Phil Lisac started Lisanatti Foods in 1976. He and his son developed soy cheese that was made with expeller-pressed oil instead of the hydrogenated oils used in most other cheese alternatives at that time. Their ongoing goal of sourcing only the highest quality ingredients available allows them to obtain organic, natural and/or non-GMO ingredients in their current formulations. Lisanatti cheese alternatives are hand-crafted with attention to detail so the finished product will be of the high quality that their loyal customers expect.
Teresa Lisac, National Sales Manager of LIsanatti Foods said, “We participate in community events to educate people about the many ways in which Lisanatti cheese alternatives meet a wide variety of dietary restrictions.” They help give back by supporting celiac, diabetes, cardiac & weight management groups and health professionals, as well as kid camps, back to school events and health outreach events.
Lisanatti cheese alternatives can be used as you would any traditional dairy cheese, whether in sandwiches, salads, pizza, grilled ‘cheeze’, pastas & more. Lisac said, “We’re dedicated to bringing the best from the Pacific Northwest to the marketplace so folks of all ages can enjoy tasty foods that fit their dietary needs."
Thank you Lisanatti Foods for participating in the G-Free Foodie Eat Well Event, and thank you for making a high quality cheese alternative for us to enjoy.