This mozzarella alternative from Soyana is based on organic cashews. The first remarkable characteristic we noticed is the distinct packaging. The vegan cheese is produced in what we would call a sausage shape, distinct to a dairy mozzarella typically in brine, a salty water solution. This leads to a consistency of Veganella more dry than a typical, moist, mozzarella.

The taste and smells is slightly acidy, which may be the added lemon juice. Apart from that, the taste reminded us mostly of a cereal paste. Looking at the ingredients, we suppose this may be the psyllium husks we notice.

In conclusion, we didn’t encounter much mozzarella-likeness. Without the packaging, it would have been difficult for us to place this product.