The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More

A delectable collection of more than 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 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 with 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 her 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 delicious atop a pizza. You'll use atypical plant-based ingredients such as 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 cravings for a rich dessert.

Schinner is 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 to 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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