I Am Nut Ok - PapaRica Spicy Paprika Cheese, 120gBrand - I Am Nut Ok
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.
- Good source of plant protein
- Gluten and soy-free
- Contains live cultures
- Low salt
- Low sugar
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.
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.