The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese

by Karen McAthy

Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.

Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible takes vegan cheesemaking to a new level.

Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes:


Eight new cheesemaking recipes plus dozens more from beginner to pro
New coverage of mixed method fast-firming cultured cheeses
Going beyond nuts and seeds and using legumes for cheesemaking
Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
Lactic acid fermentation and how to use it in cheesemaking
Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds
New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.
The Art of Plant-based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.

Genres: Cookbooks, Cooking, Food, Nonfiction

256 pages, Hardcover

Published May 25, 2021

Reviews

[Anna · Rating 4 out of 5]

Really good book for beginners who take the process seriously and want to get into the complicated stuff.

[Rebecca · Rating 4 out of 5]

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.

[James · Rating 2 out of 5]

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.

[Deb (Bee) · Rating 4 out of 5]

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.