<p>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. <br> 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.</p>

Artisan Vegan Cheese

Cookbooks, Food & Wine

Miyoko Schinner

Cooking by Ingredient

Book Publishing Co.

See the best price to sell, buy, or rent books by Miyoko Schinner. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Miyoko Schinner

See the best price to sell, buy, or rent books by Miyoko Schinner. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Artisan Vegan Cheese