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Plant-based cheese is a thing, and it’s really good! It’s also really easy to make. No, I’m not kidding. I wouldn’t tease you like that!
But, but, where do I start? This sounds way too complicated. It can be, but it doesn’t have to be. We’ve, once again, done the hard work for you.
Here are 10 vegan cheese cookbooks to prove that plant-based cheeses are better than ever. Better for you, better for the planet, and bottom line, downright delicious.
You’ll Won’t Miss Dairy with these Vegan Cheese Cookbooks
‘One-Hour Dairy-Free Cheese’ by Claudia Lucero
Claudia Lucero’s passion is cheese. Her other One-Hour book is a dairy version, and, I’ll admit it, is the only non-plant-based cookbook I still own.
It’s so beautiful I find myself touching the photographs and dreaming of plant-based variations. I don’t have to do that anymore. This book is a dream come true!
Claudia takes her tried-and-true expertise on making cheese to a whole new (plant-based) level. I can’t tell you how excited I was to see this book come to fruition!
If you’ve contemplated, even for a second, making cheese, but changed your mind because it seemed too complicated. Then, One-Hour Dairy-Free Cheese is what you’ve been waiting for.
Every type of cheese is here for you to handcraft it….in one hour! I. Am. Not. Kidding.
- Dill and Chive Havarti
- Pumpkin Fundido
- Baby Bellas
- Coconut Yogurt
There are even serving suggestions and recipes for highlighting the cheeses you create. Claudia walks you through every step (with pictures!) so you can compare your progress, and not have to second-guess yourself.
This is the perfect book to start getting cheesy!
‘The Art of Plant-Based Cheesemaking’ by Karen McAthy
Karen McAthy is the founder of Blue Heron Creamery, a plant-based cheese shop in Vancouver, BC, Canada. Since 2013, she’s been hand-crafting and perfecting, the art of plant-based cheese.
Her cheeses have delighted taste buds across British Columbia. In this book, she shares her methods with her readers. We no longer have to travel to taste her masterpieces. We can create them on our own.
It’s like passing down a magical gift, the art of cheese-making. Make that friendly to all, and you’ve got yourself a winner. Plant-based cheese isn’t only for vegans.
It’s also for folks that are lactose-intolerant, allergic and watching their fat intake. To put it simply, it’s for everyone.
Here are some of the mmm-worthy delights you can create:
- Coconut Kefir Feta
- Walnut Ricotta
- Queso Fresco
- Cashew and Coconut Havarti
Chef Karen has poured her heart and knowledge into the pages of this book, and it glows. It’s a detailed, yet accessible, manual to the masterful art of non-dairy cheese making. Artistry in its own right.
‘The Ultimate Uncheese Cookbook’ by Jo Stepaniak
Jo Stepaniak is an acclaimed advocate for compassionate living. She has devoted her life to the study and practice and has written many a book about her passion.
She specializes in food sensitivities and dealing with the challenges those obstacles entail.
Her mission is to help people, no matter their food restrictions, find joy in the vegan lifestyle. She also authors two websites dedicated to her mission. Grassroots Vegan and IBS Vegan.
This book has a plethora of cheez recipes. But it also has an abundance of cheezy foods to use those cheezes in. Whew. That’s a mouthful. And so are the dishes you’ll be preparing!
- Buffalo Mostarella
- Rich Tofu Cream Cheez
- Roquefort Dressing
- Melty White Cheez
Craving cheezy comfort foods that you thought you’d never be able to chow down on again? Jo’s got you covered, and then some. Pizza, fondue, calzone, pasta, mac n’ cheez….yes, please! All made from scratch in your very own kitchen!
‘Super Easy Vegan Cheese Cookbook’ by Janice Buckingham
Janice Buckingham is a graduate of The Institute of Culinary Education, a private chef and a food blogger at The Daily Clove. The same year she wrote this book, she started a line of vegan cheeses in Calgary, Alberta.
