Cheese Please. Hold the Dairy

Photo by Sarah Wiggins
Ontario's vegan cheesemakers offer varieties that run the gamut from gouda-flavoured and spirulina-dotted varieties by Nuts for Cheese (right), to cheddar-style and sundried tomato spreads by VeganStokes (centre) and sriracha jalapeño and herb and garlic semi-hard cheeses by Culcherd (left).
Tina Stokes (top), owner of Vegan Stokes, constantly experiments and develops new varieties of vegan cheeses made with cashews and quinoa rejuvelac, most recently introducing a spreadable truffle and porcini variety.
Liz Gallagher, co-owner of Culcherd and chef and graduate of the culinary management and nutrition program at George Brown College, has helped develop courses in the college's vegetarian culinary arts program.
She also spends time developing recipes with Culcherd products that she shares on the company's social media pages.