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@himat.ali.abro7:

Himat Ali Abro
Himat Ali Abro
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Region: PK
Tuesday 08 July 2025 08:10:11 GMT
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samoo.ali7
samoo ali ♥️S jaan :
❤️❤️❤️
2025-07-19 03:16:57
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allhdaad.lagri
Allhdaad Lagri :
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2025-07-09 13:35:03
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allhdaad.lagri
Allhdaad Lagri :
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2025-07-09 13:35:01
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user8192974208024
Saleemsengar :
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2025-07-08 21:12:54
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user3ks6lmwyp4
user79124138810 :
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2025-07-08 17:41:46
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amir.bakhash
Amir Bakhash :
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2025-07-08 08:36:35
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mohsinqambrani5
mohsinali :
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2025-07-08 13:40:52
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janiali8310
🇵🇰 JANI ALI DADU 🇸🇦 :
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2025-07-08 08:20:05
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This is a lot!,, you have to ensure you save up. Family of 4 will pay this for ILR in the UK..
This is a lot!,, you have to ensure you save up. Family of 4 will pay this for ILR in the UK..


#aligntmotionedit #ပျင်းလို့တင်တာကွာဘာဖိလဲ👊 #ဘာမှန်းမသိဘူးတင်လိုက်ပီပါနော်😁😁 #ကိုယ်ပိုင်editလေးမို့သည်းခံပေး😌🖤
#aligntmotionedit #ပျင်းလို့တင်တာကွာဘာဖိလဲ👊 #ဘာမှန်းမသိဘူးတင်လိုက်ပီပါနော်😁😁 #ကိုယ်ပိုင်editလေးမို့သည်းခံပေး😌🖤
LOVE the shirt tho but I was in such a rush
LOVE the shirt tho but I was in such a rush


🧀 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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