See You In Veganuary!

Photograph of an abundant vegan cheeseboard, showing the full range of Mouse's Favourite vegan cheese. Magnifying glasses highlight where to hover for more information.
blue

True Blue
This delicious blue will get stronger, firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney. Chunky, fruity crackers.
🍷 Port, a full-bodied red or a sweet chilled desert wine such as Sauternes.
🥄Cook:
Combine into a warm sauce to impart a delicious blue flavour.

white rind

Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam&blue

Camblu
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

blue

True Blue
This delicious blue will get stronger, firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney. Chunky, fruity crackers.
🍷 Port, a full-bodied red or a sweet chilled desert wine such as Sauternes.
🥄Cook:
Combine into a warm sauce to impart a delicious blue flavour.

white rind

Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam&blue

Camblu
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

smoky

Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.

creamy

Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.

Photograph of an abundant vegan cheeseboard, showing the full range of Mouse's Favourite vegan cheese. Magnifying glasses highlight where to hover for more information.
blue

True Blue
This delicious blue will get stronger, firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney. Chunky, fruity crackers.
🍷 Port, a full-bodied red or a sweet chilled desert wine such as Sauternes.
🥄Cook:
Combine into a warm sauce to impart a delicious blue flavour.

white rind

Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam|blue

Camblue 
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

blue

True Blue
Will become firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney.
🍷 Port, or a sweet chilled desert wine.
🥄Cook:
Combine into a warm sauce for a delicious blue flavour.

white rind

Camembert Style
Authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney.
🍷 Dry, fruity Sauvignon or sparkling Crémant.
Cook:
🥄 Add slices to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam|blue

Camblue 
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed with gluten-free beer and wrapped in spruce-bark for a slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts or Torshi.
🍺 Unfiltered German lager or a smoky red Carmanère.
Cook:
🥄 Eat it straight - to fully appreciate the alpine, smoky flavours just cut a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

blue

True Blue
This delicious blue will get stronger, firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney. Chunky, fruity crackers.
🍷 Port, a full-bodied red or a sweet chilled desert wine such as Sauternes.
🥄Cook:
Combine into a warm sauce to impart a delicious blue flavour.

white rind

Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam&blue

Camblue 
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

smoky

Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.

creamy

Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.

Special occasion vegan cheese by mouse's favourite casual picnic cheeseboard selection on painted table
blue

True Blue
Will become firmer and more intense as it matures.
Pair with:
🍴 Pear or figs, fruit chutney.
🍷 Port, or a sweet chilled desert wine.
🥄Cook:
Combine into a warm sauce for a delicious blue flavour.

white rind

Camembert Style
Authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney.
🍷 Dry, fruity Sauvignon or sparkling Crémant.
Cook:
🥄 Add slices to a hot, cooked pizza, fresh from the oven.

fruity

Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.

cam&blue

Camblue 
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.

cheddary

Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.

decadent

Beer-washed Rind
Washed with gluten-free beer and wrapped in spruce-bark for a slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts or Torshi.
🍺 Unfiltered German lager or a smoky red Carmanère.
Cook:
🥄 Eat it straight - to fully appreciate the alpine, smoky flavours just cut a generous chunk and go.

buttery

Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.

smoky

Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.

creamy

Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.

The

Vegan

Alternative

Since 2016

Original, award winning, vegan cheeses.
Our mission is simply to make the best cheese possible.
Original, award winning, vegan cheeses.
Our mission is simply to make the best cheese possible.

