Download OneHour DairyFree Cheese Make Mozzarella Cheddar Feta and BrieStyle Cheeses_Using Nuts Seeds and Vegetables Claudia Lucero 9781523502110 Books

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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.
 
 

Download OneHour DairyFree Cheese Make Mozzarella Cheddar Feta and BrieStyle Cheeses_Using Nuts Seeds and Vegetables Claudia Lucero 9781523502110 Books

"I haven't had real cheese in decades and have made do with expensive store bought or lengthy complicated recipes. The store bought vegan cheeses that I have access to now include ingredients that I can't eat due to allergies and I just don't want to deal with the lengthy other recipes. But I missed the cheese in my life. Until now!

The smoky cheddar is delicious. I made it exactly per the recipe except I left out the red pepper. The photos are helpful for each step. At first look, the recipes look involved, but after the first time using them, you see they aren't. The cheddar steps are: Gather ingredients, dump into blender, blend, fix agar, dump in blender, blend some more, dump in pan, cook, dump in mold, chill, eat. Some recipes are not that complicated.

And there are so many other recipes and possible ingredient substitutions that possibilities are staggering. There are a lot of ingredients that some people might think uncommon, but I had all except I subbed vinegar for lactic acid and bought the raw sunflower seeds for the cheddar. And I had everything already on hand for several of the recipes.

She also includes fermented vegetable instructions and recipes to use the cheeses in and with.

I am very happy with this book."

Product details Paperback 272 pages Publisher Workman Publishing Company (February 19, 2019) Language English ISBN-10 1523502118

Tags : One-Hour Dairy-Free Cheese Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses_Using Nuts, Seeds, and Vegetables [Claudia Lucero] on . <DIV><B>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. </B><BR />  <BR /> In ingenious,Claudia Lucero,One-Hour Dairy-Free Cheese Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses―Using Nuts, Seeds, and Vegetables,Workman Publishing Company,1523502118,Specific Ingredients - Dairy,Specific Ingredients - Natural Foods,Vegan,Cheesemaking.,Dairy substitutes,Dairy substitutes.,Milk-free diet;Recipes.,Vegan cooking,COOKING / Courses Dishes / Appetizers,COOKING / Entertaining,COOKING / Specific Ingredients / Dairy,COOKING / Specific Ingredients / Natural Foods,COOKING / Vegan,Cookbooks,Cooking,Cooking/Courses Dishes - Appetizers,Cooking/Entertaining - General,Cooking/Specific Ingredients - Dairy,Cooking/Specific Ingredients - Natural Foods,Cooking/Vegetarian,DAIRY COOKERY,GENERAL,General Adult,Non-Fiction,United States,VEGAN COOKERY,lactose; intolerant; free; find; cheese; daiya; follow your heart; teese; tofutti; homemade; nut; urban cheesecraft; vegan; paleo; dairy; gluten; seed; bean; vegetable; easy; delicious; tastes; real,lactose;intolerant;free;find;cheese;daiya;follow your heart;teese;tofutti;homemade;nut;urban cheesecraft;vegan;paleo;dairy;gluten;seed;bean;vegetable;easy;delicious;tastes;real,Cooking/Courses Dishes - Appetizers,Cooking/Entertaining - General,Cooking/Specific Ingredients - Dairy,Cooking/Specific Ingredients - Natural Foods,Cooking/Vegetarian,Cooking

OneHour DairyFree Cheese Make Mozzarella Cheddar Feta and BrieStyle Cheeses_Using Nuts Seeds and Vegetables Claudia Lucero 9781523502110 Books Reviews :

OneHour DairyFree Cheese Make Mozzarella Cheddar Feta and BrieStyle Cheeses_Using Nuts Seeds and Vegetables Claudia Lucero 9781523502110 Books Reviews

• I’ve been waiting for this book the moment I found out it was being written. I first found out about Claudia’s first book One Hour Cheese when I ran into her booth at a local craft fair. At the time, I didn’t know I couldn’t have cheese. Soon after, I found out no more dairy (. But not to worry! I saw on her website she had many dairy free cheese kits. Later, on Instagram I saw she had a dairy free page and was working on this cookbook and immediately pre-ordered it.
  
  I’ve been a bit spoiled to be able to get my hands on her dairy free kits, since they are carried in many of our local grocery stores in town. I’ve made the Dairy free Mozarella many times. Most of my Mozzarella balls don’t even make it to a recipe because they are so darned delicious, I eat them all up. I’m always amazed at how fast it is to make and it looks just like the dairy version. It even melts! I’ve included a picture of a batch I made.
  
  I’ve been pouring over this book since it came. What I love most is not only does she have a recipe for every classic kind of cheese you loved from your dairy days, but then they are followed by a recipe you can use that cheese in.
  
  Can’t have nuts? Don’t fret, she includes nut free substitutions. There are other substitutions listed for other ingredients as well. Each recipe has step by step instructions with pictures for each step. This is awesome if you’re like me and need a visual!
  
  The bow on this awesome package is the last portion of the book. It includes several recipes which pair well so you can make your own cheese board to impress and charm your friends and family. I highly recommend the book.
• I'm so excited to play with the recipes in this book! I have a severe dairy allergy and live in a rural area where non-dairy/vegan options are harder to find. In addition the non-dairy recipes out there, for the most part, are so-so or extremely complicated. This was such a perfect balance. The recipes and ingredients are intermediate. It's easy to find what you need online and there is an excellent variety of flavor profiles - not just the standard nutritional yeast and garlic powder go-to combo. The only negative I'd note is maybe more me than the book. Her steps go across 2 page spreads so that step 1 and 2 will be on the left, then 3 and 4 on the right, with 5 and 6 under 1 and 2, which threw me on a few recipes.
• I've tried two recipes so far the paneer is in the pictures attached. It worked really well.
  I also made one of the cheddars which was THE FIRST vegan cheddar I've had that was worthy of being eaten alone on a cracker! Hooray! I can't wait to try more.
• A disappointment. I much prefer Miyoko Schinner's recipes from The Homemade Vegan Pantry and Artisan Vegan Cheese. There are many substitutions and options. The trade-off may be quick vs fermented "cheeses", with reliance on tapioca starch and oils. There is so much theory, well presented that I will benefit from the book without using the recipes. The photos and instructions are very well done. I tried the provolone version of silly singles from sunflower seeds and without the red bell pepper, tomato paste and paprika - and they came out with an unappetizing gray color, as would be expected. Overwhelmingly tapioca starch, coconut oil and agar. It seems like chemistry more than cooking.
• I haven't had real cheese in decades and have made do with expensive store bought or lengthy complicated recipes. The store bought vegan cheeses that I have access to now include ingredients that I can't eat due to allergies and I just don't want to deal with the lengthy other recipes. But I missed the cheese in my life. Until now!
  
  The smoky cheddar is delicious. I made it exactly per the recipe except I left out the red pepper. The photos are helpful for each step. At first look, the recipes look involved, but after the first time using them, you see they aren't. The cheddar steps are Gather ingredients, dump into blender, blend, fix agar, dump in blender, blend some more, dump in pan, cook, dump in mold, chill, eat. Some recipes are not that complicated.
  
  And there are so many other recipes and possible ingredient substitutions that possibilities are staggering. There are a lot of ingredients that some people might think uncommon, but I had all except I subbed vinegar for lactic acid and bought the raw sunflower seeds for the cheddar. And I had everything already on hand for several of the recipes.
  
  She also includes fermented vegetable instructions and recipes to use the cheeses in and with.
  
  I am very happy with this book.