The Vegan Creamery: Miyoko Schinner’s Next Chapter in Plant-Based Dairy

From forksoverknives.com

Miyoko Schinner’s work is never done. The pioneering chef, entrepreneur, and self-described “epicurean activist” has spent decades redefining what’s possible in the world of plant-based dairy. As the founder of Miyoko’s Creamery, she helped bring artisanal vegan cheese into the mainstream. Now, with her new cookbook, The Vegan Creamery (out September 16 from Ten Speed Press), Schinner is arming home cooks with the knowledge and meticulously tested recipes to craft next-level gourmet vegan cheeses, ice creams, and more.

Driven by an avant-garde spirit and scientific approach, Schinner makes brilliant use of unexpected ingredients—think pumpkin-seed Roquefort, mung-bean halloumi, and watermelon-seed milk—pushing beyond the usual cashew-based and oil-laden formulas. “None of the milk, sour creams, or even ice cream have any added oils, and I've tried to avoid them in the cheeses as well, unless a recipe just didn't work,” Schinner says.

Schinner recently spoke with us from her home in Marin County—which is also the site of Rancho Compasión, the farmed-animal sanctuary she co-founded in 2015—about what she’s learned since her ground-breaking 2012 book Artisan Vegan Cheese, the game-changing techniques behind her latest creations, and her vision for how crave-worthy vegan food can inspire lasting change.

                                                                                        Photo by Megan Thompson

The following interview was originally published in the Fall 2025 issue of Forks Over Knives magazine, out now!

What have you learned about vegan dairy since your 2012 book, artisan vegan cheese?

Miyoko Schinner: Cow’s milk is very different from sheep’s milk, which is very different from goat’s milk. In the same way, every single plant milk exhibits different properties and different nutritional profiles. Some plant milks coagulate; others don’t. Over time, I’ve learned how to work with these ingredients in order to express their best features in different plant-based dairy products, whether it’s milk or cheese or whatever. One of the milks that I’m most excited about is watermelon seed kernel milk, which is such a milky milk. It’s got a creamy body to it, and it’s high in protein. You can turn it into ice cream; you can turn it into cheese. There’s so many potential uses for it.

How did you discover that watermelon kernels made good plant milk?

Schinner: Just playing around. I mean, in exploring recipes for this book, I made milks from everything that I could possibly get my hands on. Even to this day, I’m like, “Well, why didn’t I use millet? I didn’t try millet!” So I’m still evolving my thinking.

Did you have any other game-changing discoveries?

Schinner: I was really hell-bent on finding a way to achieve a creamy mouthfeel for ice cream without adding oil. I came up with a way using cooked rice, which gets pureed with plant milk. It adds body and creaminess and prevents a lot of crystallization as well. Also, I wanted to honour cheese-making traditions, more than simply by fermenting the plant milks. I wanted to see if I could make a cheese that would start from making actual curds, where you start with a [plant] milk, then coagulate the proteins, separate the whey, and press the curds. I have a blue cheese recipe that [uses pumpkin seed milk] to get these nice large curds, like dairy cheese. Techniques like that are, I believe, different and new.

The vegan creamery feels as much like a compendium of your vegan cheese-making knowledge as it does a cookbook.

Schinner: That’s exactly the purpose. I think we’re in an age where everyone is trying to make a buck by starting a business. ... I really believe in the democratization of knowledge, of sharing my IP, and I am really proud that my cookbook [Artisan Vegan Cheese] helped other vegan cheese makers get started and help advance the movement. And I’m hoping that The Vegan Creamery is the book that launches 10,000 vegan cheese makers.

How do you hope your work shifts perceptions of dairy?

Schinner: Unbeknownst to most people, all dairy cows, by the time they’re 4 to 6 years old, when their milk production goes down, get sold off to the meat industry. So milk is meat. It’s the same thing. The majority of cows in this country are dairy cows; they take up about 50% of all land mass. It is a completely unsustainable industry, not only for the animals, but for the environment. So we really do need to reduce the consumption of dairy and meat. And luckily, there are so many ways of doing that right now.

