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Recipes to make your own exotic vegan cheese, and more recipes to use them in, make Artisan Vegan Cheese one of the most useful cookbooks in print. Ricotta, meltable cheddar, Monterey Jack and Muenster cheeses, parmesan, smoked provolone, gruyere, brie and chevre are just some of the recipes you’ll find. Expand your culinary horizons with cheeses rare in a non-dairy diet. The first recipe is for Rejuvelac, the magic fermented beverage filled with probiotics, and the primary culturing agent for most of the cheeses. Also included are recipes for non-dairy alternatives -- homemade yogurt, almond milk and fluffy whipped coconut cream.
147 pp.