Vegan Cheese: Simple, Delicious Plant-Based Recipes Hardcover – Illustrated, June 13, 2017

The media could not be loaded. I love everything about this book. It has simple and easy recipes to follow. My favorite so far has been the French style Brie and the other one that I made was the three peppercorn cheese. Absolutely wonderful. You should pick up this book and give it a try. I'm no longer afraid to go in the kitchen and make cheese or yogurt I haven't done made cheese since I was 8 years old with my Hungarian maternal grandmother. Now I've conquered all my fears regarding cheese. Give it a try!

I bought this book 7 years ago and have made a few of the recipes. The recipes are easy to follow and the book is laid out well. We had a dairy-free guest this Thanksgiving but I didn’t want to skip the cheeseboard so I pulled the book out. We all ate the cheeses and our DF guest loved enjoying a safe cheeseboard!*I know the honey in the pic isn’t vegan but I’m only aiming for dairy free

I have always loved cheese! I love the different textures and taste. I love pairing it with other foods and sauces, and the combinations can be magical. I haven't eaten any dairy cheese in almost 5 years though, because my body rejected it. Luckily many grocery stores now carry some type of non-dairy cheese... BUT if you crave a wide variety of different flavors and types, then you're probably out of luck unless you live near a large foodie type city. That's why I was so excited to get my hands on this book.If you follow Jules on Instagram you've seen some of the luscious cheese she's filled her cookbook with. Just as importantly though, she kept the recipes simple. She also has very straightforward and helpful information, so even a beginning cook or someone without lots of fancy kitchen tools can make these recipes.Speaking of the book itself, I like how beautifully it's put together. Everything is formatted very well, so you don't have to flip back and forth trying to find information. You'll love the photos too (not only because they are of yummy CHEESE!), but because they are across from the recipe. This way you can see what it should look like and also get some ideas for styling. This really is such a excellent cookbook, and I cannot wait to eat my way through it!

Good recipes just beware of one on page 122 its calls for 1T salt, had to throw out! Reduce or leave out salt on this recipe!

OH WOW!!!!This book is my kind of book: to the point, few instructions, beautiful pictures, & the best part, AMAZING recipes!! After watching the documentary "What the Health" I decided to embark into a journey of cheeseless meals (as a vegetarian, I thought cheese was a must have in my diet, but I now realize how toxic it actually is). I came across this book and so far I made a few recipes.. even invited my best friends for a vegan cheese tasting experience! They all LOVED IT!!! So if you're currently thinking about changing your lifestyle to a dairy-free one.. do yourself a FAVOR and get this book! You will NOT be disappointed!! Thank you Jules for such a practical cruelty-free book!

Spent three weeks working on vegan cheese recipes from this book. This is not an instant gratification process. The feta made a very passable spanokopita, the brie was okay (probably could have cultured longer) the cream cheese recipes are great and I'm still waiting to try a couple of the air dried varieties. The mozzarella was disappointing on pizza but great in lasagna. You may have to order some ingredient but that wasn't a huge issue. The recipes are all less oily than store-bought vegan cheese and there was a lot of thought that went into the texture and meltability (is that a real word?) so that there is a good mouth-feel.

It’s really does not cover your true options available today... there are relatively speaking more options available to use as a catalyst for these cheeses. I was lucky enough to come across a product made of “pea extract”. It does not carry the almond, cashew or any other unwanted ‘ overpowering flavor at all. You have the ability to adjust the product (cheese, yogurt etc.) to have a true flavor desired. A Stilton, blue cheese, ricotta and mozzarella are only as good as it’s flavor. I’m not being critical - but due to the newly available base products, this book could be a “True Pioneer” in the plant-based Cheese stampede. Wonderful - but dated. PLEASE UPDATE THE DIGITAL VERSION. IT WOULD BE AWESOME.

Cheese made from a zucchini?! This was the first cheese I made from this book and it got a 2 thumbs up from my teenager (one of my harshest critics). The second cheese I made was the Dill Herbed Farmer Cheese, because I was too lazy to go to the store I used virgin coconut oil instead of refined, and dried (gasp!) dill instead of fresh. Despite these changes the Farmer Cheese is delicious and the teenager who gave the zucchini cheese two thumbs up declared this one her favorite. I am definitely looking forward to trying more recipes from this book.