Have you considered adding a plant based protein (pea, soy, brown rice) powder to the mix? I get the feeling that it will help firm the cheese and it will give it some protein, as the ingredients point towards a high level of carbohydrates. Milk based cheddar cheese tends to be quite high in protein (around 25%).
Just want you to know that I'm not a vegan person but because of this self quarantine mode in my country and have tons of spare time to stay in the kitchen, I started to make oatmilk DAILY for myself. I never thought that doing small change to my life can affect so much, I feel like changing cow milk to oatmilk for the last week makes me healthier. It was also affected my appetite, I started to eat less because of the high carbohydrates and energies from the oatmilk. Thanks for the plant based milk video!!!! Keep doing good deeds!! stay safe
@@SauceStache Yesss thank you, your channel is wonderful, I've been subscribing since your Bao Buns video which was 2017/2018 i think. It was long long time ago and I can't believe that your channel is as big as it is now. Congratulations!!! Well, i made the oatmilk not with the Rolled Oats instead I made with instant oat (Quaker) which more finer than the rolled oats. I thought my oatmilk would fail since I used the fine-grain oats, but it was delicious and successful. I need to strained the oatmilk 2-3 times using fine strainer tho but it is always worth it.
Just a tip: If you mix and whisk the potato starch and corn starch into the filtered carrot juice before you heat it, you won't have to worry about whisking any clumps.
I love this recipe, I have made it several times. I have even modified it (removed the carrots, olives and used soy milk instead of water, bumped up the lactic acid, and added garlic powder to make a parmesean-style cheese). If you cook it a little longer than you did, it will become shreddable (after you let it fully cool, sitting in the fridge overnight). It is now my go to for shredded cheddar-style cheese! :) No more cashew based cheese for this guy and most important no more rubbery cheese because no more kappa or agar! :)
@@Lauren-vd4qe those are all thoroughly debunked myths. Organic soy is not allowed to be genetically modified and it’s not estrogenic, it is phytoestrogenic. If it gave people boobs it would be the top selling product in the world. It’s been linked to the prevention of breast cancer. It’s extremely healthy if not highly processed.
Hey Sauce Stache, I own a fairly established restaurant in the UK with a few chaps. One of our chef's spoke to a rep at VIOlife regarding their mature cheddar flavouring to better understand for allergies as we use their cheese for our vegan pizzas. They explained to him one of the key ingredients in their flavouring is 'black sulfur'. Which from my understanding you can get from Black Salt. Great videos though, we've tried some of your recipes. You have a real talent, sir!
automaton111, I believe it’s used to create the fermented taste you distinctly get from pizza cheese. If I recall, our chef said the other ingredients were things like powered flavourings. The sort of additives used in crisps! (chips)
I have black salt, unopened, in my kitchen. Someone please tell me what regular recipes I can use it in or try it in. Nothing complicated like faffing about to make vegan eggs. Something simple, I’m begging lol
Nelly Doyley just use it like you would any salt, but on things where a smoky flavor is optimal. It's amazing on Mac and cheese. Just sprinkle a bit on a bite, and learn its flavor.
Since you had to cook it for awhile, you could add a small amount of agar to make it harder & shreddable. You could also starch it, wrap in paper & let it dry longer. Now I'm starting to give myself ideas. Great video!
@@livingoutsidethebubble its harder to melt then gelatin, but it still melts fine, its just not what youd want if you was making soup dumplings, (they'd burn to the pan before it melted) but their are other vegan gels that melt at the same temperature but their harder to find amd more expensive
To avoid starch clumping, make a slurry with room temp water and the starch. Mix it together thoroughly before adding it to your mix. You won’t have to spend so much time declumping because it will already be emulsified in the water 😊👌. Thanks for what you do, it’s great.
Just became severely lactose intolerant last year and I've been searching the internet for how to make my own cheese because I'm SO sick and tired of the constsnt anxiety over whether or not I've taken enough pills to avoid getting sick. This is probably the best cheddar replacement I've found for all the soups/casseroles I'm trying to make dairy free. Can't wait to try it out!
@@frsknsld So you're attempting to make a gay joke under a cooking video as if calling someone gay or enjoying a flavor was an insult? I wish you luck with that.
Nutritional Yeast is still a nice plus one! Also a vegan Probiotic is another idea. Also Cinthia mentioned the company Miyoko typically when I used that cheese which is good but soft. Many people mentioned putting it in the freezer for about an hour to harden it so it'll be shred-able. Also Agar Agar will help it firm up.
Use carrageenan is the best to make stretchy cheese is a reversible gelatin , melts in highs temperature and solidified on low , sorry for my English, is not my native language
So, I did finally get this to work. I did lacto-ferment the carrots until they were really acidic. Used the brine they were fermented in to make the "carrot milk". Then I used msg and nutritional yeast as my source of glutamate. Finally, I used tapioca and cornstarches. I added just a teaspoon of agar and some salt. It turned out really good.
Grandson just made this. We did not have the mushroom seasoning so we substituted with half tablespoon of garlic and a tablespoon of nutritional yeast. The taste and texture are great. Thank you!
You really go above and beyond in your research, prep, and creating these dishes. You explain everything so well. I've seen about 5 of your videos so far, and I'm really impressed.
Brilliant! You just became the most exciting thing about my day today. If you wrap the cheeze in paper towel and leave it in the fridge for a few days/weeks it dries out and gets a much better texture. I am SO excited about this cheeze.
I just want to say that I really appreciate your level of dedication to this. This is great information that now hundreds of thousands of people have been able to use. You have helped so many people. It's not just some video for entertainment - it's information that will be used in people's day to day lives and it makes a huge difference. So thank you.
This is so great! I love how you took the time to find vegan sources of some of the actual compounds found in milk based cheese. I also love how quickly you hit 200k subs. It’s well deserved!
