![]() ![]() This cream cheese tastes great and it has an excellent texture. It primarily uses organic cashews as the “dairy” substitute. Basically, it’s made like regular cream cheese, so it tastes like regular cream cheese. Miyokos takes special care to use traditional fermentation and culturing techniques. We need to make special note of how this cream cheese is made. It gets our best premium choice because it justifies its price tag with ease. This is another awesome option, and we really admire their attention to detail. Next up we have Miyoko’s Creamery Vegan Cream Cheese. Kite Hill is a trusted plant-based brand.And there are so many flavors to choose from! Give it a try, it’s priced quite fairly. If you can’t tell by now, we love this product, which is why it gets our top pick. It will come down to personal preference, but we prefer this texture of a “foamy” type of cream cheese. There is real substance here, and we like how spreadable it is. It rivals a traditional, firmer brand of cream cheese. Its texture is smooth but not too smooth. They really focused on nailing the cheese flavor, and we think they did. We would describe it as “sweet but not too sweet”. It has that tangy, sweet, and cheesy flavor you would expect from cream cheese. Of course, we can’t talk about a vegan product without mentioning taste. The ingredient list is surprisingly simple, at only a few items long. This is a delicious cream cheese spread that is made with almond milk. ![]() They put special care into every formula they make, and their cream cheese is no exception! Kite Hill is a company that focuses solely on vegan options, referring to themselves as “Plant-Based Artisans”. If you’re familiar with our lists, it’s not a surprise that our top choice comes from Kite Hill, one of our top vegan brands. Indeed, a strategy for most brands like Kite Hill seems to be to accept funding from the growing number of giant food companies that have established venture arms and then hope they’ll help grow the younger brand, rather than try extinguishing it.Īmong the behemoths currently funding their smaller rivals is General Mills (its venture arm is 301 INC), Campbell Soup ( Acre Venture Partners), Tyson Foods ( Tyson Ventures), and Kelloggs ( 1894 Capital).Let’s start with a bang, our favorite vegan cream cheese option. Among them, Danone last fall revealed plans to triple the size of its plant-based business - including its non-dairy beverage and yogurt products - by 2025. Kite Hill is also competing with big companies that are eager to stay relevant as customer preferences change. Five-year-old Ripple Foods, in Emeryville, Ca., has similarly outpaced Kite Hill on the fundraising front, raising $120 million so far for its non-dairy milk products. Califia Farms, for example, which makes non-dairy milks and yogurts, among other things, was founded the same year in Bakersfield, Ca., and has raised $115 million so far, including from Stripes Group. Along with Brown, it was founded by Monte Casino, a former instructor at Le Cordon Bleu in Boston, and Tal Ronnen, a chef and the founder of the vegan Los Angeles restaurant Crossroads Kitchen. Kite Hill makes almond milk yogurts, greek yogurts, cream cheese, ricotta, pastas, dips, and kids tubes that are sold in Safeway, Whole Foods, and Amazon, among other retail outlets. Meanwhile, traditional cow’s milk sales fell 6% during the same period. According to Nielsen data, sales of plant-based milk beverages rose 9% in the year ending in June 2018, up from 3% the previous year. Sales of almond, soy, oat and other plant-based milks are soaring, too. The vegan cheese market has seen double-digit growth over the past few years, according to Nielsen data, which recently found that sales of plant-based cheese grew 41% through August of of 2018, compared with the flat sales of traditional dairy cheese. ![]() It’s easy to understand their enthusiasm for the space more broadly. The company most recently closed a round if funding last fall, including from backers General Mills, CAVU Venture Partners, and New Crop Capital, and this newest infusion should bring the company’s total funding to around $80 million, according to Crunchbase. According to a new SEC filing, the now nine-year-old company is sealing up $15 million more in funding (and has at least $10 million in fresh capital locked down). ![]() Before he founded the plant-based burger company Impossible Foods, Patrick Brown, who spent 25 years as a biochemistry professor at Stanford, also co-founded a Hayward, Ca.-based food company called Kite Hill that has developed numerous nut milk and cheese products that it says are healthier and more sustainable than their dairy counterparts. ![]()
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