Vegan Burrata is FINALLY REAL

[@SauceStache]

Another cheese in the books!!! After a few of your comments I'm thinking about using this cheese to make a stuffed crust meat lovers pizza but vegan next? Do you want to see that? Also do me a favor and share the heck outa this for me!! Love you all! LATER!

[@ExtraBlox]

can you use agar instead of carageenan

[@lucaliaci8588]

AMAZIIIIIIINGGGGGGG I want to make this and eat it everyday of my life :D ahaha this is the best!!, as an Italian , this burrata seems like a perfect replacement to satisfy the real mozzarella craving or any fresh cheese , can't wait to go to Italy and show this to everyone...I will just have to make a recipe for vegan sour cream cause I've never seen it in stores... It can be definitely good in the pizza crust, it Italy is more common to serve it maybe on top of a margherita pizza, right in the middle for extra cheesiness , is like the best pizza ever Love that you are still amazing me every time , the content of your videos is just unbelievable and better each time...can't wait for the next , everyone needs to know what a genius you are!!! Thanks again for all the knowledge and the inspiration you give me in becoming a vegan chef

[@jadehlouise]

Sounds amazing!

[@iis.1989]

🙏

[@SenorFlake]

Could you try this one out? Looks like it could be very cheesy. www.reddit.com/r/veganpizza/comments/jnhz08/homemade_pizza_napoletana_vegan_with_homemade/gb1zyft?context=3

[@emmasgoodies]

I'm loving this cheese series!! More italian cheese recipes🔥🙌🔥

[@SauceStache]

YESSSSS

[@maysamxd6407]

Hî emma

[@maysamxd6407]

I’m a fan

[@101Cuber]

@@SauceStache parmigiano reggiano next ;)

[@ashleyklein1005]

We need to grow this channel. This guy works his butt off to create quality content. He deserves it.

[@lindsaygoodwin3140]

I love having your partner's feedback. You're always really enthusiastic about all the food, but she's always really honest and her facial expressions are easy to read.

[@laramontino6755]

As an Italian, I'm speechless. Thank you so much, I'm absolutely going to make this!

[@SauceStache]

Ahhh I love hearing that!!! I'm so stoked about this one! Thank you

[@ian.]

Italian here, I can confirm that’s genius

[@SauceStache]

Love hearing from my Italian friends!!!! Thank you so much!

[@joanneandrews7280]

You're my Plant-based HERO, Mark!

[@SauceStache]

Awww thank you hahah

[@rorocustoms]

thank you for the 2 months!!!! glad its cheese month been looking for some good recipes

[@SauceStache]

You're so welcome!!!! Thank you

[@loudpacifist]

You're the food science hero vegans needed! 🙏

[@SauceStache]

HAHA thank you

[@superque4]

I was just saying the same thing, as if Alton Brown became a raging vegan.

[@lisanyugenhascancer6332]

@@SauceStache you saved me. I have been tryna buy vegan mozarella but I'm stupid this and burrata is not same thanks

[@HowToCuisine]

It's crazy how the texture looks exactly like cheese! Good job! 😍

[@SauceStache]

Thank you!!! This is one of the best cheeses I've made! I'm so stoked about it

[@JTMusicbox]

Awesome! Fancy! There’s nothing You can’t do vegan! What’s next? “Meat lovers” Pizza but vegan???

[@SauceStache]

hmmmm.... I actually love that idea

[@vnoble6929]

@@SauceStache seitan, tofu, tvp, mushrooms.

[@superque4]

@@SauceStache You can call it Beet Lovers! Hahaa

[@kane2742]

My favorite local pizza place has vegan sausage and vegan pepperoni. The sausage is great. I haven't tried the pepperoni yet. (I was never a big pepperoni fan even when I ate meat.)

[@margarett_b]

Wow. Mark, that's incredible! You're bringing the future of vegan cheeses to 2020 :D Honestly, beyond impressed with all you've achieved with all the plant-based alternatives across the past several months - and you're stepping up your game with each and every new recipe! Also, I am sure this burrata did not only look real but also tasted fantastic! As always, great job! . Sending you all the love! Have a nice, relaxing end of the week!

