazelnuts, all of it roasted lightly. I ground it, added just a touch of olive oil and water, then inoculated it with yogurt bacteria and some really old cheese mold. Seventeen days in, it has turned dark brown, and only had a faint bloom before I turned it. It tastes like a mild cheddar right now. Microwaved, the oils cooked the proteins, making instant browned cheese! I can't wait to try it on a pizza. Anyway, I'm going to try something like you just made, only with innoculants. I love stinky, blue veined cheeses.

[@The_Mushroom_Guy]

He made a cheese with fermented tofu, it's somewhere on his channel

[@Carol-qt1ix]

Heeey, I've been doing some experiments with fermented cheese. Last time I tried a coconut yogurt recipe that turned out really good. You just need to blend green coconut water with coconut "meat" and let it rest overnight at room temperature. You don't need any store bought starters for this one. I suggest you blend until it is smooth, almost liquid, as the fermentation will thicken the yogurt. You can use it later as creamcheese if you add a little bit of salt. It is really hot where I live so it fermented well in less than 12 hours, but if you live in a cold place it might take about 24h.

[@fyzzlefry]

We have a local company out here in Portland called Cultured Kindness that does stuff like this. It's amazing.

[@injunsun]

The same day, I also started my first sourdough, with 50ml rainwater, filtered through a coffee filter, and 50ml self-rising flour. When I'd fed it 4 days, I used it, taking several hours for both rises, after the autolysis hour. This was not just the best bread I'd ever made, it was the best bread I've ever eaten, and I'm 52. It tasted cheesy, and had such firm structure, I'm glad I didn't use bread flour. Now I want to try all the various flour mixtures I'd used for nutrition, which tasted good, but were too crumbly. I like to add flax meal, oats, soy flour, etc.. Now that I hijacked a thread, isn't this man amazing? I so envy his wife. I'd be big as a barn, were he my husband!

[@Jellybeanifyer]

you definitely should look up Full of Plants aged cheeses. He even makes a vegan Mont D’or with bacterial cultures!!!

[@MsGodisyou]

Thank you so much. You are saving us lot of money Thanks for your motivation and your investigation. This is a genuine and honest way to help the vegan world.

[@SauceStache]

Thank you so much!

[@margarett_b]

I ABSOLUTELY love these more chemical and science-based videos. It brings me so much joy to see you experiment in the plant based field :D If only you were doing WORKSHOPS and I lived in the states...I definitely think you should consider organising some events when all the current craziness is over! And if not, how about an ONLINE COURSE? This would be awesome!

[@holax0237]

Whenever I watch your plant based recipes I always wonder what our diets would have been like if these were the original products instead of their animal counterparts 🤔🤔🤔

[@brucetidwell7715]

@Papa Jose While I can agree that some of the ingredients Saucestache uses are "chemically," basically any food that is cooked has been processed. It's pretty much all natural (even xanthan gum). Straining the protien out of potatoes doesn't make it unhealthy.

[@DeliciousPish]

@Papa Jose You're concerned about "processed starches" while the cholesterol and animal protein of regular dairy cheese literally causes cancer, heart disease, diabetes, osteoporosis, obesity, casomorphin addiction, and increases your all-cause mortality? Run me through that logic homeboy.

[@NBid-rp9ch]

@@brucetidwell7715 Animal products are processed. Genius. First through the animals body, and then again in the factories.

[@joemethven3035]

Papa Jose tofu literally is processed wtf

[@DeliciousPish]

@Papa Jose Yes, mother's milk from ANOTHER HUMAN for the first couple years of life. Not a cow for the rest of your life until you develop heart disease and die from the only product designed by a cow's body to increase a calf's weight gain by hundreds of pounds within months.

[@nijinokanata111]

Yes!! I was binge watching your old cheese videos and scouring the modernist kitchen blog to figure out a good recipe. Keep up the awesome work! I love following along with your discoveries!

[@chirag22101980]

❤❤❤❤❤ first food Engineer i ve seen in my life. Hats off to you. Lots of respect

[@godminnette2]

I'll have to try this. Your last imitation meat video was phenomenal, I've made seven pounds already. I'm only vegetarian but have been cutting back on eggs and dairy... If this cheese is close to mozz that's just another tool in my arsenal to cut out more.

