u/Normal-Picture2042

I made the mistake of dying my bleached hair dark, not liking it, and bleaching it back to blonde. The whole process has severely damaged my hair. My bleached hair was actually pretty soft and healthy prior to this! But now it’s snapping near the root, leaving lots of little spruts of hair sticking straight up on my head. Every time I wash, more hair comes out. It’s still salvageable, and the majority of my hair remains, but I want to stop any more breakage.

I’ve already been using K18 for the past 4 weeks, which I think is helping? BUT my shampoo is a very cheap, drying, drugstore shampoo (I know I know, terrible for bleached hair). I’m wanting to swap to a gentle, sulphate free, moisturising shampoo. But I’m not sure that’s a good idea when using K18 directly after? I know you shouldn’t condition the hair before K18, but will a moisturising shampoo leave a film on the hair? Also, would a sulphate free shampoo cleanse the hair enough to allow the K18 to fully penetrate?

Thanks :)

I currently use “it’s a 10 plus keratin” but it’s not vegan, and I’m wanting to replace it when it’s finished.

I’m bleach blonde with very dry, damaged hair. I should stop bleaching it but I won’t lol 😭 So I need something that’s very moisturising and good for damaged hair. Thanks in advance!

I currently use “it’s a 10 plus keratin” but it’s not vegan, and I’m wanting to replace it when it’s finished.

I’m bleach blonde with very dry, damaged hair. I should stop bleaching it but I won’t lol 😭 So I need something that’s very moisturising and good for damaged hair. Thanks in advance!

I can’t decide what to use for my cashew cheese. Is one better than the other? Or will they all produce the same flavour after fermenting?

I’m trying to create a cheddar inspired cheese.

I’ve only been vegan around 6 months now. I really miss cheddar cheese. I’ve found decent vegan cream cheeses as well as mozzarella cheese (I am nut OK). Julienne Bruno is great too. But I haven’t found a really good cheddar. I’ve tried the fancy artisan cheeses, and although they are nice, they’re not very cheesy in my opinion. The closest I’ve tasted is Cathedral City extra mature, but it has that annoying sweetness to it. If they could get rid of that sweetness, it would be great! I like that it’s a solid block that’s grate-able and meltable. I like that it actually tastes (and smells) similar to cheddar. But that sweet tang sort of ruins it.

I’ve tried making my own vegan cheeses at home using cashews. They’re not bad, but still don’t taste quite right. It’s like I need something in between the Cathedral city cheese and a cashew cheese lol. I wish I knew what flavourings they used so that I could try and replicate it!

Just wondered what everyone’s thoughts were on this. Do you prefer artisanal vegan cheese or supermarket vegan cheese (or homemade cheese)? If anyone has a really good cheddar recipe please let me know!

Trying to perfect my seasonings for my mature cheddar cashew cheese. I haven’t made one that’s been able to scratch that itch for me yet :/

I currently use red miso, but I’ve seen a lot of people use white miso. Which do you prefer for cheese?

Also any other seasonings you add that really help give that cheesy flavour, let me know! Thanks :)