Overhead shot of Churn product line: oat milk bottles, cashew brie wheel, coconut yogurt bowl on marble slab with morning light and linen napkins
Small-Batch · Cultured Before Dawn · Packed in Glass

Dairy without
the animal.
All of the soul.

Oat milks cultured in copper vats. Cashew cheddars aged on linen cloth. Coconut yogurts fermented slow. Every jar has a harvest behind it — and a morning behind that.

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Every Jar Has a Harvest Behind It

From field to ferment.

Scroll through each product to see the raw ingredient that started it, and the finished craft it became.

Whole oats in burlap sack on rustic wooden surface with morning light
Whole-grain oats, sourced within 200 miles
The Harvest
Amber glass bottle of oat milk being poured into ceramic cortado cup
Barista Oat Milk — pours like cream, steams like a dream
The Craft

Barista Oat Milk

From grain to glass in 48 hours.

Stone-milled oats cold-soaked overnight, enzyme-activated at 38°C, then filtered through cheesecloth twice. No gums, no fillers — just the fat the oat always had.

48hrs

Grain to glass

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Raw cashews in wooden scoop on linen cloth with terracotta bowl
Whole cashews, soaked 16 hours in filtered water
The Harvest
Cashew brie wheel unwrapped from linen cloth with fig and walnut beside it
Aged Cashew Brie — bloomy rind, buttery centre, fig-ready
The Craft

Aged Cashew Brie

A wheel that earns its rind.

Blended cashew paste inoculated with P. candidum culture, pressed into linen moulds, then aged 14 days in our cold room at 10°C. The rind forms naturally — nothing applied, nothing faked.

14 days

Cold room ageing

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Split young coconuts on cutting board with coconut cream in ceramic bowl
Young coconuts, cracked and pressed same-morning
The Harvest
Ceramic bowl of thick coconut yogurt drizzled with raw honey and topped with granola
Coconut Yogurt — thick, tangy, honey-ready
The Craft

Fermented Coconut Yogurt

Fermented slow. Eaten fast.

Pressed coconut cream cultured with four live strains for 24 hours in copper-lined vats. Naturally thick without thickeners. Tart enough to wake you up. Smooth enough to keep you there.

24hrs

Live culture ferment

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Barista oat milk being poured into ceramic cup creating perfect microfoam
Best Seller
Nut-freeGluten-free oatsNo additives

Barista Oat Milk

For the cortado that won't compromise

Cold-soaked, enzyme-activated, double-filtered. Froths dense, pours clean. No gums, no carrageenan — just oat.

500ml amber glass

$6.50
Cashew brie wheel cut open showing creamy interior with natural bloomy rind
Chef's Pick
Live culturesNo fillersAward 2025

Aged Cashew Brie

14 days in the cold room

Bloomy rind forms naturally over two weeks. Buttery centre, earthy finish. Serve with fig jam and a sourdough cracker.

200g linen-wrapped wheel

$12.00
Thick coconut yogurt in ceramic bowl drizzled with amber raw honey and topped with granola
4 live culturesSoy-freeProbiotic

Coconut Yogurt

Thick, tangy, alive

Four live strains, 24-hour ferment in copper vats. Greek-style thick without a single gram of starch. Honey optional. Recommended.

300ml recycled glass jar

$5.80
Smoked cashew cheddar block sliced on wooden board with crackers and grapes
New
Cold-smokedSliceableMeltable

Smoked Cashew Cheddar

Cold-smoked over applewood chips

Pressed, brined, and cold-smoked for 6 hours. Slices clean, melts under a grill. Built for the cheeseboard and the toastie in equal measure.

250g waxed block

$14.00
Cultured oat cream in glass jar with a wooden spoon resting beside it
Nut-freeTangy cultureVersatile

Cultured Oat Cream

The sour cream you've been waiting for

Fermented oat base with a clean, bright tang. Dollop on tacos, swirl into borscht, or just eat with a spoon over the sink.

250ml glass jar

$5.20
Cashew ricotta spread on sourdough toast with lemon zest and fresh herbs
Whipped textureLemon-culturedVersatile

Cashew Ricotta

Whipped light, lemon-bright

Whole cashews blended with lemon zest and a pinch of sea salt. Layers into lasagne. Spreads on toast. Disappears quickly.

200g glass tub

$8.50

Select 3+ items for free shipping · All packed in recycled glass · Dispatched fresh every Tuesday and Friday

Copper fermentation vats in Churn creamery with warm morning light filtering through windows

Copper Vat Fermentation

Currently active — Batch #2847

38.1°C

Temp

4.2

pH

18h 24m

Time

How We Make It

The craft that earns the taste.

01

Source

Every ingredient traced to a single farm within 200 miles. We visit before we order. No exceptions, no brokers.

Oats from Shropshire · Cashews from Kerala · Coconuts from Sri Lanka

02

Culture

Live strains propagated in-house. Our copper vats maintain 0.1°C precision during fermentation — the kind of control that builds flavour without shortcuts.

Copper-lined vats · 4 live strains · 16–24hr ferments

03

Age

Cheeses pressed into linen moulds and aged in our cold room. Yogurts and creams chilled fast after ferment to lock in the cultures alive.

10°C cold room · Natural rind formation · No added cultures after

04

Pack

Every product hand-filled into recycled glass before 6 AM, hand-stamped, and sealed with beeswax-free foil. No plastic touches the product.

Recycled glass · Hand-stamped labels · Zero plastic contact

🌿 Certified Vegan♻️ Zero Plastic Packaging🧪 No Artificial Additives🌾 Traceable Sourcing

4,200+

Boxes shipped this month

6

Ingredients in our oat milk

14 days

Minimum cheese ageing

100%

Recycled glass packaging

From the People Who Eat It

Loved by chefs, trusted by labels.

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Vegan Chef

"Genuine terroir."

The cashew brie changed how I build my dairy-free tasting menus. It has a genuine terroir — earthy, a little funky, clean finish. I've served it to guests who didn't know it wasn't cow's milk and had to tell them after.

Chef Priya Mehta smiling in professional kitchen setting

Priya Mehta

Executive Chef, Verdant Table · London

Label Reader

"Six ingredients."

I scan every label at Whole Foods — I know what 17 types of gum are and why they're in there. Churn's oat milk has six ingredients. Six. And it makes the best cortado I've had outside Milan.

Marcus Webb casual portrait outdoors in natural light

Marcus Webb

Product Manager & Dad of Two · Bristol

Lactose-Intolerant

"Nothing was missing."

Lactose-intolerant since 23. Spent a decade mourning good cheese. The smoked cashew cheddar on a sourdough cracker with a Burgundy is the first time I've felt like nothing was missing.

Sophie Nakamura portrait with warm natural lighting

Sophie Nakamura

Wine Buyer & Cheese Enthusiast · Edinburgh

Ready to taste what craft actually means?

First box ships within 48 hours. Minimum order: 2 items.

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