The idea for CHELO Cultured Cashew Crème came about in 2015 while I was practicing as a Nutritional Therapist Practitioner (NTP) on Vashon Island. At the time, I had many clients who were sensitive to dairy, and after glibly advising them to “just eliminate it,” I discovered that I, too, had developed a dairy intolerance and became aware of how difficult/painful it is to exclude a food you love - I love cheese!
I knew there were several vegan cheese substitutes on the market, but I couldn’t find any that satisfied me. I found them to be either grainy, flavorless or they contained unhealthy ingredients. So I decided to make my own. I knew from eating at vegan restaurants in the past that cashews can provide the creaminess of dairy and after years of making sauerkraut and kombucha I knew that fermentation was key to developing the taste I was craving.
After many failed attempts, I finally created a delicious and creamy food with the texture of cream cheese. It was so popular with my clients and friends, even those who can eat dairy, that I turned my focus to creating a new business - CHELO Cultured Cashew Crème! Since then, I have created many more amazing, fresh, bold flavors, including Cilantro Lime, Sundried Tomato & Basil, Kalamata Olive, and Garlic Herb.
CHELO Cultured Cashew Crème is the product of my passion for food and nutrition and now I get to share it with all of you.