EBOOK
One-Hour Dairy-Free Cheese
Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses-Using Nuts, Seeds, and Vegetables
Claudia Lucero5
(3)
About
Finally, anyone embracing a dairy-free lifestyle (including 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, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of 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 (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.
PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It's a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.
From the author of “One-Hour Cheese”, more than 30 dairy-free cheese recipes made from easy-to-find ingredients that deliver maximum flavor and rich, creamy textures.
Introduction
Chapter 1: The Basics, Equipment, Ingredients, and More
Chapter 2: Wheels, Blocks, and Rounds
Mozzarella Caprese
Smoked Cheddar
Dill and Chive Havarti
Black and White Truffled Brie
Golden Swiss
Seedy Paneer
Lemon Garlic Feta
Queso Verde
Chapter 3: Melts and Dips
Margherita Pizza Melt
Champagne Fondue
Pumpkin Fundido
Creamy Mac Sauce (Tex-Mex K-So)
Spicy Powdered Cheese Mix
Chapter 4: Schmears and Spreads
Fresh Ricotta
Chevre de Provence
Classic Cream Cheese Schmear
Chapter 5: Shakes and Grates
Romano Grates
Parmesan Grates
Chapter 6: Insta-Cheeses
One-Bowl Ricotta
Five-Minute Butter Sauce
Chapter 7: Just for Fun
Baby Bellas
Silly Singles
Holey Emoji Swiss Cheese
Mozz Tots (aka Fried Cheese)
Ginger Beer Pub Cheese
Chapter 8: Make it Yours
Chapter 9: Basic Fermentation
Lacto-Fermented Vegetables
Sauerkraut
Rejuvelac
Chapter 10: Cultured and Aged Cheeses
Chapter 11: Cheese Platter Pairings
In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of 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 (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.
PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It's a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.
From the author of “One-Hour Cheese”, more than 30 dairy-free cheese recipes made from easy-to-find ingredients that deliver maximum flavor and rich, creamy textures.
Introduction
Chapter 1: The Basics, Equipment, Ingredients, and More
Chapter 2: Wheels, Blocks, and Rounds
Mozzarella Caprese
Smoked Cheddar
Dill and Chive Havarti
Black and White Truffled Brie
Golden Swiss
Seedy Paneer
Lemon Garlic Feta
Queso Verde
Chapter 3: Melts and Dips
Margherita Pizza Melt
Champagne Fondue
Pumpkin Fundido
Creamy Mac Sauce (Tex-Mex K-So)
Spicy Powdered Cheese Mix
Chapter 4: Schmears and Spreads
Fresh Ricotta
Chevre de Provence
Classic Cream Cheese Schmear
Chapter 5: Shakes and Grates
Romano Grates
Parmesan Grates
Chapter 6: Insta-Cheeses
One-Bowl Ricotta
Five-Minute Butter Sauce
Chapter 7: Just for Fun
Baby Bellas
Silly Singles
Holey Emoji Swiss Cheese
Mozz Tots (aka Fried Cheese)
Ginger Beer Pub Cheese
Chapter 8: Make it Yours
Chapter 9: Basic Fermentation
Lacto-Fermented Vegetables
Sauerkraut
Rejuvelac
Chapter 10: Cultured and Aged Cheeses
Chapter 11: Cheese Platter Pairings