Artisan Vegan Cheese: From Everyday to Gourmet by Miyoko Schinner

  • Rejuvelac

    from Artisan Vegan Cheese: From Everyday to Gourmet Artisan Vegan Cheese by Miyoko Schinner

    • Categories: Vegan; Vegetarian
    • Ingredients: whole grains of your choice
    show

  • Show all Recipes...

Notes about this book

  • robm on April 23, 2014

    LOTS of recipes for making your own homemade cheese alternatives! This book will make vegans very happy, along with those who observe kashrut and need pareve alternatives to cheese and other dairy products. If you like this book you'll also love "The Non-Dairy Formulary," a newer book that also has many recipes for non-dairy cheeses, some cultured, others not, and some of which have the melt and stretch properties of real cheese. Between the two books you're bound to find replacements for cheese that you really like and are much less expensive than store-bought.

Notes about Recipes in this book

  • Rejuvelac

    • katekennedy314 on November 29, 2019

      Can use probiotic tablets instead. I use 3 or 4 tablets in 1/4 of a cup of water.

    • Acarroll on December 25, 2022

      Made over about the course of a week. Super simple. Will be trying the gruyere with this!

  • Soft Gruyère

    • Acarroll on December 30, 2022

      This was great. My husband worried it would taste too "cashewy" but it didn't. Awesome balance of flavors. Great with crackers and accouterments, and I'm planning on adding a dollop into scrambled eggs. I only wish I added more salt.

  • Easy tofu ricotta

    • msl521 on November 29, 2022

      On it's own, this tastes like, well, tofu. But seasoned and cooked into a baked pasta, it is nearly indistinguishable. I mashed the tofu with a potato masher, which was easier on my hands than a fork.

  • Rich and creamy Alfredo sauce

    • SenseiHeidi on July 29, 2019

      This is my favorite vegan Alfredo sauce. So rich, so creamy.

    • lily_2delx7 on March 30, 2026

      Second time making this. Didn’t have dry white wine the first time (not today), but some Better Than Bouillon no-chicken broth with a splash of dry vermouth did the trick. Delicious! Just used my Vitamix to heat the sauce for use in recipe from the Anyday site.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1570672830
  • ISBN 13 9781570672835
  • Linked ISBNs
  • Published Aug 15 2012
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Book Publishing Company
  • Imprint Book Publishing Company (TN)

Publishers Text

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Other cookbooks by this author