Noo-Moo sauce is the only NUT-FREE cheese in our vegan cheese range, making it ideal for people who are nut intolerant. It has proved to be a great sensation with pizza and pasta lovers, in particular with a Veggie Mince lasagne or Carbonara.
Vegusto produce eight varieties of handmade cheese. They are 100% natural, suitable for vegetarians and vegans and contain 50% less fat than standard cheese.
|Allergy Icons||Dairy Free, Gluten Free, Soya Free, Vegan|
Water, Sunflower oil, yeast, potato starch, rice flour, rock salt, flavouring (vegetable), spices, binder (locust bean gum), binder (guar gum,xanthan), binder (carrageen), colourant (turmeric). Nut free.
Produced with energised water using Schauberger technology in a 100% vegetarian, vegan factory. Vegusto does not use palm oil in any products.
|Preparation||This wonderful No-Moo Sauce forms a tasty brown crust when grilled. So it's ideal for a dairy-free vegan pizza. A bag No-Moo Sauce is enough for three large pizzas. Furthermore the No-Moo Sauce is ideal for pasta dishes like lasagna, potato gratin or pies. To use cut a small slit on the corner with a scissors and squeeze the sauce out with ease. For more meal ideas and recipes see our recipe page and our video cooking channel.|
|Nutrition||Nutritional Facts per 100g: Energy: 945 kJ / 226 kcal, Protein: 3.4g, Carbohydrates: 5.4g, Fats: 21.5g Sugar:|
|Storage||6 week shelf life from date of manufacture. Refrigerate (3°-7°C), freezable. Once opened keep refrigerated, wrap well and consume within 7 days. Can be frozen to extend shelf life.|
- Great versatile 'cheesy' sauce Review by Alison
This is a brilliant product which enables vegans to have the same meals as vegetarian friends or family. Everyone, including meat eaters seem to find it perfectly acceptable as it's rich and creamy. We use it to make an aubergine lasagne and then have a vegan topping (say No-Moo Melty and/or finely grated Piquant variety for me and my husband has normal cheese on his one. Also used as stir through for pasta dishes with vegan bacon, walnuts, onions and peppers. (Posted on 31/08/2016)