Spain-Based Quevana Opens High-Capacity Plant for Cashew Cheese Production
Quevana has thrown open its doors a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe.
The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. “This is a historic step in the development of our company” The facility, converted from a former meat processing plant ceased trading since 2013, will serve as the business’s central hub for the production of its semi-aged, organic cashew-based cheeses.
The plant meets IFS food protection standards and is fully certified organic. Per to Alejandro Álvarez Rubio, CEO and co-founder of Quevana,, the rollout addresses the firm’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing clients as well as to start working with many new ones which we couldn’t supply before due to production capacity,” he explained.
Quevana produces its cheese alternatives by blending chopped cashews into a base liquid, which is then fermented and aged using techniques similar to traditional cheesemaking. The products mature for six to eight weeks in controlled environments before being distributed. The process results in a range of semi-cured cheeses that contain no dairy, cholesterol, or lactose.
The company’s product portfolio right now includes six varieties: Original, Truffle, Olive Oil & Garlic, Smoked, Paprika, and Provence Herbs. These cheeses are available in retailers such as Jumbo in the Netherlands, Continente in Portugal, and selected chains in Spain and Germany.
Scalability drives competitive pricing
In September 2023, Quevana reduced its retail quotations by 50% after scaling production, which brought its offerings to rate parity with conventional dairy cheeses. This move led to a sharp rise in demand, exceeding the output capacity of its former production site.
Per to Quevana, the cashew-based cheeses are produced using minimal components—cashews, salt, and probiotics—and are positioned as lower-impact alternatives to traditional dairy cheese. The firm documents reductions of up to 60% in carbon emissions and eutrophication, and a 90% decrease in land use when compared to dairy-based counterparts.
The opening of the Vallelado facility is expected to support continued growth push across European retail and foodservice trades.
- Who: Quevana · Spain · Alejandro Álvarez Rubio
- Percentages: 50% · 60% · 90%
- Figures: 50% · 60% · 90%
