Vegan Pizza at Home: Review of Parmela Creamery Mozzarella style nut cheese & American Flatbread Farmers Tomato Pie

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Back in August we visited Las Vegas, where my daughter had the BEST VEGAN PIZZA EVER at Trattoria Reggiano at The Venetian’s Grand Canal Shoppes. It tasted so much like a real cheese pizza that we suspected it might be real cheese after all. After all, my daughter had had plenty of pizzas with Daiya cheese, including from great pizzerias like Zachary’s, and they’ve always tasted like vegan pizza.

The waitress at Trattoria Reggiano had suggested that their pizza was made with nut cheese, so when we saw packages of Parmela Creamery Mozzarella style nut cheese at our local Grocery Outlet, we had to try it. My daughter is very glad we did. While it didn’t work I tried to make an Alfredo sauce with it, it makes a mean vegan pizza.

Parmela Creamery’s cheeses are made with cashew milk, which is cultured and then aged – following a process similar to dairy cheesemaking. It’s not surprising that they taste considerably better than Daiya’s cheeses, whose main ingredient is tapioca flour.

A search online suggests that it’s not easy to find Daiya cheese in stores, though there are a couple of places that sell them online, so we need to stock up at Grocery Outlet and start looking for other nut cheeses to try. When available, a 7 oz package of Parmela Creamery shreds costs $6-7.

My daughter has been making her close-to-real pizzas by putting the cheese on frozen American Flatbread Farmers Tomato Pie. This is a thin pizza shell covered in tomato sauce with some veggies, basil and balsamic vinegar. She just covers it with the shreds and bakes it. I also found this product at Grocery Outlet, but it also seems hard to find in regular stores. Where available it should retail for about $8. I’m not sure why this product is not described as vegan – the only potentially non-vegan ingredient listed is yeast.

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