Man, I love your channel. It's refreshing to see such a chemistry-driven primarily plant-based channel. Your analytical approach to recipe-crafting is reminiscent of Good Eats, which I sorely missed in its absence.
ok so i got to share, I made a cheese sauce with just potatoes and carrots. I boiled one carrot and one potato, then threw them in the blender with some tamarind paste, onion powder, salt, nutritional yeast, tumeric, black pepper, and grapeseed oil. Woa, it was amazing. The tamarind paste makes the cheddar flavor with the nutritional yeast for sure
I was gonna make the aquafaba cheese recipe from avocado and ales tonight but didn't realize I had run out of my stash. So I Frankenstein'd it with this recipe and 😲 it freaking awesome! I blended my carrots with a few sundried tomatoes for added umami and added a little apple cider vinegar to really punch up the sharp sour cheddar cheese. It smells so much like cheddar and the taste was just as good if not better than violife. I'm excited to try it tomorrow when all the flavors have melted together. If you have agar or kappa carrageenan add a like a tbsp and heat to 170f and it'll help it firm up to be shredded. Thanks Mark for my transition easier!
Wow... you sound like a genius too... Thank God for you young Vegans ... you guys will really change the vegan cheese business! So happy for you! Please let me know if you ever come up with a vegan Swiss cheese recipe!...or blue cheese!
I just made this with the addition of fermented tofu and nutritional yeast. I substituted lactic acid for citric acid (that's all I had). It turned out amaaaazing! The fermented tofu added to the aged taste. Nice vid!
Thank you! this is so awesome. Here in the UK we have some supermarkets making more reasonably priced vegan cheeses but generally they are expensive. I have been wanting to make my own. This is SO perfect. Thanks again, complete genius! :) Best wishes from Scotland.
For mac & cheese, I once had a can of pumpkin puree on hand (and a bit of cornstarch as I recall), and some worchestershire sauce (though I know that does have some anchovy). I'm thinking smoke flavouring may work just as well, but I was amazed how good it turned out, and so was anyone else who ate it. I was quite proud of myself. I think I did something similar with sweet potatoes once. Just for something different, in my case. Mine wasn't melty, but it was a good substitute when I didn't have cheese on hand that day in the winter and didn't feel like going and getting some.
I am not vegan or even vegetarian, I am a big cheese lover of most cheeses. I also use to be a cheese maker for a cheese company. From what I have seen from this video I am impressed and would be delighted to try it. Certainly is not off the table of an idea for me to actualy use this as a cheese replacement permenantly. Particularly if cost cuts classic cheddar pound for pound. Great video and definatly never stop expirementing with food. I think you might have a nack for it. Cheers.
Hi Mark, I just followed this recipe last night. My cheese came out darker than yours. It's edible, and I can taste just a tiny bit of that lactic acid "tang" but my wife said mine was tasteless to her. The consistency is too gelatinous, not really the cheesy texture that I was hoping for. Mine stretched a bit when I heated it, but I was using an induction stove top around 130 to 150 degrees...maybe I didn't cook mine hot enough. I'm going for a Wisconsin cold pack, smooth, spreadable (but not runny) cheese to substitute for my $8 a pound dairy cold pack spread that I'm currently using to make my delicious beer cheese. I plan to list all the possible ingredients for vegan cheese. like for the "Sour" element of cheese: Lactic acid .5 cube fermented tofu 1.5tbsp Yoki.sour starch Tapioca starch Olive brine Kala Namak black salt ? Then I'll list possible fats, oils, plant milks, nuts, etc.. I saw one lady using red lentils. That looked intriguing! I'll keep trying things until I come up with something close to what I'm looking for for beer cheese. If anyone has any other suggestions, please let me know...Thanks!
You are by FAR my FAV vegan youtuber!!!!!! We think similarly and as a professional chef, THANK YOU! You break stuff down Im to busy or lazy to do myself! 🤣🤣
I went to a local vegan bistro that was serving a potato starch based cheese on all their offerings. I ordered their grilled cheese and tomato soup and I actually had to stop the server and ask her if the place was still vegan, because the cheese was AMAZING. Thanks for the recipe so I can replicate!
I am a great fan of grilled cheese sandwiches and haven’t had one for years... I do understand your enthusiasm. Thank you for sharing another great experiment! Confined x&o from 🇫🇷
Carine, when you make that next grilled cheese sandwich, try ‘buttering’ the outside with mayo-vegan, naturally. You will be amazed by the enhanced color, texture, and flavor. 😚👌
@@_just_looking_thank_you great idea...I actually put Sir Kensington Chipotle mayo...vegan on the grilled cheese sandwich once it was done...I used Whole foods market'smoked Gouda cheese..Vegan... super delicious..
Hey, you should totally try to make vegan sashimi!! The hardest thing for me to give up BY FAR was sushi. I've looked for years and could never seem to find very good vegan sashimi recipes but I have a feeling that with your amazing creativity you could totally figure something out!! (Like you always do 🙂)
I am making one on my channel next week. Comes out Sunday would love to know what you think ! ua-cam.com/video/4LTWjeCDsG4/v-deo.html I was inspired by the recipes on Sauce Stache for so long and decided to build a channel to share some of my recipes as well!
im not a vegan and havent been on the scene for very long but ive heard a lot of people say that if there's just that one thing or small handful of things you cant give up then that's okay. i kind of look at it like environmentalism in that many people doing it imperfectly makes more impact than a few doing it perfectly. flexitarian/cheegan are still viable options imo, but it is, of course, your choice. you know your reasonings and you know what would be best for you
That's definitely what I was waiting for today :D I absolutely ADORE your videos! I am grateful you've mentioned your opinion on Violife. Surely, different product are available in Europe and US but this particular brand is not so hard to find here and I've been thinking of trying it for a while ;D Also, they've released an "Epic Mature Cheddar" and it is claimed to be even better! If you find it, it might be worth a try, even though you're now a pro at making plant based cheeses at home :D You are making extracts, using interesting chemicals and basing your decision on scientific research in a food related video. And I bloody LOVE IT! Honestly, this science'y spin makes your content incredibly unique and gripping! I could watch whole marathons of your videos :D My gosh, it melted like any typical cheese O.O It melted better than any vegan cheese :D I am beyond impressed! Anyways, sending you lots of love! Stay safe...and creative in the kitchen!