[@SauceStache]

Thats so awesome!! I hope you enjoy! Make sure to add some salt, and I would play around with the level of lactic acid until you get a taste you like!

[@Divinelyunfolding]

Thank you for making steps in the right direction ❣️

[@pattheplanter]

Grilled hummus is the easiest mozzarella parallel.

[@neenee9809]

i just wanna know when this genius is gonna upload a video on vegan deli meat because i NEED it 😂

[@SauceStache]

hahahah thanks! Its something I've been brainstorming for a long time!! As soon as I get the spark for it, ill give it a go!

[@lucy-tg3sy]

use puree beets in a seitan recipe for "beef," yam for "ham," poultry mostly gets its flavor from seasoning. good luck

[@ashleyklein1005]

I want a vegan mortadella with pistachios or a Genoa. It would be nice to make an italian grinder with pickled pepperoni.

[@emmasgoodies]

Mark that was amazing!! That literally looks like mozzarella!

[@drachenfels6782]

Issue is, cheese is a bit soggy, and vegan replacement is not quite yet there. It's we aim to replicate stuff that does not make sense, or we are not just yet there. Either way, I enjoyed the video, wonder what the future is going to bring, either wet, fatty tissue plant-based, or re-imagined cheese.I am hopeful. :-)

[@lindaobrien2659]

Looks like mozzarella but does it taste like mozzarella? 🤔😋

[@stauffap]

Looks like mozzarella?! What kind of mozzarella are you eating?! Mozzarella is a very soft white ball submerged in a brine that looks nothing like this stuff. And even after grating it, it looks more like a hard cheese and not mozzarella.

[@emilyporopat642]

@@stauffap You're talking about fresh mozzarella. She was referring to aged mozzarella which is firmer, yellow, and has a much lower moisture content.

[@karakleinhans7277]

The viola life cheese is my absolute favorite vegan cheese. It melts well, you can eat it by itself, and it’s the most real-like non cheese I’ve found. So good!

[@blondey3261]

Violife is the cheese I direct new vegans to. It's my immediate go to cheese for pizza, pasta, quesadillas, tacos, chili, soup... Mmmmmm I love it so much!!!

[@itsmeowornever.8143]

Yes, same! Although, still looking for the best vegan mozzarella. Do you have a favorite of that one?

[@karakleinhans7277]

It's meow or never. I mean I like that same brand. I did hear that Miyoko’s has a good mozzarella though. Haven’t tried that one.

[@itsmeowornever.8143]

@@karakleinhans7277 Miyoko's is better cold. It's okay but not quite there for me when heated. Besides, it is expensive. Follow your heart block mozzarella is good heated, but too oily in my opinion, so also not quite there. So what I have been doing is crumbling a bit of violife feta on a heavily veggied pizza and it's yummy. Or, mixing avocado with nutritional yeast and dolloped onto the pizza is good too. 😊

[@kdrguru]

True dat!

[@erin22222]

This dude is seriously awesome. These videos make me so happy

[@itooo2221]

Definitely gonna give it a try!! I love this kind of video, it brings a variety that only you have.

[@margarett_b]

You've achieved something insane with this cheese without even tasting the original version! If this is not a sign of your experience and wisdom I don't know what it is :D FANTASTIC! Anyways, thank you SO SO much for another great video! Stay safe and keep my favourite content coming up :D

[@zrobeast]

0:40 “Now for my favorite part. Reading the ingredients.”

[@davidsaenz2449]

#IWDFCFTBATK

[@GuttsCL]

Claire!!!

[@murrrr8288]

Bon Appetit!

[@ruthejimenez]

What a huge and complicated list of ingredients. Sounded like a fun experiment. Results were amazing. Shreddable. Melty. But I was wondering where are the condiments? Salt, onion powder, garlic? Sourness was provided by the acid. I was also waiting for a better incorporation of the oils in the cooking process. Because a lot of oil was lost and floated when the mix was placed in the iced water. The pizza flavor was provided mainly by the tomato sauce. Hehehe.

