What’s inside:
Introduction & Preparation
From workplace prep, ingredients, tools, techniques and methods like soaking nuts and making nut milk: everything is covered here.
Chapter 1:
Vegan Cheese Without Fermentation
Start simple. This chapter introduces both cooked and raw cheeses that mimic familiar favorites. You’ll master the basic “cheesy” flavor profile and enjoy comforting, family-loved recipes designed for ease and satisfaction.
Chapter 2:
Fermented Cheese
Here’s where the fun (and the life) begins. Learn how to ferment your own cheese to develop depth of flavor and probiotic benefits. From tangy spreads to firm, aged wheels, you’ll explore cheeses in a variety of forms… logs, rounds, and sliceable blocks.
Chapter 3:
Mold-Ripened Cheese & Camembert
Step into the realm of aged artistry. Discover how to cultivate white and blue molds to create your own vegan camembert and blue cheese. You’ll get to know the subtle behavior of lactic acid bacteria and the unique qualities of mold cultures.
Chapter 4:
Perfect Pairings & Accompaniments
Complete the experience with condiments and accompaniments: raw chutneys, breads and crackers, candied nuts, and other delights to elevate your cheese board.
Chapter 5:
Desserts with Vegan Cheese
Finish with indulgence… cheesecakes, cream cheese frostings, and baked desserts, all plant-based and gluten-free, but full of flavor and joy.