Sauce Stache, you are an inspiration when it comes to ‘reverse engineering’ certain vegan products. Finding an ‘edible vegan cheese’ has been a challenge.I have almost concluded, my family and I need to cultivate alternate tastes. I am eager to try this one. Thank you for your perseverance as I can appreciate the number of attempts this process requires. Also, we do need to acknowledge these types of commercially-made products are ‘highly processed’. I appreciate how you go to the effort to drill down and figure out why certain ‘chemicals’ are added. I really appreciate your identifying often healthier alternatives. Thank you. Professor-Elizabeth
One thing I would improve, at the end, before chilling compress it. Put it in some sort of a press and keep it under pressure whilst its chilling. It will make it much firmer and more shreddable and it will make much better slices. I think just taking 2 dishes that can stack on top of each other and then put tins od beans on top, just enough pressure that you compress it but not so much it will start going up the sides. I am not a vegan personally but when I make this Brazilian cheese it gets much better the longer its under pressure :) Don't hate on me I support everything you do. I have been watching your videos for quiet the while.
Great video, you're at your mad scientist best here, dear inventing room! Is great to learn so much about why ingredients are used, and get a really nice cheese at the end. My favourite homemade cheese is sunflower. It's just soaked blended sunflower seeds and miso, it's ok at first but leave it in the fridge for 2 weeks and it becomes magic, guess that's the lactic acid part. When the cheese is done, the addition of thinly sliced red onion really ramps up the umami flavour imho. Really fun to watch your experiments. Next topic? things you can do with chickpeas, so many!! Chickpea tofu and chickpea milk etc.. Great video.
thank you for the good things you are doing! i'm definitely going to replace bingeing with babish's place in my life with YOU! making small changes starting now, that will hopefully make it easier to be vegan down the line. i'm going to make it work. i just have to do more work, more research, and i can achieve my dreams of being vegan! thanks for being there to help me along my journey, even if just in a little way. KEEP UP THE GOOD WORK!! :)
Fantastic video! I love the detail you go into about each ingredient! Mad respect! Vegan food is the most fascinating food movement to happen in decades!
Ohhh! I’m excited to try this! I have lactic acid too I bought it a few weeks ago to experiment with cashew cream! Trader Joe’s also has a mushroom powder!
Maybe just bc I am watching him do this, but I really feel like this, more than any other recipe I have seen, I can do! I have a yeast allergy, according to my MD, so I def need something else to give me the cheesy flavor I crave (I also have a milk protein allergy and it is so annoying). This is so wonderful. Thank you!
I tried making this Cheddar cheese I miss cheese. the flavor is very close. closest I've ever been able to get but it isn't quite as firm as Id like. I'm going to make it again and try a little more agar agar and some konjac powder.see what happens but Even if I don't reach that perfect firmness the one just I made is amazing. thank you!
My man, you are the Bill Nye of Vegan cuisine! You created an amazing looking and stretchable plant-based cheese! Absolutely marvelous for anyone looking for a perfect meat replacement cheese! In fact, with slight adjustments, this product could be considered gourmet!
Sauce stache Your videos always amaze me! They are on a total other level than anyone else's. I feel like you are the modern day Mr. Wizard for vegan food! Lol. I just wish I could try your recipes at home after watching them, but I can't because I dont have these odd ingredients. Ugh. Did yours taste better than Violife?
I just wanna say that you are doing great with this channel. I am curious when I saw in your older videos using meat and dairy stuff. When did you decide to switch to more plant-based food topics?
Thank you so much!! The channel has always been mostly vegetarian. I had meat in just a couple videos, but didn't ever feel comfortable. I was vegan years ago and then vegetarian for over a decade. I started to switch because I got less and less comfortable promoting animal based products in my videos and I really realized that making plant based foods better is where I could be my most creative.
hey! didn't have time to see if anyone suggested this before, but for mine, I use kappa Carrageenan, which is pretty much like agar agar, but has a stronger texture once firmed up, and allows your cheese to melt back once u heat it up. it also makes it totally shreddable ! hope this helps!
Absolutely helps! I talked about it in the video quite extensively but then edited it out in the end! I was trying to get as close to the Violife without adding anything extra but Carrageenan definitely would have firmed this up! Its pretty wild how well it works!
@@SauceStache cool! well, definitely gonna try it, cause I usually use white miso paste and nutritional yeast for any kind of vegan cheese, and since this one doesn't have some, I'm pretty curious ^^
Can someone help with calorie count . I need to convince my son to go dairy free, cheese is his trouble.. rest this is the best best channel I came across.. 👍👍👍
Great content! A bit of constructive criticism: your page is really difficult to navigate, it would be nice to have a direct link to the recipe of there’s actually one in your blog.
OH MY GOD! Please make a vegan pizza where the cheese stretches when you bite into it. I don’t think it’s ever been done. I worked at a plant based pizzeria in Atlanta. The pizza was nearly perfect, but it was missing that stretch factor.
Isiah Miller that’s funny to me because when I ate cheese I literally never thought about it’s stretchiness, and in all the years I’ve been vegan, I still don’t care about how stretchy a cheeze is, only that it tastes amazing and didn’t come from a tit 🤷♀️🤣
The stretch effect is a bit tricky because it comes from the casein and it is consider a unique protein that provides a very loose binding effect, which results in the stretch stringy effect. However, I've recently been made hip to a little thing called "Psyllium Husk" that works in a very similar manner and I've had some really good results with it on pizza. Check the "School Night Vegan" blog for their Vegan Mozarella recipe.
