Virtuous Pie launching plant-based cheese retail sales


There’s no doubt about it, the plant-based food biz is enjoying a big boom right now in Vancouver. One of the city’s favourite vegan restaurants has announced they are adding retail sales of their popular plant-based cheeses to one of their area locations.

Photo courtesy Virtuous Pie

Virtuous Pie, the Vancouver-based North American vegan pizza chain with locations here and in Toronto and Portland, Oregon, will now have a selection of their house-made, cultured nut and tofu-based cheeses at their Wesbrook Village location near UBC, every Friday to Sunday, while quantities last.

The first two cheeses for sale will be the tofu-based feta and lemon-herb chèvre, two of the most popular cheese toppings for the restaurant’s pizzas and salads, according to a media release. Fret not: Their beloved cashew mozz will be for sale soon.

“While we call them cheese, they aren’t meant to be copies of dairy cheeses,” says Jim Vesal, Director of Culinary and Business Development. “They’re delicious stand-alone products in a category all to themselves.”

A 184-gram wheel of cheese will retail for $12 and can last refrigerated for up to seven days.


Virtuous Pie says their customers have been asking for them to add their plant-based cheeses to their retail offerings; the pizza parlour also sells pints of their house-made dairy-free ice cream, too.

Plant-based cheese is a popular sector of the vegan food market. Earlier this year Blue Heron opened up a retail space for their lineup of plant-based cheeses, while several other regional and national brands are gaining in prominence in the market.

To get your hands on some vegan cheese from Virtuous Pie, the pizza shop suggests calling in an placing orders for pick-up; online ordering will launch soon, as will wholesale ordering.

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Lindsay is the Managing Editor of Vancouver Is Awesome, and the co-host and co-producer of the Vancouver Is Awesome Podcast. A fifth generation Vancouverite and life-long foodie, Lindsay also serves as a judge for the Vancouver Magazine Restaurant Awards. Previously the Food Editor of Daily Hive, Senior Editor of Vancity Buzz, and Editor-in-Chief of, in her past life in L.A. she earned an MA in English, attended culinary school, and was an English professor. Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: // Twitter/Instagram: @squashblossom