“Pizza cheese,” the Impossible Foods CEO says.
The vast majority of that cheese is mozzarella (the base of most pizza cheese), cheddar, and the processed cheddar known as American.
“More importantly,” he says, “it would fill this gap in my life” — the vegan pizza cheese gap.
Even La Fauxmagerie’s owners admit that “vegan cheese is still at a nascent stage,” singling out cheddar in particular as a flavor and texture that is hard to get right.
For the past two weeks I’ve switched to two of the most highly-rated vegan cheese spreads in the U.S., Kite Hill’s almond cheese and Miyoko’s cashew-based product.

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