You're the best at what you do, transitioning vegans like me who are just months in feel oppressively priced out of all the vegan alternative and don't have the budget to satisfy our old cravings because they diy route has outright gross suggestions by people just putting out someone else's recipes claiming the recipe is good to them, you're a pioneer and an inspiration, i bought an order from all the food chemistry ingredients because i want it as close to the store bought taste as possible, thanks for pushing our knowledge farther than the current vegan recipes go, we need more experimenters reporting in their findings like you to make affordable accessibility to everything we used to taste. 👍
@@frsknsld just because something shows up in your recommended doesn't mean you're obligated to click on it. If you hate the idea of vegan cheese why waste your time watching the clearly labeled video to troll the comments? Like, get a better hobby my dude.
Its all in the science .very interesting and insightful and its enough to make me want to try it,especially seeing its not overly time consuming and a truckload of ingredients.
Want to get MORE cheesy with me?? Check out this playlist ua-cam.com/play/PLA76SxktuP32jLGGXbfDWJkKFOB20hHBF.html
Amazing colour of the cheese very hard to get in vegan cheese, also try this ua-cam.com/video/4bEnoLQCXzE/v-deo.html as a moorish recipe💞
Sauce Stache zanthum gum ??
HEY TRY THIS BANANA PEEL PATTY ua-cam.com/video/IWvxSLH_S5w/v-deo.html
@@amorscientiae Interesting idea. I've always wondered what you could make with banana peel.
Have you considered adding a plant based protein (pea, soy, brown rice) powder to the mix? I get the feeling that it will help firm the cheese and it will give it some protein, as the ingredients point towards a high level of carbohydrates. Milk based cheddar cheese tends to be quite high in protein (around 25%).
Just want you to know that I'm not a vegan person but because of this self quarantine mode in my country and have tons of spare time to stay in the kitchen, I started to make oatmilk DAILY for myself. I never thought that doing small change to my life can affect so much, I feel like changing cow milk to oatmilk for the last week makes me healthier. It was also affected my appetite, I started to eat less because of the high carbohydrates and energies from the oatmilk. Thanks for the plant based milk video!!!! Keep doing good deeds!!
stay safe
Whoa that's awesome!!!! Thank you so much for watching..... side note, oat milk is by far my favorite!!
@@SauceStache Yesss thank you, your channel is wonderful, I've been subscribing since your Bao Buns video which was 2017/2018 i think. It was long long time ago and I can't believe that your channel is as big as it is now. Congratulations!!! Well, i made the oatmilk not with the Rolled Oats instead I made with instant oat (Quaker) which more finer than the rolled oats. I thought my oatmilk would fail since I used the fine-grain oats, but it was delicious and successful. I need to strained the oatmilk 2-3 times using fine strainer tho but it is always worth it.
@@SauceStache I love Planet Oat oat milk and i just found out they make Planet Oat brand Oat ice cream! ITS AWESOMEEE, like a delicious creamy gelato
Fantastic!
That’s because plants offer life 🌱 what a great change you can do for yourself and the animals ❤️❤️
Just a tip: If you mix and whisk the potato starch and corn starch into the filtered carrot juice before you heat it, you won't have to worry about whisking any clumps.
Hahaha. Exactly what I was going to suggest. Do a slurry with carrot juice at room temp. and add to the pot. No clumping. Whisk away.
Thanks for the tip.
Vegan cheese WITHOUT cashews?!?! YES! 👊👏👏👏
Love them for the taste and for being healthy, but they are sooo expensive...
@@iis.1989 Not only that, but air miles..
💕💕💕💕💕💕💕💕💕🥰🥰🥰🥰🥰
Daiya is super popular and is nut free too.
Cashews require a lot of worker exploitation so I avoid foods containing them.
I love this recipe, I have made it several times. I have even modified it (removed the carrots, olives and used soy milk instead of water, bumped up the lactic acid, and added garlic powder to make a parmesean-style cheese). If you cook it a little longer than you did, it will become shreddable (after you let it fully cool, sitting in the fridge overnight). It is now my go to for shredded cheddar-style cheese! :) No more cashew based cheese for this guy and most important no more rubbery cheese because no more kappa or agar! :)
avoid soy its a GMO product and estrogenic; ya dont wanna be growing man you know whats eh...
If you removed the carrots and olives how did you manage to get the "cheddar" flavor?
@@Lauren-vd4qe There are no clinical studies, and no evidence, linking phytoestrogens to increased breast size.
@@Lauren-vd4qe its not factual what you said, soy is mostly organic and doesnt contain estrogene
@@Lauren-vd4qe those are all thoroughly debunked myths. Organic soy is not allowed to be genetically modified and it’s not estrogenic, it is phytoestrogenic. If it gave people boobs it would be the top selling product in the world. It’s been linked to the prevention of breast cancer. It’s extremely healthy if not highly processed.
Hey Sauce Stache, I own a fairly established restaurant in the UK with a few chaps. One of our chef's spoke to a rep at VIOlife regarding their mature cheddar flavouring to better understand for allergies as we use their cheese for our vegan pizzas. They explained to him one of the key ingredients in their flavouring is 'black sulfur'. Which from my understanding you can get from Black Salt.
Great videos though, we've tried some of your recipes. You have a real talent, sir!
Scott Rose black salt is one of the most delicious things on the planet. I highly recommend finding it to any foodie reading this!
Scott Rose That would make the recipe taste like eggs though. Is there any point to using so little that you can't taste it?
automaton111, I believe it’s used to create the fermented taste you distinctly get from pizza cheese. If I recall, our chef said the other ingredients were things like powered flavourings. The sort of additives used in crisps! (chips)
I have black salt, unopened, in my kitchen. Someone please tell me what regular recipes I can use it in or try it in. Nothing complicated like faffing about to make vegan eggs. Something simple, I’m begging lol
Nelly Doyley just use it like you would any salt, but on things where a smoky flavor is optimal. It's amazing on Mac and cheese. Just sprinkle a bit on a bite, and learn its flavor.
I'm not even vegan and I have been binge watching your show for the past few days. You have such incredible talent!
