Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making artisan vegan cheese (aka 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 flavours out of unique combinations of ingredients, such as rejuvelac and nondairy yoghurt, with minimal effort. The process of culturing and ageing the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to a firm.
For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, and a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yoghurt.
For suggestions on how to incorporate vegan artisan cheeses into favourite recipes, Miyoko offers up delectable appetisers, entrees, and desserts, from Caprese salad and classic mac and cheese to eggplant parmesan and San Fran cheesecake.