The

Vegan

Alternative

Since 2016

MISS K MILLS
7 July 2021
GreenBay Read More
Delicious. My favourite faux camembert.
GreenBay Trusted Customer
17 April 2023
GreenBay Read More
Utterly delicious and creamy.
Samuel Clarke
24 March 2023
GreenBay Read More
I've had this many a time, and will continue to buy it as it's creamy and very tasty indeed!
GreenBay Trusted Customer
16 April 2023
GreenBay Read More
Lovely creamy texture and as good as the real cheese
marina claessens
6 May 2021
GreenBay Read More
I am hopelessly addicted!
GreenBay Trusted Customer
3 January 2023
GreenBay Read More
Favourite camenbert style vegan cheese so far. Impressed with the balance in the flavour and the texture is great too. Delicious on fresh bread.
GreenBay Trusted Customer
12 April 2022
GreenBay Read More
Yummy! Strongly recommend it. And... there is no need to allow calves and mummy cows to be exploited ever again with the fabulous cheeses from Green bay!
GreenBay Trusted Customer
9 January 2022
GreenBay Read More
Amazing, worth every penny!
Julie Bean
6 January 2022
GreenBay Read More
Delicious and very moreish
Vegans of Essex
5 January 2022
GreenBay Read More
A great equivalent to the non-vegan variety. Lovely flavour and just about melts. Good shelf life and very few ingredients. I’m impressed by this brand and it’s worth the price.
GreenBay Trusted Customer
4 January 2022
GreenBay Read More
A wonderful creamy cheese with a mild camembert flavour. Without a doubt the best vegan camembert I've ever tried.
GreenBay Trusted Customer
24 December 2021
GreenBay Read More
Delicious, healthy, love!
GreenBay Trusted Customer
17 May 2021
GreenBay Read More
Love this cheese - keep coming back for more! Even my friends who don’t do vegan said it was really good.
GreenBay Trusted Customer
13 April 2021
GreenBay Read More
Best camembert ever. Will buy again.
@francescaglad7
Read More
I bought it at vegan fest in London. I don't miss cheese but it's good once in a while to have this, especially for guests. The taste is amazing, it really seems like cheese.
@bradipina
Read More
The most convincing camembert I tried so far. I love that there are only 4 ingredients and no coconut oil in there! It's on the expensive side but every nuts cheese is.
@theveganwitch
Read More
Assolutamente super buon e favoloso... Adorato sulla pizza
@neptuneakale
Read More
Muy rico este queso camembert, ideal para rallar en las comidas
@koyott
Read More
Dernier achat de la semaine dernière chez Pistache et Cacahuète, le Blue! Il Goût à la fois prononcé et doux ; texture ferme et fondante! Une fois ouvert, dégusté en deux jours! 😋 Il est extra! #groingroin #vegancheese
@julesbateman
Read More
If there’s something I’ve missed since I went vegan, it was Camembert. When I saw this I was skeptical, honestly. But then I treated myself one evening, the place that sells it it’s just out of my office. I spent £8.60 for this vegan deli and OH MY GOD. It was AMAZING. AMAZING!! It’s my favourite “cheese” so far. It’s so good, tastes just like the dairy version. Well done to Mouse’s Favourite for finding this winning recipe. I’ll keep buying their products until the end of time and I suggest to you all to give them a shot as well if you can!
@elderberry
Read More
AMAZING CHEESE! For Vegans who miss a good Camembert, this is the alternative for you! Expensive but worth it #willowsanimalsanctuary
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mouse's
favourite

READ MORE ABOUT

mouse's
favourite

READ MORE ABOUT

mouse's
favourite

Blue, white rind, cheddar...
The ultimate cheeseboard trifecta plus a whole lot more.

Honing our craft since 2016, Mouse’s Favourite has you covered – from soft, creamy vegan cheeses to the butteriest not butter, from  beer-washed decadence to tangy, fruity wheels of joy.
AND IT’S ALL VEGAN!

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We are certified organic by the Organic Food Federation.

UK organic standards require that 100% of the agriculturally derived ingredients used in a product must be certified organic. So for us, that means everything except salt and the laboratory grown lactic acid bacteria must be organic.

All ingredients including non-agriculturally derived ones, such as the lactic acid bacteria and salt must be specified by the supplier to be GMO free.

In addition to this, we have to pass stringent traceability tests and reconciliations to prove that we have a full record of each ingredient that is included.

Organic certification from our suppliers gives us extra peace of mind as farmers are required to prove a certain level of ethical practice such as reasonable conditions for their workers and no child labour.

Our products are clean label and we don’t use fillers.

Many of our products have only 4 ingredients, including the salt and lactic acid bacteria cultures. All of our cheeses contain at least 75% organic cashews so you can be sure you’re only getting the good stuff. This is why we don’t recommend baking our Camembert Style – we don’t add extra oil, so although it will become more soft, it can never ‘melt’. There are many excellent vegan cheeses on the market that do melt, but you will find that their main ingredient is oil.

A few of our products (Camblue, True Blue, Beer-Washed Rind) benefit from a little added richness so we add around a teaspoon of coconut oil to each (approximately 2-3% of the whole product).

What is “Clean Label”?

Essentially, clean label means making a product using as few ingredients as possible, and making sure those ingredients are items that consumers recognize and think of as wholesome—ingredients that consumers might use at home.

