Using PEANUT BUTTER to make a BETTER Vegan Swiss

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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!!
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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!!

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