The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More

Not all plant milks are created equal—and in this ambitious guide, vegan dairy pioneer Miyoko Schinner shows how to harness their differences to make better, more satisfying dairy-free foods.

Rather than relying on a single base like oat or almond milk, The Vegan Creamery offers a wide-ranging approach that draws on nuts, seeds, legumes, and grains—from soy and cashews to oats, pumpkin seeds, and even melon seeds. Each type is used with intention: some milks yield fine curds perfect for soft cheeses, while others foam beautifully in coffee or form rich, scoopable ice creams.

Schinner’s recipes reflect this technical nuance. You’ll find sunflower seed milk formulated for barista-style drinks, a tangy coconut-chickpea labneh, almond–pumpkin seed ricotta, and a cashew-rice ice cream base ready for flavors like vanilla-thyme, Kahlúa–cacao nib, or rum raisin eggnog.

A longtime leader in plant-based innovation, Schinner brings both culinary rigor and an activist’s passion to her work. This is more than a collection of recipes—it’s a comprehensive toolkit for anyone serious about making exceptional vegan dairy at home.

Hardcover. Color photographs throughout.