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Väcka - Vegan cheese factory

We want to launch our 100% vegan and sustainable cheese factory at Nest City LAB, an urban laboratory for sustainability at BCN.

Maxime Boniface

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From 5.000€
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View project in Castellano and Català


We are a team of people who believe in change and who work to create gastronomic contents that invite you to open your eyes. 

In November we will launch our 100% vegan and sustainable cheese factory at Nest City LAB, an urban sustainability laboratory, which promotes vegan food and sustainability in all its forms found in Poble Nou, Barcelona.

We believe that it is time to take this step and continue doing what we like the most and for that we need your support.

Thank you for your interest in our project!

Nest city Lab (Apocapoc)
Nest city Lab (Apocapoc)

About the rewards

What do we do in Väcka?

We make our cheeses with the same procedures used for hundreds of years but with vegetable substrates.
Our commitment to the planet, animals and your health is in every detail, so:

  • We make 100% vegan products.
  • We use ecological raw material.
  • Our cheeses are live foods and preserve their probiotics.
  • We use filtered water to make them.
  • We minimize the waste generated, our packaging is compostable and recyclable.
  • We do not use single-use plastics.

They can be a great holiday gift!

Variety of cheeses made by Maxime
Variety of cheeses made by Maxime

You can also buy the book ¨Vegan cheeses¨ written by Maxime Boniface and photographed by Ana Luz Sanz of 120 pages with more than 30 recipes to make your cheeses.


Cheese, an ancient technique
Ingredients and equipment
Before starting

Part 1: Fresh cheeses

    Cashew cream cheese
    Creamy cheddar
    Mató almond cheese
    Fresh truffle and dried tomatoes
    Fresh miso and shitake
    Almond gorgonzola

Part 2: Matured cheeses

    Brillat Savarin
    Selles sur cher
    Saint nectaire

Part 3: Alternative cheeses

    Mozzarilla (melting and gratin rice mozzarella)
    Tiger nut cheese
    Chickpea cheese
    Fermented oat cheese
    Hemp cheese
    Blue Pea cheese

Part 4: Recipes with cheese

    Tarte flambée with munster
    Cheddar burger
    Blinis GF with leek sauce, mushrooms and cream cheese
    Fresh salad with battered camembert
    Greek salad with cashew feta
    La grande caprese (pizza with mozzarilla)

Book edited by Oberon
Book edited by Oberon

Or participate in the first workshops that we will carry out in our workshop.

Saturday 23/11 from 10 to 13 hs
Plant based cheeses and dairy products I


Almond yogurt with seasonal fruits
Cashew Cheddar Cheese
Cashew cream cheese
Pancakes with 4 cheese sauce.

Saturday 30/11 from 10 to 13 hs
Plant based cheeses and dairy products II


Cashew feta cheese
Blue almond cheese
Cashew munster cheese

About us

Maxime Boniface at Nest City Lab
Maxime Boniface at Nest City Lab

Ana Luz Sanz (Photographer) and Maxime Boniface (Filmmaker), both vegans, passionate about food and always interested in promoting content that provides tools to solve current social problems.

Ana Luz Sanz - Co-founder of Väcka
Ana Luz Sanz - Co-founder of Väcka

¨Väcka we are Maxime Boniface and Ana Luz Sanz. We started this project in 2015 when we decided to move from Buenos Aires to Barcelona, thinking about creating a new food documentary and a brand that creates high quality vegan products. We entered, with our family in a new adventure and landed in a city that we fell in love from the first day: Barcelona.¨

Family miscellaneous of the early days in BCN
Family miscellaneous of the early days in BCN

They found a small place on the Seneca street in Vila de Gracia, where they were able to express their objectives: ¨Create healthy and ethical foods and raise awareness about this type of food by developing contents that make visible the new paradigm¨.

What will we do with your contributions

The money will be allocated to the production of our first batch of cheeses at the factory, the creation of our online store with shipments throughout Spain and the purchase of the utensils that we need to expand our production capacity.
To collaborate in the project you must have an account in Verkami, or register if you do not have one.
Then you just have to choose the reward you want and enter the payment information.
The payments will not be made until the campaign is finished, so you will only be charged if we reach our final goal.

Planned calendar

We will start with the production of cheese once the campaign is over and we will deliver to our contributors their rewards at most from December 15 to 20, 2019.
The books will be sent in the first week after the Verkami campaign is over.
If we can start making the cheeses before that date (What are we trying to do), you will also receive the rewards before, but we put that maximum date to fulfill it.
We really want to get to work!

Clarifications on the destinations:

  • For those of you from Barcelona there is an option without shipping that can fit you.
    Place: Apocapoc, Nest City Lab (Alaba 100) Poble Nou

  • For those of you from the rest of Spain cold shipping is included in the reward.

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  • Albert Blasi

    Albert Blasi

    2 days

    Enhorabona per aquesta gran iniciativa i us desitjo molt d'èxit.

  • Marilo Mulero Vivancos

    Marilo Mulero Vivancos

    5 days


  • Esei


    5 days

    Gracias por aceptar la sugerencia :)

  • ¡Gran iniciativa, a por el 100%!

  • cris


    6 days

    Quina Bona pinta!

  • cris


    6 days

    Mucha suerte!!

  • skandaluu@hotmail.com


    7 days

    Mucha suerte!

