Using PEANUT BUTTER to make a BETTER Vegan Swiss

Click http://ritual.com/saucestache and use code ​SAUCESTACHE to get 10% off your first three months with Ritual. #ritualpartner
I wanted to make a firm vegan Swiss that was meltable, sliceable, and had that rich, sweet, nutty, cheesy taste!
I’ve also been asked quite a bit to not use Kappa Carrageenan. So I ran to the store and picked up agar agar! I used a base of Ripple Pea protein milk and threw it together! The taste, texture… everything was exactly what I wanted!!
#vegancheese
My Amazon store!! https://www.amazon.com/shop/saucestache
This is an affiliate link!

https://www.Patreon.com/saucestache – JOIN the SauceSquad
https://www.Saucestache.com – to print recipes and merchandise!!!

The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

Leave a comment

Your email address will not be published. Required fields are marked *