The Reign of Miyoko Schinner
To understand who is the queen of vegan cheese, one must look at the groundbreaking work of Miyoko Schinner. For many in the plant-based community and beyond, she is the undisputed monarch of dairy-free delights, having elevated vegan cheese from a niche, often-disappointing product to a gourmet staple. Her journey began not with a business plan, but with a deep-seated craving for high-quality, delicious cheese after she became vegan due to lactose intolerance in the 1980s. This personal quest for a worthy cheese substitute fueled an entrepreneurial drive that would change the landscape of vegan cuisine forever.
Schinner's early ventures included a vegan restaurant in San Francisco, but her enduring passion for cheese truly blossomed in her kitchen experiments. She spent countless hours perfecting recipes, using traditional cheesemaking techniques like fermentation with plant-based ingredients. Her 2012 book, Artisan Vegan Cheese, became a seminal text for aspiring vegan cheesemakers and is credited with putting artisanal plant-based cheesemaking on the map. It was a revelation, showing that creamy, tangy, and sophisticated vegan cheeses could be crafted at home using simple ingredients like nuts and cultures, rather than relying on heavily processed alternatives. This book single-handedly launched a new era of culinary innovation.
The Birth and Legacy of Miyoko's Creamery
After proving the concept was viable in her book, Schinner took her vision to the mass market. In 2014, she launched Miyoko's Creamery, bringing her artisanal products to a wider audience. The company’s products, particularly the cashew-based mozzarella and butter, quickly gained a reputation for their authentic flavor and texture. Unlike earlier vegan cheeses that were often waxy and failed to melt convincingly, Miyoko's offerings were crafted to perform like their dairy counterparts. Her mozzarella melted beautifully on pizzas and her aged cheeses held their own on a charcuterie board. This success validated her philosophy that vegan food didn't have to be a compromise but could be a gourmet experience.
While Schinner has since departed from the company she founded, her influence remains. Miyoko's Creamery continues to innovate, and Schinner herself remains a prolific voice in the vegan world through her new endeavors, which include a YouTube channel and educational platforms. Her legacy is not just the brand but the inspiration she provided to a generation of vegan chefs and home cooks. It is her tireless pursuit of perfection that earned her the crown.
The Landscape of the Vegan Cheese Kingdom
Miyoko Schinner may be the queen, but the kingdom of vegan cheese is a bustling realm with many talented artisans and powerful industry players. The market's growth is driven by increasing consumer awareness regarding health, environmental impact, and animal welfare, leading to diverse and accessible options.
Key Ingredients Driving Innovation
Modern vegan cheese is leagues beyond its soy-based ancestors, thanks to a sophisticated mix of plant-based ingredients and food technology.
- Nuts and Seeds: Cashews are a favorite for their creamy texture and neutral flavor profile, making them an excellent base for cheeses ranging from soft mozzarella to aged cheddar. Almonds, macadamias, and sunflower seeds also see common use.
- Oils: Coconut oil is frequently used to achieve the fat content and meltability that consumers expect from dairy cheese, though refined coconut oil is preferred to avoid a coconut taste.
- Starches and Thickeners: Ingredients like tapioca starch, potato starch, and agar-agar are crucial for creating the right texture, from gooey shreds to firm blocks.
- Fermentation Agents: A truly artisanal cheese requires fermentation. Plant-based cultures like rejuvelac (fermented sprouted grain liquid) or specific vegan probiotic capsules introduce the tangy, complex flavors that distinguish gourmet cheeses.
- Nutritional Yeast and Flavorings: Nutritional yeast adds a distinct cheesy, umami flavor. Other ingredients like miso paste, garlic powder, and lemon juice help to mimic the unique flavor profiles of various dairy cheeses.
Market Contenders: A Comparison
While Miyoko's Creamery set a high bar, many other brands have entered the vegan cheese market, each with its own strengths. Here is a comparison of some popular options:
| Brand | Primary Base | Strengths | Best For | Considerations |
|---|---|---|---|---|
| Miyoko's Creamery | Cashew Milk | Artisanal quality, authentic flavor, gourmet options like mozzarella and aged cheeses | Cheese boards, caprese salads, high-end dishes | Premium price point |
| Violife | Coconut Oil | Excellent meltability, wide range of products (slices, shreds, blocks) | Pizzas, grilled cheese, melting applications | Flavor can be milder, better when melted |
| Daiya | Tapioca/Coconut Oil | Accessibility, often the first vegan cheese people try, improved recipes (Cutting Board Blend) | Easy-to-find shreds for pizza or nachos | Older recipes had less favorable texture, some find the flavor artificial |
| Follow Your Heart | Coconut Oil | Versatile, good flavor, nut-free options available | Slices for burgers and sandwiches, shredded for melting | Can have a softer texture, good performance for classic diner-style cheesiness |
| Kite Hill | Almond Milk | Soft, fresh, clean-label options | Cream cheese, dips, spreads, ricotta alternatives | Primarily soft cheeses, less meltable for other uses |
The Evolution of Vegan Cheese and Future Trends
The market continues to evolve at a rapid pace, with significant investment in research and development to mimic the complex properties of dairy cheese. We are moving beyond just shreds and slices. Future trends include creating more realistic hard, aged cheeses and leveraging technologies like precision fermentation to produce dairy proteins without animals. This innovation is propelled by consumer demand for healthier, more sustainable, and ethical food choices. The vegan cheese landscape is dynamic, with new players and product types emerging constantly, but the foundational work of pioneers like Miyoko Schinner laid the groundwork for this incredible growth.
Conclusion
While the market offers a diverse and growing array of vegan cheese options, the title of queen of vegan cheese is widely and deservedly bestowed upon Miyoko Schinner. Her commitment to crafting artisanal, fermented dairy-free products proved that vegan cheese could be a gourmet experience, not just a sad substitute. Her pioneering cookbook and influential brand, Miyoko's Creamery, elevated the entire industry and inspired a new generation of plant-based cheesemakers. She is the monarch who transformed the vegan cheese market, proving that dedication and innovation can change an entire food category. Her legacy is a lasting testament to the power of plant-based cuisine. For a deeper look into her journey, an interview with her on Civil Eats offers more insight into her mission.
