Artisan Vegan Cheese

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal

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Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.
For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Comments

D. Lang says:

Great uncheese book This book is wonderful, but be prepared to have carrageenan powder, xanthan gum (not guar gum), tapioca flour, and agar powder on hand. These recipes are time consuming, but delicious and you may not be able to start these right away unless you have most of these products. In addition, you may wish to make homemade rejuvelac and yogurt ahead of time.Aside from this, the recipes are delicious and we have thoroughly enjoyed the ones we have tried. The sharp cheddar is very good and that is…

Dressmaker says:

Fantastic! I love to cook, and I have been a vegan for decades. This book is, hands down, the greatest surprise that I’ve had in the kitchen for a very long time. Wow! Where do I start? I made the rejuvelac, which is a necessary ingredient for many of the recipes, the day that I received the book. (I started it that day.) Super easy. I also made the yogurt immediately thereafter. Again, super easy. Very good results. As for the cheeses, I’ve made fresh mozzarella, sharp cheddar, basic cashew cheese,…

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