Artisan Vegan Cheese

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.

Schinner is founder of Now & Zen, a vegan food company which produces natural, dairy-free confections such as Hip Whip whipped topping, meatless "meats", and the famous UnTurkey, a seitan-based turkey substitute.

This item has a special returns policy. Please read it carefully.

Authorized returns, for Grantham Book Services (GBS) Third Party Publishers, should be sent to:

Grantham Book Services Returns Centre
Trent Road
Grantham
Lincolnshire
NG31 7XQ