---
product_id: 47922074
title: "The Homemade Vegan Pantry: The Art of Making Your Own Staples: The Art of Making Your Own Staples [A Cookbook]"
price: "$48.18"
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reviews_count: 13
url: https://www.desertcart.us/products/47922074-the-homemade-vegan-pantry-the-art-of-making-your-own
store_origin: US
region: United States of America
---

# The Homemade Vegan Pantry: The Art of Making Your Own Staples: The Art of Making Your Own Staples [A Cookbook]

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## Description

A guide to creating vegan versions of staple ingredients to stock your fridge and pantry—from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock. It’s a fresher, healthier, and more natural approach to eating and living. Now, vegans who are tired of buying over-processed, over-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 anyone looking to eat lighter and healthier, or to embrace a handcrafted, sustainable approach to food.

Review: An absolute 'must have' for experienced vegans and those who want to reduce their dairy intake - This book is a revelation - I haven't attempted all the recipes yet, but can give feedback on the ones I have. First to say the author is American, so there may need to be a slight adjustment for British tastes and also some terminology. For example - the 'Classic pancake and biscuit mix' - this is a genius mixture, dry ingredients which can be made up and stored in a container for weeks, and can then be mixed up as required into pancakes and 'biscuits'. Two things with this recipe - I have never put sugar into pancake mix, but there is sugar in the dry mix in the book. So I left the sugar out - but then had to remember to put some back in when mixing up scones - because that's what we call them on this side of the pond - biscuits are something quite different! Also, I used less liquid, and rolled the mix out and cut it into scones rather than dropping it on to the baking tray with a consistency more like rock cakes. The genius of this recipe is also that a small amount can be mixed up at any one time - so once the dry mix is in the tub, I found that a 1/4 cup of dry mix added to just over 1/4 cup of oat milk made one big American style fluffy pancake - perfect for just me. Most recipes assume that I'm cooking for the 5,000 and I end up with lots of mixture which I feel obliged to get through, even if I don't want pancakes. But with this mix I can have a pancake one day and a batch of scones a few days later and then another pancake a week or so further on. Brilliant! Can't recommend it highly enough. Next the bread recipe. My goodness but this is amazing - I tried to put a photo, above, but it's sideways, for which I apologise! I call this 'Bread By Neglect' - mix up the dough, leave for 24 - 48 hours, then bake. No elaborate kneading, proving, knocking back, proving etc. Just mix and leave and bake! It comes out a bit like a sour-dough, a bit like a ciabatta - very nice indeed and only 4 ingredients. I've got a batch of home-made tomato ketchup in the fridge, which is very close in taste indeed to the brand leaders. I've just finished my first batch of home-made mayonnaise - I am just so pleased with myself for achieving mayonnaise! I had always thought it would be too fiddly and complicated - but Schinner's recipe is easy, and very tasty indeed. I've got a jar of condensed 'milk' in the fridge - it's heaven on a spoon, and I am planning a banoffee pie! The only thing which hasn't worked for me has been the 'White Cake' - it's a similar concept to the pancake/biscuit mix, in that the dry ingredients are combined in a tub, and can then be made up into cake or American Muffins etc. I found that the end result was doughy, and rather unpleasant, so I probably won't attempt this again. Other than that, as I said, I can't recommend this book highly enough.
Review: One of the best loved books in my collection - This is beautiful, enticing book full of things that I couldn't wait to cook when I got it, and have since tried with great enjoyment. As I live in the UK we don't have access to the range of prepared vegan foods enjoyed in the USA, so being able to make some of the staples that perhaps are taken for granted there and can make a vegan diet a little richer and more exciting is amazing. I particularly enjoyed the range of proteins and the dairy substitutes (the vegan butter is excellent), as well as some of the marvelous sweet recipes. All that said, I do think of this as an intermediate vegan cookbook, one that you can dig into once you've mastered some basics, got some equipment and the hang of sourcing and using a couple of the particular vegan staple ingredients (particularly for UK cooks, you will need to be comfortable with using cup measures, and with finding ingredients such as decent tofu, nutritional yeast, vital wheat gluten, nori, onion and garlic powder, and so on) Not to say you can't just dive straight into this excellent book; I can't think of many books that I wanted to cook so much from *absolutely immediately*. The recipes are written so well that they won't leave you high and dry if you've never made seitan, or pasta, or jam, but there are some where you do need to source slightly more unusual ingredients (the recipes for homemade tempeh and tofu for example); or require a food processor or high speed blender in your kitchen (such as some of the vegan dairy recipes, which rely on blended cashews as a base; some of the seitan recipes and condiments); and some do require a more involved preparation process (some of the proteins for example.) But even taking all the above into account, I absolutely love this book and wouldn't be with out it on my cookery bookshelf. Excellent, and well worth giving a try.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 68,058 in Books ( See Top 100 in Books ) 101 in Cheese & Dairy 130 in Vegan Food 146 in Festive & Seasonal Dishes |
| Customer Reviews | 4.7 out of 5 stars 2,968 Reviews |

## Images

![The Homemade Vegan Pantry: The Art of Making Your Own Staples: The Art of Making Your Own Staples [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/81ty+p4EtxL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ An absolute 'must have' for experienced vegans and those who want to reduce their dairy intake
*by G***L on 24 September 2019*

