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Artisan Vegan Cheese: From Everyday to Gourmet Paperback – Illustrated, 15 Sept. 2012

4.6 out of 5 stars 1,132 ratings
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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 flavours 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 favourite 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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  1. Print length
    192 pages
  2. Language
    English
  3. Publisher
    Book Publishing Company
  4. Publication date
    15 Sept. 2012
  5. Dimensions
    20.07 x 0.76 x 22.61 cm
  6. ISBN-10
    1570672830
  7. ISBN-13
    978-1570672835
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Product details

  • Publisher ‏ : ‎ Book Publishing Company; Illustrated edition (15 Sept. 2012)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 1570672830
  • ISBN-13 ‏ : ‎ 978-1570672835
  • Dimensions ‏ : ‎ 20.07 x 0.76 x 22.61 cm
  • Customer reviews:
    4.6 out of 5 stars 1,132 ratings

About the author

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Miyoko Nishimoto Schinner

Miyoko Nishimoto Schinner

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Miyoko has been delivering up her style of gourmet vegan cuisine to the public for decades through her many enterprises, including a restaurant, natural food company, cooking classes, lectures, and books. Her titles include the groundbreaking book, Artisan Vegan Cheese, and the most recent, The Homemade Vegan Pantry. Miyoko is the founder of Miyoko's Kitchen, makers of artisanal vegan cheese available at key retailers and online at http://miyokoskitchen.com/. She is co-host of Vegan Mashup, a cooking show on the Create Channel and seen on PBS.

Customer reviews

4.6 out of 5 stars
1,132 global ratings

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Customers say

Customers find the recipes in the book tasty and easy to follow. They appreciate the straightforward instructions and quick preparations that can be done in the home kitchen. The book provides information on vegan cheeses, rejuvelac, and nut milks. Many customers find it interesting and stimulating, offering an intelligent and successful venture.

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Recipes varietyEase of makingVegan contentTasteInterestAuthor quality
25 customers mention ‘Recipes variety’22 positive3 negative

Customers find the recipes in the book tasty and delicious. They mention the creamy cashew pasta sauce is a big winner and quick to make. The book provides good ideas for DIY cheeses, though some rely on shop-bought cultured non-dairy yoghurt.

"...I cannot believe how wonderful, flavoursome and creamy they are. Giving up dairy was, I thought, the hardest thing to do but actually not...." Read more

"...The creamy cashew pasta sauce was a big winner, and very quick to make...." Read more

"...The author presents a large range of different fermented cheeses, including replacements of all the most common dairy versions...." Read more

"Great Recipes, love this book!" Read more

13 customers mention ‘Ease of making’10 positive3 negative

Customers find the book's layout straightforward with step-by-step instructions. The recipes are easy to follow and tasty. They mention everything can be easily done in the home kitchen without too much advanced or unusual equipment.

"...The creamy cashew pasta sauce was a big winner, and very quick to make...." Read more

"...Love that the recipes are in order of difficulty. So you can work yourself through book and gain more experience as you go along." Read more

"...Nothing too advanced or requiring unusual equipment. Everything can be easily done in the home kitchen...." Read more

"...The layout of this book is very straightforward with step by step instructions." Read more

10 customers mention ‘Vegan content’10 positive0 negative

Customers like the vegan content of the book. They mention it's one of the best alternative healthy cheese books on the market, with recipes for fermenting home-made vegan cheeses, rejuvelac, and nut milk. The book offers several basic recipes for different types and textures of vegan cheeses, as well as rejuvelac and nut milk. It uses natural ingredients and is a raw recipe book, but has several basic recipes for different kinds of vegan cheeses.

"...Bonus was discovering the healthy probiotic drink rejuvelac." Read more

"...The novelty in the book is (or was in 2012) to ferment home-made vegan cheeses. This works really very well...." Read more

"...The Cashew Yoghurt is wonderful - the first yoghurt I've made that has a good, thick and tasty consistency - I no longer have to travel into town to..." Read more

"...For me the point of this book was the fact that one could use natural ingredients and do it from scratch (also soya free) therefore I am..." Read more

8 customers mention ‘Taste’8 positive0 negative

Customers enjoy the cheese recipes in the book. They find the cheese has a similar consistency and flavor to real cheese. The recipes are easy to make and are great substitutes for cheese.

"...I cannot believe how wonderful, flavoursome and creamy they are. Giving up dairy was, I thought, the hardest thing to do but actually not...." Read more

"This is the best book ever. The recipes are easy to follow and very tasty. Love that the recipes are in order of difficulty...." Read more

"...As far as I tried (some eight), all turned out very well in taste and structure, although several are not very close to their name givers...." Read more

"...The book is based on this, which make the cheese gain a consistency and flavor which reminds you of real cheese...." Read more

6 customers mention ‘Interest’6 positive0 negative

Customers find the book interesting and stimulating. They say it's a great collection of knowledge and an intelligent and successful venture.

"...Just try for yourself, it is a great pile of knowledge." Read more

"An interesting book and I am just starting to experiment with the recipes...." Read more

"...to blame the book for this so I'll try again, Other than it's an interesting read and I'm intrigued by the idea of creating artisan vegan cheese" Read more

"I found this book extremely interesting and stimulating, I recommend it also to non-vegan people." Read more

3 customers mention ‘Author quality’3 positive0 negative

Customers find the author's writing quality good. They say she is professional and an amazing writer.

"...I thought the author was great so I brought her book and I am not disappointed, it's a great book and I am looking forward to making some of the..." Read more

"Amazing book - amazing woman!!!" Read more

"Very professional!..." Read more

Top reviews from United Kingdom

  • PBRGN
    5.0 out of 5 stars Truly amazing non dairy cheese..
    Reviewed in the United Kingdom on 20 April 2013
    Verified Purchase
    After trying vegan cheeses, sauces and creams I felt never again would I taste the flavour of cheese. I have made the sharp cheddar, parmesan cheese, yoghurt cheese and my favourite alfredo sauce. I cannot believe how wonderful, flavoursome and creamy they are. Giving up dairy was, I thought, the hardest thing to do but actually not. I am not missing anything now because this book has it all covered. Bonus was discovering the healthy probiotic drink rejuvelac.
    30 people found this helpful
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  • Lucy
    5.0 out of 5 stars Great book
    Reviewed in the United Kingdom on 19 March 2016
    Verified Purchase
    Really good book, although I have had one or two failures. Don't bother substituting other ingredients if you don't have everything listed! The creamy cashew pasta sauce was a big winner, and very quick to make. Looking forward to trying more recipes now that I'm fully equipped with agar, carrageenan, etc!
    3 people found this helpful
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  • martina saldanha
    5.0 out of 5 stars Best vegan cheese book ever
    Reviewed in the United Kingdom on 12 October 2023
    Verified Purchase
    This is the best book ever. The recipes are easy to follow and very tasty. Love that the recipes are in order of difficulty. So you can work yourself through book and gain more experience as you go along.
    2 people found this helpful
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  • -thowe-
    4.0 out of 5 stars Great book to start with
    Reviewed in the United Kingdom on 23 August 2020
    Verified Purchase
    Excellent collection of basic and medium level cheese recipes. Nothing too advanced or requiring unusual equipment. Everything can be easily done in the home kitchen. One does need a good blender though, and some sort of cheese cloth; a cheese press can be improvised.

    The novelty in the book is (or was in 2012) to ferment home-made vegan cheeses. This works really very well. Fermentation transforms the taste of basic raw nut cheeses. The author presents a large range of different fermented cheeses, including replacements of all the most common dairy versions. As far as I tried (some eight), all turned out very well in taste and structure, although several are not very close to their name givers. They should be given non-dairy names anyway, because they are new foods.

    There are a few chapters in the second half of the book that provide ideas how to use the home-made treasures in sauces, starters and accompaniments, or sweets and dessert. Many of these examples read delicious and I will certainly try the Tiramisu.

    Most recipes are based on rejuvelac (a sort of naturally brewed germinated grain juice that one needs to prepare before starting any further work) or vegan yogurt. Special cultures are mentioned only in the introduction, but not used; they are indeed usually quite overpriced. However, preparing jeruvelac isn't entirely straightforward, which may present a hurdle to some. The restriction also leaves out various good alternatives to base vegan cheeses on, like chao (fermented tofu, there is one similar recipe), or probiotic or special cheese cultures, including even real vegan camembert or roquefort cultures (which can be bought on the web for not too much money).

    Like other reviewers mentioned, the book contains only a few pictures. I like to have one per recipe, and even if it only is to attract my attention. On the other hand, for a book about cheese there is perhaps not that much of a point in showing different cheeses .. and, after all, pictures make books expensive.
    9 people found this helpful
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  • Tonks1982
    5.0 out of 5 stars Essential vegan book!
    Reviewed in the United Kingdom on 30 January 2013
    Verified Purchase
    "Impressed" doesn't even begin to cover how I feel about this book. So far I've made the sharp cheddar and air dried brie, and today I've got started on the fresh mozzarella. If someone had given me these, I'd have been certain they were trying to trick me into eating dairy cheese.

    Be warned though; this book isn't for people after instant gratification - you need patience. Even something like the mozzarella, one of the 'quickest' recipes in the book, is going to require at least 15 hours to prepare. But the waiting has sure been worth it so far.

    Now ned to find some carrageenan - I want to be able to make melting cheeses next! Imagine the novelty! A vegan cheese that actually melts!

