What do you think?
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.
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.
208 pages, Hardcover
Published September 16, 2025
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 12 of 12 reviews
May 20, 2026
What delectable recipes! Truly inspiring how she developed these plant based recipes for yoghurt and cheese without any artificial ingredients. As with most vegans cheese was the last thing that I gave up and I’ve been doing without it all these years, but it’ll be a treat to indulge in some homemade cheese.
May 26, 2026
After trying Miyoko’s cultured vegan butter recipe and finding out how easy and delicious it was,I knew I needed to read this new book of hers. And now, after borrowing it from the library, I’ve found so many more recipes I can’t wait to try. So much so, I had to go and buy my own copy so I can enjoy it whenever I want!
January 25, 2026
Marvellous..
Lost my first copy in a move.. so glad to see this back.
Spending my … cold weekend in the kitchen…recreating some old favourites
Lost my first copy in a move.. so glad to see this back.
Spending my … cold weekend in the kitchen…recreating some old favourites
January 6, 2026
recipes
Lots of great recipes to try especially the spreadable butters I like the short list of Ingrid’s for the recipes 😃
Lots of great recipes to try especially the spreadable butters I like the short list of Ingrid’s for the recipes 😃
February 18, 2026
I wanted to read this book because I was hoping to find a recipe that approximated the only cheese I’ve truly loved in decades: Miyoko’s sharp English farmhouse cheese wheel, which is unfortunately no longer made/sold. (It turns out that my tastes have changed, a lot! When I was an omnivore and then a lacto-ovo vegetarian I adored cheese and ate way too much of it. My favorites were sharp cheddar, gruyere, asiago, parmesan, pepper jack, and several other kinds, mostly the hard cheeses. I guess this cheese that I miss so much wasn’t as “authentic” as some of the newer vegan cheeses but I’ve yet to like any of those that I’ve tried. A few years ago I accidentally took a bite of (and then quickly spit out) cow’s milk cheddar and I did not enjoy it at all so it’s not only my ethical stance that has me not eating animal-based cheese anymore. 38 years ago when I was still lacto-ovo I’m sure I’d have loved that bite.) Also, this author used to have the best vegan restaurant in San Francisco, Now and Zen. I say best because when it was open it was always in my top three favorite restaurants and was the favorite restaurant of one friend who is an omnivore and everyone I brought there for a meal loved the food. The author is on to doing “better and brighter things” but they’re not better for me. She is a culinary genius and a wonderful human being but I desperately miss that one cheese and that restaurant.
This is so much more than just a cookbook. My favorite parts were not the recipes but I dutifully read through them all. I most enjoyed reading about her life and her process. She’s led an interesting and meaningful life. I admire her and I think that I would enjoy her company. I can’t afford to go on her vegan trips that she organizes and attends but if I could I would probably be a regular.
In addition to all the other work she does, she owns & runs Rancho Compasión:
https://www.ranchocompasion.org/?gad_...
The author and the sanctuary are fairly local to me and someday I’d like to visit, attend one of their events and maybe volunteer.
About the book:
The recipe that came closest to the only cheese I’ve loved is “The Foundational Cashew Cheese” (page 112) with the variation “Aged Cashew Cheese” (page 113) and I’m tempted to try to make it or pay someone to make it for me. I don’t think it would be quite as good as the Miyoko’s sharp English farmhouse wheel cheese that I enjoyed so much but it looks as though I might like it.
Some of the ice cream recipes also looked tasty. The no waste crackers look delicious.
Only a few of the other recipes appealed to me personally but I think most readers/eaters will find most of the recipes appealing.
I appreciate that she includes a “no waste” recipe section!
All of the recipes are innovative and ingeniously done. She really is brilliant in the kitchen.
As is typical, for some recipes coconut and vinegar are included and those don’t work for me. Sometimes it says lemon juice or vinegar and I’m fine with lemon juice.
She’s a skilled and extremely talented and popular chef. I’m just a picky eater.
The recipes are not for those who are novices in the kitchen. That said, the instructions are excellent. They’re clear and I think would be easy to follow.
This is a beautiful book. The photos are gorgeous and mouthwatering, even the ones that didn’t appeal to me.
