Miyoko Schinner wrote the book on artisan vegan cheese (no really, she is is the author of “Artisan Vegan Cheese.”) and she also runs the company Miyoko’s Kitchen, where she crafts artisanal vegan cheeses. From delicate and creamy to pungent and hard, Miyoko offers a wide range of flavors and textures in her cheese line, and all of the products are made from organic ingredients. In addition to specialty stores, you can now find Miyoko’s Kitchen products in large-scale grocery stores like Whole Foods and Trader Joe’s, where you can find her Cultured VeganButter.

Earlier this year, Schinner a received a $6 million investment to build a larger production plant in Petaluma, California, that would enable the company to meet the growing demand for their delicious products. In addition to meeting the need for high-end vegan cheese, Miyoko’s Kitchen is set to release a line of “tub” cheeses, such as vegan cream cheese and pub cheese, that will be available at a lower cost starting in 2018.

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Miyoko’s new cream cheese will be available in three different flavors: classic, lox, and scallion. All gluten-free! 

The highly addictive and delicious pub-style cheeses will come in three flavors as well: Cheers to Chedda, Beer Garden Garlic and Chive, and Spicy Revolution, making vegan options more accessible than ever. Yum!

 

While you won’t be able to get these cream cheeses and the pub-style cheese in stores until 2018, keep an eye out on Miyoko’s Kitchen website for early offerings!

The wild success and growth of Miyoko’s Kitchen is really no surprise considering the rising demand for dairy-free cheeses. More than ever, people are becoming aware of the impact that meat and dairy have on the planet, animals, and their health, and they are actively seeking out plant-based alternatives. According to a new report from Neilsen examining growth in the plant-based food space, dairy alternatives are a fast-growing category, with 20 percent growth, topping $700 million in sales over the past year.

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People might love their cheese, but with the exciting rise in vegan cheese options, it’s quickly becoming apparent that dairy will no longer be the predominant ingredient in the products we know and love.

To learn more about the impact of our food choices as well as trends and developments in the plant-based food space, check out our podcast #EatForThePlanet with Nil Zacharias.

All image source: Miyoko’s Kitchen

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