Today we’d like to introduce you to Margaret Coons.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?

While I was working as a chef at a vegan restaurant, I introduced a plant-based cheese board to the menu and it quickly became a super popular item! This inspired me to spend lots of time experimenting with creating decadent, creamy sauces emulating cheese using nuts and seeds. Eventually I started selling my vegan cheeses at the local farmer’s market on weekends and Nuts For Cheese™ was born. It’s evolved more than I could have ever imagined – today we are in more than 5,000 stores across North America with four products lines and have 40+ full-time employees working out of a 25,000 sq.ft manufacturing facility.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?

We grew very quickly in a relatively new industry, so the answers and next steps weren’t always readily available or clear. We had to scale up our production to meet growing demand while maintaining the integrity and quality that our consumers have come to know and love.

Early on, I spent many late nights with an all-hands-on-deck approach to get large orders out the door. Now, we’re operating out of a 25,000 sq. ft. facility with an amazing team and it has become much smoother.

As you know, we’re big fans of Nuts For Cheese™. For our readers who might not be as familiar what can you tell them about the brand?

I am the Founder & CEO of Nuts For Cheese™. At Nuts For Cheese™, we craft delicious and organic dairy-free, cashew-based cheeses, cream cheese, butter and just launched our new line of Creamy Cashew Dips! Our complete line of 100% dairy-free, fermented cashew-based cheeses are made with simple, real ingredients and packed with gut healthy probiotics in a certified BRC facility without the use of any gums, fillers, or artificial flavours. For individuals with dietary allergies, restrictions, and preferences, our products offer a truly delicious and better-for-you option.

I am proud to say that Nuts For Cheese™ is one of the key brands driving growth within the plant-based cheese category and I feel so grateful to everyone who has supported us along the way. This started out as just a simple hobby – to create a delicious vegan cheese for myself and friends – which eventually grew into what Nuts For Cheese™ is today.

What were you like growing up?

I began my journey as a vegetarian at around 12 years old and started my business shortly after graduating from Western at the age of 24. Growing up, I was never a big meat eater, but seeing a PETA video as a child had a significant impact on me and I became very passionate about cooking, which steered me towards a vegetarian and plant-based lifestyle at a young age. Since I came from a non-vegetarian family, I began cooking my own meals and discovered a deep passion for food, recipe creation, and sharing meals with others.

During my time at Western, I aspired to work at a vegan restaurant in downtown London, which was a dream job for me. I worked there throughout the remainder of my undergrad and for a few years after graduating. I had the opportunity to create new menu items for the restaurant, conducted cooking demos on Rogers Television and in Veg Fests, sharing my love of food with a wider audience. I thought I wanted to be in the restaurant business originally but after taking a culinary program and developing the Nuts For Cheese™ product line, I found myself growing a CPG business!

Contact Info:

• Website: https://nutsforcheese.com/
• Instagram: https://www.instagram.com/nutsforcheese/
• Facebook: https://www.facebook.com/nutsforcheese/
• LinkedIn: https://www.linkedin.com/company/nutsforcheese/
• Twitter: https://www.x.com/nutsforcheese
• Youtube: https://www.youtube.com/@nutsforcheese
• Other: https://www.tiktok.com/@nutsforcheese

Image Credits

Nuts For Cheese™