What would you like to see from the vegan movement?

Schinner: I think we have to change the culture, to create a more inclusive community, to invite people into the fold by preparing delicious, colourful, vibrant dishes, showing how we’re helping to restore soil health, biodiversity, etc. I encourage vegans to cook real food and start inviting neighbours to share in it. That opens up conversation, and it opens up hearts. It may not work the first time, but I have friends that I had known for 15 or 20 years, and then one day they came to me and said, “I finally get it. I’ve gone vegan.” We need to become the Italy of activism—the place that everybody wants to go because it’s just a beautiful lifestyle, because the food is so delicious, because it’s crave-worthy. When people see it and think, Oh, my God, I can eat like that?! That’s when you make an impact.

https://www.forksoverknives.com/people/the-vegan-creamery-miyoko-schinner-next-chapter-plant-based-dairy/ 

This Easy Vegan Salad Recipe Makes Plant-Based Cooking Earth-Friendly And Fun

From brit.co

Learn more about the benefits of a vegan diet from Hannah of Two Spoons 

No matter the time of year, it's important to reflect on the habits that impact our planet. We know that aiming towards a plant-based diet has a positive effect on Earth, reducing carbon footprints and in turn, diminishing climate change that threatens our livelihood as time passes. Though the 2°F increase in Earth's average surface temperature may seem minuscule, its effects shape the weather patterns we experience, change plant and animal habitats, and impact our health.

Because the effects of climate change are so holistic, any effort we can make as individuals to reverse or slow it are beneficial to us as individuals, and our communities at large. We spoke with vegan food blogger, Hannah Sunderani of Two Spoons, about easy changes you can make toward a vegan lifestyle that help our planet, professional vegan cooking tips, and a fantastically Earth-friendly salad recipe.

B+C: How does a vegan diet impact the environment?

Hannah: A vegan diet has tremendous benefits on the environment, from saving water, to improving the scale of deforestation, benefiting wildlife and our oceans.

I think Jack Monroe puts it perfectly: "one person eating vegan just one day per week saves approximately 40 lbs of grain (which could feed hungry populations around the world), 1100 gallons of water, 30 square feet of forest, and one animal. To put that into context, 1100 gallons is equivalent to almost 4 months' worth of showers… saved in just one day, by one person."

Now, think of the impact that would make if we went vegan every day! I think it's single-handedly the best thing you could do for the environment.

B+C: What are some easy ways that we can go vegan?

Pixabay / PEXELS

Hannah: Going vegan is actually a lot easier than you think! In fact, a lot of your favourite dishes and ingredients might already be "accidentally" vegan! Take dark chocolate for example – chocolate that is 70% cocoa or higher is actually vegan, since there's no dairy! Changing from milk chocolate to dark chocolate as an indulgent evening treat is a simple swap that doesn't really impact your life, but can impact the planet.

Another tip that I always give to beginners is to search for your favourite dishes, veganized! Take "Bolognese sauce" for example and add "vegan" to your Google search – you'll be surprised how easy it is to enjoy this veganized simple staple without compromising on taste! I like to swap the beef in traditional Bolognese for lentils. My Lentil Bolognese Sauce is an easy 30-minute meal that my family loves!

B+C: What are the best easy meals for beginner vegans?

Hannah: In addition to my vegan Bolognese, I love making my Vegan Alfredo Sauce for dinner because it's a quick last-minute recipe that pulls together and is so creamy and wholesome. A family favourite for sure!

Indian dishes are also really delicious and often already "accidentally" vegan. My Cauliflower Chickpea Curry is packed with wholesome veggies, it's filling and beautifully spiced! It's popular with vegans and non-vegans alike.

B+C: Sometimes when people hear "vegan salad," they picture a super bland, bare-bones salad. Tips on making a vegan salad good?

Gilly Topicha / PEXELS

Hannah: Oh my goodness! I always find this a hilarious comment, because salads can be so colourful and wholesome!

