Miyoko’s Creamery, a Petaluma, Calif.-based creator of vegan cheese and butter, raised $52M in Series C funding.
The round was led by PowerPlant Partners, investing $40M in total, with participation from Cult Capital, Obvious Ventures, Stray Dog, and CPT Capital.
The company will use the capital to continue to expand operations and its business reach, advancing both distribution and product innovation.
Led by Miyoko Schinner, Founder and CEO, Miyoko’s Creamery creates cheese and butter based on actual plant milk, rather than oil and starch. The products are currently distributed in 30,000 stores nationwide as well as in Canada, South Africa, Hong Kong and Singapore. With nearly full distribution in the U.S. natural grocery channel (north of 90% ACV), the company’s future distribution expansion will focus on conventional grocery, club and food service. On the product side, This year, they will also launch “Liquid,” a pizza mozzarella.
Established in 2014, Miyoko’s Creamery is a registered B-Corp.