Since you had to cook it for awhile, you could add a small amount of agar to make it harder & shreddable. You could also starch it, wrap in paper & let it dry longer. Now I'm starting to give myself ideas. Great video!
I found agar prevents melting somehow. Unsure if others have had this experience.
That shouldn't happen as you can remelt agar. I was thinking though, to not have that rubbery texture, to use a little.
Julia H use kappa carrageenan instead, it re-melts
@@livingoutsidethebubble its harder to melt then gelatin, but it still melts fine, its just not what youd want if you was making soup dumplings, (they'd burn to the pan before it melted) but their are other vegan gels that melt at the same temperature but their harder to find amd more expensive
Go for it. : )
To avoid starch clumping, make a slurry with room temp water and the starch. Mix it together thoroughly before adding it to your mix. You won’t have to spend so much time declumping because it will already be emulsified in the water 😊👌. Thanks for what you do, it’s great.
Just became severely lactose intolerant last year and I've been searching the internet for how to make my own cheese because I'm SO sick and tired of the constsnt anxiety over whether or not I've taken enough pills to avoid getting sick. This is probably the best cheddar replacement I've found for all the soups/casseroles I'm trying to make dairy free. Can't wait to try it out!
I can't believe how much I actually learn from this channel. My brain gets bigger and my stomach gets less hurty. Thank you.
@@frsknsld Thank you for asking. It's horrible back there. I'm glad it's out of my sight on a daily basis. Cheers.
@@frsknsld So you're attempting to make a gay joke under a cooking video as if calling someone gay or enjoying a flavor was an insult? I wish you luck with that.
@@frsknsld You obviously like it subconsciously, or you wouldn't have wasted your time clicking on it and commenting. ;)
@@frsknsld And Cows are purple, right?
@@frsknsld Go back to school little vegan hater kid, you have much catch up to do, before you enter the real world.
Nutritional Yeast is still a nice plus one! Also a vegan Probiotic is another idea. Also Cinthia mentioned the company Miyoko typically when I used that cheese which is good but soft. Many people mentioned putting it in the freezer for about an hour to harden it so it'll be shred-able. Also Agar Agar will help it firm up.
Use carrageenan is the best to make stretchy cheese is a reversible gelatin , melts in highs temperature and solidified on low , sorry for my English, is not my native language
Actually I believe your English is great. Keep up the good work.
No need to apologise :) Your comment was easy to understand :)
So, I did finally get this to work. I did lacto-ferment the carrots until they were really acidic. Used the brine they were fermented in to make the "carrot milk". Then I used msg and nutritional yeast as my source of glutamate. Finally, I used tapioca and cornstarches. I added just a teaspoon of agar and some salt. It turned out really good.
I was thinking nutritional yeast, too. Using Bragg's would even give it the added B-12.
Did your version melt??? I made this recipe, and it didn't melt for me at all.
Grandson just made this. We did not have the mushroom seasoning so we substituted with half tablespoon of garlic and a tablespoon of nutritional yeast. The taste and texture are great. Thank you!
i love how you do your research! true genius
Wow thank you!! I want to start showing more of the research!! I think that will help a lot of people!
@@SauceStache yes please!
You really go above and beyond in your research, prep, and creating these dishes. You explain everything so well. I've seen about 5 of your videos so far, and I'm really impressed.
Finally... Someone how makes god vegan videos. My girlfriend turned vegan so I am helping her by trying to make more vegan stuff thanks for your ideas
She turned vegan? That was funny
That’s so cute, I’m pretty much doing the same with my mom since she got temped by some Mac and cheese but is staying strong
You are such an inspiration. I do not make most of your ingredients and dishes but I do appreciate your articulation and demeanor. Onward, brother!
You are a vegan SCIENTIST. Thanks for consistently providing excellent content. :) I hope you enjoy doing this as much as we get to enjoy watching it!
Turns out Sauce Stache isn't vegan. I was surprised when I found out.
Brilliant! You just became the most exciting thing about my day today. If you wrap the cheeze in paper towel and leave it in the fridge for a few days/weeks it dries out and gets a much better texture. I am SO excited about this cheeze.
I just want to say that I really appreciate your level of dedication to this. This is great information that now hundreds of thousands of people have been able to use. You have helped so many people. It's not just some video for entertainment - it's information that will be used in people's day to day lives and it makes a huge difference. So thank you.
The stretch and melt is incredible! Great job! 👍🏼
Thank you so much!!!
I made this with tapioca starch instead of potato starch and it came out great! I would love to see a mozzarella version of this cheese
Did your version melt? I made the recipe as is, and it didn't melt for me.
This is so great! I love how you took the time to find vegan sources of some of the actual compounds found in milk based cheese. I also love how quickly you hit 200k subs. It’s well deserved!
THANK YOU SO Much!!!! I always love seeing your comments!
Sauce Stache Thanks for that! I love your channel so I do my best to feed the algorithm with regular comments.
I mean, there's a far easier way to get them.
Get real cheese, bam.
@@Kepora1 real cheese is much more difficult to make
@@beamerben bullshit.
Man, I love your channel. It's refreshing to see such a chemistry-driven primarily plant-based channel. Your analytical approach to recipe-crafting is reminiscent of Good Eats, which I sorely missed in its absence.
ok so i got to share, I made a cheese sauce with just potatoes and carrots. I boiled one carrot and one potato, then threw them in the blender with some tamarind paste, onion powder, salt, nutritional yeast, tumeric, black pepper, and grapeseed oil. Woa, it was amazing. The tamarind paste makes the cheddar flavor with the nutritional yeast for sure
Dude you're freaking awesome. I'm binge watching everything. This is a freaking overload. Please make a cookbook so I can just buy it.
I’m not even vegan, I stumbled on your vegan egg video and for some strange reason I’m subscribed to your channel. Great videos man!
I love this channel so so much! Seeing all these interesting vegan recipes are so refreshing and different.
I was gonna make the aquafaba cheese recipe from avocado and ales tonight but didn't realize I had run out of my stash. So I Frankenstein'd it with this recipe and 😲 it freaking awesome!
