Vegan Cheese: Simple, Delicious Plant-Based Recipes

I have always loved cheese! I love the different textures and taste. I love pairing it with other foods and sauces, and the combinations can be magical. I haven't eaten any dairy cheese in almost 5 years though, because my body rejected it. Luckily many grocery stores now carry some type of non-dairy cheese... BUT if you crave a wide variety of different flavors and types, then you're probably out of luck unless you live near a large foodie type city. That's why I was so excited to get my hands on this book. If you follow Jules on Instagram you've seen some of the luscious cheese she's filled her cookbook with. Just as importantly though, she kept the recipes simple. She also has very straightforward and helpful information, so even a beginning cook or someone without lots of fancy kitchen tools can make these recipes. Speaking of the book itself, I like how beautifully it's put together. Everything is formatted very well, so you don't have to flip back and forth trying to find information. You'll love the photos too (not only because they are of yummy CHEESE!), but because they are across from the recipe. This way you can see what it should look like and also get some ideas for styling. This really is such a excellent cookbook, and I cannot wait to eat my way through it!

As the title of the book indicates, this visual presentation clarifies (pun intended) the mystery of non-dairy milk based cheese. The thorough delineation of nut, seed and coconut based milk soaking suggestions alone should light up eureka moments for those who are lactose intolerant and have based their intake on mainstream Soy and Almond filled with Carrageenan. Contents are well edited and beautiful photography of tempting stylized images just make you want to whip up a variety to simply sample yourself. And share with festive friends and family gathering alike. Another kitchen staple reference and eye candy!

Ive been following Jules on instagram and was instantly intrigued by her presentation, drive and passion for beautiful, nutritious food! I am not a vegan, but I do love finding dairy free options for family members and friends who are. This book is everything. The recipes are simple enough that even a kitchen newbie could make them, and there is such a wonderful variety, from ricotta, feta and walnut parmesan. The photos are gorgeous, and I can't wait to try them all! This book is a must for anyone interested in vegan, dairy free, or just fun and delicious recipes :)

Great book! I would have loved more cultured vegan cheese recipes though. The vegan milks recipes were an added bonus.

I love everything about this book. It has simple and easy recipes to follow. My favorite so far has been the French style Brie and the other one that I made was the three peppercorn cheese. Absolutely wonderful. You should pick up this book and give it a try. I'm no longer afraid to go in the kitchen and make cheese or yogurt I haven't done made cheese since I was 8 years old with my Hungarian maternal grandmother. Now I've conquered all my fears regarding cheese. Give it a try!

I bought this book 7 years ago and have made a few of the recipes. The recipes are easy to follow and the book is laid out well. We had a dairy-free guest this Thanksgiving but I didn’t want to skip the cheeseboard so I pulled the book out. We all ate the cheeses and our DF guest loved enjoying a safe cheeseboard! *I know the honey in the pic isn’t vegan but I’m only aiming for dairy free

This book is a game changer! Jules Aron not only takes vegan to the gourmet level with delicious recipes, she continues to inspire and educate with helpful hints and useful information. As someone who is allergic to casein, I couldn't be more thrilled to have a WHOLE book (!!) filled with things I can eat AND enjoy. (Homemade YOGURT, what?!) Always impressed with this author's ability to combine information, taste and beauty in her work.

Many recipes, with systematic overview of techniques. Instructions clear and nice photography. Made the feta and it was exquisite until I put it in the brine step and it fell apart and became a liquid. Also, the index is difficult to use. The feta recipe is found under M for Mediterranean feta. Wish I had borrowed it from the library. Not the reference book I would like to keep.