The Vreamery hosts vegan activist Miyoko Schinner at dual events on the Central Coast

“If Helen of Troy was the face that launched a thousand ships, I hope this is the book that launches a thousand vegan creameries around the world, each serving its own community,” writes Miyoko Schinner in the introduction to her new cookbook, The Vegan Creamery, publishing Sept. 16. 

“Even more, I hope this book inspires people in home kitchens everywhere to discover the magic that lies in plant milks.

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Miyoko Schinner book-signing events for The Vegan Creamery, publishing Sept. 16, will be held on Sept. 21 at 11 a.m. at The Vreamery at Paso Market Walk, 1803 Spring St., Paso Robles, and at 1 p.m. at Freedom Farms animal sanctuary, 4124 North Ryan Road, Creston. To purchase tickets, visit thevreamery.com. Follow the company on Instagram and Facebook @thevreamery. 

“Many have generously given my first book, Artisan Vegan Cheese, the credit for lighting the way for many to explore the subject, and in truth, there are vegan cheesemongers the world over who took their inspiration from my book. 

“I have visited some of them in far-flung places, such as Budapest, London, Genoa, Rome, and Kyoto and have delighted in meeting them and tasting their creations.

“Initially, I thought I’d just do a revised edition of that book, but as I leafed through my own cashew milk-stained copy, I realized that in just over a decade from when I wrote it, my understanding of the science and artistry of plant-milk dairy had evolved so much that it needed a total rewrite.”

Schinner devotee Jennifer Golden, founder and CEO of Paso Robles’ The Vreamery, will be hosting book-signing events with Schinner at two Central Coast locations on Sept. 21, with proceeds benefiting Freedom Farms animal refuge in Creston.

“Hosting this event with Miyoko feels like a true, full-circle moment, and one filled with deep meaning and joy,” Golden said.

“[Schinner’s] first book was the very spark that ignited my journey nearly a decade ago. What began as home experimentation grew into The Vreamery—now offering the nation’s largest curated selection of artisan vegan cheese, charcuterie, and other plant-based products, with doorstep delivery.

“These events are more than just a fundraiser and/or book signings—they’re a joyful tribute to a shared vision for a more compassionate world. They celebrate what’s possible when people lead with heart and purpose, and when stories come full circle to nourish new chapters.”

The first event is a VIP experience hosted at The Vreamery at Paso Market Walk and limited to 20 guests. Highlights include intimate conversation withSchinner, a gourmet grazing table featuring The Vegan Creamery recipes prepared by The Vreamery,a personalized signed copy of the book, and curated vegan gifts.

The second function takes place at Freedom Farms, In Defense of Animals’ vegan sanctuary and headquarters. The historic 44-acre ranch was formerly owned by Hollywood celebrities Debbie Reynolds and her children Todd and Carrie Fisher. Guests will enjoy Schinner’s keynote talk, a signed book, guided tour, and gift bag. 

Schinner was thrilled when Golden reached out to collaborate on the events.

“I have always loved connecting with and supporting vegan cheesemakers—especially women—so doing this together seemed like the natural thing,” Schinner said. “The whole point of my books is to democratize food that are usually ‘products’ people buy and give them the tools to make them at home, so collaborating with a business that is doing exactly this fits in with my mission.” 

Schinner is particularly pleased that the events will help raise funds for Freedom Farms.

“I also am the founder of a farmed animal sanctuary, Rancho Compasión, now in our 10th year, in West Marin, so there is clearly a very large place in my heart for animals that would otherwise be commodified,” she explained.

For her keynote speech at Freedom Farms, Schinner said she plans to discuss “the role that animals at sanctuaries can play to help people find a sense of their own sanctuary and begin to think about their relationship to their food choices from a place of heart, as well as the importance of creating community as part of our vegan activism.”

Golden herself is a major force for vegan activism locally and beyond through her educational and entrepreneurial endeavors.

Originally a high school and community college teacher for predominantly at-risk students, Golden switched careers later in life, launching The Vreamery at farmers markets in 2018, followed by a retail shop and eatery at Paso Market Walk in 2020.

Golden’s latest reincarnation of The Vreamery includes transitioning to a fully online marketplace, with the brick-and-mortar location set to close by Oct. 1.

Catering services, however, will continue to be offered throughout San Luis Obispo and Northern Santa Barbara counties.

Golden hopes to deepen The Vreamery’s impact by expanding educational offerings, launching subscription boxes, growing national partnerships, and even authoring her own cookbook.

She’s fine-tuning her Sept. 21 functions—and soliciting a few more volunteers as well—for an unforgettable experience that “beautifully weaves together plant-based culinary innovation, woman-led entrepreneurship, compassion-driven animal rescue,local culture, and global impact,” she promised.

Overnight in Parma

From The Vegan Creamery

Yields 1 pound, 9 ounces

Parmigiano-Reggiano may take 24 to 36 months to age in Parma, but in your house, this one will be ready overnight. Full of umami and flavor, whether shaved or grated over pasta, or used as the base for a great Cacio e Pepe (page 193), this cheese will become a family favorite.

In a blender, combine the olive brine, water, sauerkraut juice, and cashews and process on high speed until creamy and smooth. Add the chickpea flour, melted cocoa butter, nutritional yeast, and miso and process again until well incorporated. Add the culture and process briefly.

Transfer the mixture to a sterilized container and put in a warm place to maintain a temperature of 100 to 110 degrees for up to 24 hours to reach a pH of around 5.1.

Set up a steamer that can hold two 6-inch round silicone or any Pyrex baking or storage pans or dishes that will allow the cheese to be 1 to 1 1⁄2 inches in depth. I use a bamboo steamer, but you can set up a steamer using any pan with a rack, some water at the bottom, and a lid for the pan.

Stir the potato starch and salt into the cheese mixture and whisk well. Pour into the baking pans. Place into the steamer, cover, and steam until the top feels dry and the internal temperature has reached over 160 degrees,
15 to 20 minutes.

Refrigerate the cheese overnight until it is completely hard. Use wherever Parmesan is called for. Store in a covered container or plastic bag in the refrigerator for two to three months. ∆

Flavor Writer Cherish Whyte’s taste buds are torn, but her gut prefers plant-based products to the real deal. Reach her at cwhyte@newtimesslo.com.

This article appears in Sept 4-14, 2025.

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