If you’ve ever believed vegan cheese belongs in the “good enough” category rather than the truly delicious one, The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt may completely change your mind. This beautifully crafted cookbook is more than a collection of dairy-free recipes — it’s a masterclass in plant-based indulgence that feels both approachable and inspiring.
Marie Laforêt has built a reputation for creating elegant vegan cuisine, and this book showcases her talent in full force. From creamy camembert-style cheeses to velvety chocolate ice cream, every page radiates creativity and culinary expertise. What immediately stands out is the sophistication of the recipes without making them intimidating. Whether you’re a longtime vegan, lactose-intolerant foodie, or simply curious about homemade alternatives, the book strikes a perfect balance between gourmet and practical.
The cheese section is particularly impressive. Instead of relying solely on processed shortcuts, Laforêt explores traditional techniques adapted for plant-based cooking. Nuts, seeds, tofu, fermented ingredients, and natural flavorings are transformed into cheeses with genuine depth and texture. The aged cashew cheeses are rich and tangy, while the spreadable varieties feel luxurious enough for a dinner party charcuterie board. One of the most exciting elements is the emphasis on fermentation, which gives many recipes an authentic complexity often missing from store-bought vegan cheeses.
The ice cream recipes are equally memorable. Laforêt proves that dairy isn’t necessary for achieving a creamy, decadent dessert. Coconut milk, almond milk, and cashew cream create bases that are smooth and satisfying without feeling overly heavy. The flavors range from comforting classics like vanilla and salted caramel to more adventurous combinations featuring fruit, spices, and nuts. The texture guidance is especially helpful, making homemade vegan ice cream less intimidating for beginners.
Visually, the cookbook is stunning. The photography is bright, rustic, and mouthwatering, making every recipe feel attainable yet aspirational. The styling leans toward a cozy European aesthetic that perfectly complements the artisanal spirit of the dishes. It’s the kind of cookbook you’ll leave on your kitchen counter not only for reference but because it genuinely looks beautiful.
Another strength of the book is its educational tone. Laforêt doesn’t simply hand readers recipes; she explains ingredients, techniques, and troubleshooting tips in a way that builds confidence. Readers learn why agar agar behaves differently from gelatin or how fermentation changes flavor profiles. This extra detail transforms the cookbook into a valuable learning tool rather than a simple recipe collection. Purchase the book at The Best Homemade Vegan Cheese and Ice Cream Recipes – Robert Rose | Award-Winning Cookbooks or win it in our Giveaway section.
That said, this is not necessarily a “quick meals in 15 minutes” cookbook. Some recipes require patience, specialty ingredients, or preparation time, particularly the cultured cheeses. However, the results justify the effort. These recipes are designed for people who enjoy the process of cooking and experimenting in the kitchen. An “easier” and versatile recipe is the Tomato, Strawberry and Basil Sorbet (found in our Recipe section) is timely with strawberries coming into season. Change up the fruit to enjoy different flavours of this refreshing palate cleanser!
The Best Homemade Vegan Cheese & Ice Cream Recipes is a standout addition to the plant-based cookbook world. Marie Laforêt delivers recipes that are inventive, flavorful, and surprisingly sophisticated while still remaining accessible to determined home cooks. It’s a book that invites readers to rethink vegan dairy alternatives entirely — not as substitutes, but as culinary creations worthy of celebration in their own right.
Courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt © 2016 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. Originally published under the titles Fromages Vegan © 2014, Éditions la Plage (Paris) and 25 Glaces Vegan © 2015, Éditions la Plage (Paris). Translation copyright © 2016 Robert Rose Inc.Cover and text design copyright © 2016 Robert Rose Inc.