Somewhere between Amul and Mozzarella - this creamy, salty, herby, tangy cheese is the stuff of your dreams.
on salads, pastas, burgers & dosas.
into sauces and dips
Batter & Fry
to make melty cheese sticks!
This isn't great vegan cheese - this is great cheese. It's healthier, cleaner, fresher, nicer and more delicious than the old non-vegan stuff.
No cows were force inseminated, tortured or separated from their offspring in the making of this cheese.
Great for the environment
A significantly less amount of natural resources are used in the production of cashew milk (vs typical dairy milk). Greenhouse gas emissions are also much lower in the case of plant milks in general and cashew milk in particular.
Oil free and Zero cholesterol
That's right - no cholesterol and no oil either. It's got half the calories you'd expect from a typical dairy cheese. But that's not all - all calories are not the same, cashews are almost universally considered healthy and nutritious in moderation.
Cashews, Rejuvelac (a probiotic used for fermentation), salt, pepper, oregano, chili flakes, nutritional yeast powder (for the nutty flavour), arrowroot starch.
Wrap the cheese in the parchment paper and refrigerate it. Stays for 7 days. Don't store it in a container as this accelerates fermentation.