California-based vegan company Miyoko’s Kitchen recently announced the debut of its Homestyle Plain Vegan Cream Cheese. The spreadable Philadelphia-style cheese is made from organic cashews and coconut cream, while its rich flavor is achieved through a natural fermentation process using a proprietary combination of cultures. Founded by longtime ethical vegan Miyoko Schinner, the company uses traditional French cheese-making techniques to create vegan nut-based cheeses in robust flavors such as Smoked VeganMozz, Aged English Sharp Farmhouse, and spreadable Classic Double Cream Chive. With the help of $6 million it raised in funding earlier this year, the company expanded into a new manufacturing facility last month in Petaluma, CA—next to popular Northern California dairy cheese company Cowgirl Creamery—increasing its production capacity by 30-fold. Miyoko’s Kitchen’s new cream cheese is available online in a beta version and will be launching in stores early next year with redesigned packaging.
Love the plant-based lifestyle as much as we do?
Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!