NUTS FOR CHEESE
A crowd-pleasing vegan cheese board was the inspiration for former vegan chef Margaret Coons to start Nuts For Cheese in 2015. Today, the line of 100% dairy-free, vegan cheese, cream cheese, dips and butter made from organic cashews has taken off from humble beginnings. First offered at the local farmers market in London, Ontario the business has burgeoned into a range of artisanal dairy-free products sold across Canada.
The process uses traditional cheese-making techniques, albeit with a twenty-first century twist. Organic cashews are fermented with house made cultures in large cheese wheels, and finally, aged to allow the microbiomes to develop flavour. A key component of some of the cheese is rejuvelac, a fermented quinoa starter.
With flavours ranging from black garlic and artichoke and herb to traditional smoky gouda and sharp cheddar style (there’s even ‘super blue’), the soft spreadable products are ultra creamy and have a familiar taste that cheese connoisseurs will seriously love without any chalkiness. Best of all, the range of products are exceptional used in desserts (try the no-bake cheesecake recipe), or famously cheesy savoury dishes like Mornay sauce.
DID YOU KNOW?
The plant-based sector is growing rapidly and projected to reach USD 22.3 billion globally by 2029. In fact, according to a new report by World Animal Protection, Moving the Menu 2024, 38% of Canadians are likely or somewhat likely to reduce their consumption of meat, dairy and eggs.
This original article first appeared in the SPRING 2025 issue of City Style and Living Magazine.
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