Introducing Credo Foods’ Innovative Oat Milk Vegan Spray Cheeze

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Credo Foods, a US plant-based food company, has unveiled the world’s first oat milk-based vegan spray cheeze. This innovative product comes in two enticing flavors — Cheddar and Smoky — and is crafted without GMOs, artificial preservatives, or seed oils.

After over three years of meticulous research and development, co-founders Adam and Madeline Salamon successfully recreated a beloved childhood snack in a healthier, plant-based form. Their mission with Credo Foods was to make plant-based eating accessible and enjoyable, without compromising on taste or nutrition.

“We hope it makes you feel like a kid again without feeling guilty about what you’re putting inside your body. Most importantly… life is short! Stay playful!” Madeline shared.

Beyond the innovative spray cheeze, Credo Foods offers a diverse range of dairy-free alternatives made from oat milk and cashews, along with an assortment of vegan dips and sauces. Inspired by personal health challenges and a commitment to animal welfare and environmental sustainability, Adam and Madeline are dedicated to reshaping the future of food.

The launch of this new product comes amid a burgeoning market for vegan cheese alternatives, with industry analysts projecting substantial growth. As awareness of health and environmental impacts associated with dairy consumption rises, Credo Foods stands at the forefront, offering delicious solutions that cater to a growing consumer demand for sustainable and plant-based options.

See also The 10 most mouthwatering plant-based pumpkin pasta dishes for a cozy fall are:1. Creamy Pumpkin Pasta with Sage and Brown Butter - A classic fall fusion of creamy pumpkin sauce, crispy sage leaves, and nutty brown butter tossed with perfectly cooked pappardelle.2. One-Pot Pumpkin Pasta with Spaghetti Squash and Kale - A hearty, autumnal one-pot wonder that combines the best of pasta, spaghetti squash, kale, and a hint of cinnamon for a cozy fall night in.3. Vegan Pumpkin Ravioli with Maple Sage Brown Butter Sauce - Flaky, pillowy pumpkin ravioli wrapped around a delicate sage-infused filling, served with a rich maple syrup-kissed brown butter sauce that will leave you wanting more.4. Pumpkin Cream Fettuccine Alfredo with Crispy Shallots and Chives - A vegan take on the classic fettuccine alfredo, substituting creamy pumpkin puree for heavy cream and adding crunchy crispy shallots and chives for added texture.5. Spaghetti Squash and Pumpkin Curry Pasta - A warm, aromatic curry pasta dish that combines roasted spaghetti squash with tender pumpkin chunks, all wrapped in a fragrant blend of Indian spices.6. Pumpkin and Sage Pappardelle with Crispy Fried Sage Leaves - Delicate pappardelle tossed with a rich pumpkin sage sauce and topped with crispy fried sage leaves for a texturally intriguing fall treat.7. One-Pot Pumpkin Pasta Bake with Sweet Potatoes and Kale - A comforting, easy-to-make pasta bake that combines the warmth of sweet potatoes and kale with the comfort of creamy pumpkin puree, all wrapped in a golden-brown crust.8. Vegan Pumpkin Carbonara with Spaghetti Squash and Turmeric Cream Sauce - A plant-based twist on the classic carbonara, substituting spaghetti squash for fettuccine and using turmeric-infused cashew cream to replicate the rich egginess of traditional carbonara.9. Pumpkin Ravioli with Brown Butter Sage Sauce and Toasted Pumpkin Seeds - Homemade pumpkin ravioli served with a nutty brown butter sage sauce and topped with toasted pumpkin seeds for added crunch and fall flavor.10. Creamy Pumpkin Mac 'n Cheese with Crispy Shallots and Chives - A comforting, plant-based macaroni and cheese dish that combines creamy pumpkin puree with sharp cheddar and crispy fried shallots for a fall twist on the classic comfort food.

Credo Foods’ oat milk vegan spray cheeze is now available online, with plans for expansion into major retailers like HEB and Wegmans.

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