The Vegan Creamery - by Miyoko Schinner (Hardcover)

Book Synopsis

A delectable collection of over 75 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.

Review Quotes

"The Vegan Creamery is more than a Miyoko Schinner book. It's a revolution. A true pioneer, Schinner has transformed the plant-based culinary world with her relentless innovation and passion. Her recipes are not just dairy-free alternatives; they are works of art that empower chefs and home cooks alike to create delicious, compassionate cuisine. She continues to inspire me and countless others to push the boundaries of what's possible in vegan cooking."--Charity Morgan, chef and author of Unbelievably Vegan

"Miyoko Schinner has been a true pioneer in elevating vegan cuisine, particularly in the realm of cheese and dairy alternatives. Her ability to bring depth, texture, and complexity to plant-based foods has helped shift perceptions, proving that vegan food can be just as indulgent, refined, and satisfying as its traditional counterparts. The Vegan Creamery is indeed a must-read for anyone interested in plant-based cooking, whether they're fully vegan or simply looking to explore new flavors and techniques. Schinner has a deep understanding of fermentation, umami, and traditional culinary methods, which she translates beautifully into her recipes."--Dominique Crenn, chef and owner of Atelier Crenn, San Francisco

"Miyoko Schinner is the original mastermind of plant-based cheese. Her recipes have encouraged so many to step away from dairy and replace it with her artisan cheeses. I cannot wait to work my way through her new and inspiring recipes in this book!"--Tara Punzone, founder and chef of Pura Vita and author of Vegana Italiana

"Miyoko Schinner is a visionary vegan chef, social entrepreneur, and plant-based cheese pioneer. She is also a prolific author, and we are fortunate that she continues to share her innovative approach to crafting plant-based dairy alternatives in The Vegan Creamery. This book offers delicious, creative recipes that nourish our bodies, support the planet, and honor all living beings, making it a must-have for vegans and nonvegans alike."--Bryant Terry, James Beard and NAACP Image Award-winning author of Afro-Vegan and Vegetable Kingdom

About the Author

Miyoko Schinner is an award-winning chef, author, entrepreneur, and activist for animals and food systems. Named a "Gamechanger" by Food & Wine and featured on the Forbes 50 over 50 list, she is the founder and former CEO of Miyoko's Creamery, a company with products distributed in more than 20,000 stores in North America, and is often credited with having helped to create a new category of food. Miyoko is also the founder of Rancho Compasión, a non-profit farmed-animal sanctuary located in Northern California that is home to more than 100 animals.