Bring Vegan Ice Cream in Oakland: Curbside! »
There are few things as implicitly good as an ice cream cone on a warm summer’s day. It’s one of those restore-your-faith-in-humanity kind of joys. I was lucky enough to sample some vegan offerings from a budding Oakland ice cream business, Curbside Creamery. Curbside is still working on funding to build up their brick and mortar storefront (conveniently located in the Temescal Alley, so hip, so posh), but my friend Riley and I were invited to sample some cones and talk with the owner and proprietor, Victoria “Tori” Wentworth.
While Curbside will have both dairy and vegan options, Tori was inspired to open up her business after visiting the all-vegan powerhouse of deliciousness, Lula’s Sweet Apothecary in New York. Having a delectable vegan option was a high priority to Tori, based both upon her own politics and the dietary preferences of some close friends. “In my personal life, I’ve been vegetarian since 2006, due mostly to a heightened awareness of where meat comes from (or rather what it goes through) these days. Many of my friends over the years have been vegan, so the realities of that diet have always been part of my life in a big way. That’s why I was aware of the real lack of good vegan options… We all know that buying ice cream in a pint from the store is NOT an equal experience to going to a shop with your friends and getting a fresh scoop on a cone.”
While Curbside’s exact process is a trade secret, Tori worked very hard to ensure a good vegan product, toiling with the cashew-base base of the ice cream until she got it just right. Whatever she’s doing with the cashews, it works. We sampled the Valrhona Chocolate and the Chai Tea. Both were a perfect balance of sweet and creamy, and were a delight to eat out of Curbsides mobile tricycle stand. In the future, Tori will cycle through flavors so every concoction will ultimately have a dairy and a vegan version. Curbside also takes cross-contamination very seriously, and has designated scoops and cleaning tubs. This is both for vegans wanting to avoid animal residue and people who come in with nut allergies.
Courtney Flynn lives in Oakland and spends way too much time inventing vegan recipes, reading science fiction and crocheting hats for her dog Blender. She sometimes remembers to update her blog, where she likes to write about food, restaurants and products that don’t suck.