Firm, savoury vegan parmesan made from sunflower seeds
Verdanya Sunny Hard Parmesan Block is a flavourful vegan parmesan-style cheese made from organic sunflower seeds for a delicious nut-free alternative. With its rich savoury taste and firm texture, this versatile cheese shreds easily, slices neatly, and melts beautifully into both everyday meals and comfort dishes.
Perfect for pasta, pizzas, salads, baked dishes, and snack platters.
Key Highlights
- Rich parmesan-style savoury flavour
- Made from organic sunflower seeds
- Nut-free recipe
- Firm texture that shreds & slices easily
- Melts well for cooking and baking
- Great for pasta, pizza & salads
- Dairy-free and *gluten-free
How to Enjoy
Finely shred over pasta, baked rice, pizzas, soups, salads, and roasted vegetables for an extra savoury finish.
Use in grilled sandwiches, casseroles, toasties, and baked dishes where you want a firmer cheese that melts nicely while still keeping some texture.
Serve sliced or cubed on crackers, fruit platters, and snack boards for a bold savoury snack.
Ingredients: Organic sunflower milk (filtered water, organic sunflower seeds), modified potato starch, refined coconut oil, tapioca starch, potato starch, apple cider vinegar, salt, nutritional yeast, olive extract, lactic acid, natural parmesan flavor, organic soy miso, onion powder, garlic powder, carrageenan, natural seasonings.
Allergens: Contains soy.
*This product contains no gluten-containing ingredients but is produced in a facility that also handles gluten-containing products. While equipment is cleaned thoroughly, cross-contamination cannot be guaranteed.
Please note:
1. This is a chilled product.
2. If you have any frozen/chilled items in your cart, your order will be delivered through our frozen 'premium' delivery options, which are only available for Peninsular Malaysia. For further info, please read our delivery option terms here: https://vegandistrict.my/pages/delivery.
3. For 'standard' delivery options, please remove any frozen/chilled products from your cart.
