⌕ Zoom

Photo from the brand's official website

One Good by Nourish You

Plant Based Cheddar Block

Name: Plant Based Cheddar Block
Brand: One Good by Nourish You

Use in moderation SafeShelf · review pending

NOVA 4plant basednut freesoy freegluten freezero sugarultra-processedlactose-freepregnancy-safenut-freediabetic-safegluten-freeenjoy in moderation

Serving

100 g

Pack

200 g

Ingredients

Barcode

—

Buy on Brand site

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 3 ingredients shown

Caution3 of 9 ingredients

Coconut oilCaution

CarrageenanE407Caution

Himalayan pink saltCaution

Cleared 6▾

Watermelon seedsCleared

Apple cider vinegarCleared

Corn starchCleared

Potato starchCleared

Nutritional yeastCleared

Filtered waterCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

6/6

claims fully supported

“Plant Based”true

All nine ingredients are of plant or fungal origin; no animal-derived components are present. Certified vegan by green-dot symbol and vegetarianStatus field.

“Made from Watermelon seeds”true

Watermelon seeds appear as the first ingredient in the declared ingredient list, indicating they are the primary constituent by weight.

“Nut free”true

No tree nuts or peanuts appear in the ingredient list; the recognised-14 allergen check returns no nut allergens.

“Soy free”true

No soy or soy-derived ingredients (e.g., soy lecithin, soy protein isolate) are present anywhere in the ingredient list.

“Gluten free”true

No gluten-containing ingredients (wheat, barley, rye, oats) are declared. Corn starch and potato starch carry a theoretical cross-contamination risk during processing, but no specific contamination evidence exists for this product; the claim appears credible based on available data.

“Preservative free”true

No dedicated chemical preservatives (e.g., potassium sorbate, sodium benzoate, nisin) are present. Apple cider vinegar functions primarily as an acidity regulator and flavouring here; carrageenan is a stabiliser/emulsifier, not a preservative. The claim is technically supported.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Fully vegan — no animal-derived ingredients
Nut free, soy free, and gluten free
Zero added sugar and zero total sugar
Zero trans fat
No artificial preservatives, colours, or sweeteners
Watermelon seeds provide a novel whole-food protein base

Working against

Extremely high saturated fat: 23.1 g/100 g (105% RDA per serving)
Ultra-processed (NOVA 4) due to carrageenan (E407) emulsifier
Carrageenan linked to gut inflammation — concern for IBS and IBD sufferers
Very low protein (2.8 g/100 g) for a cheese-positioned product
Moderate sodium (397 mg/100 g) from pink salt
Non-iodised salt used — iodine-deficiency risk if primary salt source

Who should approach with care

Heart Disease — Coconut oil (~82% saturated fat) is the dominant fat source, and the product delivers 23.1 g saturated fat per 100 g serving; WHO and cardiac guidelines strongly recommend limiting saturated fat in patients with established cardiovascular disease.

Hypertension — High saturated fat from coconut oil contributes to dyslipidaemia, and sodium from Himalayan pink salt (397 mg/100 g) adds cardiovascular load; ACV at high doses may also cause hypokalaemia that interacts with antihypertensive medications.

Diabetes — Coconut oil raises LDL cholesterol, compounding the elevated cardiovascular risk in type 2 diabetes; corn starch and potato starch have high glycaemic indices that can spike postprandial blood glucose.

Kidney Disease — Himalayan pink salt may contain trace nephrotoxic heavy metals (lead, cadmium) that pose additional risk with impaired renal clearance; watermelon seeds are high in protein, magnesium, and phosphorus that kidneys with reduced function may struggle to excrete.

Infants — Himalayan pink salt is non-iodised and harmful to immature kidneys; watermelon seeds present a choking hazard; EFSA identified concerns about coconut oil process contaminants (glycidyl esters) and carrageenan in young infant feeding contexts.

Children — EFSA identified glycidyl ester exposure from refined coconut oil as a potential health concern for younger age groups at average exposures, and carrageenan carries unresolved safety data gaps particularly relevant to sensitive populations including children.

Pregnancy — Himalayan pink salt is non-iodised; exclusive reliance on non-iodised salt during pregnancy may contribute to iodine deficiency with consequences for fetal neurological development; unpasteurised ACV carries pathogen risk.

Lactation — Iodine is secreted into breast milk, and reliance on non-iodised Himalayan pink salt as the primary salt source may compromise iodine delivery to the nursing infant.

Ibs — Carrageenan (E407) may aggravate intestinal inflammation and disrupt gut microbiota; ACV's acidity can worsen gastro-oesophageal reflux; corn starch and potato starch are fermentable carbohydrates that may exacerbate IBS symptoms.

Ibd — Carrageenan has documented pro-inflammatory gastrointestinal effects particularly concerning where mucosal integrity is already compromised; potato starch fermentable content may aggravate active IBD flares.

Gout — Nutritional yeast is among the richest dietary purine sources, and watermelon seeds also contribute purines; both can elevate uric acid levels and may trigger or worsen gout attacks.

Gluten Intolerance — Corn starch carries a documented cross-contamination risk with gluten-containing grains during milling; individuals with celiac disease should confirm this product is certified gluten-free before consumption.

The full analysis

One Good Plant Based Cheddar Block is aimed at vegan and dairy-intolerant consumers seeking a cheese substitute that is free from nuts, soy, and gluten. While its whole-food base of watermelon seeds is novel and allergen-friendly, the product is ultra-processed (NOVA 4) due to the inclusion of carrageenan (E407), a seaweed-derived emulsifier with contested gastrointestinal safety signals. The most important thing a curious consumer should know is that at 23.1 g saturated fat per 100 g serving — over 105% of the daily recommended allowance — this product delivers an exceptionally high saturated fat load despite having no dairy, making it a significant concern for anyone managing heart disease, hypertension, or diabetes, regardless of its vegan credentials.

FSSAI licence

11222999000595

Manufacturer

Veganarke Enterprises Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched