Reading Time: < 1 minute The vegan feta cheese is available now (Photo: Supplied to Plant Based News)
Reading Time: < 1 minute

A leading U.S plant-based brand has added vegan feta cheese crumbles to its line-up.

The product from Follow Your Heart is available now in stores including Albertsons and Vons stores in Southern California, and Sprouts stores nationally.

The crumbles, which are free of dairy, soy, casein, gluten, lactose, and preservatives, are made from a coconut oil base and have a four-month shelf life.

Vegan feta cheese

According to Follow Your Heart, the cheese ‘tastes as creamy and tangy as the real thing and is right at home in salads and Greek favorites like spanakopita’.

It adds that the crumbles format ‘adds ease to cooking and meal prepping’.

Follow Your Heart says it has a ‘commitment to innovation’ (Photo: Supplied to Plant Based News)

‘Commitment to innovation’

In a statement sent to Plant Based News, Follow Your Heart CEO and co-founder Bob Goldberg said: “When we founded the company in the 1970s, I was unaware of what we would accomplish and how much the plant-based market would grow.

“We were just following our hearts and doing what we thought would make the world a better place.

“We’re excited whenever we launch a new product, but to be able to be the first to introduce a crumbled feta cheese alternative is a direct result of our team’s commitment to innovation in the plant-based space. Cheese alternatives are a major focus for us, and we will continue to grow in this category.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.