The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese, 2nd Edition

Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.

Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the "plant-based cheesemaking bible" takes vegan cheesemaking to a new level.

Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes:

Eight new cheesemaking recipes plus dozens more from beginner to pro
New coverage of "mixed method" fast-firming cultured cheeses
Going beyond nuts and seeds and using legumes for cheesemaking
Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
Lactic acid fermentation and how to use it in cheesemaking
Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds
New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.

The Art of Plant-based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.