I've tried a few mozzarella style vegan cheeses over the years, most have left me pretty uninspired, they either don't melt correctly, have a weird taste, or are just a little bit bland. So when I saw this one had sundried tomato added in (one of my favourite ingredients!) I was excited to give it a try.
We tasted it first raw and I was immediately in love with the flavours they have packed into this cheese, the Italian herbs and sundried tomato dominate the palate whilst the silky smooth, firm jelly texture melts in your mouth.
Although you could use this raw in a salad or on a cheeseboard it was once we melted it that the true quality of this vegan mozzarella really shined.
Being impatient we tried it first on our weekday quick meals, spaghetti & vegan meatballs and our super simple mini pizzas, it added the perfect level of creaminess whilst the herby flavour added another level to the dishes.
Feeling confident now we knew how well it melted, we decided to try it in one of my favourite restaurant dishes, Arancini Balls. Pictured below, click here for the recipe
Mozzarella has never been an ingredient I would think of as a hero of a dish, but this one has changed my mind! It lifted both the arancini balls to addiction standard and my only regret was I didn't make more of them!
I'm excited to try Damona's Smoked Mozzarella and Bocconcini Balls next :)
I purchased my cheeses from the wonderful team at The Green Edge Vegan Supermarket in Windsor, QLD but for a full range of stockists Australia wide click here: www.damona.com.au or you can order online through the Dilectio website.
If you liked this post please share it with a friend and if you don't already make sure to come follow me on Instagram @lia.skye and see what I'm getting up to this week!
“Lost is a state of mind, I prefer to think of it as exploring” - Lia Skye
*Please note this is not a sponsored post, I review when I find something I love!