Artisan Vegan Cheese: From Everyday to Gourmet

This is the best book ever. The recipes are easy to follow and very tasty. Love that the recipes are in order of difficulty. So you can work yourself through book and gain more experience as you go along.

Really good book, although I have had one or two failures. Don't bother substituting other ingredients if you don't have everything listed! The creamy cashew pasta sauce was a big winner, and very quick to make. Looking forward to trying more recipes now that I'm fully equipped with agar, carrageenan, etc!

After trying vegan cheeses, sauces and creams I felt never again would I taste the flavour of cheese. I have made the sharp cheddar, parmesan cheese, yoghurt cheese and my favourite alfredo sauce. I cannot believe how wonderful, flavoursome and creamy they are. Giving up dairy was, I thought, the hardest thing to do but actually not. I am not missing anything now because this book has it all covered. Bonus was discovering the healthy probiotic drink rejuvelac.

Excellent collection of basic and medium level cheese recipes. Nothing too advanced or requiring unusual equipment. Everything can be easily done in the home kitchen. One does need a good blender though, and some sort of cheese cloth; a cheese press can be improvised.The novelty in the book is (or was in 2012) to ferment home-made vegan cheeses. This works really very well. Fermentation transforms the taste of basic raw nut cheeses. The author presents a large range of different fermented cheeses, including replacements of all the most common dairy versions. As far as I tried (some eight), all turned out very well in taste and structure, although several are not very close to their name givers. They should be given non-dairy names anyway, because they are new foods.There are a few chapters in the second half of the book that provide ideas how to use the home-made treasures in sauces, starters and accompaniments, or sweets and dessert. Many of these examples read delicious and I will certainly try the Tiramisu.Most recipes are based on rejuvelac (a sort of naturally brewed germinated grain juice that one needs to prepare before starting any further work) or vegan yogurt. Special cultures are mentioned only in the introduction, but not used; they are indeed usually quite overpriced. However, preparing jeruvelac isn't entirely straightforward, which may present a hurdle to some. The restriction also leaves out various good alternatives to base vegan cheeses on, like chao (fermented tofu, there is one similar recipe), or probiotic or special cheese cultures, including even real vegan camembert or roquefort cultures (which can be bought on the web for not too much money).Like other reviewers mentioned, the book contains only a few pictures. I like to have one per recipe, and even if it only is to attract my attention. On the other hand, for a book about cheese there is perhaps not that much of a point in showing different cheeses .. and, after all, pictures make books expensive.

"Impressed" doesn't even begin to cover how I feel about this book. So far I've made the sharp cheddar and air dried brie, and today I've got started on the fresh mozzarella. If someone had given me these, I'd have been certain they were trying to trick me into eating dairy cheese.Be warned though; this book isn't for people after instant gratification - you need patience. Even something like the mozzarella, one of the 'quickest' recipes in the book, is going to require at least 15 hours to prepare. But the waiting has sure been worth it so far.Now ned to find some carrageenan - I want to be able to make melting cheeses next! Imagine the novelty! A vegan cheese that actually melts!Seriously, I have met many a vegetarian who said they would go vegan if it wasn't for cheese, and as far as store bought cheeses go, I know, the vegan versions don't leave a great deal to be desired. Well this book has you covered, so now there is literally no excuse!

Great Recipes, love this book!

Some great recipes but unfortunately most call for rejuvelac and every time I attempt to make the rejuvelac it goes off. Wish I could find that ingredient ready made. Without the rejuvelac im unable to try a lot of the recipes in the book

I had to buy this book and will definitely try some of the recipes. My vegan daughter loves 'cheez' bagels for her lunch with caramelised onion chutney and I hope this will give a less processed cheese. I am intrigued to try the various recipes for hard and soft cheeses. The layout of this book is very straightforward with step by step instructions.

I am perfecting my Vegan Cheese skills - and have a way to go - but LOVE this book. I have had great sucesses with Miyoko Schinner's recipes. It takes practice though - AND a really good POWERFUL blender! If you don't get one - you will not be happy with the outcome. . .

Realmente las recetas son perfectas.

chi non conosce l'autrice di questo libro! veramente utile con tate ricette interessanti, ovviamente poi ignuno le puo adattare ai suoi gusti

Amazing recipes that allow someone on a non-dairy diet to experience the joys of cheese again. Recipes are relatively simple, but do take careful attention to the instructions. Be prepared to experiment and don't be discouraged if the recipe does not work first time. I did need to seek further clarification and the author responded quickly in a very helpful manner. I did spoil a batch of air-dried faux cheese because I took her instructions literally. I did not despair and will attempt this recipe again. Agar must be prepared as described in the appendix; do not just add agar powder to your base. My non-vegan friends could not believe the taste, texture and the fact I made this myself. All recipe measurements are Imperial, but fortunately I am old enough to use pre-metrification units of measure. Overall, I really marvel at the ease to make vegan cheese and look forward to trying her other recipes and then perfect those we enjoy most.

Trata o queijo vegetal como queijo mesmo, e não somente como um leite vegetal endurecido com ágar. Receitas ricas em sabor!