From leading a farm animal sanctuary to teaching at the University of California, Berkeley, and so much more, Miyoko is changing the way the world sees compassionate plant-based living.

Read on to hear the latest from Miyoko Schinner, and try a sneak-peek recipe from her latest cookbook, “The Vegan Creamery!” 

Farm Sanctuary: As a pioneer in the plant-based food industry, what are you working on now? We are excited to hear about The Vegan Good Life with Miyoko.

Miyoko Schinner: Having stepped away from the consumer packaged goods world, I have begun to focus on the importance of community in helping to lead to a greater adoption of veganism. Food is deeply cultural and communal, and trying to advocate for veganism using a purely cerebral approach (arguments, documentaries, etc) can only be so effective. At some point, we need to figure out how to create a sense of community that inspires and invites people in. 

A couple of years ago, I started a scrappy YouTube channel called The Vegan Good Life with Miyoko that aims to invite people into my kitchen and put them at ease while we cook and talk about food. My goal is to help people feel comfortable in their kitchen and encourage more people to cook together, or just cook. 

I’ve been leading vegan tours to Italy and Japan and cooking courses in Italy. I have been actively studying and learning about food systems, economics, and history. I have been reflecting on how food cultures grow and change within communities, and what we can learn from that. 

And finally, I have a new cookbook (my 7th) coming out in September—“The Vegan Creamery” (Ten Speed Press/Penguin Random House)—where I explore everything from plant milks to butter to cheese to ice cream. 

Farm Sanctuary: In 2024, you became a co-instructor in the University of California, Berkeley’s Plant Futures Challenge Lab. What do you hope students take away from this program?

Miyoko Schinner: In the course, we cover food history, the impacts of economics and politics on food systems, environmental consequences of animal agriculture, and more. The idea is to inspire and stimulate deep thinking about all of the current issues, as well as many of the solutions that are being proposed by corporate interests, farmers, NGOs, and more.

My goal is not to advocate or indoctrinate, but to get students to think by posing questions: At this point in human history, where we need to rethink the future of food, what are all of the aspects we should consider? Who are all of the stakeholders we should consider? What are some of the unintended consequences of past “solutions” to food production, and how would we ensure we don’t make the same mistakes? How do we ensure a system that creates more equity, justice, and compassion for people, animals, and the planet?

Farm Sanctuary: What inspired you to join Farm Sanctuary’s Board of Directors?

Miyoko Schinner: Gene Baur is an inspiring human being. When I learned he was back at the helm and broadening the sanctuary’s scope to reach more people, I knew I wanted to be a part of this. I’m excited about the impact Farm Sanctuary is having on providing underserved communities with fresh fruits and vegetables and its work in education, which is reaching millions. 

Farm Sanctuary: What moved you to establish a farm animal sanctuary, Rancho Compasión, and what role do you feel sanctuaries play in inspiring plant-based living?

Miyoko Schinner: Well, this is our 10th anniversary! What started as me taking care of a couple of stray goats, then three little pigs, then a goat and sheep couple (Benny and Joon, actually from Farm Sanctuary) has become a Bay Area hub for youth education. Our Friends and Food Program focuses on diverse youth aged five and up from around the Bay Area, including underserved communities and those with special needs, connecting them to animals and our organic garden. Last year, about 500 kids came through the program (on site), and this year, we are aiming to double that reach through our summer camps, afterschool enrichment programs, and field trips. 

Unlike most humane education programs, we don’t actively teach about animal agriculture or veganism, but let the animals be the ambassadors. We have found this to be very effective, and have actually had many students become vegan or vegetarian.

Studies have shown direct animal interactions to be one of the most effective stimuli for conversion to veganism. Providing a safe haven for all—the animals and the youth that visit—and allowing them to discover and reflect on their own has had a huge impact not only on the students but also on their parents, who often tell us that they are eliminating animal foods from their own diets. 

Farm Sanctuary: At Farm Sanctuary, we love to meet people where they are on their journey toward a vegan lifestyle. Would you share your pro tips for those starting to cook plant-based meals? 

Miyoko Schinner: Today, people cook less and less despite the fact that, via social media and the internet, there are more food and recipes than at any other time in history—which, in some respect, can be a little intimidating. I think what’s important to understand for most people is that plant-based cooking is not new—it’s the most basic form of historical cooking in most cultures. Whether from Italy, Africa, or Asia, legumes, vegetables, and grains have laid the foundation for most culinary traditions, and most of those foods were inexpensive and simple to prepare. Rediscovering the traditional foods of your culture can lead you on a journey of not just learning how to eat plant-based, but finding similarities in food systems the world over. 

People often think that to be vegan, you have to go out and buy expensive vegan products. No. Instead, research what your grandparents or great-grandparents ate, and chances are, their diets were built on a foundation of grains, legumes, and vegetables. So dig around a little, play around a little, and invite your friends and family into your kitchen to cook together. That’s what we used to do—cook and eat together—and that’s how we form community.

A recipe from Miyoko Schinner’s newest cookbook, The Vegan Creamery

Unlike most almond milk yogurts that are thickened with starches and gums, this yogurt gets help from versatile chickpeas. Because it’s fermented, however, the beans don’t taste super beany and simply act to boost the viscosity and protein.

Makes a generous 4 cups

Ingredients:
2 cups almonds
1 cup dried chickpeas
4 cups water
1/4 tsp vegan yogurt culture (such as Vegurt), or 2-3 Tbsp nondairy yogurt (homemade or store-bought)

Instructions:
Put the almonds and chickpeas in a large bowl and pour enough water over them so they can double in volume, 4 to 5 inches above the beans. Cover the bowl and let soak for 8 to 12 hours. Drain the water and rinse well.

In a blender, combine the almonds, chickpeas, and the 4 cups water and process until creamy. Pour the mixture into a nut milk bag or cheesecloth and squeeze to extract the milk into a large pot. 

Set the pot over medium heat and bring to a simmer, stirring often with a whisk, until thickened. Let this cool to 110°F or below; it will become thicker as it cools.

Stir in the yogurt culture and maintain a temperature between 90° and 110°F for 8 to 16 hours, until it is as tangy as you like. It will further thicken when chilled. Store in the refrigerator for 2 to 3 weeks.