Cajou Creamery checks all the conscious consumer boxes, but the quality and texture of this miraculous plant-based ice cream are why customers are scrambling to order nationwide. Black-owned and mission-driven, and with servings as low as 100 calories, these small-batch $12 pints are made dairy-free from cashew milk. Globally inspired flavors like kulfi and Baklava are informed by the founders’ heritage and love of travel.
“This all began because our children were lactose intolerant,” says co-founder and CEO Nicole Foster, “They loved ice cream but got sick from it. As their parents, we wanted to give them that joy only ice cream can give, so Dwight and I combined our culinary knowledge to make something new.”
With Nicole’s raw food certifications and Dwight’s long career as a Chef, their home experimentation quickly turned into a growing business. Today, Cajou Creamery is sold in more than 35 stores throughout Maryland and D.C., and every pint is still handmade from scratch with whole ingredients.
The current available flavors are Baklava, Horchata, Kulfi, Cortadito, Mexican Cacao, Blueberry Cheesecake, and Sweet Potato Pie. Limited edition flavors like Guava and Cheese Pastelito and Soursop can be found at their farmer’s market stand.
“Our flavors are inspired by digging in the vault of joyful childhood memories, around the table with our families,” says co-founder and Executive Chef Dwight Campbell.
Founded in 2018, Cajou Creamery is currently working with Baltimore Roundtable of Economic Development (BRED) to transition to a worker-owned cooperative. Continued expansion of the business will also incorporate the hiring of returning citizens, training in food entrepreneurship, and knowledge-sharing.
Cajou Creamery’s first ice cream cafe is set to open in Summer 2021 at 411 N Howard St. in Baltimore, Maryland.
Visit cajoucreamery.com to learn more and order pints shipped to the contiguous 48 states. Follow @cajoucreamery on Instagram or Facebook. Cajou Creamery was founded in love and good taste.
About Cajou Creamery
Co-founder Nicole Foster came to food and social entrepreneurship from a career spanning more than 20 years in law and public health, tackling criminal justice, access and equity in food, health and housing, as well as legal and political advocacy on behalf of children, families, aging and indigent populations. In addition to being a certified raw vegan chef, Nicole holds a J.D. from Beasley School of Law at Temple University and an M.P.H. from The George Washington University School of Public Health.
Co-founder and Executive Chef, Chef Dwight Campbell, has more than 15 years of culinary experience, having cheffed in some of South Florida’s hottest upscale restaurants, including Prime 112, Michael’s Genuine Food and Drink and Stephen Starr’s Steak 954 at the W Hotel in Fort Lauderdale. Prior to founding Cajou Creamery, he was a Sous Chef at the National Gallery of Art in Washington D.C. Dwight, born and raised on the island of Jamaica, developed apassion for cooking in the kitchens of his step-mother and grandmothers.
