Ontario’s Margaret Coons Transforms Vegan Cheese Industry

Inside a bustling warehouse in London, Ontario, wheels of cheese age on metal racks while stainless steel tanks hum nearby. This factory, at first glance resembling a traditional dairy operation, is anything but conventional. It is home to Nuts For Cheese, a successful vegan cheese brand founded by Margaret Coons, which has gained popularity across North America, including major retailers such as Costco and Metro. Recently, Coons received a Manufacturer Award from the London Chamber of Commerce, highlighting her remarkable journey from a farmers’ market stall to a thriving business.

Coons’s passion for food began early in life. Becoming a vegetarian at age 12 and later transitioning to veganism at 19, she recognized a significant gap in the market for high-quality, dairy-free options. “There weren’t a ton of great options available in supermarkets,” Coons explained. She noted that when she first started, quality organic, fermented dairy-free products were in short supply.

Rather than waiting for better options, Coons took matters into her own hands. Working in a vegan restaurant in London, Ontario, she began experimenting with cheese-making techniques. She rented kitchen space and produced small batches of her creations. “I made the product, I packaged the product, I drove it around to all the retailers,” she recalled. Her dedication led to selling her cheese at local farmers’ markets, where interest gradually grew.

As demand increased, Coons transitioned production from a rented kitchen into a dedicated facility. What began as a one-person operation has now expanded to a team of 40 employees. Alanmah Minarsky, a team lead at Nuts For Cheese, expressed enthusiasm for the collaborative atmosphere, stating, “Everybody’s always working together and collaborating.”

Navigating Challenges in Expansion

The growth of Nuts For Cheese has not been without its challenges, particularly regarding shipping products to the United States. Coons highlighted the complexities involved, especially after the Trump administration ended the nearly century-old de minimis exemption in August 2023. This change imposed additional fees on goods entering the U.S. valued at under $800 USD, raising concerns for small businesses like hers. “It really felt like it could be the end of a lot of businesses like mine,” Coons stated, reflecting on the uncertainty this brought.

In response, Coons meticulously managed expenses and restructured parts of her supply chain. “We’ve been able to move the majority of our supply chain to Canadian suppliers,” she noted, describing this shift as a significant challenge but one that was necessary for sustainability.

Despite the hurdles, Coons remains committed to her original vision of producing high-quality, plant-based cheese products. The recognition from the London Chamber of Commerce and the growing presence in grocery stores across North America affirm her belief that her hard work is paying off. “It’s pretty surreal,” she said, reflecting on the success of products with names like Un-Brie-Lievable and Super Blue.

As Nuts For Cheese continues to evolve, Coons’s story serves as an inspiring example of entrepreneurship in the plant-based food industry. Her journey illustrates not only the potential for growth in this market but also the importance of resilience and adaptability in the face of challenges.