She hosts workshops and retreats, sharing her love of holistic healing and culinary to communities far and wide. She’s committed to craftsmanship and taste, and this exemplary volume of her recipes is a testament to her passion.
Janice walks you through her 5 steps of vegan cheesemaking with easy-to-follow instructions. She sets you and your kitchen up for cheesemaking success! She then guides you through creating the staples you’ll need to craft your own artisan delights.
Finally, the part you’ve been waiting for! The cheese!
- Bechamel
- Herbs de Provence Cauliflower Cheese
- Fiery Chickpea Cheese
- Truffle and Cracked Black Pepper Cashew Cheese
There is no reason not to make cheese at home. It’s so simple, it’s so cost-effective, and it doesn’t take a Master’s Degree in Food Science to accomplish. You can do this!
‘The Non-Dairy Evolution Cookbook’ by Skye Michael Conroy
Skye Michael Conroy is better known as The Gentle Chef, and he’s a master at all the things plant-based. There isn’t anything in the kitchen he can’t veganize.
From seitan to seafood, and everything in between, Chef Skye has cooked up a plant-version of it! Now he shares with you his Non-Dairy Evolution. This book is all about cheese, milk, butter, and cream.
My eyes just rolled in ecstasy! All the things you thought you’d miss on a plant-based diet in one easy-to-follow book. Even marshmallows. Come on!
Get to your kitchen and try these recipes out now!
- French Brie and Camembert
- Gorgonzola
- Gruyere Melt
- Marshmallows
You won’t find nutritional information with Chef Skye’s recipes because he believes that some foods should be eaten for pleasure. I agree with this on so many levels!
We tend to get overwhelmed with calorie counting and other obsessions that get in the way of the pure joy of certain foods.
You’re not allowed to do that with this book! Eat for the love of eating, and don’t you dare feel guilty about that.
‘Artisan Vegan Cheese’ by Miyoko Schinner
Miyoko Schinner is the unofficial Queen of Vegan cheese. I dub her the official Queen. Have you ever tasted her Miyoko’s Kitchen line of cheese? It’s to die for. However, living in a food desert as I do, it’s not readily available.
Imagine if a cookbook could be your food savior? In rides Miyoko and Artisan Vegan Cheese. Within these pages, she shares the secrets to her scrumptious cheeses, encouraging you to experiment in your own home.
Miyoko is a gourmet restaurateur, a vegan food expert. It’s a natural progression to pen an incredible volume of homemade delicacies.
Like her other cookbooks, this text is a complete how-to manual on foods you may otherwise buy. Why buy when you can create?
Not only will you know exactly what is in your food, but you’ll also get bragging rights on how awesome a kitchen magician you are.
Braggadocious recipes include:
- Boursin
- Smoked Provolone
- Brie en Croute
- Tomato and Garlic Cream Cheese
From the simple to the extravagant and gourmand, Miyoko covers it all. Cheese doesn’t have to be a wistful longing on a plant-based diet. Non-dairy cheese can comfort you in times of need, without all the cruelty of the dairy industry.
‘Homemade Vegan Cheese, Yogurt and Milk’ by Yvonne Hölzl-Singh
Yvonne Hölzl-Singh is a food blogger and photographer at Freude am Kochen. She’s written several cookbooks in her native language. She shares her worldly vegan experience from her home base in Austria.
This book is her first English language book, and it’s absolutely stunning. If you enjoy mesmerizing food photography paired with your recipes, this is the book for you.
Yvonne’s recipes and photos are simple, and elegant in equal balance. Her methods are carefully presented, proving that you don’t have to hold a degree in Chemistry to create creamy goodness.
Choosy moms choose plant-based cheese and cream!
- Slightly Sweetened Soya Yogurt
- Millet Butter
- Whippable Coconut Cream
- Tomato and Rosemary Cheese
Yvonne’s book also goes beyond cheese, giving you details on homemade yogurts and milks as well. Non-dairy deliciousness for every aspect of your day.
