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Alternative Dairy Co Hard Italian Vegan Cheese

Alternative Dairy Co Hard Italian Vegan Cheese

It’s that little bit of somethin’ somethin’ that elevates pasta, adds tang to salad, and gives zing to basil pesto. Rich, bold parmesan is a fridge staple and a truly versatile cheese, and this one is dairy-free, soy-free, palm-oil free and just plain delicious!

It’s that little bit of somethin’ somethin’ that elevates pasta, adds tang to salad, and gives zing to basil pesto. Rich, bold parmesan is a fridge staple and a truly versatile cheese, and this one is dairy-free, soy-free, palm-oil free and just plain delicious!

Local Stockists

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Rate this cheese

Overall Rating
Average: 7 (2 votes)
Good melted
Average: 5 (2 votes)
Good to eat raw
Average: 5 (2 votes)
Good for cooking
Average: 5 (2 votes)
Similar to non-vegan cheese?
Average: 8 (2 votes)
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Categories

Texture
hard
Alternative to
parmesan
Storage type
refrigerated
Brand
Alternative Dairy Co
Location made
United States
Location available
United States
Flavoring
savory
Ingredients composition
processed
Form
block
Diet and allergens
dairy free
gluten free
lactose free
palm oil free
soy free

Ingredients

Main ingredient
coconut oil
Ingredients
water
modified potato starch
coconut oil
sunflower oil
salt
yeast extract
smoke flavour
Vegetable Extracts
citric acid

Nutrition

Full weight
200 grams
Servings per item
8 servings
Serving weight
25 grams
Calories per serving
83 calories
Calories per 100 grams
332 calories /100grams
Fats per serving
6.00grams
Fats per 100 grams
23.90 g / 100 grams
Fats saturated per serving
5.50 grams
Fats saturated per 100 grams
21.90 grams/100g
Carbohydrates per serving
7.40 grams
Carbohydrates per 100 grams
29.90 grams
Fiber per serving
0.70 grams
Fiber per 100 grams
2.70 grams/100g
Protein per serving
0.20 grams
Protein per 100 grams
1.00 grams/100g
Salt per serving
0.28 grams
Salt per 100 grams
1.10 grams/100g
Sugars per serving
0.20 grams
Sugars per 100 grams
1.00 grams/100g

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You can sprinkle this on to your meals and in recipes, "nutritional ........."

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