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Matthew Ravenscroft, Chef de Cuisine at Toronto-based Rosalinda Restaurant, created a vegan cheese chalet as part of Violife Foods’ 2020 campaign #SantaButVegan. Inspired by this year’s holiday trend of creating charcuterie gingerbread houses and other creative snacks for Santa, Ravenscroft constructed a vegan house using five of Violife’s cheeses. The chalet was built to support the brand’s effort of encouraging Canadians to make vegan snacks for Santa who in 2020, Violife says, “is more compassionate and more planet-conscious than ever, and he values sustainability as part of his joy-making impact.”
Building the chalet
To make the chalet, Ravenscroft used Violife creamy original spread as “mortar” to hold the roof and walls together and to create icicles on the roofline. The chef made the front door from Violife smoked provolone and grated Violife parmesan-style wedge to create snow. For the snow person outside, Ravenscroft used a combination of Violife