Miyoko’s Creamery Gives Away Thousands of Vegan Grilled Cheeses In Nationwide Tour

The Leading Plant Dairy Brand Kicks Off Its National Food Truck Tour This Month To Celebrate the Launch of New Cheddar and Pepper Jack Cheeses

Miyoko’s Creamery, the leading plant dairy brand known for its award-winning cheeses and butter crafted from 100% plants, is giving away thousands of vegan grilled cheese sandwiches as part of a cross-country food truck tour launching this month. Miyoko’s Grilled Cheese Nation tour will highlight the game-changing new plant-based cheddar and pepper jack cheeses that Miyoko’s is launching this spring, as well as their new cultured oat milk butters.

The tour kicks off today, March 10th, before visiting more than 20 cities across the country over the next two months including San Francisco, Los Angeles, Seattle, New Orleans, Atlanta, Austin, Houston, Boston, Philadelphia, New York City and more. 

Initial confirmed stops are below, with additional stops to be announced on Miyoko’s Instagram (@miyokoscreamery). 

Tuesday 3/10 – Oakland, CA

666 Bellevue Ave 94610

11am-5pm (or until they run out of 750 sandwiches)

Wednesday 3/11 – Sacramento, CA

B-Side

1430 S St 95811

1pm-7pm (or until they run out 750 sandwiches)

Saturday 3/14 – San Francisco, CA

Parklab Gardens

1379 4th St 94158

2pm-8pm (or until they run out of 750 sandwiches)

Sunday 3/15 – Petaluma, CA

Miyoko’s HQ

2086 Marina Ave 94954

12pm-6pm (or until they run out of 750 sandwiches)

Miyoko’s new cheddar and pepper jack cheese will be the first in a new line of everyday cheeses from the brand, which is known for its unmatched artisan cheese wheels. Made using legumes and oats, the new cheddar and pepper jack cheeses will be Miyoko’s first cashew-free vegan cheese options and will be priced competitively with similar organic cow-dairy, offering a true plant-based replacement. These first-of-their-kind cheeses taste, melt and function similar to their dairy counterparts and so can be used in the same way as dairy cheeses, including in grilled cheese sandwiches, quesadillas, macaroni and cheese, and in any other recipes that call for traditional cheddar or pepper jack.

“We’re at a pivotal moment in the plant-based movement, where we need to start appealing more to flexitarians by creating products that give them the taste satisfaction of the dairy cheeses they are used to,” said Founder and CEO Miyoko Schinner, who has been a leader in the plant-based movement for more than 30 years. “These new cheeses we’re launching have a taste and price that make them competitive with traditional dairy, and will help us cross that chasm to reach omnivores.”

Miyoko’s cheddar, pepper jack and oat milk butters launch nationally in Whole Foods Markets in April.