Contents:
Foreword by Joe Yonan
Introduction: My Story
My Philosophy and the Simple Science Beyond This New Frontier of Plant-Milk Products
Ingredients
Equipment
Chapter 1: In the Land of Milk and Cream
Chapter 2: Butter, Sour Cream, Spreads
Chapter 3: Yogurt
Chapter 4: Fresh and Fast Cheeses
Chapter 5: Aged and Mold-Ripened Cheeses
Chapter 6: Ice Cream and Gelato
Chapter 7: No-Waste Recipes and Other Favorites
Resources
Acknowledgments
Index
This book has long queues at my city’s public library, for both the hardcover edition and for the Libby e-book edition. I can understand why. This is a book I’d like to buy and to own, partly to support the author and partly because it’s a stunningly lovely book to view and partly because there are a few recipes I’ll like to try/eat. I read a borrowed library copy though.
4-1/2 stars. A half star off because many of these recipes are complicated enough that many cookbook readers probably will not make them. I should speak for myself though. There are few that I would attempt, though I will admit I don’t have the equipment but many people do or have most of what is needed. I don’t even have a blender. I think most people have one. Also, I’m not interested in the majority of the recipes even though I think they’re probably wonderful. I can’t give this book less than 5 stars though. The vegan cheese and other vegan milk recipes are splendid and likely more delicious than most of what else is available and the general information and biographical information was all interesting.
This is so much more than just a cookbook. My favorite parts were not the recipes but I dutifully read through them all. I most enjoyed reading about her life and her process. She’s led an interesting and meaningful life. I admire her and I think that I would enjoy her company. I can’t afford to go on her vegan trips that she organizes and attends but if I could I would probably be a regular.
In addition to all the other work she does, she owns & runs Rancho Compasión:
https://www.ranchocompasion.org/?gad_...
The author and the sanctuary are fairly local to me and someday I’d like to visit, attend one of their events and maybe volunteer.
About the book:
The recipe that came closest to the only cheese I’ve loved is “The Foundational Cashew Cheese” (page 112) with the variation “Aged Cashew Cheese” (page 113) and I’m tempted to try to make it or pay someone to make it for me. I don’t think it would be quite as good as the Miyoko’s sharp English farmhouse wheel cheese that I enjoyed so much but it looks as though I might like it.
Some of the ice cream recipes also looked tasty. The no waste crackers look delicious.
Only a few of the other recipes appealed to me personally but I think most readers/eaters will find most of the recipes appealing.
I appreciate that she includes a “no waste” recipe section!
All of the recipes are innovative and ingeniously done. She really is brilliant in the kitchen.
As is typical, for some recipes coconut and vinegar are included and those don’t work for me. Sometimes it says lemon juice or vinegar and I’m fine with lemon juice.
She’s a skilled and extremely talented and popular chef. I’m just a picky eater.
The recipes are not for those who are novices in the kitchen. That said, the instructions are excellent. They’re clear and I think would be easy to follow.
This is a beautiful book. The photos are gorgeous and mouthwatering, even the ones that didn’t appeal to me.
Contents:
Foreword by Joe Yonan
Introduction: My Story
My Philosophy and the Simple Science Beyond This New Frontier of Plant-Milk Products
Ingredients
Equipment
Chapter 1: In the Land of Milk and Cream
Chapter 2: Butter, Sour Cream, Spreads
Chapter 3: Yogurt
Chapter 4: Fresh and Fast Cheeses
Chapter 5: Aged and Mold-Ripened Cheeses
Chapter 6: Ice Cream and Gelato
Chapter 7: No-Waste Recipes and Other Favorites
Resources
Acknowledgments
Index
This book has long queues at my city’s public library, for both the hardcover edition and for the Libby e-book edition. I can understand why. This is a book I’d like to buy and to own, partly to support the author and partly because it’s a stunningly lovely book to view and partly because there are a few recipes I’ll like to try/eat. I read a borrowed library copy though.
