Giveaway! Artisan Vegan Cheese by Miyoko Schinner

Giveaway! Artisan Vegan Cheese by Miyoko Schinner

Winner!  Beth from Whiny Vegans, who said, “I’d love some vegan cheese with my whine!”


This book is hot like gooey melted havarti, and the internet is abuzz talking about it (of course we are, vegans always talk about cheese).  Lucky for you ‘cuz The Book Publishing Company has offered to giveaway a free copy to one of you lucky, lucky people.

This book has pretty much changed my life in the cheese missing department.

I’ve spent some quality one on one time with this book, and I think it’s an absolute keeper. So far I’ve made the fresh mozzarella twice, air dried cheddar, sharp cheddar, pub cheddar, yogurt cheese, air dried gouda, cashew yogurt and the quinoa rejuvelac a few times over.

If you can afford cashews (or have a cashew sugar daddy/momma/person), like cultured food, know where to find carageenan or agar powder, are a mad scientist in the kitchen and are a very, very patient person, then this book is for you!  Or, if you’d like to read more details about this book, or are looking for a good bedtime story, I wrote an unsolicited review last month on my own patch of the Internet.

How I love thee, cheese on bread. <3

A caveat…this giveaway is open to addresses in the US  only.  Sorry to our worldwide  cheese craving neighbors, but y’all know shipping is expensive and times, they’re tough.

For a chance to win, simply leave a cheesy comment on this post before Sunday, October 14th 9PM Pacific time, and I’ll pick a random comment on Sunday evening.  

ETA:  Please make sure you leave a way to get in contact with you.  I’m noticing a lot of the comments don’t link anywhere, and my Vegan GPS locator is in the shop!


199 thoughts on “Giveaway! Artisan Vegan Cheese by Miyoko Schinner

  1. I really want to try this. I want to start experimenting a bit more with fermenting foods, this would be a great place to start.

  2. Hi! I love vegan MoFo! It always inspires me to cook lots of yummy vegan foods. Vegan cheese is not an oxymoron — indeed, it is super good and healthy, too.


  3. I live in Wisconsin, land of the cheesehead. I’ve really wanted to start making my own vegan cheese, to share with my dairy eating friends. To let them know, there is delicious flavor, that comes with compassion.

  4. I’m so conflicted about this cookbook. The recipes sound great, but I’m not confident about starting multiple step recipes. I worry I won’t be able to do the latter steps. But still, the cheeses look so good…

    1. I think you’ll be OK. Some of the steps give you a day or so to get to them. For instance one or two of the cheeses I cultured earlier or later depending on my availability. The time needed is pretty short in between steps, too.

  5. One of the HARDEST parts of trying to be vegan for me and my family has been giving up cheese. I would love to have this cookbook to help and curb our cravings!!

  6. OH CHEESE!! HOW I MISS YOU!!! I cannot consume any cheese or dairy because of what essentially is a food allergy. I have rosacea and cheese is my main offender. If I eat any amount of cheese, my face pays the price . I would love love love this book! Here’s hoping!:)

  7. I LOVE CHEESE! Vegan cheese, that it. I used to love all cheese and was afraid I’d be tempted to cheat with cheese once I went vegan, but I’m surprised that has not been the case. Partly because I think cheese would be the gateway food to my vegan undoing, and we can’t have that. Therefore good vegan cheese is a must!

  8. Omigosh, I’m so intrigued by this book! Cheese was, in fact, my favorite food before I went vegan, and I can live just fine without it, but it WOULD be nice to learn how to concoct some yummy, dairy-free, cheezy treats for whenever a craving arises : )

  9. Here’s a cheesy little poem…

    Cheese o cheese,
    I’m down on my knees
    I’m begging you please
    to be mine.

    Cheese o cheese,
    I don’t want you to moo,
    But if you cashew,
    that’s just fine.

  10. I’ve heard so much about this book. Hope it lives up to its hype. And I love you, kittee! (that was the cheesy part)

  11. I’m Wisconsin born and bred – we bleed cheese (and green and gold). When I went vegan, cheese was the one thing I missed the most and struggled with not having. I’m not a big fan of the store-bought versions of fake cheese, so I’d love to give these recipes a whirl and share the cheesy goodness of vegan cheese with my non-veg friends! 🙂

  12. Oh man, I am VERY excited about this giveaway! I tried two of the recipes from the feature in VegNews, and I’m in love. This book is already on my holiday wish list but I’d love to win a copy!

  13. I love Miyoko’s recipes that were in VegNews (I just had a bagel with the cream cheese this morning!), so I have been wanting to get this book.

  14. it’s a singing comment:
    Cheese, glorious cheese…. we miss it no ki-ding
    We’d eat it all day……. yes, we are so wi-lling
    just give some on some bread, cracker or chip-pie…
    I’ll scarf it up real quick, and return to chil-ling….
    It’s cheese, marvelous cheese, fabulous cheese won-der-ful cheeseeeeeeeeeeese….. yah!

