Violife cheeses have been popping up everywhere over the last couple of years, even finding their way into supermarkets. I think its fantastic that vegan cheese is becoming more normal and accessible. Another great thing about Violife cheeses is that they never seem to go off, they keep in the fridge for ages without getting mouldy!
My current collection of Violife cheeses are the original creamy, the pizza block and the Prosociano parmesan style (wrapped up in a plastic sandwich bag).
☆ My favourite Violife is the original creamy cheese, I love it on cream crackers with tomato chutney or on a toasted bagel. I've never used it to make a cheesecake or anything sweet, so I can't vouch for its versatility in baking. I can however vouch for the fact that it tastes a million times better than the other vegan cream cheeses I've tried!
☆ The pizza cheese does what it says on the tin (packet), it melts and is good for pizza. Usually I grate a block and keep it in the freezer. The mouthfeel is a little bit buttery, but it is still delicious. Perfect for pizza and pasta bakes.
☆ The parmesan style is the most expensive out of the three, but it is quite strong so you only need to use a little bit at a time. I never had dairy parmesan in my pregan days, but the Violife parmesan reminded me of Vegusto, but with a harder texture. It tastes great, but definitely needs to be sliced thin and melted. I use a vegetable peeler to get nice thin slices off the block. It is quite good melted in a cheese toastie.
I've never actually tried Violife, but this is an encouraging review! I've heard so many good things about it now. Finding cheese that will melt is usually my main priority, so I'll bear these in mind.
ReplyDeleteYou should, it's good stuff!I'm pretty sure it would survive in a suitcase if you were bringing it back from your travels!
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