I actually have an episode on Vegan Afternoon with Two Spoons for Vegan Protein-Packed Salads that are full of flavour, colour and crunch!

My Moroccan Carrot and Chickpea Salad for example has chickpeas, quinoa and almonds for protein, with a delicious Moroccan-spiced balsamic vinaigrette that trumps any balsamic dressing you've tried. In fact, I'd take a bet that vegans make better salads than most people, because we know how to work with vegetables!

B+C: Any tips on making the most flavourful tofu?

Hannah: Absolutely! I like to call tofu the chicken of the plant world – it's so versatile, and it's all about how you flavour it.

Tofu can be used in so many ways, from tofu scramble (like scrambled eggs), to chicken fingers. It can be thrown into curries, used in vegan cheeses, cream sauces, and it can even be used to make dessert! Don't believe me? Try my Mousse au Chocolate, made with tofu.

I'll give you the best and easiest tip of all – add salt, pepper, and corn starch or arrowroot powder to your tofu, then roast it until golden. My recipe for Crispy Baked Tofu never disappoints! It's salty and crispy, and it's a fan with my one-year-old son, my husband, and even my mother-in-law who was a huge tofu sceptic!

Ingredients for Spring Mix Salad with Lemon Baked Tofu

Two Spoons

For the Baked Lemon Tofu Bits:

• 1 block extra-firm tofu
• 2 inch piece fresh ginger peeled and finely chopped
• 3 tablespoons olive oil
• zest of 1 lemon
• 2 1/2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp white miso
• 1 tsp agave
• 1/4 tsp dried dill
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

For the Lemon Vinaigrette:

• 1/4 cup lemon juice
• 1 green onion with the white and light green parts, finely chopped
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 1/4 tsp dried dill
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

For the Spring Salad:

• 4 cups spring greens
• 1/2 cup cooked quinoa
• 2 radishes, very thinly sliced
• 1 avocado peeled, pitted, and sliced
• 1 cup cooked edamame or peas
• 1/4 cup fresh mint tightly packed and chopped

How To Make Spring Mix Salad with Lemon Baked Tofu

Two Spoons

1. Make the Baked Lemon Tofu Bits: Preheat oven to 375F° (190°C). Line a baking sheet with parchment paper.
2. Press the Tofu: Drain and rinse the tofu block and wrap in a clean kitchen towel. Set the tofu block on the countertop and place a large cutting board securely on top, followed by a heavy cast-iron skillet or heavy pot. Let the weight of the pot press the excess water out of the tofu for 15 minutes.
3. In a medium bowl, add the ginger, olive oil, lemon zest, lemon juice, mustard, miso, agave, dill, salt, and pepper. Whisk together.
4. Bake the Tofu: Using your hands, break apart the tofu into small, rough chunks directly over the bowl and toss in the sauce to combine. Spread the tofu mixture evenly onto the prepared baking sheet and cook for 30 to 35 minutes, or until the tofu is golden and crispy. Stir after the 20-minute mark for a more even bake. Remove from the oven and set aside.
5. Meanwhile, make the Lemon Vinaigrette Dressing: In a small bowl, combine the apple cider vinegar, green onion, olive oil, mustard, dill, salt, and pepper. Whisk to combine.
6. Assemble the Spring Salad: In a large salad bowl or serving platter, arrange the spring greens, sprinkle with the quinoa and tofu bits, and decorate with the radish, avocado, edamame, and mint. Drizzle with the Lemon Vinaigrette and toss. (Alternatively, you can serve the vinaigrette on the side.)

https://www.brit.co/easy-vegan-salad-two-spoons/

What to Make With That Can of Beans?

From peta.org

Many of us know the “struggle meal” after an unexpected bill. Or maybe you just really love beans. We get it; they’re savoury, versatile, and nutrient-dense, usually costing less than 2 dollars a can. Compare that to animal-derived foods, which not only cost more at the register, but also cost the lives of animals who feel joy, fear, and love—just like humans.

