Nuts for Cheese CEO Margaret Coons Honored by EY Canada and JA Southwestern Ontario

Margaret Coons, the Founder and CEO of Nuts for Cheese, has garnered significant accolades in recognition of her contributions to the plant-based food industry. Recently, she won the EY Entrepreneur of the Year Award for 2025 in Ontario, as well as the Innovator Award from Junior Achievement London’s Business Hall of Fame. Nuts for Cheese, a pioneering vegan cheese brand crafted entirely from organic cashews, exemplifies the growing trend towards dairy-free alternatives in the food market.

While Isaac Langleben and Jacqueline Prehogan, co-founders of Open Farm—a company that focuses on ethically sourced pet food—were named the overall winners of the EY Entrepreneur of the Year Award for Ontario, Coons' achievements underscore the remarkable innovation emerging from the Southwestern Ontario area. Her leadership in creating high-quality vegan cheese aligns well with contemporary consumer interests in health, sustainability, and ethical sourcing.

These honors not only highlight individual success but also reflect the broader movement within the food industry toward innovative and responsible production practices. Coons’ recognition serves as an inspiration for aspiring entrepreneurs within the community and showcases the potential of plant-based options in reshaping culinary practices and consumer habits.

The awards were presented during events that celebrate entrepreneurial excellence and community contributions, emphasizing the importance of innovative business practices. The attention brought to Coons and her brand reinforces the idea that small-scale food producers can have a significant impact on both the market and society at large. Coons’ journey exemplifies the blend of personal passion and professional innovation, positioning Nuts for Cheese as a leader in the growing vegan sector.

As she continues to push the boundaries of what plant-based products can offer, Coons demonstrates that entrepreneurship rooted in strong values can lead to exciting new opportunities. Her accomplishments mark a significant milestone not only for her brand but for the evolving landscape of food production and consumption.

In conclusion, Margaret Coons’ recognition as an award-winning entrepreneur reflects the thriving ecosystem of food innovation in Ontario, encouraging others in the industry to explore sustainable and ethical business practices. Her story serves as a beacon for the potential of entrepreneurial ventures to drive positive change and meet the demands of conscientious consumers.

The acknowledgment of food innovators like Coons and her counterparts is part of a larger narrative, showcasing how regional businesses can make meaningful contributions to global challenges such as health, sustainability, and ethical sourcing.