WHOA. IT'S A LIQUID MOZZARELLA. To revolutionize the pizza cheese industry, Miyoko ingeniously threw away the rule book to craft the finest vegan pizza mozzarella by focusing on the desired end result: delicious meltiness. Rather than creating a traditional solid block of vegan cheese that is shredded, Miyoko stripped out the solids and ingredients that hinder meltability. For example, did you know cheese shreds use anti-caking agents to prevent clumping, which ironically prohibits melting? Go figure. She removed all that stuff and cut straight to the melt with this first-of-its-kind, revolutionary liquid cheese.
Miyoko's cashew-based products generate up to 98% fewer greenhouse gas emissions than conventional dairy counterparts. Read the report >