Savour supports the movement towards a plant based diet for health, environmental and ethical reasons. My mission is simply to produce delectable and tempting plant based foods.
Epicurean Delight
Sure to satisfy the plant-based cheese connoisseur, Savour is a range of semi-firm, cultured non-dairy nut cheeses rich in protein and probiotics. Each nut cheese is individually crafted and aged in a cheese cave by an artisan cheesemaker. Savour cheeses deliver on flavour, making them the perfect addition to any cheese board, accompanied by your favourite wine and crackers.
Elevate your culinary experience with Savour Mint, a smooth mint-infused whipped cashew feta that redefines plant-based indulgence. Perfect for enhancing cheese boards and adding a gourmet touch to dishes, this whipped cashew feta delight blends creamy richness with invigorating zest, making it extraordinary.
Introducing Savour Cashyo, our Greek-style plant-based yogurt that combines the creamy richness of activated cashew nuts with the tangy taste you love. This long-fermented yogurt is meticulously crafted to deliver enhanced health benefits and the perfect Greek-style yogurt tang.
Cotta is our most versatile cultured cashew cheese. It is a hybrid between traditional ricotta and yogurt. Layer through lasagne or simply dollop beside your fruit compote… love your options.
This award-winning cashew nut cheese has the tang of a good feta. Marinated in an olive oil and herb infusion, this cheese has a real melt-in-the-mouth quality.
Our award-winning cashew nut cheese is now nude with no marinade and still has the tang of a good feta. This gives you the option to dress our most awarded cheese up how you like. Pickled beetroot? Spinach pairings? Use it in recipes. Options, more info to come soon…
The perfect solution for those seeking a delicious, plant-based butter alternative. With a rich, buttery taste and a smooth, creamy texture, butta is an excellent substitute for traditional butter in any recipe.
Savour ‘butta’ is available again via most Savour distributors as you see it here in different packaging than our range of cheeses.
A cultured cashew cheese reminiscent of a smoked cheddar, coated and layered in activated charcoal for a dramatic appearance on your cheese board.
Definitely one to impress.
An aged cheese made from cultured cashew nuts. Flavoured with smoked jalapeño chilies. Each round is finished with a generous dusting of Sweet Paprika.
A cultured cashew nut cheese, delicately flavoured with cumin and pepper which have been gently toasted to release their aromatic qualities. This cheese is then encrusted with Toasted Cracked Pepper and Nigella seeds (Black Cumin).
“The most amazing vegan plant-based nut cheeses ever! I've been plant-based for 7 years now, and have never come across a cheese range (nor butter) that can compete in flavour to the traditional dairy-filled stuff. That no longer. The fermented butter is off the charts delicious. Highly highly recommend saving all your pennies and buying these. Weekly. 10/10”
- Buffy Ellen (Be Good Organics)
“Love, love Savour!!! The best vegan cheeses - so much that for a lot of my friends that taste it without knowing it's vegan they love it still!!! I love the range of products and what Savour stands for - making amazing products whilst being driven by strong values. Being the change!”
- Brian Berneman (Conscious Action)
“Savour is one the most delicious plant based alternatives on the market, that will satisfy everyones gourmet cheese craving. An ethical business that makes planet, people and animals a top priority. A must try”
- Nina Lopes
“I'm not vegan and I LOVE all their stuff. The lovely team behind Savour managed to wow this foodie with their range of healthy cheese. I've tried almost all their products and I haven't met one I don't like.”
- Cindy Teh
“I am not vegan, but this is amazing.”
KIRA GHIDONI - HEAD CHEF
The process (in a nutshell)
Each cheese starts life as a thick nut milk of cashews activated in filtered water, to which a vegan probiotic is added. It is then left to ferment until the right acidity level is reached. The mixture is then given its character with flavourings and moulded into rounds. It is then left to age in a cheese cave to mature and develop its depth of flavour.
