A guide to creating vegan versions of pantry staples.
From dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.
It is a fresher, healthier, more natural approach to eating and living.
Now vegans who are sick of buying over-processed-and-packaged products can finally join the homemade revolution.
Studded with full-color photos,
The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage.
Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment.
Her easy methods make slow food fast and full of flavor.
The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians.
But also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.