One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses―Using Nuts, Seeds, and Vegetables

Looked thru every page & can’t wait to start making the recipes! I’ve made farmers cheese, Mozzarella, yogurt, & nut milk before, but never vegan cheese. One reviewer didn’t like the layout of the steps on the pages but I love how it’s layed out! Every recipe is shown in step by step directions that are shown in order from left to right across both pages when the book is open flat on the counter so there’s no need to turn the pages & the whole process is in full view & easy to follow w/ a picture demonstrating each step. When reaching the last step on the far right of the 1st line, just start on the next line of pictured steps on the far left below the 1st line: just the same as reading anything else (left to right all the way across before moving down & back to the left to start the next line- simple & very convenient). All the recipes look do-able & easy enough. Much easier than the cheeses I made w/ cow’s milk before going vegan! I love that there are alternatives given for the nuts & a few other ingredients so I can try the cheeses multiple ways & also make it fit my budget. Simple everyday kitchen equipment & bowls are used so added no expense there unless I want to buy some cheesecloth for something. I prefer to just use a fine strainer & already have that. Quantities are small enough for a couple or single person to easily use the cheese up before it spoils, which I’m very appreciative of! It’s easy enough to make a dbl batch for a family too. The pictures show exactly how to do each recipe, the directions are straight forward, simple, complete & not confusing at all. The author seems to want nothing but successful cheeses for everyone using her book & has paid close attn to detail & making it all very easy to understand & follow. So much healthier than regular cheeses, not full of soy or carragean like health food store cheeses, & looks like this will be fun for people who like making things in their own kitchens w/o getting too involved & unrealistic for the avg person who doesn’t have a ton of time or money to invest. I can see having healthy & fresh cheese on a weekly basis now & w/ my own spices & flavor combinations too! Plenty of room for flavor experimentation & some suggestions thrown in the book too. Simple ingredients w/o need for a health food store too! I’ll update this when I’ve made the cheeses.

I’ve been waiting for this book the moment I found out it was being written. I first found out about Claudia’s first book One Hour Cheese when I ran into her booth at a local craft fair. At the time, I didn’t know I couldn’t have cheese. Soon after, I found out no more dairy :(. But not to worry! I saw on her website she had many dairy free cheese kits. Later, on Instagram I saw she had a dairy free page and was working on this cookbook and immediately pre-ordered it. I’ve been a bit spoiled to be able to get my hands on her dairy free kits, since they are carried in many of our local grocery stores in town. I’ve made the Dairy free Mozarella many times. Most of my Mozzarella balls don’t even make it to a recipe because they are so darned delicious, I eat them all up. I’m always amazed at how fast it is to make and it looks just like the dairy version. It even melts! I’ve included a picture of a batch I made. I’ve been pouring over this book since it came. What I love most is not only does she have a recipe for every classic kind of cheese you loved from your dairy days, but then they are followed by a recipe you can use that cheese in. Can’t have nuts? Don’t fret, she includes nut free substitutions. There are other substitutions listed for other ingredients as well. Each recipe has step by step instructions with pictures for each step. This is awesome if you’re like me and need a visual! The bow on this awesome package is the last portion of the book. It includes several recipes which pair well so you can make your own cheese board to impress and charm your friends and family. I highly recommend the book.

Great book with many cheese recipes. I have alpha-gal syndrome and can’t eat cheese anymore but this book has several cheese recipes with pictures to make dairy free cheese. It also has many options for cheese ingredients as well as recipes to use the cheese you make.

Great recipes with optional adaptations, which is nice. Tasty vegan cheeses. Could have done without the meaty mentions... in fact those almost had me returning the book... but then I tried a couple of the recipes 😋... and...yum!! This makes vegan cheesing easy!

