At LOCA, we believe eating cheese dip is one of life’s greatest pleasures. By making it allergen, conflict, and cruelty-free, we’re just making it easier to enjoy as often as you want.
Come join the party!
It should come as no surprise that traditional nacho cheese sauces are high in calories, preservatives, and artificial ingredients. While healthier, plant-based alternatives now exist, they’re usually made with nuts.
To ensure our products are both nutritious and allergy-friendly, we turned to the potato and its vegetable friends to create a first-of-its-kind, plant-based potato queso.
The livestock industry is notorious for its greenhouse gas emissions and high use of water and land. But even the cashew and almond industries require high volumes of water to grow the ingredients found in most dairy alternatives.
By sourcing sustainably farmed vegetables to make our nacho sauce, LOCA is a tasty way to lessen humankind’s impact on the one planet we have.
We work to keep animals out of it all. “It” being a cage, our plate, and the food system as a whole.
Obvious animal welfare concerns aside, worker welfare is another reason we avoid the livestock industry altogether.
LOCA makes healthy eating easier by reinventing classic comfort foods with simple, nutritious, allergy-free ingredients that everyone can enjoy. Our first product is a reimagination of the American classic—cheese dip!
MEET THE FOUNDER
Growing up in the South, I was raised on a meat-and-dairy diet that considered macaroni & cheese a vegetable. I ate my way through Arkansas cheese dip, Memphis barbecue, and New Orleans seafood before moving to San Francisco and (after a good fight!) thriving on a plant-based diet.
Intrigued by my new lifestyle, my friends and family back home began transitioning to plant-based diets of their own—but made it clear that cheese dip was something they could never give up (and I don’t blame them).
But as they searched for dairy alternatives in their local stores, there were only a few options, most of which were expensive, nut-based, or both. That’s when I decided to pivot my career to focus on the mission of making clean, whole foods accessible to all.
