Hello, I’m Telma and I just started making cheese, a plant-based, vegan cheese.
Are you a cheese lover that is considering eating more plant-based, but you just don’t know how to stop eating dairy cheese? Or you just scared to put on weight with all the saturated fat dairy brings.
Well, you are not alone! In 2018 when I switched to a plant-based diet, Marius, my husband also changed his diet. But one thing he would tell me he found difficult was to stop eating cheese. I did my research and found that the one thing most people struggle before going vegan was dairy cheese, because of how addictive it is.
A few months ago, I really got inspired by Marius’s love for cheese, that I started trying out some recipes. My goal was to recreate something that would resemble the traditional cheese as much as possible but still keep its integrity of what I believe to be a healthy, vegan, and conscious product.
The result was my two first kinds of ‘cheese’:
‘White’ and ‘Spicy’.
Cashew nuts are rich in protein, unsaturated fat, fiber, and an excellent source of minerals like copper, phosphorus, magnesium, manganese, and zinc.
The ingredients: raw cashew nuts*, water, apple cider, nutritional yeast, and spices.
* Allergenic. Could be some traces of gluten.
This is a 97% organic product.