The hardest thing about being vegan, for the longest time, was finding good cheese made from plants.
That’s begun to change in recent years and now you can even make great vegan cheese at home.
Why We Love The Art of Plant-Based Cheesemaking
This is the second edition of the book by Karen McAthy and it’s grown appreciably with 8 new recipes added to the already substantial selection of cheeses included in the original.
We really like the addition of the “fast-firming” section which lets you make plant-based cheese even when in a rush.
One thing that the cheese lovers in our house absolutely adore about this book is how it teaches you to work with traditional cheese molds to make plant-based cheese that authentically emulates the dairy equivalents.
Final Thoughts On The Art of Plant-Based Cheesemaking
We think that with The Art of Plant-Based Cheesemaking sitting on your bookshelf, there’s simply no good reason left not to switch to a plant-based diet.
These cheeses are so tasty and so much like the “real thing” that you can really make the change without missing out on anything at all.