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Artisan Vegan Cheese

4.21  ·  Rating details ·  761 ratings  ·  44 reviews
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 ...more
Paperback, 192 pages
Published August 8th 2012 by Book Publishing Co. (first published January 1st 2012)
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Cydni Perkins
Oct 17, 2012 rated it it was amazing
So, I got my cookbook and took it home, and started to make the rejuvelac that night. The steps were very simple and each thing only takes a few minutes to do, but the whole 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 ...more
Lisa Vegan
Sep 15, 2012 rated it liked it
Recommends it for: all who enjoy cheese but who are vegan; allergic to dairy; lactose intolerant; enjoy making cheeses
This is one of the hardest ratings I’ve ever assigned. I could have rated this from 5 to 2 stars. For me, for using it, I suspect 2 or 3 stars, for most people who have even the remotest interest in vegan cheese, I’d say 5 stars. Vegan cheeses are definitely improving, at least according to most palates. The cheeses created by this author, after a tremendous amount of work and experimentation, and passion and love, are probably amazing. I’ve never tasted any. I doubt that I’ll make many, though ...more
Oct 10, 2012 rated it it was amazing
Shelves: veg-n, 2012, own, cookbooks
I'm tempted to give this book five stars just from my first quick read through but will wait and try a few recipes first. I think this book is an excellent resource for those who want to try their hand at non-dairy recipes for cheese.

Most of the recipes in the first part of the book, featuring artisan cheeses, will take a few days to make because of the culturing process. And as the author states in her introduction, "If you like instant gratification, you've picked up the wrong book." That bei
Feb 25, 2013 rated it really liked it
Shelves: cookbooks
I wasn't really looking for a way to make better vegan cheeses, as I'm very used to cooking without cheese and I find the smell of dairy cheese revolting, despite the fact that in the past I loved it. Still, just because I don't really want any cheese, I like creamy things. I keep a giant bag of raw cashews on hand. I'm for anything plant-based that's tasty.

When this book started taking vegan blogs by storm, I had to have it. Even though I have agar on hand, I haven't yet made any of the meltabl
Sep 07, 2017 rated it liked it
Shelves: cookbooks
During my transition from vegetarian to vegan, I got really involved in "veganizing" things. I love the appeal of taking something that normally requires dairy or eggs or meat and making a delicious vegan version. Cheesemaking was something that I had never tried when I did eat dairy, but I liked the challenge of making my own nut-based cheese.

It all starts with rejuvelac, and I feel that this book misses the boat slightly on that. Yes, there is a recipe, but there is little guidance about it.
Jun 20, 2013 rated it really liked it
Artisan Vegan Cheese takes a really revolutionary approach to vegan cheeses. Most of the recipes start with a culture and you actually ferment your cashew/ soy yogurt to produce a cheese.
4 stars for the idea of the book and interesting reading.
3 stars for how my cheeses came out.

I made 4 different cheeses from the book using quinoa rejuvelac (easy!), a normal blender and agar powder:

-Basic Cashew Cheese
Not impressed. A fine spread but not worth the effort.

-Smoked Provolone
This had a wonderful t
Jan 06, 2013 rated it really liked it
Shelves: cookbooks-vegan
A bit of effort but the results are worth it -- delicious cheeses that are platter-worthy.


- Smoked provolone (air-dried)
- Basic cashew
- Meltable muenster (don't forget to dust with paprika)
- Alfredo sauce

Warning about the sharp and air-dried cheddar. Many people have had issues with these including myself. Not sure why these are so iffy, but they are.

I've also tried the air-dried emmentaler but was disappointed by the taste.
Apr 18, 2016 rated it liked it
Well, I made a few of the recipes. Being gluten free, I made rejuvelac from rice. It never got "lemony" (tried it twice). I used it anyway to make a few cheese recipes. I had high hopes after reading reviews. Yeah, no. The sour cream from cashews, however, works well to make veggie dip. ...more
Oct 25, 2020 rated it really liked it
Shelves: food
What an incredible adventure this book has been. For those who don't know, Miyoko is creator of Miyoko's Creamy - which is pretty much the gold standard in vegan cheese. That should be reason alone to check this out - and there's a lot to be learned here.

Prior to diving into this cookbook, I'd never sprouted anything, never cultured anything, and definitely never made cheese - vegan or otherwise. It really opened my eyes to so many new culinary techniques and possibilities. If you do some google
Jan 05, 2013 rated it liked it
Many vegan cheese recipes I've made in the past have involved soaking and pureeing nuts which have resulted in a ricotta-like taste and consistency but the recipes in this book involve fermentation and aging which result in more complex flavors and textures. Upon eating the one-month aged gruyere, sps said, "Whoa, I haven't had that flavor in 8 years!" because it really did have the slightly sharp/sour taste of animal milk cheese.

Though the whole process takes a few days, the instructions are e
Feb 04, 2013 rated it liked it
Shelves: 600s, cookbooks
Quick work but in multiple steps spread out over several days: sprouting grains, making rejuvelac, soaking nuts, culturing and aging cheese. The sharp cheddar tasted of nooch, not cheddar, though it was nice enough. The soft gruyere at first tasted weirdly sour but after several weeks in the fridge had a flavor remarkably like those mild Bonnebell cheeses. (And made me think of Ivy and Bean No News is Good News!) Good with pears and crackers.

