Jules Aron - Vegan Cheese: Simple, Delicious Plant-Based Recipes
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- Book:Vegan Cheese: Simple, Delicious Plant-Based Recipes
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- Publisher:Countryman Press
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- Year:2017
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Even the most luxurious-sounding cheeses described here, such as a maple fig double cream or a baked feta, are easy to make at home with the instructions provided. (Publishers Weekly, starred review)
Jules Aron takes the mystery out of making dairy-free cheese. (PETA)
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Zen and Tonic
my dedicated kitchen assistant, and taste tester extraordinaire,
you will forever remain the dolce to my vita.
Brie, mozzarella, Cheddar, goat, Swiss, Gorgonzola, feta...Cheese, glorious cheese. The possibilities are endless, and the richand decadentgoodness is hard to resist. After all, what would a perfectly baked slice of pizza be without it? Or the extra hint of richness in your favorite sandwich? With its impossible-to-resist combination of fat, salt, and creaminess, its hardly surprising that meals simply feel incomplete without the warm, gooey addition.Since before recorded history, cheese has been one of the most beloved and sought-after foods in the world. Blocks, wheels, sprinkles, spreads, slices, and shreds. Hard cheeses and soft ones, pungent cheeses and mild ones. And yet with all this cheese consumption, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance or allergy. Even those of us without dairy-related discomforts are now looking for ways to opt out of the environmentally unsustainable, cruel, and unhealthy products available in the market today.As we shift away from processed foods to real, clean ingredients, its only natural that we would look for better dairy-free cheese alternatives as well.Up until quite recently, casein-filled cheeselike shreds and overprocessed slices, often flavorless, strangely textured, and hard to digest, with unwelcome ingredientssuch as vegetable glycerin, titanium dioxide, and my all-time favorite, natural flavors and colorswere the only dairy-free consumer cheese options.Yet the increasing popularity of nut milks in recent years has changed the plant-based cheese landscape forever. Forward-thinking artisanal companies, such as Miyokos Kitchen, Dr. Cow, and Vromage are now creating creamy and inventive nut-based offerings that will satisfy the harshest of cheese critics.With little time and effort, you, too, can easily dazzle your friends, family, and guests by making your own rich and creamy varieties at home. Whether youre preparing an easy pasta dinner for the family, craving a cheesy snack, or planning an artisanal platter for the ultimate wine, beer, and cocktail pairing party, the following plant-based cheese recipes have you covered, no matter the occasion.Versatile and fun, they can also make a tremendous contribution to your well-being. Made with nuts, seeds, beans, and veggies, these cheeses contribute iron, fiber, and naturally occurring phytochemicals to your diet. They are also naturally low in fat and saturated fat and are all cholesterol-free and significantly lower in sodium than dairy cheeses.
The main difference between real cheese and vegan cheese is the consolidated protein, otherwise known as the curd. Dairy cheese goes through stages where the proteins physically bond to one another during the aging process. Vegan cheese, on the other hand, doesnt experience any modification in proteins and may not deliver the same complex flavors that come from coagulated, acidified, pasteurized, and aged milk. However, vegan cheeses can rival the taste and texture of many dairy varieties through the bacterial and aging process.Ive categorized the nondairy cheeses in this book primarily by texture and type: block and wheel for firm cheeses, soft and fresh for spreadable varieties, and sprinkles and sauces for quick and easy cheese fixes.Several techniques are used in this book to produce a variety of cultured and uncultured cheeses. For cultured cheeses, ripened flavors are produced by brief periods of lacto-bacterial fermentation. For noncultured cheeses, sharper flavor profiles are created by introducing combinations of acids, such as vinegar or lemon juice. Both processes are simple and quite gratifying, although a little more patience is required for the cultured variety.As you begin using this book, I invite you to look over the next few sections on pantry essentials and useful kitchen tools, to help you prepare for the recipes. Font size:
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