Is Trader Joe's Cheese Alternative Almond Mozzarella Style Shreds Alpha-Gal Friendly?

Description
Mild, milky flavor with a creamy finish and moderate saltiness; shreds melt evenly into a smooth, stretchy texture. Often used for pizza, baked pasta, sandwiches, salads, and casseroles. Customers commonly note dependable melt performance, convenient shredding, and occasional variability in moisture, clumping, packaging, and freshness, reported across different purchase occasions.

Description
Mild, milky flavor with a creamy finish and moderate saltiness; shreds melt evenly into a smooth, stretchy texture. Often used for pizza, baked pasta, sandwiches, salads, and casseroles. Customers commonly note dependable melt performance, convenient shredding, and occasional variability in moisture, clumping, packaging, and freshness, reported across different purchase occasions.
Ingredients
Almond Base (filtered Water, Crushed Organic Almonds), Casein (milk Protein), Expeller Pressed Canola Oil, Modified Potato Starch, Natural Parmesan Cheese Flavor* (parmesan Cheese [pasteurized Milk, Cheese Cultures, Salt, Enzyme], Water, Salt, Xanthan Gum), Vegetable Glycerin, Sodium Phosphate, Sea Salt, Citric Acid, Psyllium Husk (a Plant Fiber), Calcium Phosphate. *adds A Trivial Amount Of Lactose. Contains: Almonds, Milk.
What is a Alpha-Gal Friendly diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
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