In the wide world of food, just about anything can be veganized. You would think that with how cheese is processed it would be harder to make it vegan. Miyoko Schinner has demystified the process in the book Artisan Vegan Cheese. This book covers everything from the equipment necessary and counter space needed to the ingredients each recipe dictates. Miyoko walks the reader through the process, one step at a time.
I’ve eaten some of these creamy and smooth cheeses and I can tell you it is well worth the time to create such tasty treats for the family. The book is easy to read, laid out in a way that each step builds on the next. You won’t get lost and you will learn.
This is one of those things vegans cook. Try making some of these cheeses today, or you can order them from the company itself, Miyoko’s Kitchen.