[@SauceStache]

Ahh thank you so much Margaret as always!!! This was so good... like shockingly good for vegan cheese!! haha Its definitely my best yet and gives me so many more ideas for more! All the love right back!

[@ana-mariapruna2501]

Your creativity is mind blowing!

[@SauceStache]

Aww thank you so much!

[@sumedhsawant9936]

That' awesome, Can you make pizza crust with vegan cheese filled inside the crust?

[@SauceStache]

uhhhh I need to make that happen!!!

[@0wnuquik]

omg yes

[@generallygenna]

This is so amazing!! You have such a great channel, I get inspired by all of these recipes!

[@0wnuquik]

You are so awesome!! We love you vegan meat and cheese engineer!

[@sabzygobi5055]

Wow this one is mind-blowing! You nailed it!

[@SauceStache]

Thank you so much!!!

[@brukkala1]

Every video of yours that I watch inspires me more. So glad I found your channel!

[@hendrikvandeperre851]

Looking forward to your upcoming cookbook !

[@JacindaH]

I'm not a vegan...don't know that I'll ever be one...but I am absolutely hooked on your videos! If these items taste half as good as they look..who knows what the future holds

[@amathesaxylady]

I’m intrigued: to date, 5 people have disliked this video and I am pretty sure they have not had time to make this recipe. So what the hell did they not like in this video?

[@kennypowers7759]

Haters.. Awful human beings. This gentleman is a blessing.

[@maryf763]

Omg I was literally thinking about vegan burrata last night while eating the regular one, that’s crazy I’m gonna make this one

[@lottatroublemaker6130]

The problem with Kappa Carragenan isn’t that it is unsafe, it’s simply that some people may get a bit of an upset stomach from it, as I’ve understood it. So basically, just be aware, if you get problems, maybe look into usingagar agar instead... 😊

[@ayekantspeylgud]

I wonder if it would lend the same texture though.

[@wandajenkins4205]

I've repeatedly used the brand of Kappa Carragenan he used with NO ill effects.

[@ruthejimenez]

Wow! How creative: texture on point. Can't wait to make & taste. Looks amazing... Yum

[@stefaniedobo3199]

I have been waiting for this to happen! Can hardly wait to try this

[@Jess2b_fit]

Awesome video sir! I appreciate your detailed explanations!

[@laurieindelicato9209]

Your a food scientist I’m going to give this a try. I hope it comes out like yours.

[@GeorgiaPaigeDaniels]

CANNOT WAIT FOR THE COOKBOOK!!! Caps necessary x

[@a.k.slzr5]

Can you re-create vegan Flan?

[@SauceStache]

I've been thinking about it!!!!

[@loudpacifist]

This I want to see!!!

[@a.k.slzr5]

@@SauceStache The modernist pantry has a vegan gelatin that they have used for flan, but I was hoping there was another way besides buying a premade vegan gelatin mix (so that you don't have to rely on a specific product in case it's discontinued or gets too expensive)

[@sarahjo9975]

Great video! Really excited to hear about your cookbook. Can't wait to read it! 😄

[@redjoker2497]

Another amazing recipe! I would love to see you tackle parmesan one day!

[@Oonagh72]

Can I use Trader Joe’s cream cheese instead of tofutti? Also would this works in Mac n cheese? I like the looks of this.

[@SauceStache]

For sure!!! Any cream cheese or sour cream thinned out will give you a simple creamy cheese! I dont know if it'll work in man and cheese... maybe a little of it added to other vegan cheeses! This would be epic on pizza

[@anthonygrundy6318]

The pain of being vegan with a nut allergy. :o(

[@SauceStache]

ahhh I need to work on this!!

[@anthonygrundy6318]

@@SauceStache Also allergic to sesame, I’m so annoyed with these allergies but your Fermented carrots and potato cheese looks delicious.

[@smexymango]

@@anthonygrundy6318 It's an absolute pain if you don't read the labels and pick up products rather quickly! I've never met someone who shared a simmilar allergy to myself. The nut and sesame seed etc allergy. I can't wait to see if he does come up with a nut free version. All of his creations are pretty amazing.

[@AtheistEve]

What about sunflower seeds?

