Will The Dairy Of The Future Come From Cashews Instead Of Cows?
Miyoko Schinner started out on a mission to help consumers make their own plant-based cheese at home with the publication of her 2012 book “Artisan Vegan Cheese.” But the feedback she got sent her in a different direction – most of the readers she heard from asked her to make the cheese and promised to buy it if she did. So, she did. The food industry entrepreneur launched Miyoko’s Kitchen with a handful of cashew-based cheese wheels, made using traditional methods of aging and fermentation. The company has grown into a national brand of vegan cheese and butter, with a presence in Whole Foods Market and other grocery chains and natural food stores.