I was looking for a drier, flakier cheese similar to grated Parmesan. Lisanatti Vegan Cheeze does work, but it’s stickier than I hoped.
It is unusually nutty, probably due to the tapioca, but has the true creaminess of real mozzarella. I used it in my Olive Bread
and it worked very well.
I recently polished off the bag by myself, so I’d say we have a winner here!
This cheese would be excellent on a pizza and as a thickener in soups and other recipes.
Since it has more of a creamy taste instead of a cheesy taste, I think it could be blended with nut milk and used as a replacer for buttermilk or heavy cream in baking.
It does not have the weird aftertaste of Daiya at all, and doesn’t upset my stomach, either!
Overall, here’s where we stand:
Raw cashew cheese: *****
Heidi Ho: *****
Galaxy: (still need to try it)