[@smexymango]

@@AtheistEve Sunflower seeds from my own personal experience leave some grittiness behind. Even with a high powered blender it doesn't seem to get silky smooth. Still will experiment though! Not giving up that easily. Thanks for the suggestion!

[@80schunkaymunkay]

Your videos make me so hungry! They are so great though!!

[@SauceStache]

hahah glad you like them!! Thank you

[@margarett_b]

2:55 Cannot wait for it to come out! Any plans when it come to release time? Late next year or earlier? I am just already excited :D

[@SauceStache]

Still working on a release date!! Hopefully early 2021!!! I am SOOO excited!!!

[@superque4]

Do a smoked Guda next. It was my favorite pre vegan cheese 11yrs ago.

[@SauceStache]

I love that idea!!

[@Radical_Dreamer]

@SauceStache you should really check DimensionVegana channel. That guy do similar things like you do, a lot of chemistry involved, but in spanish (the subtitles should help). You should totally check him out.

[@wandajenkins4205]

I've been wanting to make a vegan burrara cheese ever since I saw Julian Guy's (Pizza is Lovely) video. I can't wait to try this at a small dinner party!

[@christyjayne4262]

Aaaaaaah. Another creator made a vegetarian sammich with eggplant cutlets, roasted peppers and barrata. I was like, 'What the heck is that?' SOOOOO happy to see this!!!! Thank youuuuu!

[@alishaburton7444]

That was amazing!

[@averyflorence5186]

love this guys passion

[@jlm11798]

I love your vegan cheese recipes! Quick question. I tried the recipe for the daiya shreds that you did and mine didn't firm up like yours. It melted great but was a little hard to grate. What do you suggest?

[@Alex-fu3mi]

Gorgeous mozz. Is there a chance we could get a video explaining the more niche ingredients, and how to start cooking with them? Like kapa carageenan, methylcellulose, lactic acid, etc. I really want to try some of your recipes, but I'm not sure where to start.

[@msjkramey]

This looks good, but I feel like the filling to mozzarella ratio is a bit off. Normally the shell is a lot thinner

[@SauceStache]

yeah after doing this I realized I could probably double up the frozen cream cubes

[@msjkramey]

@@SauceStache still looks amazing! If I can figure it out myself, I'll definitely be bringing this on a vegan cheese board for my cousin and her bf

[@nijinokanata111]

I remember seeing a bunch of buzzfeed list articles with recipes featuring burrata. Love that vegans can enjoy it now too!!

[@rodrjgue]

Man you two look great together

[@Kimymimy]

Wait wait wait!! Did I hear well??? A cookbook????????????? Please make it available in Europe too (and especially France) because I am SOLD!!!!!!

[@SauceStache]

YES!!! More info soon!!

[@ExtraBlox]

can you use agar instead of carageenan?

[@SauceStache]

You can.. .itll be different for sure. But I would just double the amount of carrageenan I used.

[@ExtraBlox]

@@SauceStache oh ok thanks!

[@RussMichaels]

I wish I lived next door to this guy :-)

[@FriedaMMartin]

If you haven’t already, you should bring some meat eating friends over and have them taste test your recipes

[@SauceStache]

I've done it in the past!!! During the pandemic though we aren't really having many over! I live in Florida which is a mess right now

[@FriedaMMartin]

Dang. The pandemic gets in the way of everything. At least you have your lovely wife to keep you company.

[@autumnhomestead]

Also it doesn't seem to be widely known, but he isn't vegan. So it means he knows his stuff when it comes to taste, cause he doesn't have that same problem with the memory of taste changing over time. Means his recipes are extra awesome, especially because they're made not out of necessity or desperation, but sheer joy. 😊

[@eeeeeeeeee10]

This looks amazing. I want to try this. Anything you’d change from this video?

[@21shakibali]

Amazing one 😋

[@user-ql5mw6jr5o]

Do you prefer using the pea milk method or the cashew based method shown here for your mozzarella? I'm looking to make some mozzarella without the burrata filling for Christmas this year, generally I'm turned off nut based cheeses and was drawn to your pea milk method, however the finish and texture on your mozzarella here looks absolutely perfect. I'd love your insight on this!

[@TheSimpleSprinkle]

This is such a cool recipe!

