Vegan dairy brand, Miyoko’s Creamery, has launched a plant-based mozzarella for the foodservice sector.
According to the California company, the new ‘Cultured Vegan Pizza Mozz’ tastes and performs like its cow dairy analogue and can be used on pizzas, lasagnes and myriad Italian style dishes.
Northern California pizza chain, Pizza My Heart, has been named as the product’s first food service partner and will debut the solution in its restaurants in Palo Alto and Monterey.
“This new mozzarella, like our new cheddar and pepper jack, is a true game-changer,” said Miyoko Schinner, CEO and founder of Miyoko’s Creamery.
“Based on the reception it has received in taste tests, we know our Cultured Vegan Pizza Mozz will appeal to omnivores as much as it will to vegans and vegetarians.”
There will be two versions of the new cheese available to the foodservice industry, an organic version made with a cashew milk base and an allergen-free version, made with an oat milk and legume base and made with mostly organic ingredients.
Both are non-GMO and made with whole food ingredients. Unique to this cheese is that it comes in a liquid form that is easy and simple to apply in any food service operation.
When heated in an oven, the cheese takes on the traditional stretchiness of classic melted mozzarella.