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The Vegan Dairy: How to Make Non-Dairy Milks, Butters, Creams and Cheeses - and Then use Them in Your Cooking
Catherine Atkinson (Author)
·
Lorenz Books
· Hardcover
The Vegan Dairy: How to Make Non-Dairy Milks, Butters, Creams and Cheeses - and Then use Them in Your Cooking - Catherine Atkinson
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Origin: U.S.A.
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Friday, July 19.
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Synopsis "The Vegan Dairy: How to Make Non-Dairy Milks, Butters, Creams and Cheeses - and Then use Them in Your Cooking"
Making your own dairy alternatives is easier than you think with this step-by-step book, with recipes for all kinds of dairy-free creamy treats. A common question for those starting a vegan diet is, 'How do I cope without cheese, milk and eggs?'. It is surprisingly easy. You can buy an increasing range of vegan dairy but the good news is that is simple and satisfying to make your own. This practical book shows you how to make delicious creamy products yourself - from numerous nut, bean, soy and cereal milks, to delectable yogurts, creams, butters and cheeses. Many are fermented, with all the additional gut-health benefits that brings, such as coconut kefir or fermented cashew nut cheese. Then there are recipes revealing how to create delicious vegan versions of traditional dairy-based dishes. You might have thought mac'n'cheese, a creamy pasta sauce or rich ice cream was out of bounds - but here are miraculous ices, cheesecakes, custards, meringues, quiches, scrambles and frittatas - every kind of sweet and savoury dishes using your vegan dairy.