I blended my carrots with a few sundried tomatoes for added umami and added a little apple cider vinegar to really punch up the sharp sour cheddar cheese. It smells so much like cheddar and the taste was just as good if not better than violife. I'm excited to try it tomorrow when all the flavors have melted together. If you have agar or kappa carrageenan add a like a tbsp and heat to 170f and it'll help it firm up to be shredded. Thanks Mark for my transition easier!
Wow... you sound like a genius too...
Thank God for you young Vegans ... you guys will really change the vegan cheese business!
So happy for you!
Please let me know if you ever come up with a vegan Swiss cheese recipe!...or blue cheese!
I just made this with the addition of fermented tofu and nutritional yeast. I substituted lactic acid for citric acid (that's all I had). It turned out amaaaazing! The fermented tofu added to the aged taste. Nice vid!
What is fermented tofu? Do you buy it or make it?
Loving all of the videos your posting lately to help us make DIY delicious foods during this trying time. Thank you! You rock!
Yay! Thank you, I'm so glad you like them!!!
For firmness, I've been having good luck with tapioca and kappa carrageenan
Both of those would really be amazing!
Thank you! this is so awesome. Here in the UK we have some supermarkets making more reasonably priced vegan cheeses but generally they are expensive. I have been wanting to make my own. This is SO perfect. Thanks again, complete genius! :) Best wishes from Scotland.
_This man enters kitchen_
Big Meat and Dairy: _shudders_
For mac & cheese, I once had a can of pumpkin puree on hand (and a bit of cornstarch as I recall), and some worchestershire sauce (though I know that does have some anchovy). I'm thinking smoke flavouring may work just as well, but I was amazed how good it turned out, and so was anyone else who ate it. I was quite proud of myself. I think I did something similar with sweet potatoes once. Just for something different, in my case. Mine wasn't melty, but it was a good substitute when I didn't have cheese on hand that day in the winter and didn't feel like going and getting some.
OOHHHH BOY I HAVE BEEN WAITING FOR THIS FOR A LONG TIME!!!!
ME TOO!! lol
I am not vegan or even vegetarian, I am a big cheese lover of most cheeses. I also use to be a cheese maker for a cheese company. From what I have seen from this video I am impressed and would be delighted to try it.
Certainly is not off the table of an idea for me to actualy use this as a cheese replacement permenantly. Particularly if cost cuts classic cheddar pound for pound.
Great video and definatly never stop expirementing with food. I think you might have a nack for it.
Cheers.
Perhaps you will come up with a great vegan cheddar recipe....
Hi Mark, I just followed this recipe last night. My cheese came out darker than yours. It's edible, and I can taste just a tiny bit of that lactic acid "tang" but my wife said mine was tasteless to her. The consistency is too gelatinous, not really the cheesy texture that I was hoping for. Mine stretched a bit when I heated it, but I was using an induction stove top around 130 to 150 degrees...maybe I didn't cook mine hot enough. I'm going for a Wisconsin cold pack, smooth, spreadable (but not runny) cheese to substitute for my $8 a pound dairy cold pack spread that I'm currently using to make my delicious beer cheese. I plan to list all the possible ingredients for vegan cheese. like for the "Sour" element of cheese:
Lactic acid
.5 cube fermented tofu
1.5tbsp Yoki.sour starch
Tapioca starch
Olive brine
Kala Namak black salt
?
Then I'll list possible fats, oils, plant milks, nuts, etc.. I saw one lady using red lentils. That looked intriguing! I'll keep trying things until I come up with something close to what I'm looking for for beer cheese.
If anyone has any other suggestions, please let me know...Thanks!
I don't have enough words to thank you for all the vegan recipes. You rock!
I have one word: disgusting
@@sleptiq Perfect! Cheers.
@@sleptiqI hope since the time You've left This comment that your life has improved and you've become happier. 💛🫂🙏
You are by FAR my FAV vegan youtuber!!!!!! We think similarly and as a professional chef, THANK YOU! You break stuff down Im to busy or lazy to do myself! 🤣🤣
I went to a local vegan bistro that was serving a potato starch based cheese on all their offerings. I ordered their grilled cheese and tomato soup and I actually had to stop the server and ask her if the place was still vegan, because the cheese was AMAZING.
Thanks for the recipe so I can replicate!
I love your confidence. You make it seem like everything is doable. So inspiring in these confusing times. Thank you!
That was amazing!!!
Ahhhh Thanks EMMA!!!!!
The Violife cheddar and mozzarella are both delicious. They have great texture and flavor.
I am a great fan of grilled cheese sandwiches and haven’t had one for years... I do understand your enthusiasm. Thank you for sharing another great experiment!
Confined x&o from 🇫🇷
Carine, when you make that next grilled cheese sandwich, try ‘buttering’ the outside with mayo-vegan, naturally. You will be amazed by the enhanced color, texture, and flavor. 😚👌
Paul Blair Fleetwood thank you, I will try this :)
@@_just_looking_thank_you great idea...I actually put Sir Kensington Chipotle mayo...vegan on the grilled cheese sandwich once it was done...I used Whole foods market'smoked Gouda cheese..Vegan... super delicious..
Have you tried citric acid with kalamata olives making this. It tastes awesome too. Wonderful cheddar slices my friend ❤️👌🏻
Hey, you should totally try to make vegan sashimi!! The hardest thing for me to give up BY FAR was sushi. I've looked for years and could never seem to find very good vegan sashimi recipes but I have a feeling that with your amazing creativity you could totally figure something out!! (Like you always do 🙂)
I am making one on my channel next week. Comes out Sunday would love to know what you think ! ua-cam.com/video/4LTWjeCDsG4/v-deo.html
I was inspired by the recipes on Sauce Stache for so long and decided to build a channel to share some of my recipes as well!
