The vegan cheese brand Miyoko’s Kitchen has recently announced a new line of nut-free vegan cheese alternatives. The new, cheaper cheeses are made from potatoes, beans and seeds, using classic French cheese-making techniques.
“We have decided to switch from nuts to ingredients that are less allergenic and available at a lower price. This is in order to reach a wider population, including mothers and children,” Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, told VegNews.
The company will begin by tasting and testing selected flavours such as Jack, American and Cheddar at the upcoming Natural Products Expo West trade show in Anaheim, California in March. Miyoko’s Kitchen already offers a wide range of vegan cheese alternatives, and its range continues to grow.
