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.
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