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The Art of Vegan Cheese Making - Free eBook Now Available!

I have BIG news, friends!

I packed all of my most popular cheese recipes in an e-book. And I didn’t stop there! I included 8 (yes eight!) exclusive vegan cheese recipes that haven’t been released anywhere, a wine pairing guide for each cheese, 10 recipes that feature vegan cheeses (Mac & Blue Cheese anyone!?), an introduction to vegan cheese making and a troubleshooting section with over 30 Q&A. Did I mention it’s FREE!? Like 100% FREE. It’s just the best deal of the year.

All you need to do is subscribe to the newsletter if you haven’t already. If you have you should have already received an email with a link to download the ebook. I’m so pumped to finally have a single resource that packs all of my cheese recipes with additional tips and information about the ingredients and techniques.

Why am I releasing it for free? Because I want you guys to be able to make your own cheeses at home, I’m just not into keeping recipes secret. Commercial cheeses are usually very expensive and most of the time disappointing. I firmly believe that by sharing this ebook with you we can move forward and experiment together to create better and more innovative cheeses in the future.

Don’t wait any longer to get your hands on over 100 pages of delicious vegan cheese! Enter your email in the box below to receive your copy of The Art of Vegan Cheese Making directly in your inbox!

The Art of Vegan Cheese Making



Tired of all of these vegan cheeses that taste like cardboard?

The ULTIMATE guide on how to make flavorful and creamy vegan cheeses is now here!

Let’s take a deeper look and see what’s inside:

8 ALL-NEW Vegan Cheese Recipes

eBook Cheeses
  • Cambozola: Liked my Blue and Camembert recipes? Well, this cheese is a mix of both, tasting twice as good. A creamy blue cheese coated with a fluffy white rind.  When you cut into it, you first have the slight resistance of the white rind, and then the blue veins appear. This recipe has been in the making for several months, as I wanted it to have nice blue veins inside and a bloomy rind outside. If it’s your first time making vegan cheese, I wouldn’t recommend starting with this one as it’s a bit more complex. Start with camembert, then blue cheese and finally, try this one.
  • Pouligny: As a kid, one of my favorite cheeses was goat cheese, not the fresh one, but the one that comes in a pyramid shape. Slightly firm on the edges and creamy in the center, ahh, I loved this cheese. If you are looking for a sharp and slightly piquant cheese, definitely try this one!
  • Ricotta: Soft, fluffy, and lightly sweet, you will never believe this ricotta is vegan! Its airy texture was the most challenging part, as I didn’t want a simple cream cheese. It is made using traditional cheese-making techniques. It starts with cashew milk that is curdled and then drained in ricotta molds. A must-try!
  • Shropshire Blue: With its bright orange color, this blue cheese is nuttier and sweeter than my original blue cheese recipe. It’s perfect for adding to salads or to add color to your cheese platter.
  • Farmstead Camembert: This one is for those of you that like strong, stinky cheese. This Camembert is creamier than ever, very strong in flavor, and has a slightly piquant aftertaste. If you like mild cheeses, stay away from this one 😉 Think of it as an update of my original camembert recipe. This is version 2.0.
  • Smoked Ricotta: A variant from the basic ricotta recipe that is definitely worth trying! It’s incredibly smoky, soft, and airy with a fresh flavor. May I suggest using it as a pizza topping? Delicious!
  • Mont d’Or: Many of you asked for it, and this one also required a lot of testing. I’m finally happy with the results, so I’m super glad to share the recipe. This washed-rind cheese is aged in spruce bark. It has a soft, slightly sticky orange rind with earthy and yeasty flavors and notes of mushrooms, hazelnut, and resin.
  • Saint-Albus: A delicious mild cheese that is coated with a grey mold. It is super creamy with a buttery flavor. You can see this one on the cover, by the way.

I can’t wait to hear what you think about these new cheeses, as they are the most incredible vegan cheeses I have ever made!

