Award-winning vegan cashew cheese company Fauxmagerie Zengarry was born in 2013 out of Lynda Turner’s dissatisfaction with the vegan cheese options on the market. Turner, a former Health Canada scientist, began experimenting with cashew cheese recipes in her own kitchen after dropping dairy from her diet. Turner received an overwhelmingly positive response to her cashew cheese, and took the leap, leaving her government scientist job to become a full-time cheeseologist.

In 2016, she moved her home-based business to open a dedicated vegan cheese production facility in Alexandria, Ontario to meet the growing demand. Zengarry’s fauxmages are now one of the most sought after cashew cheeses in Canada and can be found in almost 400 retail and health food stores across the country. 

Our Process

Fauxmagerie Zengarry’s cashew cheeses are made with the highest quality ingredients including fresh raw cashews, Ontario-grown garlic and fresh basil grown in-house in a living plant wall. Zengarry artisan cashew cheeses are made carefully in small batches with raw cashews and fresh herbs for discerning customers who want to eat dairy-free but don’t want to sacrifice quality and flavour.

“The word ‘artisanal’ is very overused in the food market’” says Zengarry founder and President Lynda Turner, “but in our case, we can absolutely say our cheeses are 100% handcrafted. Every step of the cheese-making process occurs in our own facility where we oversee every aspect of their creation and ensure that quality and taste are both consistent and optimal in every batch.”

Success and Rewards

Turner was recognized as one of 'Eight Women Changing the World for Animals Through Food' by the Unbound Project. She has also made appearances on CTV and CBC and in numerous publications, discussing plant-based diets, cashew cheese-making, the Canada Food Guide and entrepreneurship. To book Lynda for a workshop, speaking engagement or media appearance, click here.

Zengarry’s cheeses were voted Most Innovative Product at the 2017 Grocery Innovations Canada Show, Best Artisanal Vegan Cheese at the 2017 Toronto Veg Food Fest and Best New Grocery Item at the 2015 Toronto Veg Food Fest. The company itself was voted Most Promising Start Up in the Globe & Mail’s 2015 Start Up Challenge.





As a vegan biologist with a passion for cheese, Lynda Turner was unimpressed by the ingredients and taste of vegan cheeses on the market. Zengarry fauxmages were created as healthier, higher, quality options to dairy-free cheese.


Lynda passionately believes that a vegan lifestyle is healthier for people, for animals and for the planet, and that providing satisfying alternatives to well-loved foods like baked brie, mac and cheese and pizza is paramount in convincing people that a vegan lifestyle is achievable and sustainable. She’s intent on proving that a life without dairy is easier and more delicious than you think!


Lynda left an 18+ year career with Health Canada to become a full time cheese-ologist after founding Fauxmagerie Zengarry in 2013.


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