Picture yourself savouring creamy strawberry ice cream on a warm summer afternoon—rich, indulgent, and completely plant-based.
The Vegan Creamery shows you how to recreate all your favourite dairy treats using nuts, seeds, and innovative plant ingredients instead of animal products.
Vegan dairy pioneer Miyoko Schinner distills three decades of expertise into this essential guide, revealing how to craft plant-based milks, creams, cheeses, and decadent desserts that rival traditional dairy.
Discover time-honored culturing and fermentation techniques to create French-Style Soft Truffle Cheese for your charcuterie board, tangy Reggie Goat Cheese perfect on pizza, and unexpected creations like Watermelon Seed Mozzarella and Mung Bean Halloumi.
You'll also master Pumpkin Seed-Oat Yogurt for breakfast bowls and Salted Maple Chocolate Chip Cookie Ice Cream for those moments when only something truly decadent will do.
208 pages. Hardcover.