This book is a revelation - I haven't attempted all the recipes yet, but can give feedback on the ones I have. First to say the author is American, so there may need to be a slight adjustment for British tastes and also some terminology. For example - the 'Classic pancake and biscuit mix' - this is a genius mixture, dry ingredients which can be made up and stored in a container for weeks, and can then be mixed up as required into pancakes and 'biscuits'. Two things with this recipe - I have never put sugar into pancake mix, but there is sugar in the dry mix in the book. So I left the sugar out - but then had to remember to put some back in when mixing up scones - because that's what we call them on this side of the pond - biscuits are something quite different! Also, I used less liquid, and rolled the mix out and cut it into scones rather than dropping it on to the baking tray with a consistency more like rock cakes. The genius of this recipe is also that a small amount can be mixed up at any one time - so once the dry mix is in the tub, I found that a 1/4 cup of dry mix added to just over 1/4 cup of oat milk made one big American style fluffy pancake - perfect for just me. Most recipes assume that I'm cooking for the 5,000 and I end up with lots of mixture which I feel obliged to get through, even if I don't want pancakes. But with this mix I can have a pancake one day and a batch of scones a few days later and then another pancake a week or so further on. Brilliant! Can't recommend it highly enough. Next the bread recipe. My goodness but this is amazing - I tried to put a photo, above, but it's sideways, for which I apologise! I call this 'Bread By Neglect' - mix up the dough, leave for 24 - 48 hours, then bake. No elaborate kneading, proving, knocking back, proving etc. Just mix and leave and bake! It comes out a bit like a sour-dough, a bit like a ciabatta - very nice indeed and only 4 ingredients. I've got a batch of home-made tomato ketchup in the fridge, which is very close in taste indeed to the brand leaders. I've just finished my first batch of home-made mayonnaise - I am just so pleased with myself for achieving mayonnaise! I had always thought it would be too fiddly and complicated - but Schinner's recipe is easy, and very tasty indeed. I've got a jar of condensed 'milk' in the fridge - it's heaven on a spoon, and I am planning a banoffee pie! The only thing which hasn't worked for me has been the 'White Cake' - it's a similar concept to the pancake/biscuit mix, in that the dry ingredients are combined in a tub, and can then be made up into cake or American Muffins etc. I found that the end result was doughy, and rather unpleasant, so I probably won't attempt this again. Other than that, as I said, I can't recommend this book highly enough.

### ⭐⭐⭐⭐⭐ One of the best loved books in my collection
*by G***W on 18 January 2016*

This is beautiful, enticing book full of things that I couldn't wait to cook when I got it, and have since tried with great enjoyment. As I live in the UK we don't have access to the range of prepared vegan foods enjoyed in the USA, so being able to make some of the staples that perhaps are taken for granted there and can make a vegan diet a little richer and more exciting is amazing. I particularly enjoyed the range of proteins and the dairy substitutes (the vegan butter is excellent), as well as some of the marvelous sweet recipes. All that said, I do think of this as an intermediate vegan cookbook, one that you can dig into once you've mastered some basics, got some equipment and the hang of sourcing and using a couple of the particular vegan staple ingredients (particularly for UK cooks, you will need to be comfortable with using cup measures, and with finding ingredients such as decent tofu, nutritional yeast, vital wheat gluten, nori, onion and garlic powder, and so on) Not to say you can't just dive straight into this excellent book; I can't think of many books that I wanted to cook so much from *absolutely immediately*. The recipes are written so well that they won't leave you high and dry if you've never made seitan, or pasta, or jam, but there are some where you do need to source slightly more unusual ingredients (the recipes for homemade tempeh and tofu for example); or require a food processor or high speed blender in your kitchen (such as some of the vegan dairy recipes, which rely on blended cashews as a base; some of the seitan recipes and condiments); and some do require a more involved preparation process (some of the proteins for example.) But even taking all the above into account, I absolutely love this book and wouldn't be with out it on my cookery bookshelf. Excellent, and well worth giving a try.

### ⭐⭐⭐⭐⭐ This is it!
*by E***E on 6 February 2016*

There is a moment in Pirates of the Caribbean III where the sea Goddess is returned to her original size and shape, and two of the pirates shout out: "This is IT! THIS IS IT!!!" Well, that's how I feel about this book. I'm reading this book like a novel, and salivating like a Pavlov dog. So far I have made the nuggets, which were crunchy on the outside and chewy within and really not difficult or laborious to make; the ketchup, which is really just like ketchup that you buy in a shop but superior, dahling, plus I added some blackstrap molasses and ground allspice. Tomorrow I'm going to make the Kirsch genoise with the buttercream frosting, don't you know, and in my fridge I have a big block of feta waiting for next month to reach maturity. I love this book so much I want to make every recipe in it. That's how great it is. Strong points: She gives industrial size quantities for everything so you can make two meals (or more) at once. It's all delicious. You could actually make these things easily and quickly and stun your friends and family with your incredible culinary skillz. There are recipes that take a short time to whip up and some that take weeks, so you get to have all the speed and the satisfaction - kind of two books in one. Also the Kindle version is a real Kindle version, not some hopeless PDF scan of the book, which is what I've experienced in the past with another vegan cookbook I purchased recently. Grr. Bad points: They could have given the measurements and oven temperatures in metric and Celsius. I think it wouldn't have been much to ask for, especially considering Ms. Schinner's Japanese heritage (metric and Celsius are used in Japan). I've probably said it before in other reviews, but this time, this really is IT: If you only ever buy one vegan cookbook, make it this one.

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*Last updated: 2026-07-11*