There are so many things we can make with this pantry staple. So, we asked PETA staff to make something with a can of beans. Here’s what they came up with:

Black Beans

• “I threw together a black bean protein bowl—a perfect recovery meal for PETA pack runners!” Christopher Merrow, Director of Corporate Partnership

Garbanzo Beans

• “When I’m on the road, helping lonely dogs chained outdoors, I need something to grab and go. I made chickpea ‘tuna’ salad sandwich.” Ashley Beard, Senior Field Outreach Worker

• Lentils

  • “After the last demo, where I wore a unicorn suit to tell everyone ‘Vegan Cheese Is Magical!’, I went home and made a savoury curry with lentils.” Melissa Sanger, Staff Writer

  Beyond the Bean

  Beans can save us money, but the savings don’t stop there. A new study published in JAMA Network Open reveals that switching to low-fat vegan meals could save Americans over $650 a year compared to a meat- and dairy-heavy diet. But the true cost of animal-derived foods extends far beyond the checkout line. Cows cry out when their calves are taken from them, and mother pigs sing to their babies while nursing. Chickens are social, affectionate birds who mourn when a friend dies. We can help animals exploited for food by leaving them off our plates.

  Going vegan isn’t just about spending less; it’s about living more compassionately. So order our free vegan starter kit if you’re a new vegan, or order one for a family member, friend, co-worker, or even a little free bookshop.

  Order Your Free Vegan Starter Kit!
• https://www.peta.org/living/food/canned-beans-recipes/

If you own an air fryer, these 7 vegan meals will change your weeknights forever

From vegoutmag.com

By Maya Flores

Discover how one countertop gadget can turn ordinary veggies and grains into golden, restaurant-worthy meals in minutes

When the air fryer first went viral, I’ll admit I rolled my eyes. Did we really need another gadget crowding our countertops?

But then I tried it—and like so many plant-based home cooks, I got hooked.

The air fryer isn’t just a time-saver. It’s a flavour booster, a crisp-maker, and, if you ask me, one of the best friends a weeknight cook could have. Especially when you’re plant-based, it helps vegetables, beans, and tofu transform into golden, craveable meals in minutes.

Here are seven vegan meals that prove your air fryer can do so much more than make fries—and they just might reshape your weeknight routine.

1. Crispy tofu bowls

The first time I tossed cubes of marinated tofu into the air fryer, I couldn’t believe the transformation.

What came out was crisp on the outside, tender on the inside—the kind of texture that usually takes half an hour in the oven.

Once you’ve got your tofu, the rest is easy: build a bowl with rice or quinoa, sautéed greens, pickled veggies, and a drizzle of peanut sauce. It’s hearty, balanced, and endlessly customizable.

And the kicker? Leftovers stay crisp enough to toss into a salad the next day, making this a two-for-one weeknight wonder.

2. Air-fried veggie tacos

I grew up in a taquería, so tacos are in my blood. But making a filling that’s both quick and flavourful on a weeknight can be a tall order. Enter the air fryer.

Think strips of bell pepper, zucchini, mushrooms, and even cauliflower, all tossed with cumin and smoked paprika, then crisped in 12 minutes flat.

Pile them into warm tortillas, top with guacamole or cashew crema, and you’ve got dinner that tastes like it took hours.

The first time I made these for my nieces, they each ate three and asked for more. That’s how you know a weeknight meal is a keeper.

3. Falafel without the fuss

Falafel used to be my “weekend only” project—soaking chickpeas, frying in batches, splattering oil everywhere. But the air fryer changes that equation.

You can pulse soaked chickpeas with onion, garlic, herbs, and spices, form them into balls, and air fry until golden. No greasy mess, no babysitting the pan.

Serve with pita, tahini sauce, and a quick cucumber-tomato salad, and you’ve got a Middle Eastern-inspired dinner in under 30 minutes.

Personally, I keep extra falafel in the freezer. On nights when I’m too tired to think, I can drop a few into the basket and have dinner sorted before I’ve even set the table.

4. Stuffed peppers

One of my favourite weeknight tricks is taking a humble vegetable and making it the star. Bell peppers, halved and stuffed with a mix of quinoa, beans, and salsa, become something special in the air fryer.

