One Hour Dairy Free Cheese - Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables.
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Finally, anyone embracing a dairy-free lifestyle (vegan, paleo or allergen-free), can make and enjoy the savory goodness of cheese—in one hour or less.
In ingenious step-by-step recipes, Claudia Lucero shows how to make 25 delicious plant-based cheeses using seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews, with a bit of truffle oil to capture its earthy essence. Plus a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Quick Curried Spinach, and more.
One Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, and even gooey, decadent mozzarella. With step-by-step photos, techniques for making rinds, cheese plate pairings, and tips on food allergy substitutions, it’s a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.
NOTE: Just like our kits and mixes, the recipes do not rely on soy, grains or carrageenan and there is always a substitution given for nuts.