  15. Really want a copy of this book-none of the vegan cheeses on the market cut it for me, and I’m on a mission! Seen a lot of successful recipes using cheeses from this book around so it looks hopeful!

  16. I’ve been desperately wanting to try the recipes in this book. I miss cheese and don’t love any of the vegan cheeses on the market.

  17. ack! I’ve been wanting this book for a while now! I love fermented foods, and nut cheese is one of the few things I haven’t tried fermenting yet.

  18. I tried some of Miyoko’s cheeses at a demo she did a few years ago. They were so good! I’ve been waiting for this book to get my hands on more of her recipes. Congrats to her for releasing this book!

  19. Oh boy, this book sure does look like the best thing since sliced.. cheese. :/

    Seriously though, I’ve been wanting to make my own vegan cheeses for ages. This looks awesome!

  20. Hmm, I don’t really have a cheesy comment. But I like cheese. And would like to learn how to make vegan cheese. So this is really just an ode to vegan cheese. There ya go.

  21. Been craving Artisan Vegan Cheese since I saw the review, with a few tempting sample recipes, in Sept/Oct VEGNEWS.. Wheatberries on my shopping list this weekend to make rejuvelac so I can culture the Swiss recipe from the magazine for a MoFo posting sometime this month. Come home to mommy, oh Vegan Cheese book of mine. You will not be neglected!

  22. I’m not very patient either, but I still want to try the recipes from this book. I have the cream cheese bookmarked already!

  23. this book will make it easier to veganize my daughter’s school. We are the only vegans! Thereare some vegetarians. They just need some good cheese!

  24. Joke: What happened after an explosion at a French cheese factory?
    Hit: All that was left was de brie.

    I would love to make this cheese!

  25. Did you hear about the explosion at the French cheese factory? All that was left was de Brie! That was a funny one, non?

    I need cheese. It calls to me!

  26. Lactose intollerance be dammed! I will make my own cheese. A vegan cheese that will bring joy to animals and the hungry.

  27. I would love to be able to make my own fresh mozzarellla since — so far– I’ve been disappointed with the vegan choices that are near me 🙁

    jerseygirl1351 [at] aol [dot] com [remove spaces]

  28. Here’s the truth: Last weekend I went to Pure Food & Wine for my 15yr anniversary dinner w/ my bf (high school sweethearts, awww!) & we ordered the Dr. Cow Nut Cheese appetizer. It was so fantastic that the two of us looked at each other yesterday & simultaneously (almost) shouted “I CAN’T STOP THINKING ABOUT THAT VEGAN CHEESE!”

    I want to be able to shout those words every single day.

    Sanity be damned.

  29. I NEED THIS!!! I have a picky little omni girl and cheese is her only way of life! I’ve tried every version of Mac&Cheeze & the only thing she wants is that awful blue box. My baby won’t touch Daiya to save her life! If I can make something that would satisfy her then I’d be in heaven!

    Thank you!

  30. Oh how I`d love to have that book. Ever since I saw your “mozzarella” and “cheddar” post, me and my other (non-vegan) family are dreaming of summerly caprese salad and hearty cheese casseroles.
    And buying vegan cheese alternatives, that aren`t polluted with things like palm oil (like the NoMuh cheeses-> they aren’t :D), is pretty expensive..
    Cheeesly dreams to everyone,
    Nora ;p

  31. holeyswisscheesery! I just peeked at the recipe list in this book and found so many yumful recipes. Not just a zillion how-to-make-cheese recipes, but what to do with them, like Buckwheat Blintzes with Cream Cheese and Caramelized Apples. Be still my cheesy heart. 🙂

  32. Because I’ve all ready mastered smoked gouda (on my blog next week) but I need that cheddar in my life now dagnabbit! p.s. can you tell how patient I am?

  33. I like Santa Claus.
    If you could see the facial expression that goes with that statement, you would realize just how cheesy it is.
    Regarding the book…I almost always have raw cashews in my cupboard.

  34. Miyoko Schinner just made being vegan so much easier. We’ll never hear “I just can’t give up cheese” ever again! Thanks Miyoko

  35. I’ve been eyeing this book for what seems like AGES! I have plans to do a vegan cheese-making workshop very soon, and this is like a whole new level of vegan cheese-ness that will make it so much more interesting! I’m also so excited to share with my new-to-being-vegan friends, who struggle with giving up cheese. So much thanks to Miyoko Schinner for putting in the effort on something so game changing! xoxo

  36. This is quacktastic! Pick me! Pick me! This book has been sitting in my Amazon account, waiting for money to magically appear so I can buy it 🙂

  37. Oh man I was thinking about purchasing a vegan cheese cookbook recently, but I talked myself out of it. I have made cashew/agar cheese before and I love it on pizza. I would love to learn what other creative cheese replacements there are 🙂

  38. I was so hungry this morning after working out and not having breakfast until nearly noon that I made a HUGE bowl of whole wheat pasta, steamed kale, n-yeast, salt, and grated vegan cheese that melted into a totally satisfying goo. I think I may be making this for breakfast more often. Non-dairy cheeses have come a long, looooong way in recent years. Amen for that!