Of course, all our ingredients are 100% vegan!

Since our products are mostly made from pure unprocessed plant foods (such as whole cashews or apricots) it’s easy to be sure those are vegan.

However we want to be sure everything we use is fully vegan, so we also need to make sure there’s no hidden factors.

For example, we verify that the coconut oil we source is ethical so you can be sure there’s absolutely no chance of using captured and enslaved monkeys in its production. 

We also verify, through certification, that the cultures we use are not grown on lactose as unfortunately many of the easier to obtain cultures and moulds are. Obviously the cultures we sell and use for our starter kits are fully vegan.

Ingredients such as sugar or lecithin are certified vegan. 

All of our packaging is biodegradable or home or industrially compostable.

We use 3 different types of packaging:

PLA Sheet (commercially compostable): used as an inner wrap for Camembert Style, Camblue, Beer-Washed Rind, True Blue, Vegan Gold.

Vacuum pouch/bag (home compostable/biodegradable): used as an outer wrap for Apricolina, Vegan Gold, Classic Creamy Cashew and Smoky Creamy Cashew.

Boxes, paper & stickers: all are un-laminated, printed with vegetable inks and are home compostable and biodegradable.

We have, upon request, supplied retailers with cream cheese packaged in glass jars. However, although it’s easily reusable/ widely recycled, glass actually has a higher CO2 impact than recyclable plastic so we don’t offer this option as standard and prefer to opt for biodegradable pouches for our cream cheeses.

Zero waste:

If you are dedicated to being 100% zero waste, most of our products are suitable for you.

However you should be aware that the Aged Classic is coated in cheese wax which is not compostable. The technology for biodegradable food grade waxes is extremely new and specialist and is not available at all in the UK at present. It is possible to recycle cheese wax with Terracycle if there is a point near you. Or if you feel like experimenting, it is possible to make a candle from the wax.

When we send orders direct to our customers we may re-use plastic wrap that we have been sent. We also use re-usable (but not compostable or biodegradable) ice packs and metallic insulation on the main boxes. You are welcome to send any of these back to us for re-use.

Our electricity supplier is Ecotricity,  whose electricity is certified green, and also certified vegan.

We have a strict supplier assessment process. 

At first we acquire detailed specifications for every ingredient. We need to to be able to trace everything back to its source.

Then we make an ethical assessment for every ingredient. Where possible we opt for locally produced ingredients or from other places where we know working conditions are protected by law. If an ingredient carries a high risk of worker exploitation we will check further to see where and how it is produced.

That’s why the cashews we use are sourced from a SEDEX audited factory. This means that workers are paid above minimum wage and are provided with protective clothing where needed. Most of the processing is done by machine but where shelling is done by hand, the cashews have been pre-steamed to remove the toxins in the shells. The farmers are also paid at least 5% above the government controlled price.

The coconut oil we use in our Vegan Gold butterCamblue & True Blue cheese is certified fair-trade. And absolutely no monkeys have been used to produce it.

The unrefined sugar we use in the pickle in the Apricolina is certified fair-trade.

Raw material water & carbon footprint.

Where possible we use ingredients that are locally sourced. However, obviously this is not possible with our main ingredient: cashews, or with coconut oil which we also use. One advantage of both these ingredients is that they can be transported by sea rather than air.

But let’s also look at production. 

Cashews: Like the now notorious almond, cashews require a lot of water to grow. But unlike US grown almonds, cashew trees are grown in their natural environment: the tropics. This means their water needs are fully met by rainfall (also known as “green water”) and don’t require additional man-made irrigation methods.

In addition, cashew trees have the ability to sequester carbon so they actually pull CO2 from the air.

Cashews also have useful by-products: the shell oil is used in things that must resist friction, heat, and acids, such as brake linings and clutch plates, and also helps make glue and lightweight carbon-composite products such as rockets and high-end kayaks. The naturally insect-repellant qualities of cashew wood and gum means they are favoured for packing cases and used in book-binding.

Coconut: Coconut plantations can cause deforestation similar to palm oil if controls are not in place. The coconut oil we use comes from the Philippines and Indonesia and is KRAV certified. This ensures that biodiversity is protected by a mixed-use plantation where the coconut trees are grown next to mango, banana and other trees. It is sourced from various smallholder farmers rather than large-scale monocultures.

To summarise, dairy substitutes made from cashews  are far more environmentally friendly than their dairy counterparts!

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