@@VeganAlohaKitchen Oooh, sounds awesome! Subscribing. 🙂
Vegan Aloha Kitchen omg you have vegan samosas?! Won me over!! 👀🍪🍫👀
im not a vegan and havent been on the scene for very long but ive heard a lot of people say that if there's just that one thing or small handful of things you cant give up then that's okay. i kind of look at it like environmentalism in that many people doing it imperfectly makes more impact than a few doing it perfectly. flexitarian/cheegan are still viable options imo, but it is, of course, your choice. you know your reasonings and you know what would be best for you
That's definitely what I was waiting for today :D I absolutely ADORE your videos!
I am grateful you've mentioned your opinion on Violife. Surely, different product are available in Europe and US but this particular brand is not so hard to find here and I've been thinking of trying it for a while ;D Also, they've released an "Epic Mature Cheddar" and it is claimed to be even better! If you find it, it might be worth a try, even though you're now a pro at making plant based cheeses at home :D
You are making extracts, using interesting chemicals and basing your decision on scientific research in a food related video. And I bloody LOVE IT! Honestly, this science'y spin makes your content incredibly unique and gripping! I could watch whole marathons of your videos :D
My gosh, it melted like any typical cheese O.O It melted better than any vegan cheese :D I am beyond impressed!
Anyways, sending you lots of love!
Stay safe...and creative in the kitchen!
Nice! I'd try to ferment it even further with a blue cheese mold or many something used for red rind cheeses.
You always amaze me. Are u a scientist?
Hahaha thank you so much!! Not a scientist, just always curious on how stuff is made
impressive.
@@SauceStache we're all scientists, as Sagan would say!
@@SauceStache please make vegan cheeseake 😭 only you can do it😁
@@SauceStache I really miss Swiss cheese... have you a tried a recipe for it yet?
Sauce Stache, you are an inspiration when it comes to ‘reverse engineering’ certain vegan products. Finding an ‘edible vegan cheese’ has been a challenge.I have almost concluded, my family and I need to cultivate alternate tastes. I am eager to try this one.
Thank you for your perseverance as I can appreciate the number of attempts this process requires. Also, we do need to acknowledge these types of commercially-made products are ‘highly processed’. I appreciate how you go to the effort to drill down and figure out why certain ‘chemicals’ are added. I really appreciate your identifying often healthier alternatives. Thank you. Professor-Elizabeth
Can’t wait to move out this summer and start making these recipes!!!
One thing I would improve, at the end, before chilling compress it. Put it in some sort of a press and keep it under pressure whilst its chilling. It will make it much firmer and more shreddable and it will make much better slices. I think just taking 2 dishes that can stack on top of each other and then put tins od beans on top, just enough pressure that you compress it but not so much it will start going up the sides.
I am not a vegan personally but when I make this Brazilian cheese it gets much better the longer its under pressure :) Don't hate on me I support everything you do. I have been watching your videos for quiet the while.
That has translucency like the daiya cutting board cheddar and that one is my favorite so I am TEMPTED, wonderful work you do 🤗
Great video, you're at your mad scientist best here, dear inventing room! Is great to learn so much about why ingredients are used, and get a really nice cheese at the end. My favourite homemade cheese is sunflower. It's just soaked blended sunflower seeds and miso, it's ok at first but leave it in the fridge for 2 weeks and it becomes magic, guess that's the lactic acid part. When the cheese is done, the addition of thinly sliced red onion really ramps up the umami flavour imho. Really fun to watch your experiments. Next topic? things you can do with chickpeas, so many!! Chickpea tofu and chickpea milk etc.. Great video.
I believe a touch of Konjac will make it perfect.
Or dehydrate it in the food dehydrator.
I'm excited to stumble across your channel. I'm also really excited about trying to make some these vegan cheeses! Thank-you!
thank you for the good things you are doing! i'm definitely going to replace bingeing with babish's place in my life with YOU! making small changes starting now, that will hopefully make it easier to be vegan down the line. i'm going to make it work. i just have to do more work, more research, and i can achieve my dreams of being vegan! thanks for being there to help me along my journey, even if just in a little way. KEEP UP THE GOOD WORK!! :)
Fantastic video! I love the detail you go into about each ingredient! Mad respect! Vegan food is the most fascinating food movement to happen in decades!
Ohhh! I’m excited to try this! I have lactic acid too I bought it a few weeks ago to experiment with cashew cream!
Trader Joe’s also has a mushroom powder!
I’m testing mine with tapioca flour and maybe agar agar! I don’t have potato starch but I do have cornstarch!
Maybe just bc I am watching him do this, but I really feel like this, more than any other recipe I have seen, I can do! I have a yeast allergy, according to my MD, so I def need something else to give me the cheesy flavor I crave (I also have a milk protein allergy and it is so annoying). This is so wonderful. Thank you!
Tip: Start out with less than 1/2 tsp. lactic acid and work from there (2 was a bit too sour, imo). Happy cooking!
@@sarahjo9975 thank you for the tip! I will try that!
It says tapioca starch in Chinese on the "potato starch" bag though. are you sure it's really potato starch?
I love cooking for people and my friends vegan so this is gonna help out a ton. Thank you so much
Do Vegan Blue Cheese, would really help my best friend out as she’s allergic to milk and she’s only ever tried normal cheese
I would really love that.. before I became a Vegan...I put blue cheese on everything...
I tried making this Cheddar cheese I miss cheese. the flavor is very close. closest I've ever been able to get but it isn't quite as firm as Id like. I'm going to make it again and try a little more agar agar and some konjac powder.see what happens but Even if I don't reach that perfect firmness the one just I made is amazing. thank you!
I was think about maybe adding some amount of protein somehow like soy milk to replace to replace some of the liquid or soy protein.
My man, you are the Bill Nye of Vegan cuisine! You created an amazing looking and stretchable plant-based cheese! Absolutely marvelous for anyone looking for a perfect meat replacement cheese! In fact, with slight adjustments, this product could be considered gourmet!