More to try: air-dried gouda, smoked provolone, brie.
Jan 15, 2013 rated it really liked it
I've made a couple recipes now. The rejuvelac that some of the recipes was difficult to get going, but was super easy once I caved and kept the heat a bit higher than I normally would in winter, will probably be real easy to make in the summer. The biggest downside is the cost of ingredients. Most of the cheeses are cashew based, which is expensive per pound, and to improve mouth feel, coconut oil is used, and that is pricey too. I think in the future I will attempt to order some of the more exp ...more
Jan 15, 2018 rated it it was amazing
Have yet to find a store bought vegan cheese I liked, so after listening to a Myoko's interview with Nil Zacharias—, I tried several recipes, with varying success. Most are good if not great. The stuffed shells are wonderful and the fresh mozz is delicious when sprinkled with onion powder and in a Caprese salad. Inspired to continue 'til I get through them all. Thank you Myoko!
Dec 14, 2012 rated it liked it
It has some good ideas, but also some ingredients that I would not want to make a staple in my diet. I'd rather go with raw food cheese substitutes for vegan options. Over all, it is definitely worth the read. ...more
Oct 13, 2018 rated it it was amazing
Shelves: food-cooking, recipes
I was excited to discover this book since my daughter is gluten- and dairy-free, and I am always looking for food that replaces what she can't eat - but is also tasty, not full of chemicals, and that we will all enjoy. Many of the recipes in this book look easy enough to actually make, and as the subtitle says "From everyday to gourmet" so there are plenty of options and ideas. The book's recipes are divided by the types of cheeses (artisan and aged, air-dried, meltable, etc.) and the author fig ...more
Renée Roehl
Feb 03, 2020 rated it liked it

This is a great book with thorough information and good recipes. However the design choice to make the text this baby-poop-yellow-brown made it difficult for me to use the book.

I realize this aesthetic particularity I have won't bother others but it stopped me from buying the book. Therefore I photocopied a few pages that I felt I'd need to develop recipes on my own because then they were in black and white.
Oct 31, 2019 rated it liked it
Shelves: food
Lots of different ways to make cheese. It's definitely not an easy process compared to other recipes online, but it might be a lot better. I'm not a cheese fanatic, but miss pizza a lot. I might give the mozzarella a go if I can get the dough right first. Surprisingly there aren't photos and the layout is a little dated.

Blake Lowry
I am lactose intolerant, and I've been buying miyokos cheese for awhile now. I rated this book 3 stars because, although it is helpful and easy to understand and prepare, the ingredients are very costly. I'd rather buy the cheese already made and save money. ...more
Dec 28, 2018 rated it it was amazing
Shelves: cookbooks, zzz-own
Received this for Christmas! The recipes seem very straightforward - can't wait to try them! ...more
Love it. I'm going to make all the cheese. ...more
Lauren Read
Feb 15, 2017 rated it really liked it
Indispensable book if you want to DIY for cheese. There are some amazing artisan (v) cheeses on the market, but why not make them at home at a fraction of the price? This guide covers a slew of techniques and styles using simple ingredients. It's one of those things like breadmaking: so simple you just need to make a point to make it happen -- and a habit. ...more
May 06, 2012 rated it liked it
Shelves: cook-books
After trying a few recipes in this book, I decided I'm just not into these cheeses. I didn't go in expecting them to taste like dairy cheese, but every recipe I've tried has basically tasted like tangy cashew cream. The flavor profile just isn't that developed and the effort having to make the rejuvelac and wait for it to ferment wasn't worth it for me :(

I haven't made the aged cheeses yet, so maybe I will like those better.
Jan 02, 2014 rated it really liked it
Shelves: recipe-books
Great stuff, more attention than I'm inclined to give. Fermenting cheese is not a hobby I'm inclined to. I don't understand the obsession with cheeses. I can think of dozens of things I'd rather eat. It's great there are fantastic vegan cheeses around these days, cholesterol-free, suffering-free, better tasting in a lot of cases now, too. But eh. Pass on the salt and fat, would rather stuff sugar and carbs in my face and feel fantastic. ...more
Dec 26, 2015 rated it it was amazing  ·  review of another edition
Real vegan cheese

Vegan cheese-making based on "real" cheese-making using culturing and aging techniques. Some require time (up to months). I personally find this fun and challenging in a good way. Includes recipes such as cheddar, mozzarella, cream cheese, yogurt and Chèvre. There are also some easy and quick cheeses and many cheese dishes (cheesecake, dips, salads...). I definitely recommend it.
Sep 13, 2012 rated it liked it
Shelves: cookbooks
Though my cooking style is rather utlitarian, this book does intrigue me and I even thought about perhaps trying my hand at making vegan cheese. But no. I was never super keen on cheese pre-vegan, except a few dishes that stupidly kept me from being one sooner, so I don't think I'll go through all the trouble to make any.

Still, I would definitely be up for eating any of these recipes!
May 26, 2014 rated it it was amazing
Haven't tried any yet but I'm excited to get started, these cheeses seem amazing and the processes involved in making them very simple. Seems like the author really put time and effort into researching and creating these recipes and none of the recipes I have tried were as good as the ones in this book seem to be. ...more
Jan 09, 2015 rated it liked it
Shelves: cookbook
I highly doubt I will be making my own vegan cheese (I'm intimidated when each recipe calls for something called rejuvelac -- and she recommends you make your own!), but I loved some of the recipes using already made vegan cheese, including cheesecake and low-fat chipotle cheese sauce. ...more
Oct 16, 2012 rated it liked it
Shelves: cookbook
If I had the time and patience (and maybe nose) for this, maybe I would try making some of these recipes. They ideas look and sound wonderful.
May 03, 2013 rated it really liked it
Lordy just the presentation in this book is enough to get me drooling <3 Will be trying some of these recipes in the coming week they look amazing.
Jason Dunn
Jun 29, 2013 rated it it was amazing
5 stars just for the title. Making my first batch of cheese primer (I really don't want to tell non-vegans that I eat "rejuvelac") now! ...more
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Vegan Cooking & C...: Artisan Vegan Cheese by Miyoko Nishimoto Schinner 40 192 Jan 20, 2016 04:40PM  

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