¡Este queso es la leche!: Deliciosos quesos veganos caseros: un libro de cocina

What is 'This Cheese is Nuts!'?

This cookbook, written by Julie Piatt, guides you in making vegan cheeses from scratch. Forget about dairy: here you'll find recipes to create creamy, aged, spreadable, or block cheeses, all 100% plant-based. The author combines traditional techniques with innovative ingredients like cashews, almonds, and aquafaba, offering alternatives that mimic the texture and flavor of conventional cheese.

Key ingredients and techniques

The book focuses on using nuts and seeds as a base, along with aquafaba (the cooking liquid from legumes) and coconut water to provide creaminess and fermentation. You will learn to ferment, age, and season your cheeses, as well as explore the versatility of tofu and probiotic cultures. Each recipe details the steps and suggests substitutions to adapt it to your available ingredients.

Who is this book for?

It is ideal for vegans and for those who want to reduce dairy consumption or experiment in the kitchen. Beginners will find clear explanations, while advanced cooks will be able to explore more complex techniques such as creating aged cheeses with mold. The book is also useful for people with allergies or lactose intolerances.

How to start with homemade vegan cheese

If you've never made vegan cheese, the book introduces you to basic recipes like cashew cream cheese or almond cheddar cheese. Then, you can move on to more elaborate preparations: fermented cheeses, smoked cheeses, and even brie and camembert versions. Each recipe includes preparation times and tips to avoid common mistakes.

Frequently asked questions

Is special equipment needed?

You don't need expensive machinery. A high-speed blender, basic molds, and cloth towels are sufficient for most recipes. Some require fermentation, but this can be done with common kitchen ingredients.

Do the cheeses taste similar to dairy?

Many recipes are designed to imitate the flavor and texture of traditional cheeses. The use of probiotics and long fermentations develops very similar umami profiles. In addition, spices and smoking add additional nuances.

The recipes vary in difficulty. The simplest ones are prepared in minutes; the more complex ones require several days of aging. The book classifies recipes by level, making it easy to choose according to your experience.