The question I hear most often when I tell people that I am vegan is “But don’t you miss cheese?” The truth is that I really don’t and I am about to share the reasons why in this cookbook.
When I started searching for non-dairy cheese, my first stop was the alternative health food store, where I found a number of commercial, non-dairy cheese alternatives. Some where good, but many turned out to be flavorless, strangely textured, or made from questionable ingredients. And at about $4.29 for a 12 ounce package, these vegan cheeses are not inexpensive!
The good news is that you can make your own non-dairy, totally delicious and healthy vegan cheeses for a fraction of the cost of commercially produced cheese alternatives!
There are basically three kinds of vegan cheese types: those that use nuts as their base; soy-based cheeses that use tofu at their basis; and hard cheeses that use agar, a vegan gelatin substitute. You will learn to make all three kinds in this cookbook.) After testing, adapting, and working my way through hundreds of recipes and variations, I have selected only the best recipes to include here.
I have also selected cheeses that range from the very easy to gourmet (though still very do-able) fancy-pants party cheese balls. Gluten, wheat, and soy free recipes are also included here. Simply put, there is something in here that everyone can make and enjoy.
Finally, I have added two appendixes that include recipes for classic dishes that use the cheeses in this book, both savory and sweet, including pizza, lasagna, mac 'n' cheese (of course!), cheesecake and carrot cake.
You can make dairy-free, healthy versions of all your favorite dishes, and you won't even miss the cheese.
Enjoy!
TABLE OF CONTENTS
Chapter One: Dips and Spreadable Vegan Cheeses
Nacho Cheese Sauce with A Kick
Spicy White Bean Cheesy Dip
Super Sour Cream Cheese
Simple and Quick Vegan Cream Cheese
Tastiest Cashew Cream Cheese
Tofu Cream Cheese with Pistachios
Tangy Red Pepper and Cashew Nut Paté
Chapter Two: Crumble-able Vegan Cheeses and Curds
Original Vegan Ricotta
Super Spinach Ricotta
Very Vegan Feta
Vegan Blue Cheese, If You Please
Seedy Cheese Curds
Parmesan Topping Flakes
Absolutely Dummy Proof 2 Minute Parmesan
Chapter Three: Roll with It Vegan Cheese Balls
Festive Cranberry Walnut Cheese Ball
Smoked Almond and Olive Cheese Ball
Vegan Cheese Ball with Mushrooms, Green Onions and Black Olives
Vegan Pimento Cheese Experience
Chapter Four: Slice and Melt Vegan Block Cheeses
Vegan Cheddar Cheese (That Actually Tastes Like Cheddar!)
Classic Vegan Jack
Meltable Mozzarella
Good Vegan Gouda
Block Cashew Cheese
Appendix I: Favorite Cheese Based Dishes, Savory
Grilled Cheese and Tofu Sandwich
The Mac n Cheese That Cravings Are Made Of
Cheesy Rice and Veggies Casserole
Vegan Chili Cheese Nachos
Beer-Cheese Comfort Soup
Classic Vegan Lasagna
Homecoming Vegan Pizza
Appendix II: Favorite Cheese Based Dishes, Sweets
Classic Vegan Cheesecake
Vegan Chocolate Cheesecake
Zingy Lemony Goodness Cheesecake
Carrot Cake with a Vegan Cream Cheese Frosting
When I started searching for non-dairy cheese, my first stop was the alternative health food store, where I found a number of commercial, non-dairy cheese alternatives. Some where good, but many turned out to be flavorless, strangely textured, or made from questionable ingredients. And at about $4.29 for a 12 ounce package, these vegan cheeses are not inexpensive!
The good news is that you can make your own non-dairy, totally delicious and healthy vegan cheeses for a fraction of the cost of commercially produced cheese alternatives!
There are basically three kinds of vegan cheese types: those that use nuts as their base; soy-based cheeses that use tofu at their basis; and hard cheeses that use agar, a vegan gelatin substitute. You will learn to make all three kinds in this cookbook.) After testing, adapting, and working my way through hundreds of recipes and variations, I have selected only the best recipes to include here.
I have also selected cheeses that range from the very easy to gourmet (though still very do-able) fancy-pants party cheese balls. Gluten, wheat, and soy free recipes are also included here. Simply put, there is something in here that everyone can make and enjoy.
Finally, I have added two appendixes that include recipes for classic dishes that use the cheeses in this book, both savory and sweet, including pizza, lasagna, mac 'n' cheese (of course!), cheesecake and carrot cake.
You can make dairy-free, healthy versions of all your favorite dishes, and you won't even miss the cheese.
Enjoy!
TABLE OF CONTENTS
Chapter One: Dips and Spreadable Vegan Cheeses
Nacho Cheese Sauce with A Kick
Spicy White Bean Cheesy Dip
Super Sour Cream Cheese
Simple and Quick Vegan Cream Cheese
Tastiest Cashew Cream Cheese
Tofu Cream Cheese with Pistachios
Tangy Red Pepper and Cashew Nut Paté
Chapter Two: Crumble-able Vegan Cheeses and Curds
Original Vegan Ricotta
Super Spinach Ricotta
Very Vegan Feta
Vegan Blue Cheese, If You Please
Seedy Cheese Curds
Parmesan Topping Flakes
Absolutely Dummy Proof 2 Minute Parmesan
Chapter Three: Roll with It Vegan Cheese Balls
Festive Cranberry Walnut Cheese Ball
Smoked Almond and Olive Cheese Ball
Vegan Cheese Ball with Mushrooms, Green Onions and Black Olives
Vegan Pimento Cheese Experience
Chapter Four: Slice and Melt Vegan Block Cheeses
Vegan Cheddar Cheese (That Actually Tastes Like Cheddar!)
Classic Vegan Jack
Meltable Mozzarella
Good Vegan Gouda
Block Cashew Cheese
Appendix I: Favorite Cheese Based Dishes, Savory
Grilled Cheese and Tofu Sandwich
The Mac n Cheese That Cravings Are Made Of
Cheesy Rice and Veggies Casserole
Vegan Chili Cheese Nachos
Beer-Cheese Comfort Soup
Classic Vegan Lasagna
Homecoming Vegan Pizza
Appendix II: Favorite Cheese Based Dishes, Sweets
Classic Vegan Cheesecake
Vegan Chocolate Cheesecake
Zingy Lemony Goodness Cheesecake
Carrot Cake with a Vegan Cream Cheese Frosting
