Last week, I found cream cheese from Miyoko’s Creamery in a friend’s fridge. A few months ago, a different friend served plant-based cheese as a part of his appetizer spread. Now, neither of these folks are vegan. One of them isn’t even a vegetarian. They’re both just choosing to make better choices for their bodies and the planet.

Vegan and plant-based foods are becoming more and more common in households around the world. And we’re talking tasty, delicious creations. Our CEO Heather Ripley has passed along several of her favorite recipes that are absolutely delightful. A recent article puts it best, though: When did vegan cheese get so good? Writer Alicia Kennedy credits the innovative shift to nuts rather than soybeans as the base for “cheese.”

As more chefs and cheesemakers realize the possibilities of adding cultures to various nut, seed, and legume milks and allowing those flavors to bloom, the more the vegan cheese market will continue to expand.

As a plant-based and vegan public relations agency, we’ve helped some wonderful companies get the word out about their delicious foods and other offerings. While vegan and plant-based foods and products are becoming common, it’s vitally important to keep them front and center in the news. That’s where we come in. Our media relations team works hard to secure both news coverage and feature stories in national and mainstream media. We’ve also got some great connections in industry publications, which means we’re looking to help you secure maximum coverage.

If you’re interested in learning how we help you connect with a vegan — or vegan-curious — audience, contact us today.