Based in Northern California, House Party makes cheesy sauces from vegetables– with a more nutritious label, allergy-free ingredient list and smaller environmental footprint in comparison to cheese sauce made from animals. The Founder's Story Growing up in the South, House Party's Founder Lauren was raised on a meat-and-dairy heavy diet that considered macaroni and cheese to be a vegetable. As she became older, she began to incorporate more plant-based foods into her diet, and noticed her family and friends doing the same. However, one non-negotiable on the pursuit of adopting a completely plant-based diet was cutting out cheese dip – and with good reason. Creamy, salty and, heavily-processed, cheese dip is as American as ball games and movie theaters – two places where the mainstay snack has been enjoyed for decades. Lauren made it her mission to one day recreate the shelf-stable jarred cheese she cherished in childhood—but made better for humans, animals and the planet. House Party got their start in places like Oracle Park baseball stadium and the University of San Francisco, and are bringing their product to the masses online and in grocery stores across the US!