    Seriously, I have met many a vegetarian who said they would go vegan if it wasn't for cheese, and as far as store bought cheeses go, I know, the vegan versions don't leave a great deal to be desired. Well this book has you covered, so now there is literally no excuse!
    64 people found this helpful
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  • Amazon Customer
    5.0 out of 5 stars Great Book!
    Reviewed in the United Kingdom on 13 December 2022
    Verified Purchase
    Great Recipes, love this book!
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  • EMS
    3.0 out of 5 stars Some great recipes but unfortunately most call for rejuvelac and every ...
    Reviewed in the United Kingdom on 22 December 2016
    Verified Purchase
    Some great recipes but unfortunately most call for rejuvelac and every time I attempt to make the rejuvelac it goes off. Wish I could find that ingredient ready made. Without the rejuvelac im unable to try a lot of the recipes in the book
    6 people found this helpful
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  • Sebastian
    5.0 out of 5 stars Cheeeese!
    Reviewed in the United Kingdom on 12 March 2014
    Verified Purchase
    Yes, it is different of course. I was expecting a different recipe for making vegan cheeses and this is the book. The big difference is the culture. The book is based on this, which make the cheese gain a consistency and flavor which reminds you of real cheese.
    I have made the Cashew cheese with quinoa culture and it tastes just like Ricotta cheese. It is not suppose to be what she intended with the recipe, but it works for me, because i was missing Ricotta. Just try for yourself, it is a great pile of knowledge.
    50 people found this helpful
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Top reviews from other countries

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  • manuela
    5.0 out of 5 stars ottimo acquisto
    Reviewed in Italy on 14 April 2016
    Verified Purchase
    chi non conosce l'autrice di questo libro! veramente utile con tate ricette interessanti, ovviamente poi ignuno le puo adattare ai suoi gusti
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  • Cliente Amazon
    5.0 out of 5 stars Merece la pena
    Reviewed in Spain on 15 October 2020
    Verified Purchase
    Realmente las recetas son perfectas.
    Report
  • Cydni Perkins
    5.0 out of 5 stars I Made Cheese! And Yogurt! And It Was Easy!
    Reviewed in the United States on 18 October 2012
    Verified Purchase
    So, I got my cookbook and took it home, and started to make the rejuvelac that night. The steps were very simple, and each part takes only a few minutes to do, but whole the process takes several days to complete. No matter. I got the fermented rejuvelac, and at first I was scared because it smelled like something rotten, even though it looked exactly like what the author described. My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten an invasive bacteria in my rejuvelac and it was ruined. But despite my doubt I decided to make the cheese and just...see. I forgot to soak the cashews and I had to add some of the drinkable variety of coconut milk (it's what I had on hand) to make the mixture blend, and I also forgot salt. first-time jitters. It smelled horrible when I poured it into the bowl, and I had mostly decided I wasn't going to try it, but I left it in the fridge for a couple days cause it was such a tragedy to waste the cashews. Maybe my husband would eat it. He good-naturedly picked up some wheat crackers to eat with our cheese, and when he took the cheese out of the fridge and I smelled it, it smelled exactly like cheese! I was astonished. It smelled just like I would expect cheese to smell. I was still reluctant to try it, but my husband got me a cracker with cheese -- the cheese mixture was a spreadable consistency like cream cheese -- and handed it to me. I sprinkled on some salt and put it in my mouth, still feeling positive that I probably ruined everything and now we would both die. But it was yummy, and I didn't die, and I also didn't get sick, and it was cheese! Oozy, creamy, shmeary, wonderful cheese! It was so much like chevre. In fact, I think it makes a very satisfying substitute for chevre, and I can totally imagine baking up a loaf of french bread and sitting down with this cheese and sharing it with someone wonderful. So, I left out a couple of ingredients but it still came out tasting tart, a little lemony, with a creamy, creamy texture from the cashews. It tasted so much better than the vegan cheeze I've bought in the store, and it was made with three ingredients. Four, if you count the salt I sprinkled on.

    The yogurt was much easier to make, but I filled up the jar almost to the top and screwed the lid on when I set it on the counter, and the mixture pressurized the jar. I noticed that there was yogurt dripping down the side of the jar and I opened it over the sink, and the yogurt came burbling out. I think I lost about a fourth cup, so be smart and use two of the one quart size jars, and don't fill them up all the way.

    OK, now I'm off to make more cheese! Hooray!
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  • Jeffrey Kisch
    5.0 out of 5 stars Great recipes
    Reviewed in Canada on 4 February 2025
    Verified Purchase
    Great recipes! I love miyokos cheese and am so excited to make recipes fr here. I’ve sampled some cheese a friend made de this cookbook which prompted me to order it too!
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  • Thais Sincero
    4.0 out of 5 stars Ótimas receitas!
    Reviewed in Brazil on 7 August 2014
    Verified Purchase
    Trata o queijo vegetal como queijo mesmo, e não somente como um leite vegetal endurecido com ágar. Receitas ricas em sabor!
    Report