Gourmet restaurateur and vegan food expert Miyoko Schinner shares
her secrets for making 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 flavors out of unique combinations of ingredients, such as
rejuvelac and nondairy yogurt, with minimal effort. The process of
culturing and aging the ingredients produces delectable vegan
cheeses with a range of consistencies from soft and creamy to
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, cr me
fra che, and yogurt. For suggestions on how to incorporate vegan
artisan cheeses into favorite recipes, Miyoko offers up delectable
appetizers, entr es, and desserts, from caprese salad and classic
mac and cheese to eggplant parmesan and San Fran cheesecake.
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