Creamy, tangy, and meltable cheeses made from simple plant-based ingredients—no dairy, no oil, no additives.
Frustrated by processed vegan cheeses?
This cookbook gives you a repeatable, flexible system for making healthy, whole-food cheeses at home. You’ll master a few simple techniques using pantry staples, then mix and match these cheeses to create endless creamy, satisfying meals.
— Less processing. Less expense. Less guesswork. — Just pure, plant-based flavor.
Purely Plant-Based Cheese is the healthy kitchen solution you've been waiting for. Whether you're new to oil-free cooking or a seasoned plant-based pro, this smart, simple system helps you create the textures and flavors you love—without the dairy or additives.
What you’ll get inside
14 plant-based cheese recipes — including cream cheese, feta, ricotta, pepper jack, and more
18 recipes using those cheeses — entrees, soups, sides, desserts, and more
Full-color photos for every recipe
Simple techniques using everyday equipment
Guides to pantry staples, blenders, and working with agar
Troubleshooting tips so your cheeses turn out right the first time
You can browse the full table of contents.
Disappointed by store-bought vegan cheese?
You’re not alone.
Many commercial vegan cheeses are highly processed, expensive, and full of oils and additives.
The good news? You can make your own delicious plant-based cheeses at home using simple ingredients like nuts, seeds, tofu, and nutritional yeast.
In this cookbook you’ll learn how to create creamy spreads, tangy feta crumbles, sliceable cheeses, and flavorful sauces—perfect for recreating your favorite cheesy dishes without dairy.
Why we wrote this cookbook
We love cheesy food—but we also care about ingredients.
We created recipes that deliver the creamy, tangy, satisfying flavors people love while using whole plant foods and simple techniques.
This book brings those recipes together so you can make delicious vegan cheeses at home and use them in everyday meals.