[@MindETMuch]

Hey there ! Thank you for your recipe which is great as always ! Just for us non US residents, could you tell me the composition of this Toffuti sour cream ? So I could find or create something equivalent in order to try your recipe. Thank you for your help !

[@jonrite4]

Now I can make that Not Another Cooking Show Eggplant sandwich vegan!!!

[@GamblingTimeKaraoke]

I am stunned, and now convinced I need to add the karageenen to my pantry. This is amazing! My suggestion for the cheese series would be cream cheese or goat cheese. I wonder if there's any possible way to veganize that goaty flavor.

[@SauceStache]

its so wild the texture it creates!! It just works so well! I dont know about goat cheese.. I'm thinking earthy and sour. I need to start messing around with flavor profiles like that more. I bet its really possible!! Annatto, cumin, olive extract, and citric acid or lactic acid... that might really nail that taste with the right combo

[@GamblingTimeKaraoke]

@@SauceStache If anyone can do it, you can!

[@jabracoroni]

you are my friggin hero!!

[@lindaliriel]

Tofutti sourcream is not available in my country, at least I could not find it here in Italy...Any idea of what I could use instead? Iìll try with a DIY sourcream recipe for now...My husband is vegetarian because he loves cheese (specifically nodini, a type of apulian mozzarella), but if I can make him a good burrata that would help a lot! Thanks!

[@camilaromero3418]

Is there any way to replace the lactic acid I can't find it anywhere in my country

[@JamiannRypkema]

Omg it looks great!!!! I went to the website to get a printout of the recipe and clicked on the burata recipe but kept redirecting me to the website, no actual recipe... would love to see the recipes and print them, not that I don't love your videos because I do!!!!

[@TUG657]

Great video as usual! (:

[@SauceStache]

Thank you so much!!!!

[@TUG657]

@@SauceStache (:

[@plummerelijahep]

Did you make vegan stretchy ice cream ir vegan jiggly cheesecake?

[@SauceStache]

I havnt!! I really need too!!

[@iis.1989]

Thank you. 🙏 So creamy, so smooth... Yum!!! And you made Monica so happy... =))

[@MEKON17]

have you considered adding food grade diacetyl to your vegan cheeses?

[@ericasomething4998]

But... how many vegan soft cheeses can you make?! My god, I love you!! 😍

[@kendahomie]

Maybe a new turkey video for the holidays. Or maybe salami?

[@ridgleyhawthorne715]

Or maybe vegan summer sausage with as close to flavor and mouthfeel as possible. Yum!😋

[@ashleyenkey2101]

Salami or summer sausage would both be awesome.

[@ridgleyhawthorne715]

Both would be great. It seems , though. that essentially almost no vegan summer sausages recipes that live up to the summer sausage's taste, mouthfeel, & that dryer, harder quality that the non-vegan summer sausage contains. I believe Mark can rise to the challenge! Either way both vegan salami & vegan summer sausages would be great!

[@ridgleyhawthorne715]

How about an an improved vegan muenster cheese that tasts more similar to the 'regular' muenster cheese &, of course, with the muenster cheese mouthfeel? P.S. Could you tell us more about the focus of your (work in progress) cookbook & any ways we, your subscribers can help? (Giving trial feedback on your recipes, whatever we can contribute..) I am (To use your words) STOKED, hearing about your working on a cookbook. Your focus in your videos are from just enough different angle that you educate and not talk down, you help suscribers learn the whys of what makes a certain vegan recipe tastes and mouthfeels the way it should. And you show that you enjoy and are happy with what you do. Eventually, I hope to be one of your first customers. (Love vegan cookbooks, especially good ones) Best wishes.😋🧀

[@SauceStache]

Love that idea!! The book is going to be all my vegan meat. Its going to focus on the basic recipes that you can use to make your own recipes. I am also writing a breakdown of my pantry. All the ingredients, what can be substituted, and how they work!

