OUR MISSION IS PHENOMENALLY VEGAN
What do we mean by that? It’s the new gold standard for the future of food that emphasizes artistry, integrity, ethics and conviviality. It’s the credo that drives everything we do from the creation of our products to inspiring others to try this phenomenal lifestyle. Phenomenally Vegan is how we change the world. Together.
TASTES REAL BECAUSE IT’S MADE REAL
Miyoko cracked the code on making 100% non-dairy cheese, butter, and other goodies from organic, real foods like nuts, legumes, and other plant-based ingredients. Using traditional creamery cultures, age-old cheesemaking techniques, and modern technology, Miyoko’s products lead the way into the future of food innovation where real food gets reinvented into new and exciting forms.
WE LOVE ALL ANIMALS. PERIOD.
We know first hand — goats just want to have fun, cows just want to be cuddled, and pigs just want their bellies rubbed. Give them love, and they will love you back. And maybe we can share some vegan cheese with them.
MIYOKO WROTE THE BOOK ON VEGAN CHEESE
Miyoko Schinner (say Me-Yo-Co) is the tenacious, award-winning vegan celebrity chef behind Miyoko’s. Her passion for her craft and mission is unrivaled. The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution.
WE’RE INTO OMG NOT GMO.
We’re about making products that get oohs and aahs. Our ingredients are organic and natural real foods, not a bunch of fillers, additives, and GMO what-nots. We design our products in a kitchen, not a lab, to achieve complex flavors and textures that sing in your mouth. How do we do that? Through natural processes such as fermentation and aging, combined with whole,organic ingredients. We point nature in the right direction and let it do its thing to create amazing flavors that lab suits and test tubes can’t do.
A Phenomenal Journey
Growing up as a vegetarian, Miyoko’s passion for fine food ignited during the 1980’s when rich and flavorful French cuisine and gourmet cheeses were a huge trend in her home city of Tokyo.
As a self confessed cheese-a-holic, she found herself conflicted by her culinary tastes and her compassion for animals. Like many vegetarians, she struggled to give up these dairy rich foods.
In true Miyoko style, she went vegan and boldly set out to create plant-based cheese and cuisine as artistic and decadent as the finest French foods she fell in love with.
COMPASSION & CONVICTION
Touching people through food, and animals through activism and actual care, Miyoko balances her love of food and animals. In the wee hours of morning, she can be found shoveling manure and feeding hay to the motley crew at Rancho Compasión, and later, leading the charge at Miyoko’s. Whether in the kitchen or the farm, Miyoko makes her mission of feeding the world with delicious, compassionate food the drive behind everything she does.
HERE’S TO A VEGAN FUTURE, SALUTE.
The meaning of life is found in gatherings – coming together to share a meal, ideas, and laughter. This is what makes us human. We create foods that encourage sharing. When the food and vision we share are beautiful and compassionate, our bonds grow stronger and we are transformed inside and out. So raise a glass to life – all life, ours, the planet, and animals.
Learn more about Miyokos Here