1966 Sir Francis Drake Blvd
Fairfax, CA, 94930-1252
We make handcrafted, gourmet cheese from cashews using age-old techniques such as culturing and aging, our vegan artisinal cheeses have wowed consumers whether vegan or omnivore.
From the 63rd Summer Fancy Food Show 2017 (booth 3611)
Miyoko’s Kitchen answers the call for high-end dairy alternatives by bringing artistry to plant-based cheese and butter that tantalize even the most discriminating palate. Our vision is to help create a world founded on sustainability and compassion toward all species, including farm animals and those in the wild who lose their habitat due to food production, such as for palm oil. Using certified organic, whole food ingredients such as cashews and coconut oil, we marry new and traditional techniques to create delectable goods that help people adopt a healthier, more sustainable lifestyle based on plant-based solutions.
Bridging the great divide between “real” cheese and vegan cheese, Miyoko’s Creamery products are perfect for:
- Health and taste-conscious individuals
- People with lactose intolerance
- Children with dairy allergies
- Just plain cheese lovers
- …and, of course, Vegans!
The growing family of Miyoko’s Creamery products includes Classic Double Cream Chive; Double Cream Sundried Tomato Garlic; High Sierra Rustic Alpine; Fresh Loire Valley in a Fig Leaf; Mt. Vesuvius Black Ash; French Style Winter Truffle; Aged English Sharp Farmhouse; Aged English Smoked Farmhouse; Country Style Herbes de Provence; Double Cream Garlic Herb; European Style Cultured VeganButter; Fresh VeganMozz. Launching in September 2017 Smoked VeganMozz. Miyoko’s Creamery also offers monthly Special Limited Edition Series selections.
- Miyoko's Creamery
- Spreads & Syrups
- Nut Butters
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