The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods

I bought this to see if I could make really cheese tasting cheeses being dairy intollerantI saw a recipe from it on someones blog and it sounded really easy.Anyway, on receipt of the book, I made a list of the food stuffs and ordered them.As soon as they came, I got busy.I tried the sharp white cheddar first and it is about a week from start till you can eat it.Wow, its worth the wait.Finally , I can have cheese on pizza again.I have also made the golden cheddar which is meltable and can be used pretty much straight away.This is yummy and cheesy and I was able to do my melted cheese and yeast extract on toast favourite that I have missed for the last 8 years.It tasted wonderful. I know just how the marooned Ben Gunn felt in treasure Island when he called Cheese his little piece of heaven.There are quite a lot of cheeses in the book and I will be trying some different ones but this was so worth it just for the 2 I have tried and succeeded with.There are yoghurts too and desserts and chocolate drinks and a butter.Anyway, If you are unable to have dairy or just dont want to , and find you crave the tastes or just want to be able to share your non dairy foods with dairy eating people, this book can teach you how.I recommend making your own rejuvelac where required (recipe in book) as it is much easier than I thought and you can freeze any not used at once.I would suggest experimenting with various nut milks as it really depends on your taste which one will be best for you.It is possible to avoid using soy beans if you cant have them and still do the recipes.Really glad I bought this as it has given me back my cheese LOL

I'm a vegan myself and always preferred non~dairy cheeses to stodgy dairy ones. My cheese~addict mum on the other hand, was having difficulties making the full transition to veganism because she couldn't find a cheese she liked as much as the diary ones. So I bought this as a gift for her.Success!! She said this book has helped cure her cheese addiction and now made the full vegan transition. How amazing! Really fantastic book with lots of information and such a variety of cheese recipes. There's even one for a cheese sauce (again, I've had no issues with this because I just use non~dairy replacements) most cheese sauce recipes in vegan cookbooks aren't as creamy as dairy ones but wow, the one in here is just divine! My mum is having loads of fun making cheeses with this book, I think most aren't too tricky or fussy to make either. There's even nut~free ones in here, which is great for those like myself who can't eat nuts.Definitely one for the wannabe vegans who are having a hard time letting go of cows cheese. And even a great buy if you just love cheese and cooking!

Love the results of my playing about with these recipes. I know it says to stick with exact measurements, but I seem to have a genetic mutation that makes me always have to tweak just one measurement or two ... Mostly this has shown me how robust they (the recipes) are. Yes, there are special ingredients (just order them - they will last you for years), and yes you will need to be patient if you are culturing cheese rinds etc. ... but they are quick to make/construct with relatively little washing up and the results are so worth it. I didn't miss dairy cheese after my first year of going without, but now I know these plant cheeses ... I would certainly miss them!

Have only made the soya milk/coconut oil based cheeses so far. The textures are weird but tasted great on pizza. Would recommend to any vegan looking for that cheesy kick.

I love this book and have already given it to a few other fellow vegans interested in cheese — and even a non-vegan who wants to be able to indulge in healthier cheeses. The recipes make cheeses that can often hardly be told apart from their dairy counterparts and are easy to make. Soya milk cheeses are about a 15-minute effort and tofu cheeses hardly more than five. You will need a few special ingredients to get you started like carrageenan, lactic acid powder, and miso paste, but they are well worth buying. Financially, cheeses from this book work out at about double the quantity for half the price compared to shop-bought versions. Highly recommended!

Okay, I am a collector. I own over 135 vegan recipe books. Yes you read right. Some as ebooks and some as physical copies.This one belongs as a hardcopy. Not on my bookcase in the sitting room. No. This makes it to the priority throne seat in my kitchen.I love it that much.Now, if you like me seem to hate all store brought vegan cheese - alright, alright, they have gotten better over the last 13 years that I've been vegan. I have brought every vegan cheese book going. And yes, Miyoko Schinners vegan pantry comes pretty close. This one knocks it out the ball park. You won't get bored or fed up. If you are serious about the flavours the cultured cheeses and butter are the ones to pay attention to. If you are after texture and meltability, and have less time, you can create some masterpieces using different ingredients that make you feel like you are Blumenthal/ Scientist / Chef. Thumbs up. I love it.

While the book is good in theory, so many of the ingredients it calls for are just not available in the shops! I would have to buy lots of expensive ingredients online to follow any of the recipes. I was a bit disappointed.

Love this book! Skye features all kinds of non dairy products from joghurt, to buttermilk, desserts, savoury and of course cheese recipes. I like the ingredients description as these days we use all kind of exotic ingredients but don't know if their origin, quality and where to get them. Definitely a bible for any cheese maker.

