Miyoko’s is one of the pricier brands that I usually don’t get because it’s out of my budget, but I do love her cheeses, and that is why I have her cookbook. So when her products are deeply discounted, sometimes found at Down to Earth’s Reduced section, it’s a no-brainer to get them. So this mozzarella block was a nice find for me. It was perfect timing because I was planning on making lasagna soon anyway (last photo). Texture is not the same as dairy mozzarella, which I recall being rubbery, so I would say that this is even better, while easily shreddable. The taste has a little more flavor too. I really enjoyed this in my lasagna, and I would imagine that it’s just as good on a pizza, sandwich, and even mozzarella sticks, since this would hold up well, yet soft enough to melt easily. 
I make all my lasagnas using one of VegNews #recipe. It’s my absolute favorite, and from the first time I tried it, I knew that my search for the best lasagna recipe was over. It’s a classic basic, which is fantastic as is, but sometimes I modify it by adding other ingredients, like in this case, kale and MorningStar ground “beef.” And over the years, I’ve added shortcuts, like using Miyoko’s pourable mozzarella (except in this case) and a high-quality tomato pasta sauce while adding fresh herbs from my garden. The macadamia ricotta cheese is too fantastic to substitute though. It’s so light, delicate, and tasty.https://vegnews.com/recipes/vegan-double-cheese-lasagna.
#ditchdairy #veganmozarella #carrageenanfree #cashewcheese #miyokos #lasagna
3件のコメント
Hopefully the company preserves her recipes since they kicked her out 😔 miyoko is a cool lady and they even tried to sue her for posting her own original recipes until vegans got really angry. How is the cheese? Is it still the same taste? I haven't bought much from them because of what they did to miyoko.
