Artisan Vegan Cultured Nut Products
Welcome to Miyoko’s Kitchen! Whether you crave some creamy richness for yourself or to throw a fancy wine and cheese party for your friends, you’ll find everything you need right here! No matter how you slice it, our goal is simple – to make the very best artisan vegan cheese available worldwide, and spread it everywhere! Handcrafted with love in California — for the animals, the planet, and your health.
We are proud supporters of Farm Sanctuary! Farm Sanctuary exists to protect farm animals from cruelty, to inspire change in the way society views and treats them, and to promote compassionate, vegan living. Learn more about what they do or schedule a visit:
European Style Cultured VeganButter, the only butter alternative made without palm oil, was one of 57 finalists selected by a national panel of natural products industry experts from more than 500 entries across 19 Awards categories. Winners were announced and presented with their awards on March 12, 2016 at Natural Products Expo West in Anaheim, CA. NEXTY Awards are a twice-annual award connected to New Hope Network’s Natural Products Expo shows in March and September. They were created to recognize the most game-changing and inspiring products in the CPG market today. Products are nominated and winners are chosen through a two-tier judging process by the New Hope Network content team and a panel of industry judges.
Mt. Vesuvius Black Ash wins Sofi Finalist Award
Miyoko’s Kitchen Mt. Vesuvius Black Ash is the FIRST vegan cheese product to win a Sofi. Sofi Awards are like the Oscars of Specialty Food. With over 3,000 entries, winners are chosen by a national panel of culinary experts in a blind tasting. Winners represent the best of what Specialty Food has to offer. Thrilled to have a vegan cheese join the ranks! “A sofi means a product, and the people behind it, have arrived,” says Laura Santella-Saccone, chief marketing officer for the Specialty Food Association. “This year’s finalists represent a devotion to excellence and innovation in specialty food that continues to fuel our industry.”