A Black-Owned Cheese Maker Expanding the Dairy-Free Market

When Dianna King entered college to study electrical engineering, she promised herself she would one day start a plant-based food business. After graduating the Georgia Institute of Technology, King worked hard to do just that, eventually launching Eat UNRestricted -a plant-based cheese company on a mission to make healthy and delicious vegan food more accessible, reports Black Enterprise. 
“We want to not only how change how people enjoy food, but how people think about food”
Eat UNRestricted offers a range of products it describes as “Vegan cheese with Southern soul.” The company’s products include Better Cheddar, a cheese sauce made from carrots, potatoes, aquafaba (chickpea brine), spices, and seasonings.
Sold in 9 oz and 12 oz jars, Better Cheddar is available in Original, Garlic and Chipotle varieties, and is meant to be used for cooking, spreading, dipping and snacking. The company also sells its sauce as a Mac and Cheese Kit complete with elbow noodles. All of UNRestricted’s foods are free from gluten, nuts, soy, and artificial ingredients. 
©Eat UNRestricted
Healthier options
According to King, her plant-based business was inspired by her family’s history of cancer, and her wanting to make healthy, delicious vegan foods more accessible to the Black community. She also hopes to meet the skyrocketing demand for better-tasting dairy-free cheese alternatives, and says her products are ideal for both vegan enthusiasts and those seeking to improve their health. 
King’s company joins other Black-owned vegan food startups, including Mac & Yease, Edenesque Milk, and OATE Modern Ice Creme, who are reinventing cheese and dairy through the power of plants. This fall, King was selected as a semi-finalist in Vegan Women Summit’s Pathfinder pitch competition. 
© VWS
UNRestricted’s products can be found on its website, as well as in select stores in New York City, Philadelphia and Atlanta. “We want to not only how change how people enjoy food, but how people think about food,” says King.

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