4-1/2 stars. A half star off because many of these recipes are complicated enough that many cookbook readers probably will not make them. I should speak for myself though. There are few that I would attempt, though I will admit I don’t have the equipment but many people do or have most of what is needed. I don’t even have a blender. I think most people have one. Also, I’m not interested in the majority of the recipes even though I think they’re probably wonderful. I can’t give this book less than 5 stars though. The vegan cheese and other vegan milk recipes are splendid and likely more delicious than most of what else is available and the general information and biographical information was all interesting.
March 31, 2026
To be super fair, I didn't look closely at the recipes or instructions for hard cheeses-- a) I can eat more hard dairy-based cheese, and b) I know I'm not going to make anything that requires that long of a process.
The recipes and instructions for the softer cheeses and other items seemed reasonable and doable. I'm considering purchasing a copy for home, though will probably want to borrow this from the library again, once the holds list has died down, and trial several recipes before making a final decision. I was super excited to see that one recipe was described as working in place of cream cheese in cheesecake and other baking, but no cheesecake recipe was included! sad.
The author is vegan and operates an animal rescue. There is a fair amount of pro-vegan commentary, which may unnecessarily alienate potential readers-- the audience would include plenty of non-vegan lactose intolerant folks. The author is of course free to express her beliefs; confining those statements to a forward or other limited section might have been a better choice: no one likes to feel they're being preached at.
The recipes and instructions for the softer cheeses and other items seemed reasonable and doable. I'm considering purchasing a copy for home, though will probably want to borrow this from the library again, once the holds list has died down, and trial several recipes before making a final decision. I was super excited to see that one recipe was described as working in place of cream cheese in cheesecake and other baking, but no cheesecake recipe was included! sad.
The author is vegan and operates an animal rescue. There is a fair amount of pro-vegan commentary, which may unnecessarily alienate potential readers-- the audience would include plenty of non-vegan lactose intolerant folks. The author is of course free to express her beliefs; confining those statements to a forward or other limited section might have been a better choice: no one likes to feel they're being preached at.
September 12, 2026
The Vegan Creamery is a fantastic cookbook for anyone who wants to explore delicious homemade plant-based alternatives. I love the variety of recipes covering cheese, milk, ice cream, and more, making this much more than a one-category cookbook.
The recipes are creative and inspiring, and I really appreciate how the book makes dairy-free cooking feel exciting and approachable. It is wonderful to have so many familiar favorites reimagined with plant-based ingredients, while still leaving plenty of room to experiment with different flavors and textures.
What I enjoyed most is the sense of possibility this book provides. Whether you are already following a vegan lifestyle or simply want to try more plant-based foods, there are plenty of ideas to keep you inspired in the kitchen.
Overall, The Vegan Creamery is a thoughtful, useful, and enjoyable cookbook that deserves a place in any plant-based kitchen. Five stars for its creativity, variety, and fresh approach to homemade vegan favorites!
March 17, 2026
I have several of Miyoko's books that I love, and I was really looking forward to this book. However, I was disappointed by the heavy-handed use of oil and watermelon seeds in the majority of her recipes. Watermelon seeds are hard to come by and very expensive. Many recipes also called for ingredients such as shay butter, which are hard to find or have to be ordered online. I try to follow a whole food plant-based diet, but this cookbook mostly contains recipes that are expensive to make and contain high amounts of added oils. So, I won't get much use from this cookbook.
September 28, 2026
★★★★★
An excellent cookbook for anyone interested in making delicious plant-based dairy alternatives at home. The recipes are creative, approachable, and offer a wonderful variety of cheeses, milks, ice creams, and other treats. I love how the book makes vegan cooking feel fun and accessible while still focusing on great flavor. A fantastic addition to any plant-based kitchen!
An excellent cookbook for anyone interested in making delicious plant-based dairy alternatives at home. The recipes are creative, approachable, and offer a wonderful variety of cheeses, milks, ice creams, and other treats. I love how the book makes vegan cooking feel fun and accessible while still focusing on great flavor. A fantastic addition to any plant-based kitchen!
March 14, 2026
I learned how to milk an oat!
April 22, 2026
Good stuff. Loved the more basic recipes that I will be holding onto. Especially excited about using leftover pulp for baked goods.
Displaying 1 - 12 of 12 reviews