The peppers soften without going mushy, the filling gets hot and fragrant, and if you sprinkle on vegan cheese before cooking, you’ll get that irresistible melt and sizzle on top.

I once made these on a Wednesday night when friends dropped by unexpectedly. They thought I’d been cooking all day—but really, the air fryer had done the heavy lifting in just 15 minutes.

5. Air fryer “fried” rice cakes

Here’s a question: do you ever crave takeout-style crispy rice cakes, but without the oil-slicked aftermath? The air fryer nails it.

Press leftover rice into patties, brush lightly with sesame oil, and cook until the edges turn golden and crisp.

Top with stir-fried veggies and a drizzle of soy-sesame glaze, and you’ve got something that tastes indulgent but is light enough for a weeknight.

The first time I made this, I realized it was also a brilliant way to rescue leftover rice from going to waste—sustainability bonus points included.

6. Buffalo cauliflower wraps

If there’s one air fryer dish that’s gone viral for good reason, it’s cauliflower wings. Toss florets in a light batter, crisp them up, then coat in buffalo sauce. They’re addictive, tangy, and a little bit messy in the best way.

To make it a weeknight meal, I wrap the cauliflower in tortillas with lettuce, avocado, and a drizzle of vegan ranch. It’s spicy comfort food that’s still fresh enough for a Tuesday night.

I’ll never forget the time I brought a platter of these to a neighbourhood potluck. Not only did they disappear first, but someone asked where I’d bought them. That’s the air fryer magic—it makes homemade taste store-bought.

7. Dessert apple hand pies

Yes, the air fryer can even do dessert. In fact, one of my guilty pleasures is air fryer apple hand pies—little pockets of pastry filled with cinnamon-spiced apples, baked golden in minutes.

Use store-bought vegan pastry dough if you’re in a hurry, or make your own when you have time. Either way, they’re the perfect way to finish a meal without spending hours in the kitchen.

I once made a batch of these on a weeknight “just to test,” and by the time my partner came home, there were only two left. That’s how dangerously good they are.

Air fryer tricks for perfect plant-based meals

Before you dive into these recipes, a few small adjustments can make your air fryer meals even better.

• Don’t overcrowd the basket. Food needs space for the hot air to circulate—otherwise it steams instead of crisps. Cook in batches if you have to.

• Use a light oil spray. Even a quick mist helps seasonings stick and creates that golden crust without drowning your veggies in oil.

• Shake or flip halfway. The air fryer does a great job, but giving things a toss mid-cook ensures even crisping on all sides.

• Preheat when you can. A short 2–3 minute preheat helps lock in texture, especially for tofu and potatoes.

• Line with parchment (sparingly). It keeps sticky foods from clinging, but don’t cover the basket completely—airflow is what makes it work.

These little tweaks are the difference between “good enough” and “why didn’t I start using this sooner?”

Final words

The air fryer isn’t just a gadget—it’s a gateway to faster, crisper, more flavourful plant-based meals. From tacos and falafel to wraps and hand pies, it can turn weeknight cooking from a slog into something you look forward to.

So if your air fryer has been gathering dust, pull it out. Let it earn its countertop real estate. With a little imagination, it just might transform your evenings—and prove that plant-based cooking can be as easy as it is delicious.

https://vegoutmag.com/food-and-drink/r-if-you-own-an-air-fryer-these-7-vegan-meals-will-change-your-weeknights-forever/

Catching Up with Mena Massoud, Host of the Peacock Travel Series ‘Evolving Vegan’

From forksoverknives.com

Jet-setting vegan foodies, take note: Evolving Vegan, the food and travel series hosted by Mena Massoud, is now streaming on Peacock. The series follows the Aladdin star as he eats his way through North America and beyond, digging into cheesesteaks in Philadelphia, rolling sushi with a master chef in Tokyo, and revisiting favourites in his hometown of Toronto. Along the way, he interviews chefs for their perspectives on the evolution of plant-based cuisine.

