Vegan cheese has come a long way in the last few years. For a long time there was no substitute and then commercial vegan cheeses started to hit the market. These have improved a lot over the years and everyone has their favourites as well as their pet hates.
The number of vegan cheese producers has increased greatly from those that hit the mass market and can be found in supermarkets and health food shops around the world to the smaller, artisan producers. What is really exciting is that exceptionally tasty vegan cheese can now be made at home.
With some basic equipment and a few unusual ingredients a huge variety of styles of cheese can be created. There are a different ways of creating cheeses. Some are nut-based and can be cultured and matured; others are soya or nut milk and coconut oil based; and tofu can be used as a base.
Using a variety of flavourings a whole range of tasty cheese can be made from soft to hard, mild to strong, cultured to reasonably instant! The internet has a lot of recipes and articles to set you on your way. Check out below the list we have started to create. There are a number of cookbooks that are definitely worth investing in.
We particularly recommend the “Non Dairy Evolution Cookbook” by Skye Michael Conroy and “Artisan Vegan Cheese” by Miyoko Mishimoto.
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