Starbucks is currently testing vegan cream cheese at one of its locations in Issaquah, WA just outside of Seattle. Unlike its store brand alternative milks, the coffee chain is outsourcing this product and using Miyoko’s cashew-based cream cheese. The vegan schmear is offered in 1.5oz packages in either Everything or Cinnamon Raisin flavor—both exclusive to Starbucks. The news is in line with Starbucks CEO Kevin Johnson’s recent declaration to take proactive measures to increase the chain’s sustainability and decrease its carbon footprint. Plant-based alternatives—such as the company’s partnership with Impossible Foods and the addition of oat milk to the menu—will make up a large part of these conscious efforts.
Tanya Flink is an Orange County journalist willing to run for vegan food. She’s written for several plant-based publications, including VegNews, Organic Authority, EcoSalon, and LIVEKINDLY. She currently serves as the Content Manager for Switch4Good.
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