What is Cassava?

Cassava, also known as yuca or manioc, is a root vegetable that grows underground like a sweet potato or a taro. From South America to Africa to Asia, cassava has been enjoyed around the world for centuries. Today, it continues to be a food staple globally.

What are the nutritional benefits of Cassava?

Cassava is naturally gluten-free, delivers energy from carbohydrates, is high in vitamin c, folate, and magnesium and is a good source of fiber.

How is the flour made?

While most other cassava flours are made from very large, mature roots that often have a grittiness to them, we use young, tender roots instead. This produces a significantly smoother flour texture.

What is the difference between Cassava Flour and Tapioca Flour?

The terms cassava flour and tapioca flour are sometimes used interchangeably. However they are very different. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains. Alternatively, cassava flour is a whole food. It is the whole root, simply peeled, dried and ground.

Does Cassava have cyanide in it? How do you ensure it is cyanide-free?

There is naturally occurring cyanide in raw cassava, and other common foods, such as apples, almonds, flax seeds, and beans. The cyanide is concentrated in the cassava peel, which is removed prior to manufacturing our cassava flour. Additionally, our supplier regularly tests flour batches for cyanide content to ensure the product is safe to enjoy worry-free.

Are your products Non-GMO?

Yes, all flavors of our cassava root chips are Non-GMO Project Verified.

Where do you source your cassava flour?

Our cassava flour comes from Brazil.

Is lactic acid vegan?

Yes, the lactic acid found in our Vegan Cheddar and Beet with Vegan Goat Cheese is vegan. Our lactic acid is derived from the fermentation of cane sugar and does not contain dairy lactose.

How do you make the vegan “cheese” flavors?

We use a blend of yeasts, acids, spices, natural/organic flavors and sea salt to create our Vegan Goat Cheese and Vegan Cheddar seasonings. Each ingredient in our vegan cheese seasonings has a specific function.

Yeast (yeast extract and nutritional yeast) – provides umami and savory notes.

Lactic Acid – adds a mild sour taste to mimic the tangy and sour notes found in dairy cheese.

Tapioca Maltodextrin – produced from dried cassava roots, this powder serves as the base to our vegan cheeses.

Paprika Extract – naturally gives our vegan cheddar its signature orange color.

Natural and Organic flavors – created from plant sources, flavors intensify the taste and aroma of our seasonings.

Spices – give our seasonings body and complexity.

Sea Salt – enhances the total flavor and chips.