[@brucetidwell7715]

I'm not vegetarian but I do a lot of what I call homesteading (today I made my own mayonnaise to use in my tuna salad sandwich) which is why it's fun to follow your channel. More often than not, what I make is so much better quality that the marginal cost difference is irrelevant but it is something that I keep in mind. I'm curious if you calculate the cost of your recipes and whether it is "worth it" to make cheese that you can buy, or does that take the fun out of it?

[@margarett_b]

I've always thought acids can cause something to PRECIPITATE but apparently, they can also help the potato protein to PARTICIPATE...in this fabulous recipe ;P Sorry, I could not resist after hearing you mix the two words! Luckily we are all humans at it just made me enjoy the video even more ;)

[@lisakaye2110]

I love how you say, "I'm excited about that"!! About most things you make! Lol I'm not vegan, but I am EXTREMELY lactose intolerant, so cheese is something I don't get to enjoy. I do have to say though, watching your channel makes me really think about becoming at the least, vegetarian. Thank you

[@JohannaZee]

The Daiya farmhouse blocks are really good too.

[@margarett_b]

YAY! Another video of yours

[@SauceStache]

Whoa thank you so much!!! I loved all of your comments!! I think it would be really fun to to do a workshop or zoom workshop! Totally love that idea.

[@ballerina2rockerchik]

Your videos give me life and hope ❤️🧀

[@devsingh4443]

You can get the cutting board shreds at a lot of Publix and Target locations, if you're still interested in trying them for comparison! The store locator on their website is useful for finding which locations, I usually get them from the Target in Winter Garden Village. Looking forward to trying this recipe and comparing the two 🙌

[@SauceStache]

Thanks for the tips!!! I haven't came across them yet, but ill look harder!

[@Jilleyful]

I love how animated and enthusiastic you are!!

[@dianamendoza6829]

I agree!!! His energy is one of the many things that sets his channel apart.

[@julia1234]

You can purchase the natural flavour on line .. I had to order from the UK but it makes all the difference .. well worth the effort .. great job !!

[@casaclementinapr]

Where can I find a list of your pantry items? Every time I see one of your videos, I'm inspired to try it but never have all ingredients on hand. Thanks for the inspiration, in any case! Shopping for this one now. :-)

[@NEEDTOHOE]

Please please please make an updated guide to plant based fried chicken. I’d love it if you would try a blend of vital wheat gluten + pea protein 🤩

[@SauceStache]

Will do!! Its something I've been working on for a while! Havnt really nailed it just yet!

[@liriosogno6762]

@@SauceStache it's awesome that you wait intul you figured it out. I'm excited to see what you'll come up with 😊 but take your time

[@kirielpapillon9169]

I love your boundless enthusiasm.

[@SymBiotiX]

Hi! Big fan, I love your videos! I was wondering, perhaps I am missing it but is there anywhere that you have the full recipe for this? I tried looking on the website and didn’t find it :( Thanks!

[@KarenGarcia-qc6km]

Bro keep this up. You are changing the world. Please make beyond meat next. It’s so expensive.

[@machdasmalvegan57]

funny, just did a research for potato protein, turns out it's used as a animal food addition ;) (and usually buyable by the ton)

[@presidentiallsuite]

This is underrated!!!!☑️ YOU HAVE TO LOVE THIS ARTIST 🏆🏆😘🏆🏆

[@anniekook2787]

Excellent!! I will try this!! You're a wonderful mad-man, really appreciate you passion!!

[@Livealohahawaii]

I’ve said it before and I’ll say it again, YOU’RE AMAZING!

[@lucaliaci8588]

this was mind blowing , good job :)

[@daveighjones9361]

It's "day-uh" (and that's per their own people if anyone is doubtful). 😁 And this looks amazing! Definitely saving!

[@user-iv6lt2rl6h]

Not sure you'll see this, but I'm going to try to do this cheese myself, so I have a question. For the potato protein extraction, how much bicarb you added? Just after heating it up at 80° degrees

[@mntryjoseph1961]

Awesome! And your laugh is contagious! 😃

[@awalkthroughtorah6897]

Your positive content has been a blessing! Always a joy to see what you are cooking up even though I am not vegan.

