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MIYOKO'S WORLD-CHANGING VEGAN PIZZA MOZZARELLA

Loved by Pizzerias, Now Unleashing for Home Use.

"Hello. I love Italian food culture, especially pizza, which is why I'm so thrilled to share with you our world-changing vegan pizza mozzarella. Americans eat over 100 acres of pizza every day...that's over 3 billion pizzas a year! Just imagine the impact as we turn all that pizza vegan! Buon appetito my compassionate foodie comrades."

Miyoko Schinner · Miyoko's Creamery Founder & CEO

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.

COOKING INSTRUCTIONS.
It's fun and easy to use.

1. SHAKE.

Shake bottle well before pouring on. It should be similar to a pancake batter consistency.

2. POUR.

Pour cheese lightly and evenly over your sauced pizza crust (don't apply too thick). You can carefully spread out with the bottom of a spoon. Be careful not to mix cheese with sauce too much.

3. BAKE.

Bake in pre-heated oven at 500°F for 3-10 minutes.* Time can vary based on your oven. Bake until it bubbles up, browns and looks delicious.

Tips.

*It is critical that this product heats to at least 165°F. At 150°F and below, it will be a thin liquid or similar in texture to béchamel.

Less is more. Applying a thinner layer of cheese makes the best pizza. We recommend: 1/4 cup cheese per 10" pizza.