Miyoko’s Creamy (miyokos.com), Petaluma, Calif., rolls out the first of a new line of “everyday” plant-based cheeses that it says “meet or beat cow dairy in taste and performance.” Made with cultured legumes and oats, the company’s new Cheddar and Pepper Jack cheeses represent the company’s first nut-free vegan offerings. Both are available in shreds, 1-ounce slices and blocks and can be used the same way as dairy cheese — in grilled cheese sandwiches, quesadillas, mac and cheese and a variety of other recipes. Free of fillers, additives, GMOs and artificial ingredients, they offer 3 grams of protein and 10% of the daily recommended amount of calcium per serving. SRP is $5.99 for 8 ounces, and packages come six to a case. Miyoko’s also introduces two types of spreadable oat milk butter alternative: Hint of Sea Salt (in 12-ounce tubs) and Garlic Parm (in 7-ounce tubs).