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@sarxh.lim: Don’t miss out on THEFACESHOP’s 12.12 sales on the Official THEFACESHOP Shopee & Lazada stores from 12-14 December 2024. @THE FACE SHOP SG #thefaceshopsg #vitaminbrightening #vitaminserum #2weeksserum #2weeksbrighteningserum

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sarxh.lim ⋆⭒˚｡⋆
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Region: SG
Saturday 30 November 2024 08:15:39 GMT
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#fypシ゚viral #loveyou #fypシ゚ #foryouu #WheneverWherever
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🧀 VEGAN CHEDDAR 🧀 It is a very good day, because I get to share with y’all my 100% scratch-made vegan cheddar cheese 🧀 I have been on quite the journey with this one!! The ingredients had to be right. Nutritional yeast, mushroom seasoning, and white miso add umami. Sun-dried tomatoes and turmeric bring out that perfect orange-ish yellow color. Citric acid and white vinegar provide acidity. Cashews are always a go to for vegan cheeses. And, most importantly, the kappa carrageenan helps firm the cheese into a perfect wheel. It shreds, it melts, it’s got the flavor. What can I say, I surprised myself, and I am so happy to finally bring you my iteration of this super delish plant-based alternative 🙏🏼 shout out to @mensch.chef for the inspo on this one! his vegan mozz recipe is amazing. it inspired me to consider kappa carrageenan as a firming agent, and it worked brilliantly. 1/2 cup (75g) cashews, soaked in boiling water 20 mins 2 sun-dried tomatoes (6g), soaked in boiling water 20 mins 4 tbsp (40g) potato starch 1 tbsp (15g) white miso 1 2/3 tbsp (15g) kappa carrageenan 1 tsp (6g) salt 3 tbsp (12g) nutritional yeast 1 tsp (2g) mushroom seasoning 1 tsp (4g) citric acid 1/8 tsp turmeric 5 tbsp (about 45g) coconut oil 3 tbsp (20g) white vinegar 1 1/2 cups (370g) boiling water preparation add all ingredients (minus water) to a blender. bring 1.5 cups water to a boil, then pour into blender and immediately blend on medium speed. 15-20 seconds in, stir around to make sure everything gets combined. continue to blend 1 minute. pour immediately into 5-6 inch circular glass storage container, tamp down on the table to flatten, then pop in the fridge at least 2 hours to set. #veganrecipes #vegancheese #vegancheddar #veganfood #vegantiktok #plantbased #plantbasedcheese #scratchmade #fyp
🧀 VEGAN CHEDDAR 🧀 It is a very good day, because I get to share with y’all my 100% scratch-made vegan cheddar cheese 🧀 I have been on quite the journey with this one!! The ingredients had to be right. Nutritional yeast, mushroom seasoning, and white miso add umami. Sun-dried tomatoes and turmeric bring out that perfect orange-ish yellow color. Citric acid and white vinegar provide acidity. Cashews are always a go to for vegan cheeses. And, most importantly, the kappa carrageenan helps firm the cheese into a perfect wheel. It shreds, it melts, it’s got the flavor. What can I say, I surprised myself, and I am so happy to finally bring you my iteration of this super delish plant-based alternative 🙏🏼 shout out to @mensch.chef for the inspo on this one! his vegan mozz recipe is amazing. it inspired me to consider kappa carrageenan as a firming agent, and it worked brilliantly. 1/2 cup (75g) cashews, soaked in boiling water 20 mins 2 sun-dried tomatoes (6g), soaked in boiling water 20 mins 4 tbsp (40g) potato starch 1 tbsp (15g) white miso 1 2/3 tbsp (15g) kappa carrageenan 1 tsp (6g) salt 3 tbsp (12g) nutritional yeast 1 tsp (2g) mushroom seasoning 1 tsp (4g) citric acid 1/8 tsp turmeric 5 tbsp (about 45g) coconut oil 3 tbsp (20g) white vinegar 1 1/2 cups (370g) boiling water preparation add all ingredients (minus water) to a blender. bring 1.5 cups water to a boil, then pour into blender and immediately blend on medium speed. 15-20 seconds in, stir around to make sure everything gets combined. continue to blend 1 minute. pour immediately into 5-6 inch circular glass storage container, tamp down on the table to flatten, then pop in the fridge at least 2 hours to set. #veganrecipes #vegancheese #vegancheddar #veganfood #vegantiktok #plantbased #plantbasedcheese #scratchmade #fyp

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