We have not yet trialed Fauxmage Vegan Cheese Spreads, so this is an informational review post only. I cannot yet give it a rating or personally weigh in on the taste, texture, etc, but if you have tried it, please do leave a comment with your own review!
Fauxmage came onto my radar when a Facebook follower recommended it as “the best!” recently. It is a cultured cashew-based line of soft, spreadable, dairy-free cheese made in Seattle. The base ingredients for all varieties of Fauxmage are simply organic cashews, garlic, lemon juice, salt, and cultures (aka probiotics). At last check, there were four flavors to choose from:
Chipotle – Smoky chipotle chilis with a little heat make this Fauxmage a nice compliment to Mexican food, from black bean burgers to tofu rancheros.
Herbes de Provence – This flavor reportedly pairs well with all types of fruit and tomatoes, and is ideal for cheese plates with bread and crackers.
Sundried Tomato & Basil – A great fit for Italian food, stirred into hot pasta or layered in lasagna.
Rooster Spice – A fun combination of heat and pickled peppers!
Fauxmage has light distribution at this time, primarily at vegan shops in the U.S. and Canada, but they’re also available to purchase online at Vegan Essentials. Because of their artisan nature, they are a little “indulgent” in price, too.
Price: $12.99 per 6.5-ounce tub.
The Facts on Fauxmage
Certifications: We did not notice any certifications on Fauxmage.
Dietary Notes: By ingredients, Fauxmage is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and paleo. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Fauxmage website at fauxmage.net.
2 Comments
This sounds like the cashew cream which I make. I’m sure it’s absolutely delicious. Cashews give a lovely creamy texture.
Hi Caroline, it is, but it’s also cultured to make it thicker and to give it that fermented cheese flavor.