More and more plant-based spots are popping up around the city, but in order to last long term, they can’t just appeal to vegan or vegetarian tastebuds – they have to be plain old delicious, to all diners. Luckily, Die Pie certainly delivers.
Now, the biggest problem with dairy-free pizzas is generally the cheese. It ends up being rubbery, it doesn’t melt right, or it just tastes a little bit strange. However, Die Pie doesn’t have that problem – they’ve crafted their own cheese to ensure their pizzas taste exactly as they want them to. Chef Neil Royale has created a variety of vegan cheeses with different flavours, with each batch made by hand and packaged right there in the Die Pie kitchen. While there are several varieties you can take home (truffle brie, raw gorgonzola, smoked cheddar, and nut-free hemp Havarti), Royale and his sous chef (and sister) Karuna Goodall are using the cheese in several of the restaurant’s dishes as well – and the extra cheesy macaroni and cheese pizza truly showcases what they’ve accomplished.
A pizza topped with cheesy noodles and bacon seems like the most decadent concoction, but the plant-based and dairy-free toppings make it delightfully light. First, the crust is topped with a layer of cheddar-y vegan mac and cheese (which you can also try out as an entrée). Then, a sprinkle of caramelized onions to add a bit of sweetness, and some king oyster mushroom ‘bacon’ to add texture. There are several dollops of cashew mozzarella – incredibly creamy and so convincing you won’t believe it’s not dairy – and then a generous amount of peppery arugula. It’s decadent, but you won’t feel quite as guilty about eating the entire thing (and trust us – you probably will).