What a unique idea to make #vegancheese out of sprouted brown rice! I got to taste this at a vegan food festival, then grabbed some to try out at home. Although it wasn’t so great for eating plain on its own, I enjoyed using it in recipes. For those who are concerned about the concept of vegan alternatives being “Frankenfood”, per this brand’s website, “no preservatives, chemical substances and synthetic molecules are used.” 🤌🏼
Mozzarisella Classic
from Mozzarisella
4.12 (78)
VEGAN
Saved 80%
Worldwide
Mozzarisella Classic is a plant-based cheese alternative that is perfect for a variety of culinary applications. Made with high-quality ingredients, this vegan mozzarella has a creamy texture and a rich, savory flavor that is sure to impress even the most discerning cheese lovers. Whether you're using it on pizza, in pasta dishes, or as a topping for salads, Mozzarisella Classic is a delicious and satisfying option that doesn't compromise on taste or quality.
Reviews by abillion’s vegan community
This was my first time buying #veganmozzarella! Sadly, I don’t think I liked this much. The texture was ok, but it was not melty or stringy at all (more mushy and gel-like), and I did not like the taste - it was not at all cheesy and the oregano infusion did not work well for me. I tried it in some salads and it was alright, and maybe it would go ok on pizza, but by itself nope. I did like that it wasn’t made of too many random ingredients, and sprouted brown rice mozzarella is a great idea. #mozzarella #mozzarisella #mozzarellavegana #mozzarellacheese #mozzarellavegan #vegancheese #cheese #cheesealternative #plantbasedcheese #ditchdairy
didn't love this as much as I'd hoped to, unfortunately 💔 didn't taste very cheesy and didn't melt super well. i did put too much on to be fair, and it did make me feel a bit sick as it is very rich. less is definitely more. but a pretty good mozzarella alternative none the less.
La Mozzarisell è fatta con latte di riso integrale bio italiano germogliato. Contiene olio di girasole con infuso di origano (e si sente infatti). Più adatta credo per la pizza o in vari piatti che per mangiarla al naturale. Ho provato anche a condirla con gomasio e un filo d'olio d'oliva.
Davvero ottima! Provata sia nella pasta al forno, che nella piadina e infine a crudo con un po' di olio e origano (nella terza foto con l'affettato vegano al prosciutto crudo di liveg). Ovviamente non fila come la mozzarella normale ma dà cremosità e da cruda la ricorda tanto, più che altro nel sapore. Il prodotto tra i sostituti della mozzarella che finora mi ha più soddisfatta.
