Delicious alternative cheese based on cashew milk? It works. And even with a much smaller ecological footprint!
Did you know that delicious plant-based alternatives to traditional cheese can be made entirely without animal milk?
Swiss based vegan cheese start-up New Roots has turned this simple idea into a business model. Their vegan cheese alternative is made from homemade organic cashew milk using the same artisanal techniques of fermentation and ripening as traditional cheese.
You might wonder if importing cashew nuts from overseas just to enable consumers to transition to a plant-based diet actually makes sense? Yes, it does! Interestingly, the ecological footprint of this approach is even smaller. 2 kilos of the vegan cheese alternative based on cashew milk can be produced from “just” one kilo of nuts. Sounds pretty good, doesn’t it? Especially when knowing that it would take up to 12 liters of cow milk for the same amount of cheese. Not surprisingly, the two largest Swiss retailers, Coop and Migros, both offer New Roots in their stores.
New Roots is a growth story and well positioned to capitalize on the growing demand for alternative dairy. Recently, Blue Horizon a pure play investment company with focus on investments in innovative companies in the Food 4.0 sector, raised its stake in New Roots. I have the pleasure to work with Blue Horizon for quite some time and couldn’t agree more with CEO Björn Witte who said: “We are happy to bring our experience and operational capabilities into partnership with the young and talented team in order to shape the future of plant based cheese in Switzerland and globally”. Let’s do it!
We are happy to bring our experience and operational capabilities into partnership with the young and talented team in order to shape the future of plant based cheese in Switzerland and globally