Artisan Vegan Cheese
Author: Miyoko Schinner · Subject: Cookbooks
In Artisan Vegan Cheese, 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 milk.
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.
About the Author
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 online, whimsical cooking show called Miyoko’s Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years.
“A must-buy vegan cookbook. Forget tofu feta: Artisan Vegan Cheese is going to blow the lid off off everything you’ve ever heard about vegan cheese (or tasted, for that matter).” – Anna Peraino, VegNews
“Miyoko has found the holy grail of thee culinary world… Artisan Vegan Cheese is exactly the guide we’ve been waiting for. This is one of the most beautiful and practical books you’ll ever own.” – Neal Barnard, MD, Physicians Committee for Responsible Medicine
“Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes.” – Ann Wheat, Millennium Restaurant