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The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods
The Non-Dairy Evolution Vegan Cheese Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy Most of the recipes in this book involve soy, cashew nuts or almonds.
160 pages, Paperback
First published May 17, 2014
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Displaying 1 - 6 of 6 reviews
March 12, 2017
Excellent book. I recommend getting the pdf from the author's site rather than the hardcopy because the pdf has photos and the book is text only. I've only made a couple things so far, but the techniques are great the the instructions are easy to follow. Making non-dairy "dairy" products is pretty much science and this book is a great guide.
November 1, 2014
Amazing and awesome recipes! Chef Skye Michael Conroy has recreated many dishes that are 100% cruelty free, that many of us considered "Comfort Food" or indulgences, before we became vegan: the cheeses are the most amazing vegan cheeses I've ever tried! Easy to follow recipes (Chef Skye leaves out NO detail in preparation of these dishes). This is my go to book, for eggless "egg" dishes, vegan cheeses, non dairy butters, milks and creams. I can't live without this book!
April 4, 2021
Wow! Wasn't going to buy this initially, since I have my go-to vegan cheese books. Jo Stepaniak's Uncheese cookbooks from back in the day, and more recently Miyoko Schinner's. Both are excellent & will continue to be favorites. Subtitled "a modernist culinary approach to plant-based, dairy-free foods," this is joining those in my rotation.
Skye Michael Conroy, known online as thegentlechef.com, always posts delicious, detailed recipes, beautifully photographed. His digital books have photos, but not the print books that I have seen.
This has no pictures; didn't miss them since the instructions are so clear & concise. Good table of contents for the well arranged chapters. Starting with making your own plant based milks, of course, since they are needed for the cheeses, then the various cheeses, to recipes using the cheeses, seasoning blends, egg subs, & desserts.
The Non-dairy glossary is the most detailed I've seen, explaining the what's & why's of familiar & what might be less familiar ingredients, techniques & utensils, and possible substitutions.
Does a deep drive into the sometimes controversial Carrageenan, which has a reputation for digestive challenges, at least the lambda produced form. There are also kappa and iota produced forms, all molecularly distinctly different. The explanation is priceless! Kappa is used to firm up the block & wheel cheeses, while the Iota is used for marshmallows. Just an example of the value of this book.
The instructions for making Rejuvelac, the non-alcoholic culturing liquid used for fermenting cheeses, are quite detailed, & confidence building. Making it using these instructions was easier, with good results. Less expensive than searching out vegan sauerkraut & using the juice from that for fermentation.
Favorites? The extra sharp cheddar, smoked provolone & brie. The instant cheddar cheese sauce mix had become a pantry staple; though I am still twerking it to use less than the 2 tablespoons of oil in mixing it.
Recommendations are given for vegan sources for some of the less available ingredients, like the powders & additives used for culturing, fermenting & flavoring.
Highly recommend.
Skye Michael Conroy, known online as thegentlechef.com, always posts delicious, detailed recipes, beautifully photographed. His digital books have photos, but not the print books that I have seen.
This has no pictures; didn't miss them since the instructions are so clear & concise. Good table of contents for the well arranged chapters. Starting with making your own plant based milks, of course, since they are needed for the cheeses, then the various cheeses, to recipes using the cheeses, seasoning blends, egg subs, & desserts.
The Non-dairy glossary is the most detailed I've seen, explaining the what's & why's of familiar & what might be less familiar ingredients, techniques & utensils, and possible substitutions.
Does a deep drive into the sometimes controversial Carrageenan, which has a reputation for digestive challenges, at least the lambda produced form. There are also kappa and iota produced forms, all molecularly distinctly different. The explanation is priceless! Kappa is used to firm up the block & wheel cheeses, while the Iota is used for marshmallows. Just an example of the value of this book.
The instructions for making Rejuvelac, the non-alcoholic culturing liquid used for fermenting cheeses, are quite detailed, & confidence building. Making it using these instructions was easier, with good results. Less expensive than searching out vegan sauerkraut & using the juice from that for fermentation.
Favorites? The extra sharp cheddar, smoked provolone & brie. The instant cheddar cheese sauce mix had become a pantry staple; though I am still twerking it to use less than the 2 tablespoons of oil in mixing it.
Recommendations are given for vegan sources for some of the less available ingredients, like the powders & additives used for culturing, fermenting & flavoring.
Highly recommend.
August 28, 2021
This book has some of the best vegan recipes I've ever tried! I highly recommend it.
January 27, 2015
A "must have" book for any vegan cook who wants to add amazing non dairy creams, cheeses, and eggless dishes that taste very much like the dairy versions. Easy to follow instructions, and delicious ways to use each item. From gelato, to "sunny side ups", to the tastiest vegan butter I've ever tried. This is a great book!
June 12, 2016
Skye Michael Conroy's recipes are great. These are the only cookbooks I ever use.
Displaying 1 - 6 of 6 reviews