Food & Wine: 2016 Is the Year of Vegan Cheese

Until recently, vegan cheese wasn’t exactly all the rage. But with delicious dairy-free cheeses now widely available, times have changed.

A recent Food & Wine article discussed the new processes manufacturers use to make vegan cheeses just as creamy as their dairy counterparts. By mimicking dairy industry methods such as aging and culturing, companies like Treeline and Miyoko’s Creamery have crafted artisan cheeses from blended nuts that any foodie, vegan or not, can enjoy.

This is wonderful news for dairy cows who suffer miserably on factory farms.

On dairy farms, cows are roughly handled, forcibly inseminated, and kept in terrible conditions. Their calves are torn away from them only 24 hours after birth. Male calves are killed for veal while females are raised to produce more milk. This cycle of abuse continues for years until dairy cows are considered “spent and sent to slaughter.

Here’s undercover footage from a recent MFA investigation in Colorado:

Looking to kick dairy to the curb and give vegan cheese a go? Click here for our list of vegan cheeses you have to try.