From Cheese Lovers to Vegan Pioneers: The Story of UmYum
Have you ever wondered what happens when lifelong cheese lovers decide to go completely dairy-free? Well, that’s exactly the story behind UmYum, a Canadian plant-based brand that’s redefining the way we think about vegan cheese and butter. Founded by Baz and Katherine Corden, this duo started their journey in South Africa, a country where meat, dairy, and eggs aren’t just staples—they’re cultural cornerstones. Baz grew up surrounded by traditional foods, while Katherine, his wife, was raised vegetarian. Their paths converged, and so did their love for food, but it came with a twist.
The transition to plant-based living wasn’t instant or easy. Even after Baz went vegetarian, cheese remained a major love. But everything changed when Katherine and Baz had their daughter. Nursing complications made dairy impossible for both mom and baby, and the couple quickly realized that the vegan cheese options on the market simply didn’t satisfy their cravings. Cream cheese spreads were fine, but Katherine wanted something you could slice, something with texture and real flavor. And that frustration turned into innovation.
UmYum was born out of their kitchen experiments. Using simple, high-quality ingredients like cashews, coconut oil, and lactic acid, they crafted artisanal dairy-free cheeses and butters that are creamy, flavorful, and inventive. Some of their standout flavors include Coffee & Pepper, inspired by Katherine’s childhood breakfast memories, and Mango Chutney & Saffron, a nod to the fragrant spices of Indian and Persian cuisines. Their cheeses are described as subtle, earthy, and sweet, while their butters range from herb-infused to truffle-infused—everything is designed to delight the taste buds.
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Interestingly, their products aren’t just loved by vegans. Many fans are people avoiding dairy for health reasons, like allergies or intolerances. Baz even shared that his meat-and-potatoes-loving brother-in-law loves slathering UmYum butter on a steak—proof that great taste transcends dietary labels.
The journey wasn’t without challenges. The Cordens lost their full-time jobs during the pandemic, which forced them to pivot from hobbyist kitchen experiments to a serious business venture. Today, UmYum has won awards and gained recognition across Canada’s Pacific Northwest. And now, the brand is about to make its debut in Southern California, marking a major milestone as they expand into the U.S. market.
What makes UmYum so special isn’t just the flavor—it’s the philosophy. Baz and Katherine believe in simplicity, in letting the quality of ingredients speak for themselves. They also believe in the power of food to bring people together, to bridge divides, and to create shared experiences. Their mission goes beyond veganism; it’s about making food that connects, delights, and inspires.
So, whether you’re a dedicated vegan, a curious foodie, or someone looking to reduce dairy without sacrificing taste, UmYum’s creations are worth a try. From their creamy camemberts to their flavorful butters, these products are changing the game, one slice at a time.
Would you like me to craft a version that emphasizes the “vegan dessert” angle too, using the chocolate and date caramel cups?
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