Going dairy-free is no longer a fringe diet. Meeting demand for dairy-free, BioCheese has launched six new cheeses for you to enjoy on November 1 in celebration of World Vegan Day, promising each one is as ‘gouda’ as the next.
The range features plant-based, allergen-friendly products, including mozzarella, cheddar, feta, cream cheese, and even a cheese-and-crackers snack pack for easy, on-the-go enjoyment. Talk about grate options!
CEO Vicky Pappas is thrilled to bring BioCheese to New Zealand, offering Kiwis a new way to enjoy their favourite foods. “We are passionate about creating cheese alternatives that are not only delicious, but also ethical and sustainable”, says Vicky. “No one should have to give up the foods they love due to allergies or plant-based lifestyle choices, and we’re proud that BioCheese stands out for taste, quality and overall value.”
Whether you’re fully committed to the plant-powered lifestyle or just looking to lower your carbon footprint, with its creamy, rich taste and indulgent texture, BioCheese serves up a deliciously sustainable and healthy option that’s big on flavour and guilt-free goodness.
The full range is dairy-free, vegan-friendly, vegetarian, gluten-free, soya-free, lactose-free, palm oil free and GMO-free. Available in Woolworths stores nationwide.
Try this delicious Eggplant Parma using BioCheese Mozzarella Flavour Shred.
EGGPLANT PARMA
Looking for a delicious plant-based twist on a classic favourite? This baked eggplant dish, layered with rich marinara sauce and topped with BioCheese Mozzarella Flavour Shred, is both comforting and easy to make. With the perfect balance of tender eggplant, gooey cheese, and aromatic oregano, this recipe makes a great weeknight dinner or side dish. Drizzle with olive oil, season to taste, and enjoy a meal that’s as satisfying as it is simple.
Ingredients:
- 1 large eggplant, sliced into approximately 1.3cm rounds
- BioCheese Pizza Shred (as needed for layering and topping)
- 1 cup marinara sauce (store-bought or homemade)
- Fresh oregano (to sprinkle)
- Olive oil (for drizzling)
- Salt and pepper to taste
Method:
- Preheat oven to 200°C.
- Slice the eggplant into approximately 1.3cm rounds. Sprinkle salt on both sides and let sit for 10 minutes. Pat dry with a paper towel.
- Place eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper.
- Bake for 20-25 minutes until tender and slightly golden.
- Reduce oven temperature to 190°C
- In a baking dish, layer marinara sauce, eggplant slices, and BioCheese Pizza Shred.
- Repeat layers and top with more BioCheese Pizza Shred and oregano.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let it cool slightly before serving.