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MEDIA & TESTIMONIALS

  • Spread’Em Beet Dip: My Catalyst for Change

    Throughout life, there are a handful of times where you are given the opportunity to reinvent yourself. The chance to take a step back and take stock of your life.

  • Plant-Based Foods Gain Momentum During Pandemic, And Vancouver’s Spread’Em Kitchen Leads The Way

  • 5 questions on sustainability: Spread'Em Kitchen Co. CEO Mellissa Mills

    Mellisa Mills is the founder and CEO of Spread’Em Kitchen Co. – a local company in the $57 billion global plant-based food and beverage industry.

  • I just wanted to send love and a big THANK YOU. You make a lady with a dairy allergy feel normal. I've struggled for years with my allergies and nothing vegan cheesy tasted quite the same until now. I love your spreads (my dairy friends gobble it up too!) and just found your cheese in store. The Meadow is heavenly. I can't wait to try other flavours. 🥰

  • Vegan Cheeze Please

    Following the national success of Spread’Em Kitchen’s vegan dips and spreads, the Vancouver-based company is extending its product range with four new firm vegan cheeze flavours

  • 3 Plant-Based Recipes From Vancouver’s Spread’Em Kitchen

    Here are recipes for plant-based Bahn Mi, Herbed Cheeze Wonton Ravioli, and Apricot Delight Scones.

  • Brand New Plant-Based Cheeses Are Now For Sale At Major Ontario Grocery Stores

    For many people who are lactose-intolerant, people who eat a vegan diet, or people who are just trying to eat a little healthier, cheese is one of the hardest things to have to go without.

  • 5 Allergy-Friendly Spreads for Back to School

    If you’re in Canada we also highly recommend the amazing cashew-based flavours from Spread ‘Em Kitchen Co

  • WHISTLER VEGAN FEST: THE PODCAST

    Get our discount code and check out Whistler Vegan Fest's conversations about vegan tips, perspectives on life and a few laughs along the way.

  • Local Spread’Em Kitchen makes a good alternative to hummus

    As much as we love hummus, it can get a bit boring.

  • SPREAD’EM KITCHEN: VEGGIE DIPS

    Spread’em Kitchen creates vegetable spreads that add a kick of flavour to your meal or as a snack.

  • Interview with Mellisa Mills of Spread’Em Kitchen

    Following our interview with Mellisa, we will show you a recipe using a personal favourite – the beet dip

  • THIS DIP CAN’T BE BEET

    Something hot pink caught my eye while browsing a tidy row of refrigerated products at Organic Acres Market

  • Eat Local Spotlight: Spread'Em Kitchen

    The local food movement is on the rise in Vancouver.

  • Vendor Spotlight: Spread’em Kitchen

    Winner of Silver BC Food Processors Association’s 2017 Product of the Year Award, meet Mellisa Mills of Vancouver, BC.

  • Interview with Spread 'Em Kitchen Founder Mellisa Mills

    Like many of you, it was love at first bite when we tried Spread'Em Kitchen's dips. It was the beet cashew spread that first caught out attention and pretty soon we were addicted to all of her products.

  • Spotlight on Spread’em Kitchen: Start Small, Dream Big!

    Mellisa Mills didn’t start her company, Spread’em Kitchen, in the most traditional sense either. From looking to just earning some extra money on the side, she has grown tremendously since then.

  • Super Bowl Food Ideas for a Healthy Super Bowl Sunday

    Take your standard chips and dip to a whole new flavour level with Spread’Em Kitchen.

  • TODAY’S #TOASTGOALS

    Here’s my take on a healthier version. Instead of cream cheese, I used Spread ‘Em Kitchen vegan cashew chive & garlic cheese spread, which TBH, doesn’t even make me miss the cream cheese.

  • Spread’Em Turmeric & Pepper Cashew Spread & Asparagus Gluten-Free Flatbread

    Today’s recipe is screaming SPRING! We paired our gluten-free TGFC Flatbreads with Spread’em Spreads (they are seriously so good and local!)

  • Getting to know Spread'em Kitchen

    Spread'em started with an idea, a blender and a cargo bike.