Today, Northern California chain Pizza My Heart will be the first restaurant to offer Cultured Vegan Pizza Mozz, a new vegan cheese made by Miykoko’s Creamery, at its locations in Palo Alto and Monterey. The new cheese is available from today forward to other foodservice providers in two formulations: an organic cashew milk-based version and an allergen-free version, made with oat milk and legumes. The unique offering comes in liquid form (for ease of spreadability) and takes on the characteristics of dairy-based mozzarella once heated in an oven. “While Pizza My Heart has offered vegan options, we haven’t always done it well. We have long searched for a mozzarella with the taste profile that would appeal beyond the hardcore vegan community. This is the first vegan mozzarella that we’ve tasted that can do that,” Pizza My Heart CEO Spencer Glenn said. “With Miyoko’s Cultured Vegan Pizza Mozz, we truly believe everyone, including our customers who are omnivores, have lactose intolerance, or other dietary issues, don’t need to sacrifice taste and texture to enjoy our delicious pies and slices.” To celebrate the launch, Pizza My Heart will give away 200 free slices of vegan cheese pizza today (from 12pm to 2pm at its Palo Alto location) and tomorrow (from 6pm to 8pm at its Monterey location). 

The cheese is part of Miyoko’s innovative new product line that focuses on using allergen-friendly ingredients as cheese and butter bases, including potatoes, oats, and legumes. While Miyoko’s is still finalizing which flavors of the new line will be available to the public, the company previewed nut-free pepper jack and cheddar varieties during a pop-up event in downtown San Francisco in December. “Leveraging our deep experience with our vegan epicurean cheese wheels and butters, we are able to take a number of traditional cheesemaking techniques and some novel and proprietary food science insights to achieve cow dairy taste and performance using legumes and oats,” Dan Rauch, Vice President of Research and Development at Miyoko’s Creamery, said. “Our team will continue to look at ways to unlock the power of plants while having them meet or beat the taste and performance of their cow dairy counterparts.” 

Starting on March 4, a Miyoko’s food truck will hit the road on a cross-country tour to 17 major cities to give away approximately 1,500 vegan grilled cheese sandwiches made with the company’s new, allergen-friendly cheeses and butter. Miyoko’s will launch its newest cheeses at retailers in April, followed by a June launch of new oat-based butter in sea salt and garlic parm flavors. “We’ve challenged ourselves in our research and development with the goal of eliminating the excuses to eat more compassionately,” Miyoko’s founder and CEO Miyoko Schinner said. “When products made 100 percent from plants taste and perform like their cow dairy counterparts, it makes it easy for people to switch, and in turn, eat healthier while being more compassionate to animals and our planet.”

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