I thought it was grainy. Violife shredded Mozzarella is by far the best brand I've found. I don't know if they changed the formulation but it's so smooth and melts beautifully. There's no underlying coconut flavor and it stays gooey.
@@AS-lm2yv I actually do. Depends on what you're looking for. Healthy, whole food plant based? Quick and easy? Vegan fast food? A mix of healthy and not so healthy for those cheat days? lol
Super thorough video, well done! I actually am obsessed with this. For a quick lunch I put sauce and toppings with this on a tortilla :) I will say, as someone who has only been dairy free for like 2 years, this tastes and feels SUPER similar to fresh mozzarella as I remember it - it is pretty salty and also does have a slight grainy texture.
We like this but we usually also put a bit of garlic on our pizza and dust with nutritional yeast before drizzling the miyokos on... Otherwise we find it a little bland for us. I will say a little goes a long way. Edit: we don't like the really greasy feeling of vegan cheese on pizza. We also use a lot of veggies on top so the cheese isn't touching the sauce as much. I think it's really just personal preference.
This is the best product yet for mozzarella on pizza. It cooks exactly how the directions stated. The texture is exactly like mozzarella cheese pizza. You have to pour enough to give it a slight thickness. I will say this it has a slight bitter/tangy taste. I think this is so far a go for pizza. I wouldn't use it to make a cheese sauce. I don't think the proper emulsifiers have been added to the product to make it a dipping cheese sauce.
Yes! I was waiting for this video. I too have a 50/50 like of miyoko products. I like the butters but never really the cheeses. I think this maybe one I'll try out. Plus, I love that you guys thought of showing different ways to use it. Great video. And your daughter is adorable. 😊❤
It’s really good in pasta sauce! I love love this cheese! I got scared when you guys tried it raw, lol! I’ve never tried it with anything, but Italian inspired dishes. The nacho idea is interesting! I have a friend that uses it in quesadillas and loves it, but I think it’s best for pizza and pasta. Great video as always!
I really love this product lol. I use it to make so many cheese things it's like a good base, I use it as a cheese in mac and cheese, and like quesadillas and other pasta. 9/10 I love it!
The dip may have worked better if you mixed in the tomatoes before you microwaved it. If the tomatoes were much cooler, it would shock the cheeses and make it even gloppier. It may have been better to do in small sauce pan on stove over medium or so heat while stirring. 😉
My daughter and I tried this on pizza. We both liked it but thought the flavor was very mild and more creamy than cheesy. After eating two bites of the pizza my throat felt funny. I looked on the ingredient list and this product had Konjac in it-last on the list of ingredients. However, I had a product with low carb noodles a couple of months ago and had the same reaction to Konjac.
I ate a whole "medium" Daiya cheese pizza and my head was pounding and everything was swollen. I looked at the salt content and it was OUTRAGEOUS. I refused ever to eat vegan cheese.
This is hands down, I think, the best vegan cheese for pizza. I’ve tried most of them and I like this one the most… not to say it’s perfect. Although I will say, we once had a bottle that was a little passed the expired date, it wasn’t moldy but had started to sour just a bit… that was the best tasting one 😂. Otherwise, yes it can be a little bland.
I loved it I made a pizza, and poured over the cheese Came out great Much better than I thought it would I am not a fan of their butters, but this cheese I did love.
I seriously never thought about what else this cheese could be used for since it's called pizza mozzarella. You're right! Lol. It does seem to be best on pizza so far. I'd be interested to see if anyone's tried it on like a casserole.
I’ve purchased it a few times hoping I missed something after the first purchase. It’s a no for me. I’ve tried it on multiple pizzas and a baked pasta. It doesn’t have a good flavor (almost no flavor when cooked).
I like the taste of Miyoko's regular mozz on pizza but it's so difficult to use I had pretty much given up on it. I was putting dollops of it down then spreading it out AFTER baking. It's just too thick to spread before it's heated up. However, this looks WAY too thin and runny. Seems to me like it ought to be a lot thicker, like melted cheese, right out of the container. It's the Goldilocks problem.
We take Violife shreds, mix some nut milk & heat on the stove... Makes a WAY better cheese sauce than the Miyoko's.... I'm not a fan of the Miyoko's portable pizza cheese....
Yes. Especially cheddar to me. You have to be careful of the dish so as to not to make it too salty because of the salt content (like balance it out for Mac and cheese dishes)
I don’t really want my cheese to be a liquid so I’m afraid to try this. I want my cheese to be thicker than a liquid so I’d rather just melt vegan shreds in a saucepan w/a bit of plant milk before pouring over my pizza crust or nachos.
It tastes fine drinking it out of the bottle but there's no reason to do that. If you bake it on silpat to brown, it turns into delicious crispy cheesiness almost like nooch. When on pizza and baked till brown it is by far the best pizza cheese I have used to date, no sliminess at all. Can't be pan fried either.
Gave up on your “review”. I would appreciate simple and straight review of baking it on the pizza or even on a baguette. Don’t need all the other stuff (tasting in the cap or microwaving for no purpose). Check Miyokos RU-vid channel for cooking tips.
Dude before I even watch what you guys had to say I love this stuff and I love you guys but if you had something negative to say about miyoko's liquid cheese I'd have to choke you guys. lol 😂
I tried it and it was nasty! It was tooo salty and very grainy/gritty. A big nope for me. I make a great pourable sauce, I call it an umami sauce. Great for pizza, nachos, to top taters etc. (It's based on an Edgy Veg recipe) For me, Miyokos is about 50% very good, and the other 50% very bad.
I dont know of any cheese dip that has a base of mozzarella alone without butter, milk or another cheese to help make it less thick. Not sure why they chose to make a vegan cheese dip with this.
Good show but stop messing with your hair - it's unhygienic. I may even stop watching your show because of that. Very bad example, especially coming from someone people are supposed to learn something. I would appreciate a response, including negative comments from those who may try to defend such nasty habits. Some people even scoop mucus out of their noses and go on cooking without washing their hands. It's just nasty and sickening.
OK…I thought I was the outlier who’s not a fan of the butter. I don’t think it tastes fruity, but there are a lot of other (cheaper) plants butters I like better.
