Homemade vegan cheese, yoghurt and milk

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Dairy goes vegan! This collection of recipes is temptingly good, clear, and simple, guiding you through each process step-by-step. The beautifully illustrated introduction provides essential information about ingredients (beyond just soya), kitchen utensils, and various fermentation starters, including how to make them yourself. You'll find a comprehensive list of sources for these ingredients. Basic recipes, like cashew cheese, serve as foundations for a variety of vegan milk classics, including cheese, yogurt, tofu, milk, cream, and butter, all surprisingly easy to prepare. The diverse recipes range from tomato rosemary cheese made from almonds, fermented with Rejuvelac, to herbal cream cheese from coconut cream, almond crème fraîche, and chickpea tofu. There are even fun options like cheese dip for nachos and mac-and-cheese. In addition to cheeses, you'll discover a variety of spreads, flavored butters, and rich delicacies like ricotta and mascarpone, along with quicker alternatives like "pizza cheese." A chapter on vegan drinks features almond milk, oat drink, quick nut milk with nutmeg, and soy milk, proving you can make healthier, cheaper beverages at home. This collection showcases the versatility of a vegan diet with minimal effort required.