Meet the Makers Mini Interview: Truffula
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Truffula Mini Interview
Our mini interview with Allison Landon, founder of Cowichan Valley based company Truffula, is an inspiring story of how challenging circumstances can not only be overcome, but can result in an incredible business and product line that otherwise may never have been realized. It seems destiny brought Allison’s dietary limitations together with her creativity and talent as a raw food chef to create Truffula. We’re so fortunate to have an increasing variety of dairy-free, plant-based alternatives on the market and Truffula’s creations are a shining example of how you can have all the flavour and texture of foods you love (and then some!) in a plant-based version.
Whether you have dietary restrictions or preferences that don’t allow you to eat dairy, or you just want to explore some delicious plant-based options, Truffula has a variety of irresistible cultured cashew creations that will elevate your next charcuterie board, add flavour to pastas, or make the perfect anytime snack with crackers and crudité.
In addition to their award-winning semi-firm wheels of soft cheese—which are soft enough to spread on a bagel and firm enough to chop and toss into salads—some varieties of Truffula also come in jars for easy spreading and storing, and they also make grain-free, gluten-free raw crisp breads for the perfect accompaniment.
Share your story with us in 150 words or less.
In 2011 I was hospitalized, diagnosed with Crohn’s Disease, and handed a prescription for a lifetime of immunosuppressant medication. I opted to take the natural path less chosen, putting my faith in my body’s ability to heal with food. My plan worked: after three months, my symptoms disappeared and I was able to start reintroducing nuts and seeds, allowing my body to slowly return to a healthy weight. During my year-long gut healing protocol, I was making fresh cashew milk daily to ferment with kefir grains, which led to making, refining, and eventually selling my cultured cashew cheese. Empowered by my decision to explore healing with food, I studied holistic nutrition at the Canadian School of Natural Nutrition in 2012 and took Matthew Kenney’s culinary training to become a Raw Food Chef in 2014.
Out of all your products, which is your personal favourite and why?
I think it would be the white truffle. It has a richness and depth of flavour that can be hard to find in plant-based foods. It is my go-to for charcuterie; it pairs perfectly with seed-based crackers and olives.
What motivates you on a day-to-day basis?
Knowing that our products make life a little easier and a little more enjoyable for our customers. I know what it’s like to live with dietary restrictions and how difficult it can be to find crave-worthy alternatives.
What’s your favourite thing about the town or city you live in?
Since August, we have been living in the Cowichan Valley on Vancouver Island. I love the access to nature – the forests, lakes, rivers, and oceans are all so magical and nourishing for the soul.
Describe your ideal Sunday morning, including your breakfast.
I wake up while the house is still quiet, light a candle and have a cup of coffee. Once my boys wake up, we make pancakes together. We use sprouted oats to make fresh oat flour and top them with coconut butter and maple syrup. Then we head out for a walk in the forest or a stroll on the beach.
What are your personal top three tips for feeling amazing?
Meditating before bed and sleeping for at least 9 hrs. I wake up so refreshed and it resets my nervous system.
Moving my body always makes me feel better mentally and physically. Sometimes it is just some gentle stretches before bed, a kundalini yoga class, or dance parties with my boys.
Getting out in nature, swimming in natural water, steam/sauna whenever I can!