The essential primer and guide to preparing delicious, totally vegan,
nut-based cheeses, from the coauthor of The Plantpower Way.
In their debut cookbook, The Plantpower Way, Julie Piatt and her
ultra-endurance athlete husband, Rich Roll, inspired thousands to
embrace a plant-fueled lifestyle, and through their advocacy efforts,
podcasts, and talks, countless people are now enjoying healthier and
more vibrant lives. In This Cheese is Nuts, Julie is bringing that
message to the forefront once more, with a stunning collection of
flavorful nut-based cheeses. Julie has always been known for her
dairy-free cheeses, and here she shares seventy-five recipes using
almonds, cashews, and other nuts to create cheeses anyone can make right
at home. Nut-based cheeses are on the cutting edge in the world of vegan
cuisine. They're remarkably simple to prepare (all you need are a few
simple ingredients and a basic dehydrator), and in as little as twenty
minutes, you can have an assortment of tasty fresh cheeses fit for any
occasion. Even creating aged cheeses is easy--they require only a day or
two in the dehydrator, so making "fancier" cheeses, like Aged Almond
Cheddar, is an almost entirely hands-off process. And though they're
delectable on their own, Julie's nut-based cheeses are a terrific
component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream,
Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion
Soup with Cashew Camembert, and more. Filled with the essential tips,
tools, and mouth-watering recipes home cooks need to immerse themselves
in the world of nut-based cheese-making, This Cheese is Nuts will
demonstrate why nut cheeses should be part of any healthy, sustainable
diet.
