For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.
This book is wonderful, but be prepared to have carrageenan powder, xanthan gum (not guar gum), tapioca flour, and agar powder on hand. These recipes are time consuming, but delicious and you may not be able to start these right away unless you have most of these products. In addition, you may wish to make homemade rejuvelac and yogurt ahead of time.
Author: Miyoko Schinner
Year of Release: August 8, 2012