To make our nut milk foods, we start with the highest quality, non-GMO almonds sourced locally in California’s San Joaquin Valley. We discovered early on that each variety of almond has its own unique balance of macronutrients, so we tested over 20 varieties to find a nut with just the right proportion of proteins, sugars, and fats.
Once we found our nuts, we created a proprietary method for transforming them into nut milk, perfected over many months of recipe testing. Each batch of nut milk is custom blended, which allows for seasonal fluctuations in the flavors and textures of the nuts. We make our milk and pasteurize it each morning so that it’s fresh every day.
Traditional cheese is made using cultures, and we knew that we wanted to do the same. Our co-founder Pat Brown isolated our proprietary cultures and enzymes from the ground up — the specific strains are grown exclusively on a vegetable-based medium so that they’re appropriate for those sensitive to dairy or following a plant-based diet.