If you went to the movies this past weekend, you weren’t alone. According to AMC Theaters, more than 7 million Americans visited its cinemas over Memorial Day weekend to catch blockbusters like Lilo & Stitch and Mission: Impossible – The Final Reckoning. If you loved either of these films, we’ve got a tasty suggestion: celebrate with some delicious vegan food.
We’ve rounded up a few of our favorite plant-based coconut cake recipes—perfect for channeling your inner Tom Cruise. And for Lilo & Stitch fans, we’ve created the ultimate movie night menu, complete with vegan pepperoni pizza and tropical shaved ice.
Not into movies? No problem—we’ve got plenty of vegan news, too.
This week brought exciting plant-based product launches from major brands, not one but two stories on vegan salmon, a new drink at Starbucks, new offerings hitting shelves at Whole Foods Market and Publix, and more.
Starbucks
Starbucks unveils Iced Horchata Oatmilk Shaken Espresso for summer
Starbucks has introduced a new seasonal beverage, the Iced Horchata Oatmilk Shaken Espresso, now available nationwide. This limited-time offering combines Starbucks Blonde Espresso with horchata-flavored syrup—featuring cinnamon, vanilla, and subtle nutty notes—shaken with ice and topped with oat milk. The drink draws inspiration from traditional Mexican horchata, aiming to deliver a refreshing and creamy experience.
“In the central California neighborhood where I grew up, horchata was everywhere—on street corners, in convenience stores, and on the menu at most Mexican restaurants we visited,” said Starbucks beverage developer Ricky Gonzalez, highlighting the personal connection and cultural significance behind the beverage’s creation. The Iced Horchata Oatmilk Shaken Espresso is part of Starbucks’ broader summer menu, which also features the return of its popular Summer-Berry Refreshers.
Daiya
Daiya launches grab-and-go dairy-free cream cheese packets
At the recent National Restaurant Association Show in Chicago, Daiya unveiled a first-of-its-kind product: single-serve, dairy-free cream cheese packets. Designed for the foodservice industry (particularly hotels and cafés), these convenient packets are easily spreadable on bagels and toast. “Consumers want convenience without compromise,” said John Kelly, Daiya’s Chief Marketing Officer. “This product delivers both, while offering foodservice operators a seamless way to meet growing demand.”
Impossible Foods introduces crispy chicken fillet
Chicago’s National Restaurant Association Show was a busy affair. During the event, Impossible Foods also debuted its new Impossible Crispy Chicken Fillets. Just like Daiya’s new dairy-free cream cheese packets, the new fillets (which are similar to the brand’s vegan chicken nuggets) were formulated specifically for use in the foodservice industry.
Swedish food tech company opens first oat-based meat factory
Beef, made from oats? Yep, it’s a thing. Thanks to a grant of around $2.7 million from the European Innovation Council, Swedish brand Millow is building its first factory to create vegan products using both Nordic oats and mycelium. The factory (which used to make LEGO bricks) also houses laboratories for fermentation and food innovation. According to chairman Staffan Hillberg, the new facility will produce everything from vegan beef mince to kebab meat.
Oshi
Oshi vegan salmon is now available to buy directly
For the first time ever, consumers can buy Oshi’s signature vegan salmon directly from its website. Previously only available through foodservice, the salmon is made with a mix of ingredients like soy, fungi, and seaweed, and is designed to taste, look, and feel just like its fishy counterpart. Currently, a four-pack of salmon is priced just under $50.
Plant-based salmon is coming to 30 Canadian restaurants
In more vegan salmon news, Toronto brand New School Foods is launching its version of plant-based salmon in more than 30 restaurants across Canada. Diners can expect to see the brand’s whole-cut fillets on menus in eateries like Stefanos, One, Vinoteca Pompette, Bar Avelo, Joni in Toronto, as well as Burger Fiance and Tuck Shop in Quebec. Chains Il Fornello and Evviva will also be offering the salmon on select menus.
NotCo and Kraft launch 4-packs of vegan mac and cheese cups
In 2022, NotCo and Kraft Heinz joined together to create The Kraft Heinz Not Company and develop new innovative dairy-free products together. A recent result of this ongoing collaboration is Plant-Based Kraft Mac & Cheese cups, which, according to the Instagram account Big Box Vegan, were recently spotted in Publix stores. The new cups, which are microwaveable and made with NotCo’s dairy-free cheese, are currently available to purchase in packs of four.
Candy Kittens
Candy Kittens branches out to vegan chocolate
Popular British candy brand Candy Kittens is branching out into vegan chocolate. The brand has collaborated with Germany-based Treets and plans to bring its dairy-free chocolates to a UK audience as part of its Candy Kittens Introduces platform. Treets x Candy Kittens chocolate pieces are available in three flavors: Crunchy Corn, Crispy, and Salted Peanuts. “The products in our Candy Kittens Introduces collection have been specially selected to meet the standards of quality, taste, and plant-powered ethics consumers have grown to expect from Candy Kittens,” the brand notes on its website.
Whole Foods now sells vegan croissant singles
Big Box Vegan also recently spotted new vegan products in Whole Foods Market, including individually wrapped vegan croissants, which are ideal for munching on the go. Other new finds included Annie’s Gluten-Free Bunny Grahams, Siete’s Chocolate Chip Grain-Free Cookies, and Tropical Sours from Smart Sweets.
Açai Plant-Based Hotel
New vegan hotel opens in Greece
If you’re planning a European vacation, we have great news: a new luxury vegan hotel has just opened in Greece. Açai Plant-Based Hotel is located in Rhodes and was developed by the same team that founded the island’s popular Goji Vegan Hotel. At the new hotel, guests can enjoy everything from high-end plant-based cuisine at its on-site restaurant to cooking tutorials and yoga classes.
Novotel aims to make 25 percent of its menu offerings plant-based by 2026
French hotel brand Novotel, which has nearly 600 hotels in 65 countries, plans to make vegan food more accessible to its guests. According to the company, by 2026, it aims to make at least 25 percent of its menu offerings plant-based. It also intends to launch staff training programs focused on sustainable food sourcing. The new initiatives are a result of its ongoing ocean impact strategy with World Wide Fund for Nature. “At Novotel, we are committed to making it easier to make choices that have a positive impact on the longevity of the planet,” Jean-Yves Minet, Novotel Global Brand President, said in a statement. “From responsible sourcing to a plant-forward approach, our ocean impact strategy is designed to drive real change.”
For more plant-based stories like this, read:
Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.
