Vegan from the ground up
It began in a small vegan restaurant in London, Ontario five years ago. Today, Margaret Coons’ Nuts for Cheese is supplying 1,600+ Canadian stores and new US buyers with vegan cheese and butter made from fermented organic cashews. Margaret is the Founder & CEO and she is both excited and humbled by the incredible growth of her company.
Margaret says a good part of her success comes from consumers looking for plant-based options and addressing dietary sensitivities. It helps that veganism has become more mainstream too. Once people try Nuts for Cheese products they are hooked.
The product line includes 6 flavours of cheese and the recent addition of butter – Salted Original and Herb & Garlic, that replaces traditional butter on a 1:1 ratio in cooking.
Putting people first results in business success
“We have just launched a huge expansion plan into the US, we are developing new products, and we are growing our production team. It takes the perfect blend of people to make something special – I am so thankful for our Nuts for Cheese family.”
Margaret Coons, Founder & CEO, Nuts for Cheese.
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