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The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
Make your own real, non-dairy cheese at home — traditional methods for making plant-based cheese
As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle."
Much of what passes for non-dairy "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.
Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.
Coverage
Understanding culturing and fermentation Essential ingredients and equipment for crafting plant-based cheese Plant and nut-based media and how to make them How to create and train plant-based cultures Delicious recipes for quick cheeses Advanced recipes for cultured and aged cheeses Resources for sourcing equipment and cultures.Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.
Simply everything you need to make delicious non-dairy cheese right at home.
Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.
As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle."
Much of what passes for non-dairy "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.
Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.
Coverage
Understanding culturing and fermentation Essential ingredients and equipment for crafting plant-based cheese Plant and nut-based media and how to make them How to create and train plant-based cultures Delicious recipes for quick cheeses Advanced recipes for cultured and aged cheeses Resources for sourcing equipment and cultures.Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.
Simply everything you need to make delicious non-dairy cheese right at home.
Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.
198 pages, Kindle Edition
Published April 7, 2017
44 people are currently reading
125 people want to read
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Displaying 1 - 5 of 5 reviews
Currently reading
January 31, 2026Ik was op zoek naar een boek over vegan kaas maken en my lord this book delivers. Het had beter 'the art
& science
of cheese making' kunnen heten, want het beschrijft echt de biochemische processen heel procesmatig in stroomschema's. Ik heb vaak de vraag gekregen dat je kookboeken toch niet echt léést (huh, why not?), maar deze dan toch zeker wel!
McAthy onderscheidt cheeze (opgestevigde kaas door agar en zetmeel) en cheese, het resultaat van het fermentatie proces en geeft veel uitleg over de basis van fermentatieprocessen en alle benodigdheden - dit boek gaat all in met thermometer en ph-strips.
Het is meer een handboek dan een receptenboek, er staat vooral veel uitleg in over de basis die je vervolgens zelf kunt toepassen, al zijn er wel recepten om met haar uitleg te experimenteren.
De kaasjes zijn een toffe variatie op de good old cashewnoot en maken, naast macadamia, walnoten en amandelen, ook gebruik van zonnebloempitten en zelfs kokosmelk als basis. Mijn vensterbank is al gevuld met 3 potten - cashew, zonnebloempit en bulgur - can't wait! 👩🍳
McAthy onderscheidt cheeze (opgestevigde kaas door agar en zetmeel) en cheese, het resultaat van het fermentatie proces en geeft veel uitleg over de basis van fermentatieprocessen en alle benodigdheden - dit boek gaat all in met thermometer en ph-strips.
Het is meer een handboek dan een receptenboek, er staat vooral veel uitleg in over de basis die je vervolgens zelf kunt toepassen, al zijn er wel recepten om met haar uitleg te experimenteren.
De kaasjes zijn een toffe variatie op de good old cashewnoot en maken, naast macadamia, walnoten en amandelen, ook gebruik van zonnebloempitten en zelfs kokosmelk als basis. Mijn vensterbank is al gevuld met 3 potten - cashew, zonnebloempit en bulgur - can't wait! 👩🍳
February 18, 2021
Really good book for beginners who take the process seriously and want to get into the complicated stuff.
October 12, 2017
I'm so impressed by the work Karen McAthy is doing in making non-dairy cheeses easier, tastier, and more accessible. She's a rock star pioneer! It's extremely rewarding to make real vegan cultured cheeses that are flavourful, complex, and just as delicious as their dairy counterparts. Karen does a great job of explaining the concepts involved in cheese making (e.g. culturing agents, dry aging) rather than just providing recipes with no troubleshooting options. I love how she describes her experimentation and encourages readers to experiment on their own and to keep detailed records of our cheese making exploits.
I just wish she had included recipes for some of the tantalizing cheeses pictured in the introduction, like the almond coconut balsamic vinegar-washed aged blue, the black trumpet mushroom cashew camembert, and the smoked cheddar.
I just wish she had included recipes for some of the tantalizing cheeses pictured in the introduction, like the almond coconut balsamic vinegar-washed aged blue, the black trumpet mushroom cashew camembert, and the smoked cheddar.
November 4, 2019
An OK introduction, but there are more comprehensive books out there. I haven't had a chance to test any of the recipes, so I can't comment on that aspect. There are more non-dairy cheeses popping up that don't seem to be a collection of strange chemicals.
June 3, 2017
Well written and laid out book with easy recipes. It's highest praise is in the detailed description of the processes from start and finishing many of the varieties of plant-based cheeses.
Displaying 1 - 5 of 5 reviews