About This Product
The Vegan Creamery by Miyoko Schinner - new in 2025!
Learn how to make PLANT BASED CHEESE, MILK, YOGURT, ICE CREAM AND MORE AT HOME!
Miyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography.
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.
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.
208 pages, hardback, English only.