This vegan mozzarella’s soft texture, delicate flavor, and incredible melt and stretch make it the best pick for Margherita pizza or a vegan meatball sub. Scroll down to see our recipe recommendations.
Forager Project® Yogurt (Cashewmilk (Filtered Water, Cashews*), Tapioca Starch*, Coconut Cream*, Cultures), Water, Coconut Oil*, Tapioca*, Corn*, and Rice Starch*, Natural Flavor*, Calcium Phosphate, Sea Salt, Fava Bean Protein Flour*, Natural Flavor, Cultured Dextrose*, Inactive Yeast*, Lactic Acid.
Allergens: Cashews, Coconut
Made from our Cashewmilk Yogurt, offering incredible melt & stretch, our organic, dairy-free mozzarella cheese is specially crafted for all your everyday cheese needs and wants. Click here to learn more about our cheese-making process.
All Forager products are certified organic. We’re committed to organic because it’s better for the earth and better for our bodies. Because we’re certified organic, it means our products contain no artificial ingredients, flavors or preservatives, no toxic or persistent chemicals, no synthetic fertilizers or sewage sludge. What’s more, organic growing practices help enhance soil fertility while protecting wildlife and promoting biodiversity.
Yes, just like all of our ingredients, the cultures we use are strictly vegan.
Yes! Check out our recipes page for cheese cooking inspiration.
Forager Project Vegan Cheese should be stored in the refrigerator. Once you’ve opened the cheese, you can store it in the refrigerator for up to two weeks. To best preserve the cheese, rewrap chunks or place in a bag. We recommend storing at less than 40°F in a clean and sanitary refrigerator.
Yes, Forager Project cheese is free of lactose, gluten, and soy.
No, we use traditional processing techniques that include heating up the ingredients in order to create our vegan cheese.
Michele L. Seattle, WA
Judy H. Marblehead, MA