  39. After reading the VegNews feature on vegan cheese, I’ve been OBSESSED with trying my hand at cheesemaking–namely, vegan buffalo mozzarella. I would be utterly speechless to win this book.

  40. I would love to get this book! My sister recently converted to veganism (yay!) and I think this would make a great present for her.

  41. A cheesy comment? Ummm….So far my favorite vegan cheese is Follow Your Heart, but I would love to try making my own.

  42. Thanks for the giveaway! I’ve been seeing so many blog posts about this book and I’d love to try Brie again (only vegan this time) after 12 years or so.

  43. There must be a lot of crying in heaven, because I think an angel fell to earth in the shape of a vegan cheese book. Wanna come home with me?

    Cheesy enough for you?

  44. I’ve just recently found out about this book and it looks amazing. Boy have we come a long way with the options we have these days!!

  45. Before going vegan my friends called me a cheese freaking eater as a nickname. I used to call and leave people voicemails saying ” behold …the power of cheese”
    Oh how I miss it so much 🙂

  46. OK, a cheesy comment.
    It’s a good thing that I have my library card. Why? Because I am totally checking you out!
    Do you have any raisins? No? How about a date?

    All right, I’ll stop. *grin*

    My addy is april at knightimecreations (take this part out) dot com

  47. Paraphrasing from the 60’s writer Clifton Fadiman’s quote “…cheese, (almond 🙂 milk’s leap toward immortality!”

  48. This book would be so awesome for my vegan grilled cheese sandwiches! MM.. vegan cheddar, tomatoes, vegenaise, and avocado on whole grain bread… 🙂

  49. I’ve only made the Philly cream cheese so far but I love smearing it on bagels for breakfast! For Christmas I’m going to ask for this book and several pounds of cashews, so I can start making all my own cheese.

  50. I adore Miyoko Schinner. She has good recipes and a good methodology to create a recipe. There is one cheese recipe we saw was very inviting. Sooo happy to find that one recipe on the internet. It is made with sprout liquid and to make just like Mozzarella cheese!

  51. I’ve been looking for vegan cheese recipes since buying vegan cheese is super expensive. Also, I’m not even sure where to buy agar agar (I live in Portland, OR… I assume Food Fight! might have it?), so if anyone has a tip, I’d love it!

  52. I am most excited about the mozzarella cheese. Not because it is the quickest, but it looks the most fun to make. I also have been craving stuff shells with a pesto sauce. I think the mozzarella would be the best fit. However I just love it all. Mmmm Im getting hungry just thinking about it.

  53. I don’t often miss the things that I used to eat before going vegan, but every now and then I do miss cheese! I’d love to be able to replicate that creamy, oozy, cheesey flavor in a mindful and healthy way.

  54. My face just melted and no animals were harmed in the process! I would love to test drive this book in the kitchen 🙂

  55. Soy free cream cheese? Meltable mozzarella? Boison? Gouda? Be still my heart! laurel van blarcum at sbc global dot net. Must make rejuvelac – STAT!

  56. I want a vegan cheese that can be sliced for serving with crackers! I never tried Brie, Gouda, and other “fancy” cheese before going vegan so I’m really curious about what they taste like.

  57. What did the vegan artisan cheese chef say on her blind date? Its gouda to meet you!

    (Is that comment cheesy enough for you?)

  58. Thanks for having this giveaway! The book looks incredible!

    Like most people, I’ve always loved cheese. I’ve always been on the thin side, but when I moved to France for a year I subsisted on bread, cheese, and chocolate and put on 25 well-enjoyed pounds. Many many years later, I met my future husband, and his family was so pleased I loved cheese, as his last girlfriend had apparently thought it too fattening. I had their approval. And now that I’m vegan, they still love me, but I’d love to have some terrific vegan cheeses to pull out when the family gets together and they all exchange glances when I say no thank you to the cow’s cheese.

    Thanks again!

  59. I am on a quest to make the perfect nacho cheese sauce. My husband wants the kind that he used to get as a kid – the cheap stuff from the movie theaters and stuff like that.

  60. My goodness, quinoa as part of a cheese making process? Being allowed to say “cheese” instead of “cheez”? YES. CHEESE PLEASE.
    acoconut at gmail

  61. I’ve been wanting to learn how to make my own vegan cheeses ever since I tasted Dr. Cow nut cheese for the very first time. This book would no doubt change. my. life.

  62. It’s almost impossible to find a (decent) vegan cheese where I live. This could be the answer to all my prayers!

  63. The very thought of having wine and cheese again makes me melt. Also running around in my lily munster apron making munster cheez would be a delight and freak out my friends in a good way 😀 mmmm

  64. I was lucky enough to help Miyoko prep some of her recipes before her talk at San Francisco’s VegFest. Let me tell you…it was some tasty stuff! You would never know it wasn’t the “real” thing! Her book may put the dairy cows out to pasture…where they belong. 😉 And the dairy cheese makers outta biz. One can hope! Great book!!!

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