10 Recipes Featuring Vegan Cheese

Vegan Cheese Recipes

From Swiss fondue to Mac & Blue Cheese and Ricotta pancakes, I included many recipes that make use of the cheese you will make. Hey, cheese doesn’t have to be eaten on its own! It can be used everywhere!

Please be aware this ebook is version 1.0. Consider this a work in progress. I plan to update it with more recipes, tips, and FAQs as I continue experimenting and improving the recipes. Some recipes have also been rewritten to make them clearer and easier. Let me know what you think about it and feel free to tell me what is missing (and report typos :)) so we can make it the best vegan cheese cookbook!


Last but not least, I’m also releasing today a quick video on how to make Vegan Camembert. This is a speed-up video, but it can be helpful to give you an idea of how it’s made if you haven’t tried it yet. For the full recipe, check out my Vegan Aged Camembert page, or the recipe in the ebook.

Please share!

If you like this ebook and video, please share this page with your friends, parents, grandparents, cousins, brothers, and sisters by clicking the social buttons below. If you really enjoyed this ebook, please consider making a small donation using the “Buy me a coffee” button below. It helps support this blog! Thank you!

You can also check out my Shop page to order the tools/ingredients needed to make vegan cheese. I receive a small commission from Amazon that helps support this blog and keeps the recipes coming. Thank you so much for your support! It means a lot to me!

Note: All the recipes published here and in the ebook are copyrighted. It took a lot of work to create each recipe, so please do not repost, translate or “slightly” adapt the recipes. You can check out our Terms of Service page for more info. Also, feel free to tag @fullofplants or #fullofplants on Instagram if you make one of the recipes, I love to see your creations! 🙂

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

The Art of Vegan Cheese Making

🧀 25 Mind-Blowing Vegan Cheese Recipes!

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  1. Hi Thomas! Thank you so much for writing and sharing this book. All the cheeses look so delicious and professional. Great detailed description. I am looking forward to make and try them.

    1. Hi Thomas
      I downloaded your vegan cheese recipe book a good while ago and I’ve lost it 🙁
      I dearly want to make Shropshire Blue again – it’s a fabulous recipe. Can I get the e-book again please? I’ve tried on the website but nothing comes through.

        1. Hey Thomas ive tried signing up to get the vegan cheese ebook like 10 times now and the email is just not coming through. I got a newsletter email confirmation, but not the ebook. What can I do? Is there somewhere I can download it?
          It looks wonderful, all the cheeses you’ve made!

        2. Sorry, It’s been a very long time that I try to receive the cheese ebook by email, but it never arrives.
          In various emails.. 🤔😔
          Where can I download the ebook?
          Thank you

  2. Thanks so much! I am so excited to read your book and try out the new recipes. You are a treasure, I am so glad I stumbled over your website last year. The recipes of yours that I have tried so far have never let me down, which honestly, is such a rarity these days. Again, thank you for sharing your recipes with us!

    1. Hello I was so happy to discover your website, as I am currently trying to establish a small home based business creating plant based healthy alternative chocolates and cheeses. I would love to use your recipes and am very mindful of all the work you have done to create these products. I would very much like to use your recipes and wondered how to go about this whilst ensuring you are credited for all your work at the same time. I am based in the UK. I look forward to hearing from you. Warm regards Sally

  3. Thomas! Your book is such a beautiful creation! Thank You very much for sharing this! Can’t wait to try Your new recipes, they all look so delicious! Thank You, Thomas!

  4. Thank you so much for this wonderful new ebook. The images are absolutely beautiful and the recipes are so well-written and clear, any neophyte can feel comfortable embarking on cheese making. Having just become aware of this publication, I’ve yet to try any of the new recipes but will gladly provide feedback as I move through them. Thanks again for your continued commitment to great vegan food and helping others to create same.

  5. Thank you so much Thomas for producing the book and these amazing looking recipes and for free, that’s so generous of you. Can’t wait to start making more cheeses. I already have your original Blue and Camembert cheeses aging in The fridge right now.

