A trove of vegan dairy recipes, from cheese to ice cream

Long before vegan cheese and butter showed up in supermarkets, Miyoko Schinner was in her kitchen experimenting with nuts, seeds, and fermentation, determined to capture the richness and pleasure of dairy without the animals. She went on to found Miyoko's Creamery , bringing her work to a wide audience. Miyoko Schinner, founder of Miyoko's Creamery. Photo by Megan Thompson. Now, the pioneer of plant-based cooking has a new cookbook, The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More . She invites us into her world of inventive, satisfying, plant-based dairy. This thick and creamy Coconut Mungbean Yogurt is high in protein. Photo by Eva Kolenko. Coconut-Mung Bean Yogurt Makes 4 cups (1L) Prep Time: 15 minutes • Cooking Time: 3 hours This has quickly grow