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Dietician

The vegan cheeses of “Mashumashu” series

Reference by Yael Dror

Clinical and physiological dietician, M.sc

Cheese is a basic food product which fits into the daily menu of most of the Israelis. Nonetheless, not everyone can enjoy dairy cheese due to Lactose intolerance, Kashruth or ideological motives of veganism. New Israeli development has recently succeeded in creating culinary substitute for cheese which does not contain milk or different diary ingredients. We refer to the vegan cheeses of “Mashumashu” series which are Cholesterol-free, Soy-free, without Trans Fat, without preservatives and Kosher Parve. The “Mashumashu” vegan cheeses have flavor and texture which remind al lot of the dairy cheeses, however they contain low Protein, but it can be compensated with other foods on the daily menu (lentils, humus, bean, tofu, fish etc).

An important advantage of the vegan cheeses is high Calcium quantity, which is contained within all the products of the series, and has important role in bones building and physical health. The vegan cheeses provide with health and nutritious solutions to the consumers, particularly those who until now could not consume dairy products and had difficulty to provide their body the necessary daily quantity of Calcium. Another advantage of the “Mashumashu” cheeses is the capacity of dietary fibers which functionally contribute to the digestive system (around 5 grams to each 100 grams of cheese). The “Mashumashu” vegan cheeses are available in various low fat percentages (yellow 9%, salted 5%) and enable also the weight watchers among us to combine them permanently within their daily menu.

It is worth to be familiar with the new products of the vegan cheeses of “Mashumashu” series and to combine them in the daily menu according to the types of foods and the nutritious values we desire to provide with our body.

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