Please note that while we do not use animal products or gluten in our recipes, we do manufacture in a shared facility that may also process egg, milk, peanut, seafood, sesame, soy, nut, wheat, mustard and other allergens. For ingredient listings please contact us.
Aquafaba - the starch from chickpeas - whips up a cashew base for a smooth, lighter mouthfeel. Traditional cheesemaking cultures and ripening processes create the same tangy white rind found on a dairy Brie, with a creamy, rich center. Aged minimum 3 to 4 weeks.
Hemp Heart Morbier
Earthy hemp hearts shine at the front of the palate, followed by subtle notes of white pepper on the finish. Our favourite cooking cheese, the milder flavour profile enhances exponentially when this cheese is melted or baked - try it baked with apples or on a toasted tomato sandwich! Aged minimum 2 to 3 weeks.
Genuine Roquefort culture combined with a cashew base creates a semi-firm cheese with deep blue veining throughout. Aged 6 to 10 weeks to develop the tangy piquant that defines a blue cheese.
Walnut & Mushroom Pâté
Sautéed crimini mushroom, toasted walnut and a blend of spices come together in a red miso base for a full umami experience. Under-puréeing results in a unique mouthfeel that compliments the rich flavours.