It started in Melissa’s home kitchen as a weekend farmers market hustle. She just wanted to earn enough to take time off from her 9-5 and figure out what she really wanted to do with her life. She knew she wanted to contribute to something meaningful and sustainable, but had no idea what that would look like. Little did she know, her dream job was so close she could taste it.

Through word of mouth from adoring customers, news spread across Western Canada: a new plant-based cheese was in town. People couldn’t get enough of the fresh taste and unique flavor profiles. Today, her products are found in thousands of stores nationwide—and it all started with just $500 and a cargo bike.

Our road from market stand to food manufacturing was walked one step at a time. From home kitchen in 2015, to commissary 2016-2018 to our first facility in 2019 to our new home at a 20,000-square-foot, state-of-the-art facility in Richmond B.C.

Integrity drives everything we do. We’ll never fool your tastebuds with cheap ingredients, fake colours, or artificial flavours - we’re not here to trick you. Instead, we apply time-honoured fermentation to fresh cashew milk and let nature do its thing. It takes a little longer, but it results in a fresh, clean-tasting cheese with bold flavour and a subtle tang