Sayuri’s Vegan Cheese Cookbook

MAKE REAL VEGAN CHEESE AT HOME

$29.97

A 30+ recipe journey into plant based vegan cheese: from creamy Mozarella to molded Blue Cheese & Camembert.

105 pages | 30+ recipes | 100% plant-based | eBook pdf
  • Non-Fermented Cheese
  • Dips & Sauces
  • Fermented Cheese
  • Molded Blue Cheese & Camembert
  • Accompaniments
  • Desserts

… and more

This Vegan Cheese Cookbook teaches you how to create creamy, flavorful, dairy-free cheese using whole-food, plant-based ingredients and fermentation.

No additives. No industrial shortcuts. Just recipes that work.

By making your own vegan cheese, you step out of industrial food systems and into conscious, intentional cooking. Food that aligns with your values, supports your body, and proves that plant-based eating does not mean giving anything up.

Perfect for vegans, plant-based eaters, and anyone avoiding dairy who still wants cheese that tastes good and feels good to eat.

This cookbook is for people who choose plant-based food for ethical, environmental, or health reasons and still care deeply about quality, flavor, and integrity. You will learn how to make cheese from plants without relying on ultra-processed ingredients or animal-derived shortcuts.

What’s inside:

Introduction & Preparation

From workplace prep, ingredients, tools, techniques and methods like soaking nuts and making nut milk: everything is covered here.

Chapter 1:

Vegan Cheese Without Fermentation

Start simple. This chapter introduces both cooked and raw cheeses that mimic familiar favorites. You’ll master the basic “cheesy” flavor profile and enjoy comforting, family-loved recipes designed for ease and satisfaction.

Chapter 2:

Fermented Cheese

Here’s where the fun (and the life) begins. Learn how to ferment your own cheese to develop depth of flavor and probiotic benefits. From tangy spreads to firm, aged wheels, you’ll explore cheeses in a variety of forms… logs, rounds, and sliceable blocks.

Chapter 3:

Mold-Ripened Cheese & Camembert

Step into the realm of aged artistry. Discover how to cultivate white and blue molds to create your own vegan camembert and blue cheese. You’ll get to know the subtle behavior of lactic acid bacteria and the unique qualities of mold cultures.

Chapter 4:

Perfect Pairings & Accompaniments

Complete the experience with condiments and accompaniments: raw chutneys, breads and crackers, candied nuts, and other delights to elevate your cheese board.

Chapter 5:

Desserts with Vegan Cheese

Finish with indulgence… cheesecakes, cream cheese frostings, and baked desserts, all plant-based and gluten-free, but full of flavor and joy.

This cookbook is more than a guide.

It’s an invitation to discover the living world of plant-based cheese, to nourish your body with integrity, and to share something truly special with those you love. May these vibrant, delicious creations bring happiness, connection, and a spark of magic into your life.

With love and flavor,

Sayuri Tanaka

(Author, Vegan Chef and Founder of Sayuri Healing Food Café & Academy in Bali).

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Sayuri Healing Food is a Plant-based Café and Culinary Training Academy based in Ubud, bali

JL Sukma kesuma 2 – Ubud, Kabupaten Gianyar, Bali 80571, Indonesia

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