HEAD­QUAR­TERS: Pe­taluma, Cal­i­for­nia FOUNDER: Miyoko Schin­ner EM­PLOY­EES: 170

Schin­ner, who has been mak­ing ve­gan cheese and but­ter for 30 years, got her start teach­ing cook­ing classes and host­ing a cook­ing show. Af­ter pro­mot­ing her fourth cook­book, which fea­tured cheese made from cashews, she started Miyoko’s Cream­ery in 2014. Her brand now sells al­ter­na­tives to but­ter, cream cheese and moz­zarella, along with other dairy-free prod­ucts made from nuts, oats and legumes at 20,000 stores in­clud­ing Wal­mart and Tar­get. Es­ti­mated 12-month rev­enue through Au­gust dou­bled to more than $30 mil­lion, as more shop­pers turned to plant-based foods. The Ja­panese im­mi­grant lives on an an­i­mal sanc­tu­ary in North­ern Cal­i­for­nia’s western Marin County, land grazed by some 70 crea­tures—cows, don­keys and more.

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