I haven't had real cheese in decades and have made do with expensive store bought or lengthy complicated recipes. The store bought vegan cheeses that I have access to now include ingredients that I can't eat due to allergies and I just don't want to deal with the lengthy other recipes. But I missed the cheese in my life. Until now! The smoky cheddar is delicious. I made it exactly per the recipe except I left out the red pepper. The photos are helpful for each step. At first look, the recipes look involved, but after the first time using them, you see they aren't. The cheddar steps are: Gather ingredients, dump into blender, blend, fix agar, dump in blender, blend some more, dump in pan, cook, dump in mold, chill, eat. Some recipes are not that complicated. And there are so many other recipes and possible ingredient substitutions that possibilities are staggering. There are a lot of ingredients that some people might think uncommon, but I had all except I subbed vinegar for lactic acid and bought the raw sunflower seeds for the cheddar. And I had everything already on hand for several of the recipes. She also includes fermented vegetable instructions and recipes to use the cheeses in and with. I am very happy with this book.

I have made a few of these recipes and highly recommend this book. Easy to follow and there are plenty of cheese options to make.

Love! Love! Love! This book. Very easy to follow, great verity and lots of bonuses throughout the book. I just received it in the mail and was so excited that I had to write a review. So happy that I chose this one. Very cleaverly put together, very well thought through and it’s obvious that the author loves and has great knowledge in making cheese. The format is great. List of ingredients and substitutions which I find very helpful. Equipment you will need and step by step pictures for every cheese plus beautiful photos for the result product. Thank you!

This book is lovely to look at and packed full of useful information. Everything I've made comes out as expected. As is typical for me, one recipe has become a staple - the Queso Verde. My complaint about being inefficient for the cook relates to two things: 1. the ingredients are not listed in a way to minimize dirtying utensils. For example, if a bunch of ingredients go together using a tablespoon, I want all the dry stuff listed first, then the wet. One spoon! 2. the procedure is a caption underneath pictures. For the Queso Verde, that means pulling the book out of my cookbook stand several times to flip pages. Since I double this recipe, I finally just typed up my own, listing the ingredients in a dirty-dish friendly order, then the steps.

Ich bin sehr positiv überrascht. Die Rezepte klingen toll und machbar. Es gibt bei jedem Rezept Vorschläge zur Produktsubstitution. Ich werde jedenfalls versuchen, meinen eigenen Nicht-Käse herzustellen. Die Schritt-für-Schritt-Anleitungen begeistern mich. Was für ein Buch!

If you are avoiding dairy, BUY THIS BOOK!!! This is the best cookbook I have seen in a long, long time (I am an addict). She is thorough in explaining ingredients and their use, and gives substitutions on every recipe for dietary concerns. She tells you how to make non-dairy yogurt, plus how to make ferments. And a chapter on pairing for cheese boards. Plus though a paperback, the quality of the publishing is excellent.

I cannot fault this book for clarity, presentation and inspiration. If, like me, you find the vegan cheeses on sale pretty revolting and wonder if you could make something better, this is the book for you. I became interested in vegan cheese when I saw someone had opened a vegan "cheese" shop offering dairy free variations on the likes of brie and camembert. Up until then I hadn't imagined it possible to make a decent vegan cheese so I did some investigating and discovered this book. I also discovered that there is a way of making vegan speciality cheeses using acidophilus cultures and edible moulds, (going to try that too), but they take a while to mature. This book shows you how to make a decent flavoured, very acceptable cheese substitute in about an hour. It all sounds quite complicated but actually, once you have amassed your ingredients, it's pretty straightforward. You do have to spend some time beforehand gathering every thing together - unless you happen to have agar powder and lactic acid in your cupboard - but don't be put off, it is well worth the effort. I have only made smoked cheddar style so far and it was absolutely delicious, I actually look forward to eating it, quite a novelty for me with vegan cheese. The author offers lots of substitutions and alternatives to ingredients so they can still be made if you can't eat nuts, for example, and the instructions are really clear and helpful. Best of all, the some of the cheeses can be melted and there are recipes with ideas on how to use the various cheeses. There is also a section on how to make sauerkraut and other vegetables simply fermented and preserved in brine, with the added benefit that you can use the brine water to add to the cheesiness of your cheeses. Highly recommend this book.

It's another American author. Didn't like the choice of cheeses or use of products.

Good recipes!