Introducing Prairie Melt
Pizza, Casseroles, Quesadillas, Grilled Cheese, Fondue - all yummy favourites we lean on in our own home kitchens but all can pose a challenge for plant-based eaters or others with dairy sensitivities. We just couldn’t find the right fit for all of our melty favourites so we decided to develop our very own.
“Above all other ingredients, the comment we hear the most from people who are switching to plant-based eating is how much they will miss cheese,” says Brian Robinson of Good Stock Foods. “Prairie Melt is a great option for all of those comfort foods we know and love.”
Prairie Melt is an entirely vegan, dairy-free, nut-free, no soy, gluten-wise alternative for cheese that melts just like traditional cheese. Made from a list of simple ingredients like potato, canola, lemon juice and salt, it most closely resembles the flavour profile of a mozzarella cheese and will melt using almost any cooking or heating method once it reaches 400 degrees Fahrenheit.
For more Prairie Melt cooking tips click here.
“We spent months in the kitchen developing the recipe, testing it in different dishes and melting it in a variety of different ways,” says Good Stock Executive Chef Michelle Robinson “So far the reaction has been super positive, we sold out in our first week and had to up our production to meet the demand.”
“Overall I’m just excited that we get to share this recipe with our customers, hopefully helping to open up a whole new list of different recipes they can make at home,” says Michelle.
It’s a sentiment mirrored by Prairie Melt taste testers. “You guys are so right about the lack of vegan cheese options. It’s one of the things we miss the most,” says Connie Kobylko.
“Thank you for your continued dedication to healthy plant-based eating, delicious wholesome meals, desserts and a plethora of options. You are my superheroes.”
To find out more about Prairie Melt click here. If you’re looking for ooey-gooey plant-based recipe inspiration check out THE Prairie Melt recipe collection here.