That’s a good question. The simple answer is that we (the owners) are conditioned to love cheese (like so many of us) and have not made the transition to a vegan diet yet, although I personally feel my body is telling me to give it up. I wonder how long it will take me to listen! Some habits are hard to give up and I know cheese is sorta the final frontier for a lot of people who make the transition. We are happy that our vegan queso is often selected by non-vegans on a regular basis since we make this from scratch using peanut butter, nutritional yeast, roasted red peppers and more wholesome, healthy ingredients. We attract a large and diverse clientele, the majority of whom are not vegan or even vegetarian so we would rather have a familiar option and keep them engaged than freak em out too much and send them running away from the wholesome offerings and opportunity for continuous education. Personally, I think it’s a toss up overall between organic dairy cheese which is a product of nature and processed vegan alternatives (that may or may not be organic) which is a product of some scientist somewhere.

I hope that answers your question. Thanks for thinking, connecting and considering!

Julie