Massoud’s own path to veganism started almost a decade ago, when he and two friends began gradually eliminating animal products because of environmental concerns. “We approached it very slowly,” he recalls. “The more we did, the more we felt better. I personally started seeing a difference in my workout regimen and my body that I had never seen before.”

What began as a choice for the planet soon grew into a commitment to his own well-being. That personal evolution inspired the title of his show and still shapes the way he approaches veganism today. “Everybody’s journey is different… I encourage people to be non-judgmental and try to be more empathetic,” Massoud says.

Read on for more from our recent conversation with Massoud, where we discuss how his perspective on veganism has evolved since launching his show, what makes a city a standout as a plant-based destination, his top tips for finding great vegan food while traveling, and more.

How has your perspective on plant-based food evolved since you first started working on the show?

Mena Massoud: When vegan [food] had a boom in the markets back in 2019 … what became really popular was the mock meats. Now I think we're seeing people prioritize health and whole foods over vegan [highly processed foods]. … My view has also changed since I started the show and since I went vegan back in 2015, to focusing on healthy alternatives.

You can have a mock meat burger once a week and probably be fine, but if you're having ultra-processed food like that every day, it's likely not good for you. So that's kind of how my view has changed. I’ve gravitated more toward whole foods and healthy plant-based foods instead of just imitations.

Have you seen that shift reflected in the restaurants you’ve visited for the show?

Massoud: There’s a mix of everything, and everybody has their own style and agenda. Some chefs just want to get people into vegan eating, and the easiest way to do that is to make something that tastes really good and reminds them of meat; often that is processed. In places like Vancouver, where they have a plethora of fresh produce, I didn’t see a lot of processed meals. They really relied on whole foods that they got from the local environment. You see that in LA, as well, because there’s so much fresh produce. So, it depends on the city, the chef, and a lot of things, but I think there’s a good mix out there.

What makes a city stand out as a plant-based destination?

Massoud: One thing is whether it surprises you versus your expectations. For example, Philadelphia shocked me. The restaurant Pietramala is one of the best vegan restaurants in the world that I’ve ever tried. That chef really has a unique point of view—everything he makes is from the vision of fermentation and fire—and that makes for some incredible food.

Another [factor] is the availability of fresh produce and unique vegetables and fruits. In Miami, I tried fruit I’d never seen before. And Vancouver and California, like I was saying, have a plethora of fresh produce, which makes for an incredible plant-based city as well. … Portland is another standout. The chefs there are kind of avant-garde. They're not afraid to experiment.

You’ve filmed in many cities. Any favorite moments from the Los Angeles shoot?

Massoud: LA is special because I lived there for five years and had personal relationships with some of the restaurants we visited, like H.O.P.E. Vegan. One of my best friends, [celebrity trainer] Kollins Ezekh, introduced me to the chef-owner, Maud. So for the show, we did this cool segment where all three of us went boxing [at Ezekh’s gym] and then went to Maud’s restaurant. We got to hang out basically all day.

Also, my film crew was all from Toronto, and getting to take them to some of my favourite spots in LA was really nice. I took them hiking in Runyon Canyon.

What’s your top advice for traveling as a vegan?

Massoud: Do your research beforehand. And hit up the locals. All you need is one or two good vegan spots before you arrive, and then ask people there where they go. You’ll find some hidden gems that way. When we went to Osaka (not for the show), we found a tiny vegan spot with six seats, asked everyone there where else they liked to eat, and ended up with incredible recommendations.

What do you hope people take away from Evolving Vegan?

Massoud: There hasn’t been a show like this before. It’s hard to convince a network to do a vegan show. People still think vegan is niche, but more people than ever are [incorporating plant-based meals] into their diets. The more people that do that, the bigger impact we can make.

Also, I’ve always been a foodie, even before going plant-based, and I wanted to make a show that foodies could enjoy. I think we’ve done that. It’s a show that everybody can enjoy, not just vegans.

https://www.forksoverknives.com/people/mena-massoud-on-peacock-tv-evolving-vegan-and-his-plant-based-journey/