    Thanks again.

  6. Hello,

    I live in France, the country of cheese and i’m very grateful for your gift ! I will try your recipes !


  7. Hi Thomas and thank you for your generosity. The book looks amazing and I can’t wait to start trying the cheeses. I am dairy free through allergy but thanks to the many beautiful recipes on your site I don’t feel like I miss out on anything. Thanks again, your recipes are fantastic as is your dedication to sharing them.

  8. Oh my! You have done an amazing job creating cheeses. I have been following you for a while and love all the recipes but this book 🙂 will be savoured. I am in love with your cultured butter recipe as well. It is a staple in this house. Thank you from the bottom of my heart (and stomach).

  9. This is amazing Thomas. Thank you so much! Do you have a way we can contribute money to your efforts? This is truly an incredible resource. Thanks!

  10. Un gros merci, Thomas, pour ce magnifique livre et la somme d’expérience qu’il contient! C’est vraiment impressionnant! Vous auriez pu le vendre! Je crois qu’il est vraiment unique en son genre. J’ai hâte d’essayer vos recettes.

  11. Wow!!! This is awesome. Thanks for putting this together. I bought several of the major (and very expensive, I might note!) books on vegan cheesemaking after being diagnosed with a dairy allergy, and your recipes are better results most of what’s in them. In fact, when I saw the link, I was completely prepared to pay you for the e-book, so feel free to charge us or accept donations! 🙂

    1. Thanks so much Rachel! I hope you will enjoy the recipes in the eBook 🙂
      I have no plan to charge for the ebook but there is a donation button 🙂

  12. Hi Thomas!

    Your work and generosity are beyond amazing! What a beautiful collection you put together, not only the content but the astonishing pictures as well.

    I hope you release a hard copy in the future as I would love to buy it!

    Thank you!

  13. Oh, man, Thomas!!! Thank you for your fantastic new cheesemaking ebook and the beautiful YouTube video! I cannot express how much your talent and generosity are helping me, personally, in my struggle to make extremely low-fat vegan cheese for my cookbook, as well as many other people who follow you and your magnificent recipes. In the end, we ALL benefit from each other, and, eventually, I hope that my contributions, too, will help people as well, and I will ALWAYS give YOU credit for helping me in so many ways that you don’t even yet understand. You simply AMAZE me, Thomas, in so many ways, and in my “always verbose” way, I just wanted to try to express how much you are contributing, in so many ways, to this struggle to make ourselves, and our planet, much healthier! (And, as well, in the process, to save so many animals from a NEEDLESSLY miserable life and horrendous death!) THANK YOU, THANK YOU, THANK YOU DEAR THOMAS!!!!…, admiration & respect, Daryl

  14. Thomas

    ive made many of your cheeses,. They are superb. How can we support you in this , do you have a paypal account to allow a donation. This material needs to earn you money that you deserve. You may have other means of income sourcing from this but for me , a book of this quality needs to be paid for, and im sure that everyone that has dowloaded will willinginly contribute.

  15. Thomas, thank you so much for sharing this ebook with your fans. The cheeses look fantastic! I can wait to try the recipes!
    Great job on the book. Blessings.

  16. helpful video.
    I have made this 4 times and have yet to get a nice mold covering – my last time was the worst.
    Can the acidophilus be too strong,
    I use an old beer fridge and it keeps the temperature at about 50 – 52. If I leave it in there too long it just gets hard on the outside.
    My partner loves it no matter how it turns out but I am ready to give up. I need to get it right.

    1. The acidophilus has no impact on the growth of penicillium candidum. If the mold doesn’t grow it’s because your cheeses are drying. Keep them in a container and make sure your cashew cream is not too dry when blending.

  17. Wow! Thank you, thank you, thank you so much for this!
    I’m gonna start with Cultured Vegan Cheese tomorrow thanks to you.