So, we want to talk about cashews

Cashews are a great ingredient to make vegan cheese. Their neutral taste allows great flexibility in the manufacture of a wide variety of products –  and their protein, fat and sugar content is very well suited for the production of our traditionally fermented cheese alternatives. As a side note, because we are dedicated to innovation, we are currently also  developing delicious alternatives to cheese and yogurt based on local ingredients.

Our products are made with organic cashew nuts that are grown in Vietnam and Burkina Faso.

We partner up with fair trade specialists like Gebana to ensure fair working conditions on these cashew farms. 

Specifically, what they ensure is:

• Fair wages
• The workers wellbeing and health – in particular that the workers’ hands are protected when cracking the nuts 
• No child labor involved
• The cashews are cracked in the location where they are collected and not shipped twice around the world

Check out this link for more information on how the cashews we use are processed.

Contrary to popular belief, cashew nuts can be a sustainable raw material.  Our cashews come from trees that grow naturally in tropical areas (no deforestation!) with ample rain and sunshine. They require no extra care or energy, no chemical fertilizers or pesticides.  In addition to that, they are transported by ship.

Another big advantage is that we can use 100% of the nut. There are no fibrous materials (as is the case with oats, for example) that have to be disposed of,  which contributes to the sustainability aspect of cashews. No waste! We produce one kilo of plant-based cheese with half a kilo of cashews! For all these reasons, our cheese alternatives have a much lower environmental footprint than Swiss cow’s milk cheese: almost 3 times less CO2 and 40% less water! You can watch this video for more information on the environmental footprint of our cashew-based products.