The global vegan cheese market is booming. According to the IMARC Group, it was valued at around $3 billion in 2024 and is projected to reach $7.5 billion by 2033. That growth means more dairy-free options than ever on store shelves, with brands like Violife and Daiya leading the way.
But store-bought isn’t your only option. If you prefer your cheese minimally processed, made from whole foods, and crafted with your own two hands, you’re in luck. We’ve rounded up some of our favorite vegan cheese cookbooks to help you create your own plant-based cheeses from scratch.
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1 This Cheese is Nuts!
Released in 2017, Julie Piatt’s This Cheese is Nuts! remains a go-to vegan cheese bible for many. The book expertly guides you through crafting delicious, umami-packed cheeses, from aged cheddar to camembert, using a variety of nuts like cashews, almonds, and Brazil nuts. Marco Borges, author of The 22-Day Revolution praises the book, saying, “We’ve all heard it before: ‘I can’t give up cheese!’ This Cheese is Nuts! turns obstacles into opportunities with mouth-watering recipes that are as easy as they are delicious.” He adds, “A must-read and do for anyone who loves cheese!”
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2 One-Hour Dairy-Free Cheese
Making your own vegan cheese is undeniably rewarding, but it can be time-consuming. If you’re craving delicious dairy-free creations without spending hours in the kitchen, Claudia Lucero has the perfect solution. In her book, you’ll learn how to make brie, parmesan, smoky cheddar, and more in an hour or less. Yes, really. One Amazon reviewer shared, “I haven’t had real cheese in decades and had to rely on expensive store-bought options or lengthy, complicated recipes. I missed cheese in my life. Until now!”
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3 Super Easy Vegan Cheese Cookbook
Janice Buckingham is also dedicated to making vegan cheesemaking simple and accessible. In her cookbook, she guides readers through the process of creating rich, creamy, and impressive dairy-free cheeses—like Roasted Garlic Pistachio Cheese—using everyday ingredients such as coconut and cauliflower. “Janice is a cheese wizard,” says Maria Koutsogiannis of Food by Maria. “Her recipes showcase her talent while staying approachable and perfect for the everyday cook. The feta cheeses caught my eye because I’m Greek, but honestly, there’s no cheese of Janice’s that I wouldn’t make and love.”
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4 The Art of Plant-Based Cheesemaking
In this book, Karen McCarthy teaches you how to craft exceptional vegan cheese using time-honored techniques. She covers everything from lactic acid fermentation to aging, curing, and smoking—key steps for developing deep, complex flavors. “For years, Karen has been a source of inspiration and guidance to many exploring the world of great vegan cheese,” says Margaret Coons, founder of the dairy-free brand Nuts for Cheese. “Her expertise, combined with her generosity in sharing her knowledge and skill, makes this volume a must-have for any culinary aficionado.”
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5 Artisan Vegan Cheese
Miyoko Schinner may no longer be at the helm of Miyoko’s Creamery, the brand she founded in 2014, but she remains a towering figure in the world of vegan cheese. Her acclaimed cookbook, Artisan Vegan Cheese, has been a go-to guide since its release in 2012. “Miyoko has found the holy grail of the culinary world… Artisan Vegan Cheese is exactly the guide we’ve been waiting for,” says Neal Barnard, MD, founder of the Physicians Committee for Responsible Medicine. “This is one of the most beautiful and practical books you’ll ever own.”
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6 The Vegan Creamery
And Schinner isn’t done yet. Her next cookbook, The Vegan Creamery, is set to release in September 2025—and it’s already shaping up to be a must-have. In it, she’ll teach readers how to make everything from cultured French-style Soft Truffle Cheese to fermented Reggie Goats Cheese and even mung bean–based halloumi. Our mouths are watering already. The book has earned early praise, including from Michelin-starred chef Dominique Crenn of San Francisco’s Atelier Crenn. “The Vegan Creamery is indeed a must-read for anyone interested in plant-based cooking, whether they’re fully vegan or simply looking to explore new flavors and techniques,” Crenn said. “Schinner has a deep understanding of fermentation, umami, and traditional culinary methods, which she translates beautifully into her recipes.”
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7 Breaking Up With Dairy
For many people, giving up cheese is the hardest part of switching to a plant-based lifestyle. In Breaking Up With Dairy, Bailey Ruskus—also known as Chef Bai—sets out to make that transition easier. The book is packed with cheesy, dairy-free comfort foods, like roasted garlic cream cheese and air-fried ricotta balls. You might never crave dairy again. One Amazon reviewer raved: “Love this book! The recipes are simple and delicious. I’ve never been a fan of prepackaged dairy-free cheese, so I’m excited to have a way to make my own now. Highly recommend this book.”
Find it here
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.
