I Am Nut Ok - PapaRica Spicy Paprika Cheese, 120g

Quick Description

I Am Nut Ok brings you its “More Daring than Dairy” PapaRica Smoked Chedda Vegan Cheese. Subtly spiced and packed full of goodness, you need it in your fridge.

Key Information

• Good source of plant protein
• Gluten and soy-free
• Contains live cultures
• Fridge/Freezer
• Low salt
• Low sugar

 Product Overview

I Am Nut Ok nicknamed their PapaRica Smoked Chedda Vegan Cheese “the grandfather of cheeses”: it's perfectly aged, wears a smoking (paprika) jacket, and is highly cultured (it literally contains probiotics).

Boasting a rich, cheesy flavour from nutritional yeast and smoked paprika, this smoked cheddar cheese alternative is a great addition to any vegan cheeseboard. You can also enjoy PapaRica Spicy Paprika Vegan Cheese sliced in a sandwich or grated on top of pasta.

Packed full of cashew nut plant protein, this I Am Nut Ok vegan cheese alternative also contains live cultures.

Keep in the fridge. Wrap up securely or put in an airtight container after opening. Consume within 5 days. PapaRica Spicy Paprika Vegan Cheese can be frozen for up to 2 months.

Ingredients

Cashew nuts, filtered water, coconut oil, nutritional yeast, paprika, sea salt, onion, mustard, live cultures.
Allergens: Tree Nuts (Cashews, Coconut) Mustard.

Frequently Asked Questions

What is the best way to serve PapaRica Spicy Paprika Vegan Cheese?

The paprika-spiced flavour of I Am Nut Ok PapaRica Smoked Chedda Vegan Cheese is just begging to be part of a Tex-Mex spread. We recommend using it to make the ultimate loaded Nachos. 

First, choose your tortilla chips; plain salted are best to let the paprika taste of this cheese stand out. Put tortilla chips into a roasting dish. Add generous quantities of salsa and/or vegan chilli, and jalapeños if you want some heat. Grate oodles of PapaRica Smoked Chedda Vegan Cheese on top. Cook at 180˚C until piping hot all the way through. Top with guacamole and/or vegan crème fraiche and garnish with chopped fresh coriander.