[@supostabme]

not sure if i should ask here but can you please try and make gardien turk’y cutlet thanks in advance

[@tyrians]

Reminds me of mashed potato that's had cheese melted in it or those powdered/pre-made 'potato mash' mixtures you just add milk to. Those get really stretchy and such like that sometimes. But near the end, it legit looks like cheese.

[@FemiSHair]

Wow he really did that!! I don't have the patience to make this but wow!!

[@Omeda.S.Yapah.S.TheKOS]

Thank you! Please help us find and make a non dairy protein packed cheese stick like Cracker barrel!

[@blueconversechucks]

Speaking of good daiya cheeses... THE VERY BEST FAKE CHEESE FOR CHEESE AND CRACKERS (Cracker barrel category) is Daiya medium sharp cheddar block. I bought it on sale and wasn't expecting much, but it was fabulous on crackers. Not even a hint or clue of fake cheese taste or aftertaste. Try it!

[@killerdustbunnies]

i love when your pibble is in the shot going "i'm not begging. but if some makes it to the floor i won't argue"

[@armandami]

I smile each time you call it a "botato"!

[@Chrysanthemum808]

You were one of those science nerds in school, weren’t you? 😃 That looks really good! Yummy! Daya is really good vegan cheese, and I started with the Parmesan. 🤤

[@Jmcinally94]

I'm glad you keep making cheese videos. It makes me feel inspired again after my numerous failed attempts xD

[@efigina]

Does this cheese have cheese pull after hardening? Very curious.

[@skjain2]

I wonder if you could add sodium citrate to get the sour and improve the meltiness?

[@irockmore1000]

You should start producing your products and ship worldwide man!

[@RampagingChipmunk]

The best cheese yet. That’s astounding.

[@SauceStache]

It was pretty dang good! Thank you

[@SubhajitM]

Potatoe Protein? I wonder how offended 3 times a day meat eaters will get! 🤣

[@sophiebain1487]

This made me so hungry!!! 🤤

[@SauceStache]

So good!

[@PurrsMom]

Oh God Yes 🤗 delish.

[@Ensule]

I see you and your Gourmet Makes references

[@aliyannajoy1607]

Iwatched your other video on the white cheese....do you think konjac would help it too?

[@NBK1122]

I'm lactose intolerant. I buy regular parmesan garlic and alfredo pasta sauces in jars. I like their taste, and sometimes I take Lactaid with them. When the supermarkets ran out of regular sauce, I tried Harris Teeter's vegan alfredo pasta sauce. it was awful! It tasted like curdled sour milk. Do you have recipes for a decent tasting vegan alfredo sauce or garlic "parmesan" sauce? Also, I don't have a high speed blender, just a Ninja Pulse.

[@emmaberry129]

CAN U PLS PLS MAKE A VIDEO ON HOW TO MAKE CHEESE CURDS?? For poutine?

[@misspeaches1144]

Which food scale do you use? My mom is trying to get pro at bread baking and we can’t find a precise enough scale for yeast

[@montgomerymauro2199]

Chao and Vialife are the best vegan cheeses. Daiya is mediocre.

[@willn8664]

Daiya is like the plant based version of government cheese. Only those raised in low income families will understand this.

[@ridgleyhawthorne715]

This is very true. Mark, your true challenge is to top or at least meet the tastinees of chao, violife, & also follow your heart cheeses (believe the FTH only have sliced. All above are good. ..BTW, IMO Daiya cheese slices are very good although the others are better. Good luck, Luv ya, Mark. Keep the great work.

[@blueconversechucks]

I think Daiya may have come out with some improved ones. Daiya used to suck but I've had a couple of good ones in the past few months.

[@chefdeena]

You're totally my hero dude

[@Vahnskeyblade]

I wish you would go into more detail about extracting protein from potatoes.

[@kaz153m]

I'd love to see these recipes without oil! Don't know if that's even possible. We're trying to minimize, almost eliminate, oil from our diets. And get fats from the foods.

[@melaniedemlinger7256]

What is the best substitute for coconut oil in making cheeses? If you also have a sub for cashews in other cheese recipes that’d be nice to hear too!

[@gothichippielovechild3198]

Love your vids!

