New Shredded Vegan Cheeses Hit Stores

There’s a new addition to the ooey gooey vegan cheese market: a line of shredded vegan cheeses from So Delicious Dairy Free.

The company — maker of Cocowhip, cashew milk ice creams, creamers and a variety of other products — has released three flavors of cheese that have started hitting store shelves nationwide.

The new cheeses are dairy-free and soy-free, and come in mozzarella flavor, cheddar flavor, and cheddar jack flavor. The main ingredient is organic coconut milk. The shredded vegan cheeses are brand new, so they’re not searchable on the company’s store finder — yet. But keep checking back to find out when they’ll arrive in your area (we spotted them at Whole Foods in Asheville, NC).

These new cheeses join improved formulas from Daiya, popular slices from Chao, a lengthy lineup of options from Follow Your Heart, and a wide selection of newly introduced items from Violife — in addition to artisanal cheeses from the likes of Miyoko’s Kitchen and Treeline. The vegan cheese market is rapidly expanding, appealing to vegans and non-vegans alike — particularly given that 75 percent of the world’s population is lactose intolerant.

Follow Latest Vegan News on Facebook, on Instagram and Twitter (@LatestVeganNews), and sign up to receive our daily headlines in your inbox here. 

 

 

Hannah Sentenac, Editor-in-Chief

Hannah Sentenac, Editor-in-Chief

A wizard of words, lover of all living things and vegan mac ‘n cheese master, Hannah is the Editor-In-Chief and Founder of LatestVeganNews.com. Her writing has appeared in Live Happy magazine, the Miami New Times, OneGreenPlanet.com, MindBodyGreen.com, and numerous other publications and websites. She’s obsessed with Cocowhip, Just Mayo and Dandies marshmallows, and is totally addicted to the outdoors. You can reach Hannah directly at hannah.sentenac@gmail.com.

2 Responses

  1. Cegan VIP says:

    Can’t wait to try it. Hit me up VeganVIP.org and @VeganVIP on all social media. I’ll share your news.

  2. Karen Call says:

    I believe you meant to state that only 20% of the world are lactase-persistent: the rest of us are normally intolerant to lactose after weaning from our own mother’s breast milk. We are not baby calves.

Leave a Reply

Your email address will not be published. Required fields are marked *