While we’re at it, I need recommendations for decent Mozzarella, Parmesan, and Asiago with a melting point below 300F.
I make a lot of Focaccia stuffed with cheese and jalapenos, as well as pizza, but it would be nice to be able to serve a guilt free option to my more discerning guests.
Mozzarella (Try it before you dismiss it, I know its a WTF moment) - https://www.miyokos.com/products/pourable-plant-milk-mozzarella
I kid you not the promo images of the pizza is actually how it ends up, melts great and blends well. I actually use it in my eggs and my Wife’s “JUST egg” as I cook them and it ends up being amazing.
Sorry I don’t have an Asiago for you. If you ever find one please let me know.
If you don’t mind a little extra effort, Miyoko Schinner (founder if that “Miyoko’s Creamery” brand) also has a book out - Artisan Vegan Cheese with an excellent meltable (not pourable) soy/cashew yogurt based mozzarella recipe.
No problem. Depending on your time/money balance, the recipes should work just as well starting with a commercial soy or almond plain yogurt base. I’d avoid coconut milk based yogurts, since the coconut flavor tends to carry through to the yogurt and presumably to the cheese as well.
Since it was actually disqualified for being made from an ingredient that’s not approved for human consumption by the FDA you might not want to buy it.
It was disqualified before the announcement was made. Dairy farmers didn’t even know it was going to win.
Anyone got the actual link to buy this cheese?
While we’re at it, I need recommendations for decent Mozzarella, Parmesan, and Asiago with a melting point below 300F.
I make a lot of Focaccia stuffed with cheese and jalapenos, as well as pizza, but it would be nice to be able to serve a guilt free option to my more discerning guests.
Parmesan - Follow your heart (https://followyourheart.com/products/dairy-free-parmesan-shredded) It does take a bit but low and slow works for us.
Mozzarella (Try it before you dismiss it, I know its a WTF moment) - https://www.miyokos.com/products/pourable-plant-milk-mozzarella I kid you not the promo images of the pizza is actually how it ends up, melts great and blends well. I actually use it in my eggs and my Wife’s “JUST egg” as I cook them and it ends up being amazing.
Sorry I don’t have an Asiago for you. If you ever find one please let me know.
If you don’t mind a little extra effort, Miyoko Schinner (founder if that “Miyoko’s Creamery” brand) also has a book out - Artisan Vegan Cheese with an excellent meltable (not pourable) soy/cashew yogurt based mozzarella recipe.
Ohh that sounds great! Thanks for the heads up!
No problem. Depending on your time/money balance, the recipes should work just as well starting with a commercial soy or almond plain yogurt base. I’d avoid coconut milk based yogurts, since the coconut flavor tends to carry through to the yogurt and presumably to the cheese as well.
Miyokos is legit. My local grocery store just started carrying them, and I use their vegan butter in creamy pasta dishes
Since it was actually disqualified for being made from an ingredient that’s not approved for human consumption by the FDA you might not want to buy it.
It was disqualified before the announcement was made. Dairy farmers didn’t even know it was going to win.
A quick search: https://climax.bio/ and https://climax.bio/findus/
Really limited information on the actual products. Zero ingredients information too.
Looks like you gotta go to a restaurant to taste it. Meh. I just want some bean tacos when I’m back from work that have cheese in them.
🤨📷