[@Xxvzqx999]

Daiya block cheese IS MY FAVOURITE

[@223pippy]

I'm a new subscriber! I'm enjoying your content. I'm definitely going to try some of your recipes! Can you try making a vegan Foie Gras?

[@aliyannajoy1607]

I bought the mushroom seasoning and the konjac and wanted to get started.....but am having trouble getting the potato protien done.....I looked for the mung bean but couldn't find any links. There is one for your site and when I click the recipe index link I get a " Bad Gateway" message....Can you help PLEASE!!!

[@christianz8020]

Could you make some foods from whole food plants? Like burgers from lentils or cheese from cashews, but add your cooking techniques/ingredients for your realistic style.

[@vegangoddess8501]

Pronounced DAY-A! Love your videos!

[@jlm11798]

Is there a direct link to a recipe for this cheese? Which did you think was the better tasting mozzarella this recipe or the one you used cashews and chickpea aquafava? With this recipe how important is the potato protein? Can it be done with just the pea protein?

[@isktall1663]

Wow thats incredible. I will try this

[@brianajones9955]

Have you tried using vegemite or marmite instead of nooch in cheese making?

[@christianurbina5758]

Seeing the oil in it before it’s processed makes me want to eat this like once a year now, but I love it nonetheless great vid. :)

[@ToddSloanIAAN]

I thought of salt missing too!

[@error53ish]

1:52 Participate? Or Precipitate? XD

[@SilverLobo1974]

Hello. Thank you so much for making this video. It was amazing! I am thinking attending a culinary course. Did you attend one? If so do you have some recommendations please? Thanks again!

[@veganmarina6017]

I like this thanks 🥰

[@hunnerdayEDT]

Can you do a video on how to make pea protein isolate?

[@bluekingkhan9285]

Thanks for giving ideas for people so they can make own fake cheese and sell to market.

[@animeleepocket7984]

Great video as always, feels like vegan Good Eats.

[@SauceStache]

Wow thank you!! what a compliment!

[@cetti4405]

Love your enthusiasm and info, but honestly, I don't have the patience to go through all of those steps;)

[@eifionphillips3004]

Will it work with pea milk instead of oil?

[@EMILYYC773]

How could I possibly make this cheddar? I’d like to make a big batch and freeze some

[@jayfreaker]

I would appreciate it when you could make a top 10 products that are useful to veganise meat meals. Like liquid smoke, certain spices or nutritional yeast.

[@trulymelancholy2492]

Thank you so much for all your videos! I am transitioning to Veganism and it's been difficult somewhat for me. Vegan Videos like this are really inspiring and helpful!!! 💚✅

[@chairjello1678]

Hey I wanted to ask you and I hope I get an answer ... but I want stretchy stringy cheese for pizza and I got to thinking... when you eat bread that's under cooked it's almost got the same texture and I'd like to find a way to incorporate that idea some way..? You know all this stuff so if you have an idea please share!

[@swintsdeco6109]

Cheese videos are my absolute favourite! ♥️

[@gtxviper]

Just had some Noni fruit... im thinking that might be an interesting cheese base.

[@rm.makes.me.smile_]

This dude is the V Sauce of the kitchen

[@amyawad]

He Is Actually My Uncle IRL.

[@erin22222]

TK! Sans lucky!

[@yallik154]

Yeah there is zero chance I'm going to this effort at home. Obtaining these ingredients and putting in this amount of time is more cost prohibitive than simply buying Daiya (or Chao, which is better) at the grocery store. 🤣

[@pablorodriguez6318]

Cashew cheese like Camembert. Forget about any other vegan cheese, that’s the real deal, and nutritionally speaking is great

[@pochengueTV]

I'm not vegan, not even vegetarian, but i keep watching your videos i don't know why

[@joeb4142]

Vegan curious? Lol

[@maryamjanahi9358]

you are a GENIUS, my friend!!!!

[@SauceStache]

Wow, thank you!

[@carolbradstreet7917]

My scale doesn't measure less than one gram. :( Can you give an estimate of another measurement, such as teaspoons, etc.?

[@redblackgreenvegan8722]

Bro this is mad! That why we luvs ya!

[@leenorthcutt8421]

DUDE... you are CRAZY AWESOME!