The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook)

The Vegan Creamery presents over 75 plant-based recipes for vegan butters, creams, cheeses, desserts, and more. The cookbook features recipes for dairy products made with nuts, seeds, and other plant-based ingredients instead of animal products, including milks, creams, cheeses, savory spreads, and rich desserts. Miyoko Schinner, a vegan dairy expert, draws on three decades of experience developing plant-based milk products that replicate real dairy. The recipes use culturing and fermenting techniques to create items like French-Style Soft Truffle Cheese, Reggie Goat Cheese, and cheeses made from watermelon seed milk and mung beans. The book also includes recipes for Pumpkin Seed-Oat Yogurt and Salted Maple Chocolate Chip Cookie Ice Cream. The cookbook includes photography and aims to help readers craft plant-based food for everyday use.