#kitchen essentials

♡ This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you. I only share things I genuinely use or would choose for myself ♡

the creamy mouthfeel, tangy & umami flavors, and ooey-gooey to crumbly appearances of cheese are a great delight to the senses. analogs made from plants (even whole food plant based analogs) are a similar delight. whether you're interested in cheesy pasta sauces, sprinkling cheesy crumbles atop a salad, curating a homemade charcuterie board, or tucking cheesy slices between bread, you can get more pride and flavor-control by making cheezes yourself.

plant-based cheezemaking is a skill no less than dairy cheesemaking. it requires an adept understanding of layering flavors, and if you want to create mature flavors, knowledge of developing cultures. a great cheezemaker also has learned to develop the desired textures through thickeners, air-drying, ingredient ratios, etc. and if you'd prefer a simple process to your cheeze, that can be achieved too. and that's oftentimes the best place to start, so you can build upon your skills.

frankly, I enjoy the fact that I can get an affordable, cholesterol-free, and fermented food add-in made by my own hands whenever I want. the below tools and supplies might be quite useful to you if you'd like to pursue the same. just a tip: i'd recommend prior knowledge of plant-based mylk making (see that starter kit here) and yogurt making (starter kit coming soon) if you're seeking to pursue cheezemaking!

cookbooks

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More by Miyoko Schinner → linked here ♡ (affiliate)

Breaking Up with Dairy: 100 Indulgent Plant-based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere by Bailey Ruskus → linked here ♡ (affiliate)

Artisan Vegan Cheese by Miyoko Schinner → linked here ♡ (affiliate)

The Vegan Dairy Cookbook: Make Your Own Plant-Based Mylks, Cheezes, and Kitchen Staples by Marleen Visser → linked here ♡ (affiliate)

Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh → linked here ♡ (affiliate)

The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese by Karen McAthy → linked here ♡ (affiliate)

The Ultimate Uncheese Cookbook: Create Delicious Dairy-Free Cheese Substititutes and Classic "Uncheese" Dishes by Jo Stepaniak → linked here ♡ (affiliate)

This Cheese is Nuts!: Delicious Vegan Cheese at Home: A Cookbook by Julie Piatt → linked here ♡ (affiliate)

Super Easy Vegan Cheese Cookbook: 70 Delicious Plant-Based Cheeses by Janice Buckingham → linked here ♡ (affiliate)

One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero → linked here ♡ (affiliate)

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Fueling your week starts with a well-stocked kitchen! Here are the essentials:

🥫 Beans & Lentils

High in fiber, plant-based protein, iron, magnesium, B vitamins

Perfect for soups, salads, tacos, chili—versatile and nutritious

🥜 Nuts, Seeds & Butters

Full of healthy fats, protein, fiber, vitamins & minerals

Peanut/almond butter on toast or blended in smoothies = quick energy booster

🌾 Whole Grains

Think brown rice, quinoa, oats, bulgur, amaranth—long shelf life

Packed with fiber, B‑vitamins, magnesium — great for bowls, salads, porridge.

🥛 Dairy & Eggs (Fridge/Freezer)

Greek yogurt, eggs, milk = top sources of protein, calcium & vitamin D

🥬 Frozen Fruits & Veggies

Just as nutritious as fresh and won’t spoil

Ready for smoothies, stir‑fries, soups—cost-effective and waste-free.

🐟 Lean Proteins (Fresh/Frozen)

Chicken breast, salmon, canned fish, lean turkey = healthy, easy protein

🌿 Stock Your Pantry with…

Canned tomatoes (lycopene-rich!), broth, olive oil, spices, natural nut butters for easy flavor & nutrition

✅ Why These Staples Matter:

Nutrition-first: Packed with protein, fiber, vitamins & minerals

Convenience: Mix-and-match staples for quick, healthy meals

Cost-effective: Many are budget-friendly with long shelf life

Waste-conscious: Frozen and canned options reduce spoilage