We had to do a double take when we first saw this product and we think it has to be Australia’s best. This non-dairy brie cheese is a first for world production, non-dairy perfection – the colour, texture and taste are a serious win for vegans and those on selected diets. The plant-based ashed cashew brie is handcrafted in a completely traditional manner; inoculated and aged to produce the distinctive aroma and flavour of artisan brie cheese.

The brie is created by Cherie Hausler, founder of All The Things, a South Australian brand that’s all about creating truly delicious food – the kind of food you reach for first, without even knowing that it’s 100% plant-based. The range draws on her well established Barossa based food background; as a food stylist and writer, tea blender, recipe developer and co-owner of Eat Me restaurant in Bangkok.

Handmade Vegan Ashed Cashew Brie 160g RRP $16.50

Cherie explains that ‘more often than not the products are gluten free, and quite often raw. The products are also nutrient dense, essential nourishment of a particular kind that ticks all the boxes.’

Traditionally made with the twist of plant based ingredients, the range includes aged bloom-rind Ashed Cashew Brie, Fresh and Smoked Almond Curds, Turmeric Butter, Whole Garden Vegetable Stock, Green Gomasio and a range of 12 bespoke tea blends. Covering all bases from adding foundational flavour for home cooking with condiments and staple provisions, to foodie obsessed entertaining with beautiful handmade cheeses and curds, everyone is invited to share the table when All The Things is involved.

‘Having been part of the food industry for over 20 years, All The Things began a year ago, with the simple mission to make delicious food that just happens to be vegan,’ says Cherie.

All The Things is about creating truly delicious food.

‘I think we all know how great it is to enjoy the health benefits of eating more plants, but when I became vegan, I really missed certain aspects of entertaining with friends, or special occasions where we would rely on the familiar indulgences of cheese, chocolate, and butter, amongst others. I knew there had to be a way to have these delicious foods in a manner that didn’t compromise our health, ethics or tastebuds. I’ve started by creating plant based versions of the foods I’ve missed most, and the list of ideas keeps growing, so there’s no need for anyone to miss out!’

All the Things
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