The Vegan Creamery - Plant-Based Cheese, Milk, Ice Cream, and More by Miyoko Schinner

  • Rujuvelac (page 28)

    from The Vegan Creamery - Plant-Based Cheese, Milk, Ice Cream, and More The Vegan Creamery - Plant-Based Cheese, Milk, Ice Cream, and More by Miyoko Schinner

    • Categories: How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: quinoa
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  • Creamy almond-oat milk

    • NicoleBrown on February 03, 2026

      The best of both worlds! Though every time I have to deal with a nut milk bag I tell myself I should just invest in a machine…

    • lily_2delx7 on March 17, 2026

      Delicious milk and excellent for cooking or used in recipes in this book, too. I’m never able to get quite the yield listed. Additionally, this milk does separate, so it does need to be shaken well before each use.

  • Noncurdling creamer

    • NicoleBrown on January 30, 2026

      Super easy to throw together, tastes good, and works great! Mine does separate in the fridge, but a quick shake brings it all back together. Will repeat!

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  • ISBN 10 0593836081
  • ISBN 13 9780593836088
  • Published Sep 16 2025
  • Format eBook
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A delectable collection of over 70 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of Artisan Vegan Cheese.

Imagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it’s actually plant-based. Now you can make all the dairy products you love—milks, creams, cheeses, savory spreads, and rich desserts—with nuts, seeds, and other plant-based ingredients instead of animal products.

Miyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in The Vegan Creamery. This book encourages people to dig deeper into what various plant milks can do. You’ll learn to use the age-old concepts of culturing to make French-Style Soft Truffle Cheese, perfect on a charcuterie board, and fermenting plant-based milk to create Reggie Goat Cheese, a tangy spread that is delicious atop a pizza. You'll use atypical plant-based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi. Alongside these delectable dairy-free cheese creations, you'll learn to make Pumpkin Seed-Oat Yogurt to serve with a bowl of fresh fruit or Salted Maple Chocolate Chip Cookie Ice Cream to satisfy your cravings for a rich dessert.

Miyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. The Vegan Creamery is just the cookbook to guide you on your plant-based journey.

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