Artisan Vegan Cheese

Artisan Vegan Cheese

From Everyday to Gourmet

Book - 2012
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"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."--Publisher's description.
Publisher: Summertown, Tenn. : Book Pub. Co., [2012]
Copyright Date: ©2012
ISBN: 9781570672835
Branch Call Number: 641.673 SCH347A 2012
Characteristics: x, 149 pages, 8 unnumbered pages of plates : color illustrations ; 24 cm


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Mar 30, 2016

The good: this simple unassuming book offers myriad options for vegan cheeses! The bad: most recipes require specialty ingredients (albeit the same 1-3 ingredients) and most take a considerable amount of time, from a couple days to weeks. The ugly: this book lacks the high quality images and paper that make Miyoko's "The Homemade Vegan Pantry" so gorgeous. In summary, if you would never consider making your own dairy cheese because of the time and effort involved, you probably won't make any of these cheeses either. But if you have the time, resources, and inclination, this is a treasure of vegan options for your cheese plate. Just plan a month or more ahead of your first cheese party!

aventurera2000 Nov 25, 2013

I really love this book! I can't say that I have had success with all the recipes, and you do need to acquire some not so common ingredients. However, the author is pretty active on her Facebook page and will answer any questions that you have.

Jun 07, 2013

I own this book and don't really use it. My first attempt was a disaster because I had too much liquid in my food processor and it went everywhere. Better to use a blender or only small amounts at a time in the food processor. I was also a little nervous about letting the food sit on the counter to ripen. It goes against safe food handling practices I was taught - maybe I should read the intro to see if they have researched food safety and give it another shot. I just make a roux, adding a dash of tumeric, add mylk, nutritional yeast or engivita yeast, and salt for my cheese sauces for mac 'n cheese and nachos. Quick, easy, delicious.


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