This month, Los Angeles-based restaurant Craig’s launched an online marketplace for its Craig’s Vegan cashew-based ice cream line. The American eatery—a popular celebrity hangout that notoriously attracts paparazzi—added vegan ice cream to its menu three years ago after regulars requested non-dairy dessert options. “Our goal was to make an ice cream that was rich and delicious and just happened to be vegan,” Owner Craig Susser told VegNews. “We wanted it to be something that vegans and non-vegans thought was amazing.” As demand skyrocketed, Craig’s team replaced the kitchen’s secret VIP booth with a bigger ice cream-making operation. Craig’s now sells between 200 and 300 pints of its vegan ice cream per month. Craig’s Vegan is available online and in select Los Angeles retailers in four flavors: Melrose Mint Chip, Killa’ Vanilla, Sunset & Strawberry, and Kursten’s PB Krunch (named after Craig’s chef Kursten Kizer) with more flavors in development.

Carley Bowering is a writer in the conscious-living space who is passionate about animal rights and vegan nutrition. 

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