  • Bernat Añaños

    Bernat Añaños

    7 days

    Quines ganes de provar-los :))))

  • David


    7 days

    Muchísima suerte, me gustó mucho tu taller en el Veggieworld! 🖤

  • Maxime Boniface

    Maxime Boniface

    10 days

    ¡Muchas gracias a todxs! En los primeros dos días ya estamos al 15% del objetivo. Sin ustedes, no sería posible :D

#03 / Objetivo cumplido, vamos por más! Nuevos incentivos para nuestrxs mecenas.

¡Objetivo cumplido!

No podemos estar mas felices y agradecidxs por la noticia que recibimos hoy, nuestra campaña ha sido exitosa!
Esto hubiera sido imposible sin la ayuda de ustedes, NUESTROS QUERIDOS MECENAS.
Quedarán para siempre en un rincón de nuestro corazón de queso, repletos de palabras de agradecimiento.

Lo hemos conseguido!
Lo hemos conseguido!

Por eso hemos pensado nuevos incentivos para ustedes, que ya son parte de nuestra comunidad y que nos han demostrado su apoyo incondicional. Queremos mejorar las recompensas de todxs los que ya aportaron.

Nos faltan comprar muebles y estanterías especificas para nuestra cámara de maduración y el obrador, estos módulos nos permitirán hacer más variedad de quesos y probar con cosas nunca antes pensadas. Como por ejemplo hacer un Parmesano curado de 2 años... ÑAMMMM.
Es por eso que nos fijamos un nuevo objetivo.

read more

#02 / 🐮 Not your mum not your milk 🥛 ⁠

💛Empezamos este proyecto porque creemos que se necesitan soluciones reales ante la problemática de maltrato animal y la catástrofe climática.⁠

Ser parte de la solución no sólo implica cambiar hábitos, también implica crear un mundo nuevo lleno de posibilidades. Un mundo más empático que puede ser también genial y en el cual no tengamos que rescindir de placeres o gustos del día a día, como los⁠


¡Gracias a todxs los que están colaborando para que nuestro obrador de quesos veganos sea una realidad!⁠
Estamos al 95% del primer objetivo 😲 que es hacer la primer tanda de quesos en el obrador, la creación de nuestra tienda online para envíos a toda España y la compra de los utensilios necesarios para ampliar nuestra capacidad de producción.⁠

Estamos pensando en nuevos objetivos, como la compra de los estantes para la cámara de maduración.⁠

¿Nos ayudas a que sea posible? ⁠
read more

#01 / Sweet dreams are made of cheese

¡En 6 días ya llegamos al 71% del objetivo!.No podemos estar mas agradecidos :) Sois increíbles.

Nuestro obrador ya va cogiendo forma y mientras la primer tanda de quesos producidos allí parece ser una realidad.
Mientras vamos produciendo un video nuevo para subir a la campaña de verkami, les dejamos otro que hicimos cuando la fabrica de quesos comenzaban a ser nuestro sueño.
Esperamos que lo disfruten.

Y como regalito de agradecimiento, les compartimos una receta de tiramisú con mascarpone, que puede dejar a todos tus familiares y amigos con la boca abierta :D

Foto del tiramisú realizada por Carolina Rodriguez
Foto del tiramisú realizada por Carolina Rodriguez

Ups! Se me cayó el tiramisu

Ingredientes helado de mascarpone:

1 tazas de anacardos
1 taza de queso crema de anacardos
1/4 de taza de aceite de oliva
1/2 taza de agave o cualquier endulzante
3 tazas de agua
1 tapa de vainilla
1pizca de sal

read more

179 left (of 200)

Written by Maxime Boniface, photographed by Ana Luz Sanz and edited by Oberon books.

It has 120 pages with more than 30 recipes to make your own cheeses.

Includes shipping throughout Spain.

Estimated delivery November 2019
487 left (of 500)

Cheese box:

1 Vrie cheese (125 g)
1 Saint Nectaire cheese (125 g)
1 cream cheese (350 g)

This reward does not include shipping, it is for people who want to withdraw it one day agreed in the factory (Barcelona).

Estimated delivery December 2019
42 left (of 50)

Workshop in our cheese factory in Barcelona.

You can choose between level 1 or level 2 and get all your doubts about the maturation and fermentation processes of plant based cheeses.

Includes recipes, probiotics and tasting of all recipes.

Estimated delivery November 2019
498 left (of 500)

Cheese box:

1 Cashew nut cheese (125g)
1 Saint Nectaire cashew nut cheese (125g)
1 Selles Sur Cher cheese special edition with macadamia and cashew nuts (125g)

Includes shipping throughout Spain.

Estimated delivery December 2019
488 left (of 500)

1 Book “Vegan Cheeses” with 120 pages and more than 30 recipes.
+ Bottle of LOV Kombucha (flavour of your choice)
+ Cheese box:

1 Cashew nut cheese (125g)
1 Saint Nectaire cashew nut cheese (125g)

Includes shipping throughout Spain.

Estimated delivery December 2019
59 left (of 60)

Double entry for the first event in our cheese factory, surrounded by an atmosphere full of positive energy, plants and lots of vegan cheese.

Tasting tapas of vegan cheeses and probiotic cocktails in Nest City lab (Apocapoc), Barcelona.

Estimated delivery November 2019
500 left (of 500)

If leaving dairy is your mission during this year, this is the pack for you!

Receive at home for one year, once a month, a selection of 3 cheeses with exclusive editions for our subscribers. You will always have at least one novelty and you will be the first or the first to try it.

Includes shipping throughout Spain

Estimated delivery December 2019
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