FROM MY KITCHEN TO YOURS
Our products are designed to bring people together. While it's great to enjoy them by themselves, why not feature them in some show-stopping dishes that will delight vegans and non-vegans alike? Bon appetit!
Miyoko's Pain de Mie
Dense, moist, with just the right amount of sweetness. A vegan homage to Chef Dominique Crenn, Miyoko's Pain de Mie is the perfect bread for sandwiches or just slathering butter & chocolate.
Miyoko's Carrot Cake with Cream Cheese Frosting
A rich, moist carrot cake with delicious cream cheese frosting. Perfect for a spring picnic or decadent dessert.
Miyoko's "All Roadhouses Lead to the Big Apple" Sandwich
The age-old combination of sweet and savory. Pair up our Classic Cheddar Roadhouse with fresh, crispy apples for the perfect bite.
Miyoko's "Sassy Smokey" Sandwich
A flavorful, loaded sandwich with fresh greens, balsamic, and a smokey finish.
Eddie Garza's Tofu Eggs Benedict with Hollandaise and Tempeh Bacon
Make every Sunday morning special with this classic breakfast dish. Chef Eddie Garza, host of "Global Bites with Eddie Garza", whips up his tofu eggs benedict with a buttery hollandaise sauce.
Miyoko's Chocolate Cream Cheese Fondue
Make the most decadent chocolate fondue with Miyoko's Plainly Classic Cream Cheese. Perfect for pairing with fresh fruit or pieces of cake.
Miyoko's Winter Truffle Fondue
This savory, rich cheese fondue is easy to make, and even easier to enjoy. Grab a wheel of Miyoko's Winter Truffle Cashew Milk Cheese and get started.
Roy Elam's Cavatelli in a Vegan Brown Butter Sauce
Create culinary harmony with this sweet, nutty, spicy cavatelli. Chef Roy Elam, head chef and owner of Donna Jean, shares his fresh, handmade pasta dish; sure to impress all your guests.
John Liu's Yam Noodles with Shiso Leaf Pesto
Delight your senses with this fresh, aromatic dish. Chef John Liu, head chef of Chifa LA, shares his well-loved recipe for yam noodles with shiso pesto.
Michael Magliano's Butter Roasted Stuffed Delicata Squash
Add layers of richness to your dish with Miyoko's butter. Chef Michael Magliano, head chef of Gusto Green in LA, shares his decadent delicata squash recipe.
Richard Chang's Butter Shallot Rice with Chili Oil & Kimchi
Want to learn the secret ingredient to flavor? Chef Richard Chang, of Wolfie's Nashville Hot Chicken, is turning up the heat with his butter shallot rice with chili oil and kimchi.
Tara Punzone's Tagliatelle in a Butternut Squash Cream Sauce
Impress your friends and family with this perfect pasta dish. Chef Tara Punzone, owner of Pura Vita LA, shows us how to make the most craveable tagliatelle in a vegan butternut squash cream sauce.
Kajsa Alger's Butter Crisped Potato & Mushroom Pierogi
Take your mashed potatoes to the next level with Miyoko's butter. Chef Kajsa Alger, VP of Food & Beverage at Veggie Grill, shows you how to make mouthwatering pierogi.
Chris Tucker's Butter Enriched Gingerbread Cinnamon Rolls with Spiced Butter Cream Cheese Icing
Looking for sugar, spice and everything butter? Then this is the recipe for you. Chef Chris Tucker, CEO of Betta With Butta, shares his buttery twist on a classic recipe: cinnamon rolls.
Justine Hernandez's Vegan Potato Galette
Bring a little decadence to any meal with Miyoko's Cultured Vegan Butter. Chef Justine Hernandez, owner of Just What I Kneaded LA, shares her vegan galette recipe; sure to be a fan-favorite this holiday season!
Velvet Jacobs' Maple Butter Caramelized Candied Yams
Let Miyoko's Cultured Vegan Butter make your dish one to remember! Chef Velvet Jacobs, owner of the VTree, shares her vegan twist on a classic holiday side dish.
Megan Tucker's Butter Chocolate Hazelnut & Tangerine Vegan Rugelach
Wow your guests with something new this holiday season. Chef Megan Tucker, owner of Mort & Betty's, shares her mouthwatering, flavorful vegan rugelach recipe using Miyoko's vegan butter.
Nicole Rucker's Vegan Cherry Apple Pie with Buttery Flaky Crust & Crumble
Chef Nicole Rucker, head chef of Fat + Flour LA, shares her flaky, delicious pie recipe– perfect for all your holiday gatherings.
A Vegan Cheeseboard fit for Entertaining
Miyoko’s cheeses make it easy to create the perfect, elevated, and delicious vegan cheese board. The art of the cheese board follows a simple science.
Miyoko's Phenomenally Vegan Pizza Recipe
Bring the pizzeria home with this incredible vegan pizza recipe featuring our Liquid Vegan Pizza Mozzarella.
Miyoko's Phenomenally Vegan Butternut Squash Bread Pudding Bites with Sweet Red Wine Glaze
Our creamy Double Cream Chive Cheese Wheel and Vegan Butter build a robust and decadent flavor within these scrumptuous, savory bites.
MIYOKO'S PHENOMENALLY VEGAN Killer Pumpkin Port Cupcakes with Cream Cheese Frosting
Treat yourself to a fall classic. These Pumpkin Port Cupcakes are decadently topped with rich and creamy frosting whipped up with our Classic cream cheese.
miyoko's phenomenally vegan new york style cheesecake
So simple to make, yet so delicious. This classically rich and dense New York style cheesecake made with our Plainly Delicious Cream Cheese is a culinary crowd pleaser.
Miyoko's phenomenally vegan black ash & pear crostini
Surprise guests at the door? Surprise them back with this ridiculously easy to make recipe made with our Mt. Vesuvius Black Ash Cheese Wheel.
Miyoko's Phenomenally vegan mozzerella panini
Melted Vegan Mozz, grilled veggies and crusty bread. What could be better?
Miyoko's phenomenally vegan Brown butter mushrooms
The nutty notes of browned butter enhance mushrooms with indulgent goodness that makes you want to just keep digging in for more. (Yes, our European-style Cultured Vegan Butter doesn't just melt -- it browns.)
Miyoko's phenomenally Vegan Creamy Artichoke dip
This dip takes the stage at any party. Indeed perfect for sharing, but you may not want to! With our Double Cream Chive Cheese Wheel, you're just 10 minutes away from dipping in some crusty bread.
Miyoko's phenomenally vegan Sicilian-style Cauliflower
Like a Sicilian sunset, the red wine in this recipe tinges the cauliflower a lovely pink. Olives, capers, and pine nuts add pungency and interest, while Miyoko’s Smoked Vegan Mozz mellows out the dish.
Miyoko's phenomenally vegan sundried tomato risotto
Stop stirring the pot. Relax with a glass of wine while your risotto cooks itself in the oven instead. Add creaminess, richness, and umami with our Sundried Tomato and Garlic Cheese Wheel.
Miyoko's phenomenally vegan Winter truffle en Croute
Our creamy Winter Truffle Cheese Wheel gets all dressed up with a bit of cranberry sauce and pastry to become a puffed pillow of deliciousness. It's a festive treat whether it's the holidays or any other time of the year.
