One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables (Paperback)
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.
About the Author
Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores, and she developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon.