■ Liquid Assets
Established as Soyaworld in 1994, Burnaby-based Earth’s Own Food Co. produces So Fresh, So Good and So Nice milks from almonds, cashews, oats and soy. Also in Burnaby, and started in 2015, Nuez Beverage Co. handcrafts nine flavours of nut milk from organic almonds and cashews without additives or fillers. In May, East Vancouver’s Plant Veda launched a vegan probiotic lassi, and Shift Shakes opened a blender bar in the city’s Kitsilano neighbourhood serving eight plant-based “mylk” drinks.
■ Fermenting Revolution
Non-dairy alternatives pioneer Daiya Foods developed a cassava-based cheese in 2008. The company, which recently moved from East Vancouver to a 400,000-square-foot facility in Burnaby, now churns out items ranging from yogurt to pizza, sold in grocery stores worldwide. In 2018, chef Karen McAthy, author of The Art of Plant-Based Cheesemaking, opened Blue Heron Creamery on Vancouver’s Main Street, where she creates more than 20 types of cheese, butters and yogurt from nuts and coconut milk. She plans to expand production this year.
■ Just Desserts
Ben & Jerry’s offers vegan ice cream, but B.C. has Nora’s Non-Dairy, Say Hello Sweets and Umaluma Dairy-Free Gelato in Vancouver, plus Celestial Scoop from Nelson’s Enlightened Coconut restaurant owner Roger Smith.