New York, NY – It’s National Pizza Month and a vegan family from Harlem in New York City has changed the game with Pleese®, their unique allergen-friendly plant-based pizza cheese. Developed specifically to meet the perfect trifecta of taste, texture and melt, Pleese® is carefully crafted using traditional methods without any dairy from bean and potato proteins.
“We’ve been New Yorkers longer than we’ve been vegan,” Kobi Regev, co-founder and CEO of Pleese Foods explains. “When we changed our diet for health reasons in 2014, the biggest pain point we had was life without decent pizza. The tastier dairy free cheese options on the market were either made from nuts or soy, and the more widespread versions would never be approved by New Yorkers. We set out to create an authentic tasting plant based cheese that would be so good that no one could tell the difference, and we’ve been blown away by people’s responses.”
Free of dairy, soy, nuts, gluten and GMOs, Pleese® has been tested and approved by the harshest food critics on the planet: kids from New York City.
“As a teacher, I’ve witnessed firsthand the number of my students that have issues with digesting dairy and soy,” co-founder Abev Regev continued. “It was very important for me that we created an allergy-friendly product that would be safe for my students to enjoy in school and that it be so good that kids would prefer it to dairy.”
Pleese® is currently available in a handful of restaurants in New York City, including Vito’s Slice and Ices, Tavola, Tavolino’s Hell Kitchen, Rocco’s Pizza and Stella’s Pizza. Checker’s Pizza in Connecticut is their first official expansion outside of the city.
“Our first goal was to meet the scrutiny of the most honest and cynical pizza consumer on the planet,” Regev elaborated. “Now that we’ve got NYC’s approval, we’re ready to expand across the country and around the globe.”
To learn more about Pleese® Foods, visit www.saypleese.com and follow @pleesecheese on Facebook, Instagram and Twitter.
VeganPopEats Review of Pleese Cheese at Tavolino’s
