The chalkboard in Cashew Restaurant has featured new specials every day since opening in 2013, but Jan. 31 will be the last day for the specials board when Cashew closes as a daily restaurant.

Cashew, a vegan eatery on the North Shore, will be closing as a daily restaurant on Jan. 31. While fans of the restaurant, which features daily vegan specials such as a vegan chili burger or black bean nachos with cashew cheese, have lamented being unable to visit the shop daily, not all is lost.

The business owners have opted to focus on the manufacture and widespread distribution of their cashew cheese, which they say is one of their hottest items.

Bailey Cole, who co-owns Cashew along with Kristiana Mallo, said they believe their cheese product has great potential, and that they could have a bigger impact on the vegan community by making its availability widespread.

"Running the restaurant is the hardest thing we've ever done," said Cole. "And the cashew cheese is something we've perfected. It will be less time consuming, and we'll be able to get other places to offer vegan choices."

Cole said the cashew cheese that she and Mallo make is fairly unique among vegan options for dairy. Many other dairy substitutes have an oil base, which can lead to them being fatty or cloy on the palate. Cashew's cheese, as its name suggests, is made primarily of cashews. Cole believes it is healthier and tastier for vegans and non-vegans alike.

"The biggest thing we're going to accomplish is to bring a quality vegan cheese alternative to a larger group of people," said Cole. "It's going to make it easier for vegans to walk into any restaurant to get something more substantial than just a salad."

Cashew's cheese is already sold in a few restaurants in the Chattanooga area, but Cole and Mallo are looking to get their product into local supermarkets and grocery stores. Cole said they're looking to start distributing their cheese in the area by the end of February at the latest.

While the cheese is currently the only product they are looking to manufacture on a larger basis, Cole said they have not ruled out marketing more vegan alternatives once they get their brand operating smoothly.

"We're looking at different variations of cheeses to enter the market," she said. "Other products we've perfected in the restaurant that could enter at the grocery store level, like our burgers, are also being considered."

Cashew will not stay the name of the brand as they move into distribution, Cole said. They will be rebranding into Cha Cha Vegan, and are planning to showcase their products at the Chattanooga Market in the upcoming season.

As far as the restaurant is concerned, Cole said Cashew will stay open to offer services like five-course dinners and catering for at least the next six months. Though the restaurant's closing is looking permanent right now, she said "nothing is out of the realm of possibilities."

While Cole has had numerous patrons express sadness that the restaurant will be closing, she said there have been even more who are excited for Cashew's growth.

"We're looking forward to seeing what Cashew becomes and the options that are on the horizon," said Cole.