When Miyoko's Creamery opened in 2014, vegan cheese had already been on the market for several years. "At that time, it was really just oil and starch emulsified," she says. Schinner was eager to ...

Miyoko Schinner, founder of Miyoko’s Kitchen, shows the cheese aging room. She published her first cookbook, “The Now and Zen Epicure,” in 1991.

Miyoko’s Creamery is producing vegan cheese and butter, using less water and land than dairy alternatives, ... Miyoko Schinner is not subtle about her plans to change the dairy industry.

When she started her first vegan food company in 1997, Miyoko Schinner couldn’t get anyone to invest in the business, despite its $1 million in annual sales. She closed that company, Now and Zen ...

At the event titled “Curated Cuisine: Miyoko Schinner and the vegan cheese revolution,” Schinner signed copies of her cookbook “The Vegan Meat Cookbook: Meatless Favorites. Made with Plants.” Samples ...

Maine cooks help meet a rising demand for plant-based cheeses that please even fans of the animal-milk varieties.

Miyoko Schinner, the founder and former CEO of Petaluma-based Miyoko’s Creamery, is a featured expert on the new Netflix documentary series “You Are What You Eat: A Twin Experiment.“. The ...

Cheese is biologically irresistible. Cheese contains a protein that turns into a mild opioid in our bodies. Miyoko Schinner is trying to make vegan cheese with the same feel-good effect.

Miyoko Schinner, CEO and founder of Miyoko’s Creamery, has changed how the world thinks about vegan cheese. Join Endless Thread co-host Amory Sivertson for a conversation with Schinner about her ...

It's true—the slices (or shreds) of vegan cheese can be as good as the dairy stuff. In fact, vegan cheese is now its very own artisanal food category. Here are the brands we recommend!

At the event titled “Curated Cuisine: Miyoko Schinner and the vegan cheese revolution,” Schinner signed copies of her cookbook “The Vegan Meat Cookbook: Meatless Favorites. Made with Plants.” Samples ...