The Vegan Creamery

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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 its actually plant-based. Now you can make all the dairy products you lovemilks, creams, cheeses, savory spreads, and rich dessertswith 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 inThe Vegan Creamery. This book encourages people to dig deeper into what various plant milks can do. Youll learn to use the age-old concepts of culturing to makeFrench-Style Soft Truffle Cheese, perfect on a charcuterie board, and fermenting plant-based milk to createReggie Goat Cheese, a tangy spread that is delicious atop a pizza. You’ll use atypical plant-based ingredients like watermelon seed milk to makeMozzarellaand mung beans to makeHalloumi. Alongside these delectable dairy-free cheese creations, you’ll learn to makePumpkin Seed-Oat Yogurtto servewith a bowl of fresh fruit orSalted Maple Chocolate Chip Cookie Ice Creamto 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 Creameryis just the cookbook to guide you on your plant-based journey.