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Vegan Cheeses & Wellness: Master the Art of Making 100% Plant-Based Mozzarella, Caciotta & Aged Cheeses
Paperback
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ISBN13: 9798268397864
Publisher: Independently Published
Published: Oct 4 2025
Pages: 82
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: English
Publisher: Independently Published
Published: Oct 4 2025
Pages: 82
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: English
Vegan Cheese & Wellness - Master the Art of Making 100% Plant-Based Mozzarella, Caciotta & Aged Cheeses
Have you ever dreamed of making vegan cheeses at home that are not only delicious, but also beautiful and healthy?
This book is the ultimate guide for anyone who wants to turn their kitchen into a small artisanal workshop-no complicated equipment or advanced knowledge required.
Have you ever dreamed of making vegan cheeses at home that are not only delicious, but also beautiful and healthy?
This book is the ultimate guide for anyone who wants to turn their kitchen into a small artisanal workshop-no complicated equipment or advanced knowledge required.
✨ Inside the Book You'll Find:
- Step-by-step illustrated recipes with high-quality photos, so you'll never make a mistake.
- A section dedicated to fresh and spreadable cheeses: soy ricotta, herb vegan Philadelphia, and creamy cashew cheese.
- Techniques for creating mozzarella, smoky scamorza, and vegan cheddar, perfect for pizza, pasta, and sandwiches.
- Detailed chapters on semi-hard and aged cheeses (caciotta, camembert, gorgonzola, vegan pecorino).
- Special bonuses: homemade plant-based yogurt, vegan butter, cooking cream, and even gourmet fermented cheeses.
- A complete guide to ingredients and equipment, with clear nutritional tables and allergy-friendly tips.
- In-depth sections on storage, food safety, and natural fermentations.
- Step-by-step illustrated recipes with high-quality photos, so you'll never make a mistake.
- A section dedicated to fresh and spreadable cheeses: soy ricotta, herb vegan Philadelphia, and creamy cashew cheese.
- Techniques for creating mozzarella, smoky scamorza, and vegan cheddar, perfect for pizza, pasta, and sandwiches.
- Detailed chapters on semi-hard and aged cheeses (caciotta, camembert, gorgonzola, vegan pecorino).
- Special bonuses: homemade plant-based yogurt, vegan butter, cooking cream, and even gourmet fermented cheeses.
- A complete guide to ingredients and equipment, with clear nutritional tables and allergy-friendly tips.
- In-depth sections on storage, food safety, and natural fermentations.
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