Canada’s UMYUM brings gourmet plant-based cheeses and butters to US shelves

Vancouver-based brand UMYUM is launching into the US market with an array of gourmet plant-based cheeses and butters designed to appeal to consumers looking for both culinary quality and clean-label ingredients. The move marks a significant milestone for the company, which began as a personal quest in the founders’ kitchen and has evolved into a food innovation venture with its own proprietary platform.

Founded by Katherine and Baz Corden, UMYUM grew out of necessity and curiosity. The couple first explored plant-based cheesemaking in 2017 after discovering that their newborn was intolerant to dairy. When the pandemic shuttered their previous business in 2020, the pair seized the moment to focus on developing their alternative dairy products full-time. What began as small-scale experimentation quickly attracted the attention of friends, family, and local food enthusiasts, ultimately leading to the creation of UMYUM Food Inc.

By 2021, the team had unveiled a proprietary food platform centered on using whole-food ingredients, particularly the cashew drupe, to replicate the smooth, creamy texture and taste traditionally achieved with dairy. Rather than relying on cashew milk alone, UMYUM works with the entire cashew kernel to preserve more of the nut’s natural structure and nutritional benefits.

The result is a lineup of plant-based products that the company says deliver both flavor and integrity without the additives often used in dairy alternatives. UMYUM’s offerings include soft cheeses, an aged white-rind cheese named Monroe, and gourmet butters in several flavors.

UMYUM’s soft cheeses are intended for both culinary professionals and home chefs, delivering bold flavor combinations like Za’atar & Spices, Chutney & Saffron, and Coffee & Pepper. Available as wedges or large rounds, they’re designed to work equally well on cheeseboards or in sophisticated recipes.

Monroe, UMYUM’s flagship aged cheese, is inspired by classic French styles such as Camembert and Coulommiers. It’s made from cashews, water, salt, and cultures, with no added oils, starches, fillers, or artificial flavors. According to the company, Monroe’s production combines traditional cheesemaking methods with UMYUM’s proprietary process, resulting in a product that’s both nutrient-dense and rich in flavor and texture.

In addition to cheeses, UMYUM offers a selection of plant-based butters in Classic (Salted), Truffle, Herb, and Slow-Roasted Garlic varieties. The butters are developed for versatility, suitable for spreading, cooking, and even advanced pastry techniques like lamination. The brand reports that their gourmet butters have performed successfully in professional culinary trials.

A significant part of UMYUM’s identity lies in its sourcing approach. The company maintains a direct partnership with a cashew supplier in Africa known for a community-centered business model. This relationship ensures access to high-quality whole cashews while supporting ethical practices and community development in the supplier’s region. UMYUM describes this as a core part of its commitment to integrity and purpose-driven business practices.

With plant-based alternatives continuing to expand in popularity, UMYUM aims to carve out a niche for products that prioritize both culinary performance and clean-label formulations. Consumers are increasingly looking beyond basic substitutes toward alternatives that can stand on their own as premium, gourmet options. UMYUM’s founders believe their brand fits squarely into this evolving landscape.

UMYUM’s full range of cheeses and butters is now available in select US retailers, where the brand hopes to appeal to shoppers seeking artisanal flavors without dairy. The expansion marks the company’s first significant foray outside its Canadian home market, where it has already built a reputation among food lovers for high-quality plant-based alternatives.

Founded officially in 2019 and operating out of its own production facility in Vancouver, UMYUM emphasizes its ability to closely manage quality and innovation. By controlling production, the company says it can swiftly translate research and development into finished products that meet its exacting standards.

As plant-based food trends continue to mature, UMYUM’s approach signals a growing appetite among consumers for alternatives that deliver more than just a dairy replacement. The brand’s focus on whole-food ingredients, unique flavor profiles, and artisanal craftsmanship positions it to capture the interest of a US market that’s becoming increasingly sophisticated in its expectations for plant-based products.