A lot of people would prefer to avoid the environmental, ethical or health concerns associated with dairy. But while ‘vegan cheese’ has been around for decades, it’s just not the same.
So we didn’t make a vegan cheese—that stuff’s got a bad rep. Instead, we decided to create a range of plant-based products so tasty, that even dairy cheese lovers choose them over cheddar.
We harness two of nature’s most nutritious and accessible superfoods to make our products: the humble head of cauliflower, and hemp seeds.
Our hemp seed-based cheeses (Feta and Cream Cheese) are made from the seeds of cannabis sativa plants (which are different to marijuana and won’t get you high, no matter how hard you try).
Hemp seeds are extremely rich in essential fatty acids (omega-6 and omega-3) and protein. They’re also a great source of vitamin E, calcium, magnesium, iron and zinc.
Our cauliflower-based cheeses (Camembert and Gruyere) are naturally lower in fat than traditional cheese.
Cauliflower is packed full of vitamins and minerals including vitamin C, vitamin B6, magnesium and folate. It's also high in fibre and antioxidants (which are known to protect the body’s cells from free radicals and inflammation).
DAIRY FREE | NUT FREE | SOY FREE | GLUTEN FREE | NO PALM OIL | NO GMO
A SUSTAINABLE ALTERNATIVE
Mass dairy production has a monumental impact on our environment. And as global food demand rises, so does the need for sustainable and innovative options that will keep our bodies—and planet—nourished for decades to come.
Dairy free cheese is a great alternative for those who can’t eat dairy—but unfortunately, it’s not always a sustainable option either. Some products contain palm oil, which is a driver of Indonesian deforestation and consequently, a contributor to climate change. Some contain cashew nuts, which are associated with serious ethical and human rights concerns throughout the supply chain. Others are made from almonds, which require enormous water resources to produce.
Grounded products are locally made, using ingredients that often go to waste. We use imperfect and surplus cauliflower from California as the base of our aged cheeses. We also leverage the incredible versatility of hemp in our products—a plant that’s known for its environmental resilience and minimal requirement for water.