The Vegan Creamery: Plant-Based Dairy Recipes
The Vegan Creamery is a beautiful book, to teach home chefs (or professional ones) how to make their own plant-based milks, cheeses and ice-creams. Using mostly nuts and seeds, now you can enjoy your favourite rich desserts, or a batch of fresh strawberry ice-cream, on a summer’s day.
Before cooking, read up on food safety for people and pets (keeps nuts away from young children and pets.
The author (an expert on dairy alternatives) has figured out over the last 30 years how to mimic real dairy, and now shares her carefully crafted recipes. Recipes include:
- Cashew Milk and Cream
- French-style Soft Truffle Cheese
- Homemade Ricotta
- Reggie Goat Cheese (for pizza)
- Seed Milk Mozzarella
- Bean Halloumi
- Rancho Rockfort!
- Pumpkin Seed Oat Yoghurt
- Salted Maple Choc Chip Ice Cream
About the Author
Miyoko Shinner is a chef who founded Miyokos, one of the USA’s top vegan butter companies (which uses no palm oil and has surpassed us by creating oat milk butter, something yet not on England’s grocery shelves. Before that, she created cookies that were served on American airlines.
Now having stepped back from business, she has founded Rancho Compasión, a non-profit farmed-animal sanctuary located in Northern California, home to over 100 rescued animals.
