Kriss Harvey's Milk Chocolate Caramel Ganache
Want a sweet treat that's sure to impress? Make these delicious milk chocolate caramel bonbons from Chef Kriss Harvey for your next social gathering or just for fun at home.
Kriss Harvey's Raspberry Caramel Ganache
Want a sweet treat that's sure to impress? Make these delicious raspberry caramel bonbons from Chef Kriss Harvey for your next social gathering or just for fun at home.
Kriss Harvey's Passion Fruit Mango Caramels
These delicious passion fruit mango caramels from Chef Kriss Harvey are truly bite-sized pieces of buttery bliss.
Kriss Harvey's Salted Caramel Sauce
This gooey caramel sauce from Chef Kriss Harvey is simple to make and sure to impress your friends & family at your next gathering.
Nicole Rucker's Brown Butter Chocolate Chip Cookies
Use Miyoko's butter to create the most decadent, creamy browned butter chocolate chip cookies with this recipe from Fat & Flour owner, Nicole Rucker.
Nicole Rucker's Fast Chocolate Chip Cookies
Forgot to take your butter out of the fridge? No problem! Use the reverse creaming method to whip up this delicious cookie recipe from Nicole Rucker.
Nicole Rucker's Bourbon Chocolate Chip Cookies
These bourbon chocolate pecan cookies from Fat & Flour owner, Nicole Rucker, are decadent, buttery, and will quickly become your new favorite treat.
Krystle's Perfect Sugar Cookie
Krystle Shelton's "Perfect Sugar Cookies" are just that– perfect! These buttery treats are sure to please at any event, social gathering, or simply just enjoyed at home.
Nicole Rucker's Roll Out Sugar Cookie
This roll out sugar cookie recipe from Fat & Flour owner, Nicole Rucker, makes the perfect cookies for decorating & sharing with loved ones all year-long.
Nicole Rucker's Scottish Shortbread
This Scottish shortbread recipe from Fat & Flour owner, Nicole Rucker, is the perfect buttery baked good to satisfy your shortbread cravings.
Brandon Gray's Beurre Rouge
This savory yet slightly tangy sauce made with red wine and Miyoko's butter is a delicious accompaniment to your favorite dishes.
Brandon Gray's Beurre Blanc
This white butter sauce is the perfect complement to enhance a variety of dishes– including steamed vegetables or grilled tofu.
Brandon Gray's Velouté Sauce
This French "Mother Sauce" made with Miyoko's butter is the addition to mashed potatoes, pot pies, or as a base for any of your savory dishes.
Brandon Gray's Béchamel Sauce
This French cooking standard made with Miyoko's butter is the perfect sauce for lasagna, over gratin, or just in a delicious soup.
Miyoko's French Chocolate Buttercream
Create the fluffiest, creamiest French chocolate buttercream with Miyoko's Cultured Vegan Butter; a perfect pairing for all your baked goods.
Miyoko's Swiss Meringue Buttercream
Just like eating a cloud. This Swiss meringue buttercream made with Miyoko's Cultured Vegan Butter will elevate all of your desserts.
Miyoko's Tofu Confit
Use Miyoko's butter to create this succulent, confit-style tofu dish; perfect for all your dinner parties or holiday gatherings.
Miyoko's Vegetable Confit
Confit, the culinary art of slowly cooking at a lower temperature in oil or butter, creates the most delicious, melt-in-your-mouth flavors. Use Miyoko's butter to set & forget this easy, yet decadent veggie dish.
Miyoko's Vanilla Flower Power Compound Butter
This sweet, beautiful compound butter is one you'll want to make again and again. Just wrap it up, tie it with a ribbon, and you've got a holiday gift your foodie friends are sure to love.
Miyoko's Cranberry Orange Maple Compound Butter
This sweet compound butter made with Miyoko's European Style Cultured Vegan Butter will be the perfect additional to your autumnal dishes or simply slathered on toast.
Miyoko's Shallot Tarragon Compound Butter
This shallot tarragon compound butter made with Miyoko's European Style Cultured Vegan Butter is the perfect addition to any dish.
Miyoko's Miso Compound Butter
This miso compound butter made with Miyoko's European Style Cultured Vegan Butter will pair beautifully with grilled eggplant or simply over a baked potato.
Miyoko's Truffle Compound Butter
This savory truffle butter made with Miyoko's European Style Cultured Vegan Butter will elevate all of your dishes– from pasta to veggies to potatoes.
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.