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Verdanya Extra Melty Provolone Block 200g

RM20.00 MYR

1 review

We have run out of stock for this item.

Description

Our extra melty cheeses are made from a base of organic soy milk. This adds some protein, nutrients, and creaminess to the cheese.

The difference between this and our classic (green label) cheeses is that it is more firm, and it also melts faster and more easily. It also stays melty/gooey longer than our classic cheese.

It is the perfect choice for grilled cheese, quesadillas, inside vegan omelettes, on pizza, in lasagna/pasta, on nachos, etc. 

Ingredients: 

organic soy milk (water, organic soybeans), refined coconut oil, modified potato starch, tapioca starch, nutritional yeast, salt, organic soy miso, olive extract, lactic acid, liquid smoke, carrageenan, natural cheese flavour

*This product has NO onion/garlic

*This product is gluten free in that it contains no gluten containing ingredients.  However, it is produced in a facility that also makes gluten containing products.  Though we do our best to clean equipment, we cannot guarantee no cross contamination.

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.

Customer Reviews

Based on 1 review
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N
Nurun N.
The best plant cheese out there!

And it's local and it's made from real food! Melts beautifully, it's almost unreal- fooled my dairy loving other half too. I am so thankful for MyPlantDeli!

Disclaimer

Although we make every effort to ensure that the information contained on this page is correct and accurate, we cannot be held liable in instances where it is incorrect. Always read the label on the product when you receive it, and react to the manufacturer's guidelines.

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