Miyoko Schinner

Miyoko Schinner is a chef, entrepreneur, and cookbook author known for pioneering vegan cheese and dairy alternatives. She founded Miyoko's Creamery in 2014, which produces plant-based dairy products sold throughout North America. Schinner has authored multiple cookbooks focusing on Japanese and vegan cuisine, including "The Now and Zen Epicure" and "Artisan Vegan Cheese." Her work in developing cultured nut-based cheese alternatives has earned recognition in the plant-based foods industry and mainstream culinary circles. Before launching her commercial food company, Schinner operated a vegan restaurant in San Francisco and hosted a cooking show called Miyoko's Kitchen. She frequently speaks at food industry conferences and has appeared in major media outlets discussing plant-based cooking techniques and food innovation. Schinner's approach combines traditional cheese-making methods with plant-based ingredients, particularly utilizing fermentation and culturing processes. She maintains an animal sanctuary in California and advocates for both environmental sustainability and animal welfare through her business practices and public speaking.

Readers consistently highlight Schinner's detailed explanations of vegan cheese-making techniques and fermentation processes. Many note her recipes require patience but deliver authentic dairy-free results. What readers liked: - Clear instructions for complex culturing processes - Scientific explanations behind fermentation - Recipes that replicate traditional cheese textures - Photos and troubleshooting guides What readers disliked: - Long preparation times (several mention 1-2 weeks per cheese) - Hard-to-source ingredients in some recipes - Complex procedures for beginners - Inconsistent results with some recipes Ratings across platforms: Amazon: "Artisan Vegan Cheese" - 4.5/5 from 1,200+ reviews Goodreads: "The Homemade Vegan Pantry" - 4.4/5 from 2,000+ ratings One reader noted: "Her cheese recipes take time but are worth it - first vegan cheese that actually melts properly." Another commented: "Wish there were more beginner-friendly options. Many ingredients required specialty ordering."

The Homemade Vegan Pantry: The Art of Making Your Own Staples (2015) A guide to creating plant-based versions of common kitchen staples including condiments, stocks, sauces, and meat alternatives.

The Now and Zen Epicure (1991) Collection of Japanese-inspired vegan recipes focusing on traditional dishes adapted without animal products.

Japanese Cooking: Contemporary & Traditional (1999) Cookbook exploring both classic and modern Japanese cuisine through vegetarian and vegan preparations.

Artisan Vegan Cheese (2012) Technical manual for creating non-dairy cheeses using nuts, cultures, and traditional cheese-making techniques.

The New Now and Zen Epicure (2001) Updated version of the original Now and Zen cookbook with additional recipes and techniques for plant-based Japanese cooking.

The Vegan Meat Cookbook: Meatless Favorites. Made with Plants (2021) Instructions and recipes for creating plant-based versions of various meat products using whole food ingredients.

Julie Hasson creates recipes focused on plant-based cheese, sauces and comfort foods. She has written multiple cookbooks about vegan cooking techniques and operates a food business specializing in vegan products.

Robin Robertson specializes in global vegan cuisine and has written over 20 cookbooks on plant-based cooking. Her work emphasizes making traditional ethnic recipes accessible through vegan adaptations.

Isa Chandra Moskowitz develops vegan recipes with an emphasis on from-scratch cooking and baking. She founded the Post Punk Kitchen website and has authored foundational vegan cookbooks since 2005.

Celine Steen focuses on vegan baking, cheese-making and photography for plant-based cookbooks. She has co-authored multiple technical vegan cooking guides and runs the Have Cake Will Travel blog.

Jo Stepaniak writes about vegan cheese, yogurt and fermented foods with detailed technical instructions. Her books cover specialized topics like cooking without soy and addressing food sensitivities through plant-based options.