J'ai acheté beaucoup de livres de cuisine végétale, au cours des années précédentes. Et la plupart d'entre eux sont restés inutilisés, à prendre la poussière sur une étagère. Ils sont souvent plein de bonnes idées mais ne me permettent pas de cuisiner ce qui me mettrait en appétit. Le "Gentle Chef", lui, c'est différent. Il m'a donné toute cette palette magique de recettes qui m'ont permis de retrouver les sensations perdues avec l'arrêt de la consommation d'œufs et fromages. Ses "sunny-side ups" et autre "no yolks" sont doux et gouleyants comme un œuf au plat. Et j'aime tellement les œufs, c'est mon repas de prédilection depuis mon enfance !Le livre en anglais, ce qui peut s'avérer perturbant par endroit, entre les unités en spoon/ounces/cups, et les ingrédients dont j'ignore la traduction en français (que celui qui sait que "ground turmeric" veut dire "curcuma moulu" me jette la première pierre). Mais bon, pour les unités, j'ai opté pour l'achat d'un set de cuillères et de tasses de mesure, et je cuisine à l'américaine, pour le reste, il y a WordReference.C'est pourquoi ce livre est devenu ma bible et je le recommande chaleureusement à tous ceux qui savent plus ou moins se débrouiller en anglais.

Ich war anfänglich skeptisch, ob ich wirklich tolle vegane Käsesorten hinbekommen würde.Auf Anhieb habe ich gleich 5 verschiedene Sorten gemacht - die ganze Familie ist sowohlvom Geschmack als auch von den Konsistenzen absolut überzeugt. Die besten Sorten,die ich bislang gemacht habe.

So absolutely blown away by this book - as a long time vegan interested in the fermented cashew vegan cheese trend, we purchased other books which I won't name here, but were consistently disappointed. THIS BOOK IS PERFECT. Chef Skye's extremely detailed instructions mean you will succeed. Making Rejuvelac, once intimidating, is now a breeze. The cheese, dairy product and egg products are mind-glowingly delicious. I really can't recommend it more, I wish I could give more than 5 stars. It has transformed our cooking and diet and since we received it months ago, has not left the countertop as daily I'm testing out new exciting recipes. You will not believe how delicious the cultured cashew-based cheeses are; the recipes are more time consuming (because of natural culturing that takes time) but not difficult and Chef Skye is excellent at explaining the how's and why's and troubleshooting to help you. The book has no pictures, but you can find pics on his website if you really need to know what it should look like (but really, we all know what cheese is supposed to look like.) There is no comparison in my opinion to the products you will be able to make from this book, vs the packaged vegan cheeses you'll find in the supermarket. Hands down my favourite vegan cookbook ever.

I have been following an 'almost-vegan' lifestyle for about the past year and a half - and one of the things I hated to give up was CHEESE. I LOVE cheese - almost any kind. However, I am lactose-intolerant and I also knew that the fat content was not good for my increasing cholesterol level! Then I found the Gentle Chef cookbooks - starting with the Non-Dairy Formulary Cookbook. When this came out, I bought the e-book on his website immediately and I have now purchased the hard copy version so I didn't have to keep going back to my iPad to check out the recipe. I have given samples of some of the recipes to my non-vegan friends and family and consequently am almost out of my "stock" because they wanted the rest of it! The cream cheese made from cashews tastes like real cream cheese and much healthier. The macaroni and cheese recipe fooled my very picky grandchildren - they could not believe the "cheese" sauce had no cheese in it (can't wait to try it on some broccoli!). The chocolate gelato was a huge hit with everyone! The best part - I can prepare the cheese and other recipes in about 10 minutes or so - not counting the time it takes to set. A high-speed blender (Vitamix) food processor, "regular" blender and an immersion blender are handy but they aren't needed for all recipes. In fact, you can make block cheese (for example, cheddar, gouda, muenster, gruyere, havarti, etc) without any special equipment (an immersion blender is handy but not needed) in a single pot in less than 10 minutes. A 2-cup container for a cheese mold is also needed and I found that one of my soup cups was a perfect size and shape. Some ingredients are not commonly available even in health food stores - like the right kappa carrageenon - but they are readily available online, are not expensive and are delivered very quickly either through Amazon or the Modernist Panty.What can I say - make your own butter, cream cheese, gelato, sour cream, whipped cream, cheese sauce, cheddar cheese, coffee creamer - even marshmellows etc etc- that taste better than the non-dairy ones you can buy in stores. Not only that - but you know exactly what is in it - no preservatives or other additives! Thanks, Chef Skye!