Hadas Vaknin

I grew up believing food was how you showed love. Years later, in a small creamery in the middle of Singapore, I found myself fermenting cashews at 2am trying to solve a very specific problem: why should anyone have to choose between the cheeseboard they love and the planet they want to live on?

That question became Nut Culture, an artisan plant-based creamery I founded and have led as CEO. I've taken it from a recipe in my kitchen to a brand on the shelves of Sprout, Green Butchery, The Green Collective, and Everyday Vegan Grocer, with a direct-to-consumer store and a loyal community of customers, vegan and not, who keep coming back.

I never studied food science. Everything I know about fermentation, aging, and probiotic cultures I learned by doing, and by eating a lot of failed batches along the way.

Along the way I have been the product developer, the brand voice, the operations lead, the salesperson, the hiring manager, and occasionally the delivery driver. I know what it takes to build a consumer brand from zero.

Now I am looking for the next chapter. I am most alive when I am building something that makes food kinder, healthier, or more delicious; ideally all three. If that sounds like your world, I would love to talk.