Vegan Cheese: Simple, Delicious Plant-Based Recipes

What an amazing book. The first thing I did was go through this marking so many cheeses I want to make. I've already tried the Baked Feta and it is incredible! Can'twait to try more...

Good clear recipe instructions and nicely illustrated. I enjoyed this book.

great recipes, easy to make and taste great too

I'm a vegetarian with a desire to move towards being a vegan. But I love cheese. So if only... The good thing about the recipes in this book is that they are straightforward and reasonably tasty. The bad thing is that, if you are a cheese lover, they just don't taste like cheese. The use of nut bases or or fermented grain flavoured with yeast, miso and dairy-free yoghurt is fairly straightforward but they taste - well, they taste like the combination of their ingredients. There is an additional problem in that being an American book, some of the ingredients - like chickpea miso - are simply unavailable in the UK. We also have to suffer the rather daft notion of measuring in 'cups'. There is even a recipe for vegan version of 'American Cheese' (i.e., heavily processed and almost tasteless plastic-like cheese) which would appeal to few Europeans who actually know what the real versions of the 'camembert', 'brie' and 'aged gouda' emulated in these recipes actually taste like. So, a brave attempt, but not a great success.

There's lots of recipes in this book and they all sound great. I haven't had success making any of them unfortunately. I cook a lot so I know my way around the kitchen, and I bought the ingredients needed to make the cheeses to follow the recipes exactly but none of them have the right taste nor the right texture for Cheese (always very soggy), I'll keep practising for a bit longer though!