It took a skeptical doctor and a determined wine seller to inspire Fauxmaggio, a delicious vegan cheese available as a spread ($10 for 6 ounces) and in a sliced, aged form ($12 for about 7 ounces). Five years ago, Dan LiBoissonnault was diagnosed with high cholesterol. His doctor put him on statins. “I didn’t like the side effects,” LiBoissonnault said. “They gave me sore joints, and I wasn’t sleeping well.” An avowed meat eater for whom great cheeses were a go-to snack, LiBoissonnault decided to try a vegan diet instead. “My doctor didn’t think it would work,” he said. Six months later, his cholesterol count had dropped more than 100 points, and he was snacking on Fauxmaggio. He sold his Hyde Park wine shop and created the company Dan’s Power Plant. His creamy, nut-based cheeses contain cashews and macadamias and come in smoked paprika, green onion and chive, garlic and herbs, and pepper jack; the aged version comes topped with peppercorn or dusted with coconut ash. To go with his cheeses, LiBoissonnault developed ExSEEDingly Raw Crackers ($6 to $7 for 3 ounces), a crunchy mix of chia, flax, hemp, and pumpkin seeds in an onion base. They come in spicy sriracha, kale pesto, and garlic and rosemary. Products can be found at Boston Cheese Cellar, 18 Birch St., Roslindale, 617-325-2500; Good Health Natural Foods, 1630 Hancock St., Quincy, 617-773-4925; City Feed and Supply, 672 Centre St., Jamaica Plain, 617-524-1700; or online at www.danspowerplant.com.
Lise Stern can be reached at email@example.com.