Artisan Vegan Cheese: From Everyday to Gourmet

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Book Publishing Company, Mar 14, 2013 - Cooking - 156 pages

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.


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Books seems good, however consider buying the actual book rather than the ebook. Ebook style is very confusing, pages don't line up with actual book pages, wish the ebook version had been done exactly as the book, I can't get a sense of the book and feel I can constantly going all over the place just to try and find the page I need. For this i'm giving it a 2 start because its been very hard to navigate through, making any recipe has been difficult to find and flip through pages automatically . Nothing against the actual book, but I will not be buying any more ebooks if this is how they are made, definitely not worth it unless they make it more as a linkable pdf that makes it seem more or a real book. 

Excellent tutorial

User Review  - kirio53 -

Text is clear and plenty of photos to illustrate directions. Lots of different cheese options too. Read full review


AirDried Cheeses
Meltable Cheeses
CHAPTER 4AlmostInstant Cheeses
Cheese Sauces and Fondue
Entrées and Accompaniments
Sweet Cheese Dishes and Desserts

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About the author (2013)

Miyoko Schinner has been a vegetarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking:Contemporary and Traditional. Miyoko, who has an on-line, whimsical cooking show called Miyoko's Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years. She shares her passion and knowledge of vegan cuisine in her classes, and will be co-hosting "Vegan Mashup," a public television cooking show, starting fall 2012. She lives in Northern California with her husband, children, dogs, cats and pet chickens.

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