[@ridgleyhawthorne715]

Will you be adding since you have upgraded your ideas (example marbling, fatty, meat striated effects) on better ways to make really good taste/ texture vegan pork tenderloin & vegan corned beef? Also some vegan vloggers(?) usually have a group of their audiences trying out & giving feedback on recipes especially ones targeted for future cookbooks. Again, just asking if there are ways we can help in return. Anyway, anywho... Thank you so very much for being here for us, really making that leap in helping make our vegan food taste better. Best wishes to you, yours, & your endeavors. Be safe.

[@savory8275]

Wow 🤩 Very nice Cheese recipe 😍😍

[@C4LLM3G0D159]

Wow that’s quite impressive!

[@fosizas]

You are a real game changer

[@SauceStache]

Thank you!!!

[@AL-qe4mf]

You need to invite Unnatural Vegan to taste test your food.

[@randomguy5565]

Awesome Video as always! But I really need a stretchy/chewy mozzarella over here :'(

[@ashleyenkey2101]

Yes! Stretchy chewy squeaky, especially AFTER it’s cooked like on a pizza!

[@randomguy5565]

@@ashleyenkey2101 yeah, im glad i went vegan but i sure miss real mozzarella on pizza 😫

[@ashleyenkey2101]

@@randomguy5565 me too! I even miss the greasiness. Lol

[@Nbrbsa]

Please do a cream cheese recipe soon 🙏🏽

[@eggplantphysicist7983]

Omg I love you!!! 😻

[@rebeccasakamoto2615]

If one is severely allergic to soy and tapioca, what could be used as substitutes?

[@rebeccasakamoto2615]

I have all the other ingredients mentioned :) I LOVE your channel!

[@randellloster6577]

Alternative to a caparagenan?

[@leah9324]

Man, I wish! I could make this but I’m allergic to nuts. So many of the best vegan cheese replacement options are cashew based.

[@tokiohotelx3er]

It’s my dream to have all the fancy ingredients you have

[@ellebell5964]

VEGAN PANEER?

[@garlicgranola4727]

Wondering if there is a written recipe somewhere? I don't want to forget this one! 😋

[@a1fiaalii]

O yeah, thanks dude

[@The.plant.foodie]

✨Bonito flakes✨ please

[@GamblingTimeKaraoke]

Actually, it's November. Vegan turkey recipe? So I can finally have not crappy Thanksgiving food?

[@SauceStache]

Its coming!!!

[@GamblingTimeKaraoke]

@@SauceStache Oh my god, you are my hero!

[@aKoalaATEmyBABY]

best ever

[@paolapaolapaolapaolalaola]

Can you make vegan rotisserie chicken?

[@michelleeans1746]

Can you make blue cheese?

[@bobd94109]

I want a vegan MANCHEGO!

[@chocamon4617]

Make moldy cheese and Camembert please

[@Minnie11chula]

Genius!

[@BohemianDollhouse]

Genius!!!

[@christophermorin9036]

"Boil them in water, just make sure that it's covered, for about 15 minutes." 1:10 *Proceeds to boil the cashews uncovered.*

[@SauceStache]

How would you see that cashews boiling if I covered them hahahah

[@christophermorin9036]

@@SauceStache We don't need to see them! We have FAITH that they are boiling because YOU would NEVER LYE TO US!

[@christophermorin9036]

DANG AUTOCORRECT!

[@TUG657]

Can you please make a video about how to make vegan whipped cream? Not from chickpea juice or coconut cream, something better! I heard that silk has a great vegan whipped cream! I made a nice vision at home using, refined coconut oil, soy milk, sunflower oil, agar agar and soy lecithin. It was quite good, but the texture was too thick. Appreciate it if you would answer. (:

[@latiolaisgradnigo]

One of your bowls is chipped and it’s bothering my ocd 😅

[@lifebycintia]

I don’t doubt it tastes good, but I would never put something hot in plastic. I don’t like eating chemicals!

[@jadenromes8446]

Who else isn't vegan but still watching this?

[@lechatbotte.]

I love these ideas but I’m allergic to nuts

[@iwatchvideos9187]

I am allergic to nuts. So sad I can't try this

[@jbl2270]

You sir are a chemist

[@42istheanswer83]

I would say it's way too hard...burrata is very soft, you can cut it with a fork and also it seems very thick while burrata has more of a stringy texture inside. Anyway you did a very good job! That's an amazing idea, I just would like you to improve it!