I had opened some incredible vegan cheese last week that I couldn’t let go to waste: scratch house kitchen’s dill havarti, soooo good. Decided to make a crispy cheesy pan pizza via King Arthur’s recipe with the half a block I had left. I was bad and proofed it in one day- still tasted great!
Also made a bootleg pizza sauce with tomato paste, water, spices, garlic, EVOO, and red wine vinegar, and a bootleg vegan sausage with sunflower seeds, cannellini beans, and bread crumbs ground in food processor with spices and pan fried. Both turned out well, I’m excited to experiment more with the sausage recipe.
As you can see the cheese didn’t melt perfectly, but the texture was still fantastic and the taste of their cheeses is, imo, unmatched.
by Revan_Mercier