‘This Cheese is Nuts!: Delicious Vegan Cheese at Home’ by Julie Piatt
Julie Piatt wears many hats, and all of them focus on wellness. She and her husband, world-renowned vegan athlete Rich Roll, have collaborated on The Plantpower Way. This is her first solo venture.
In This Cheese is Nuts! Julie shares 75 flavor-packed cheese recipes made from, you guessed it, nuts! Plant-based enthusiasts have long heralded the healthfulness of nuts. Now you can create creamy, dreamy cheeses from them!
Julie addresses the fact that cheese is often “the final frontier” when it comes to transitioning to a fully plant-based diet. Instead of lambasting that, she embraces it, and this book is the result.
- Chicory Almond Cheesy Spread
- Raw Beet Ravioli with Cashew-Macadamia Nut Aged Truffle Cheese
- Japanese Miso Cheese
- Classic Hollandaise Sauce
Cheese crafted from nuts gives you all the decadence without the heavy, weighed down feeling often experienced from dairy. It’s all the pleasure with no guilt! Indulge! Rejoice! It’s nuts!
‘Vegan Cheese: Simple, Delicious Plant-Based Recipes’ by Jules Aron
Jules Aron is a green lifestyle expert and author of gorgeous books about health and beauty. She holds a Master’s Degree from NYU and is deeply passionate about wellness for the mind, body, and soul.
In Vegan Cheese, Jules presents an encyclopedia of plant-based cheeses. With step-by-step instructions, colorful photographs, and helpful tips, Jules becomes your personal teacher.
Whether you are a beginner or a masterful cheese magician of your own right, you’ll find a recipe to spark your creativity here. There are recipes made from simple ingredients to ones needing “secret” ingredients.
But don’t worry, Jules tells all in this book! Including where to source those “weird” things you’ve probably never heard of.
- Harissa Hemp Spread
- Smoked Chipotle
- Herbed Farmer Cheese
- Maple-Fig Double Cream
This volume is practical and pretty, and I find it is just as comfortable on the coffee table as it is in the kitchen. The recipes so decadent and simple, you’ll find yourself looking for a reason to make more cheese.
‘The Best Homemade Vegan Cheese and Ice Cream Recipes
Marie Laforet is the blogger behind 100-Vegetal and author of dozens of cookbooks.
She’s a passionate advocate for an ethical kitchen. The French are world-renowned for their love and expertise of all things cheese; Marie is no exception.
Well, one exception. Her cheese is vegan! Created from natural, organic ingredients you won’t have to feel guilty about.
And, please, don’t forget, an entire section devoted to ice cream. It’s like plant-based Heaven on Earth. Sign me up!
I loved that there are recipes for every skill level and every level of kitchen. Even if you have a minimally-stocked kitchen space, you can make the bulk of these recipes.
No ice cream machine (hello, Santa? You forgot something on my list!), no problem. Check out the super bomb ice pop recipes!
You’re on your way to superstardom when you make this stuff!
- Cheddar with Roasted Peppers
- Kombucha Cheese
- Blueberry Banana Milkshake Pops
- Sauerkraut Cheese
Marie’s book is a feast, for both the eyes and the mouth. Close your eyes and randomly pick a recipe from this book and you won’t be disappointed. You might even win an award for the Most Awesome Mom (Dad, Friend, etc.) Ever!
Wrapping Up
If you’ve ever looked at that pricey store-bought plant cheese and wondered if you could make it at home, the answer is a resounding YES!
You can make this delicious, ooey-gooey, melty, smelly, savory, sweet, mouth-watering stuff in your own kitchen!
Whew! Who knew cheese could be so easy to make?
Here I was thinking I would be forever indebted to ordering expensive (and often elusive) plant-based cheeses when all I needed was a gorgeous cookbook, a few ingredients, and the motivation to get in the kitchen!
Back the truck right up and get to ordering one (or all) of these cookbooks today and you’re well on your way to being a faux-maggier! Get it? Fromaggier? FAUXmaggier? I crack myself up.
