In today’s video I collaborated with Sauce Stache! He challenged me to try and make his incredibly meltable vegan cheddar …
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I Tried Making SAUCE STACHE'S Incredibly MELTABLE Vegan Cheddar Cheese
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This looks hella good
Yeah mark S. And his precious are so much fun. Ive learned alot.
So, this is my MOST fav video you've EVER made!!! No tacky language, great ingredients, just NICE, GOOD FOOD…I would subscribe if they were ALL like this!!! De lightful!!!
What brand Mushroom powder?
Maybe you should've videod Molly making the recipe, since she did it correctly.
I found you thru Mark aka Sauce Stache, love both if you. Creative cooks!
maybe reshoot this when you do it properly I gave up after the coconut oil fail, what was the point of the first half of the video if you didnt even use it
I want to be friends with both sauce stache and edgy veg.
I love our community!
If you’re ever in LA – Vromage has the BEST cheese anywhere ever.
when adding starches always add only to cold liquids not hot otherwise they will clump.
Why do vegan have such a fetish over meat.
You eating cheese this whole video was my 2020 vibe
Thank you for the wisk heads up ♥️😭 I’m very nose sensitive and that was the best thing ever!
What’s the name of those olives ?
i thought this cheese a pretty good,but edgy veg have u tried cooking with plants smoked paprika cheddar cheese yet? its shreddable,meltable&so creamy.this recipe makes the 7th vegan cheese i have tried and so far cooking with plants it#1 on my list. i would love to see u do a video of a vegan cheese showdown….cookingwithplants vs sauce stache vs veggie rose
Oh! oh! oh!!!! Yesss please make a Haloumi! It is the thing I miss the most from being vegan!
Wonderful recipe! I'm sure you know this but most starches immediately thicken with heat, which is why it's important to make a slurry first. Add the starches to a jar with a small amount of cold water, broth, or whatever liquid you're using – but it must be cold. Screw on the jar lid and shake well. You'll get a smooth, even slurry with less clumps than just whisking or stirring in a bowl. After the main recipe is seasoned and almost done heating up, add the slurry to the pot, simmer on low heat for 1-2 mins to both thicken the mixture and remove the raw gross starch flavor, esp with corn starch – stirring constantly. This technique is useful for most starches. Keep up the awesome videos, Candice! -proud owner of your cookbook 🙂
I can't wait to try this!
Why couldn't you use Paprika for the color, almond milk instead of water. Or just go see ConnieRAWsome! She sounds like your typical grandma who did this in the old country! I love her. You will too!