hand crafted cashew cheese

Menu —

This is small-batch, cultured & aged, real vegan cheese
Made with ethically-sourced organic cashews and boatloads of love & gratitude
$16 each for 5 oz portion. Pick up in Inman Park. Shipping is available upon request.

Cheese is available once a month. To be among the first to know when a fresh batch is ready, text LUNALOVE to 833-268-9465, or enter your name and number here —>

Thank you for supporting local food art!

  • Luna

    Super special. Beautiful. My favorite cheese ever. Named for the moon, Luna is a shining star of silky, creamy, complex, balanced magic.

    Luna ingredients: organic cashews, organic coconut oil, organic brown rice, organic tapioca starch, nutritional yeast, Himalayan salt, agar agar, vegan lactic acid, cultures

  • Jane

    Made with minimal ingredients, Jane is not plain. Simply elegant is more like it. Jane is versatile, dense, and oil-free.

    Jane ingredients: organic cashews, nutritional yeast, Himalayan salt, vegan lactic acid, cultures

  • Betty

    Fresh & friendly, enhanced with dill & caraway, Betty is a stunner.

    Betty ingredients: organic cashews, nutritional yeast, organic dill, organic caraway, Himalayan salt, vegan lactic acid, cultures

Why Vegan Cheese?

Vegan cheese has come a long way. 

In days of old, vegan “cheese” was an orange square that tasted like plastic, wrapped in plastic.

Cashew Cheese changed everything. Cashew Cheese is REAL cheese because it’s cultured and aged like dairy cheese, but without the downsides of dairy. And it’s delicious!

I founded Atlanta’s first Cashew Cheese company in 2013 and kept it going 4 years. Just between you and me, running a small food business was challenging. Knowing from experience how difficult it can be, I have tons of respect for people who are still in the game. It’s so important to support our local small businesses, makers, and farmers so they can keep creating!

In 2024, after a long break, I was inspired to bring the cheese back into existence.

This time, I’m doing it in a way that brings nourishment and joy, not depletion and stress.

This time, it’s not an all-consuming official business.

This time, it’s delight-inducing, palate-pleasing, fancy edible art for my family, friends, community, and self.