I would cry if you figured out how to make vegan crab “legs” - like the kind u dip in butter. Please. Only you can do it. I know it.
Me too. The main thing I miss about being vegetarian.
Just eat a crab, you are only human
@@MatthewSherriff85 🤣🤣🤣🤣
@@tamarajohnson89 didn't catch whatever emoji that was
The laughing emoji with tears.
a good source of lactic acid is sauerkraut, its liquid has a cheese flavor, better if you make it in combination with some broccoli
Rejuvelac can a great substitute for vegan cheesecake too
Are there any substitutions that I could make for the coconut oil in this recipe?
I wouldn't. The coconut oil helps with the firming and texture quite a bit.
You are a genius my man thank you for you efforts
Miso was a life changing addition to vegan cheese! Definitely tastes cheddary.
do you get the red miso or the white miso paste?
@@KeeLonely6 red!! Just be sure to check there isn't any shrimpy stuff in the ingredients 👍😋
@@nocontextwhatever thank you 😊
@@KeeLonely6 ofc! I hope you love whatever you make with it! 💖
I'd use the olive juice out of the jar as part of the liquid!
Wow this melty vegan cheese looks absolutely amazing!! Love that stretch! Your vegan creations are amazing, thank you 😍
What is a replacement for mushroom extract and coconut oil?
Looks incredible. Can't wait to try this at home !
Sauce stache Your videos always amaze me! They are on a total other level than anyone else's. I feel like you are the modern day Mr. Wizard for vegan food! Lol. I just wish I could try your recipes at home after watching them, but I can't because I dont have these odd ingredients. Ugh.
Did yours taste better than Violife?
I just wanna say that you are doing great with this channel. I am curious when I saw in your older videos using meat and dairy stuff. When did you decide to switch to more plant-based food topics?
Thank you so much!! The channel has always been mostly vegetarian. I had meat in just a couple videos, but didn't ever feel comfortable. I was vegan years ago and then vegetarian for over a decade. I started to switch because I got less and less comfortable promoting animal based products in my videos and I really realized that making plant based foods better is where I could be my most creative.
@@SauceStache Well I am learning something new whenever you upload a video. I definitely gotta use them for my vegan cooking.
Your videos are amazing. Thank you for making life easier for us!
I appreciate the food lesson in the beginning. You learn something new every day!
That cheese looks so good. o.o
hey! didn't have time to see if anyone suggested this before, but for mine, I use kappa Carrageenan, which is pretty much like agar agar, but has a stronger texture once firmed up, and allows your cheese to melt back once u heat it up. it also makes it totally shreddable ! hope this helps!
Absolutely helps! I talked about it in the video quite extensively but then edited it out in the end! I was trying to get as close to the Violife without adding anything extra but Carrageenan definitely would have firmed this up! Its pretty wild how well it works!
@@SauceStache cool! well, definitely gonna try it, cause I usually use white miso paste and nutritional yeast for any kind of vegan cheese, and since this one doesn't have some, I'm pretty curious ^^
how much kappa did you add to get a firm cheese?
You mean, its not shreddable. Did you try to freeze and taw your cheddar? This could really change the texture. Great video, by the way!😀
Can someone help with calorie count . I need to convince my son to go dairy free, cheese is his trouble.. rest this is the best best channel I came across.. 👍👍👍
I bet that would have made an amazing grilled cheese. 🧀🍞
dehydrator might harder it up more! like extra old ched! and agar! so excited to try this
Great content! A bit of constructive criticism: your page is really difficult to navigate, it would be nice to have a direct link to the recipe of there’s actually one in your blog.
What an awesome recipe. I never leave your videos disappointed
Why wouldn’t you use a juicer instead of using water with the carrots and olives for an extract?
probably keeping the number of tools used to a minimum for viewers who dont have ?
I do a similar one, but add miso, notch and a bit of dijon mustard. Helps with the cheesiness
wow!! Awesome! Thanks!! I will try to make!
OH MY GOD! Please make a vegan pizza where the cheese stretches when you bite into it. I don’t think it’s ever been done. I worked at a plant based pizzeria in Atlanta. The pizza was nearly perfect, but it was missing that stretch factor.
Isiah Miller that’s funny to me because when I ate cheese I literally never thought about it’s stretchiness, and in all the years I’ve been vegan, I still don’t care about how stretchy a cheeze is, only that it tastes amazing and didn’t come from a tit 🤷♀️🤣
The stretch effect is a bit tricky because it comes from the casein and it is consider a unique protein that provides a very loose binding effect, which results in the stretch stringy effect. However, I've recently been made hip to a little thing called "Psyllium Husk" that works in a very similar manner and I've had some really good results with it on pizza. Check the "School Night Vegan" blog for their Vegan Mozarella recipe.
cheese really isn’t that stretchy unless you’re only using mozzarella lol
Psyllium Husk
You're the best at what you do, transitioning vegans like me who are just months in feel oppressively priced out of all the vegan alternative and don't have the budget to satisfy our old cravings because they diy route has outright gross suggestions by people just putting out someone else's recipes claiming the recipe is good to them, you're a pioneer and an inspiration, i bought an order from all the food chemistry ingredients because i want it as close to the store bought taste as possible, thanks for pushing our knowledge farther than the current vegan recipes go, we need more experimenters reporting in their findings like you to make affordable accessibility to everything we used to taste. 👍
The melted cheese kinda reminds me of a cheese burger left overnight. How the old cheese will get that greasy translucent look.
@@frsknsld why are you even here then?
@@frsknsld just because something shows up in your recommended doesn't mean you're obligated to click on it. If you hate the idea of vegan cheese why waste your time watching the clearly labeled video to troll the comments? Like, get a better hobby my dude.
Its all in the science .very interesting and insightful and its enough to make me want to try it,especially seeing its not overly time consuming and a truckload of ingredients.
The best part about being vegan is that you can enjoy a nice Vegan Cheese slice on a Beef burger!!
I am sooo impressed. I can't wait to try this myself.
what kind of olives do you recommend?