The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods Overview
The Non-Dairy Evolution Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate.
Detailed step-by-step instructions are provided for creating non-dairy butter, milk, and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses; “instant” soymilk or almond milk-based cheeses that shred and melt; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows!
Good karma never tasted so delicious!
Please note: The cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook.
About the Author
Skye Michael Conroy is the author of The Non-Dairy Evolution Cookbook and The Non-Dairy Formula.
“But for those who don’t mind a few minutes in the kitchen, far and away the most delicious and dairy-like vegan cheeses I’ve had are those made from recipes in the absolutely genius cookbook, The Non-Dairy Evolution. . .These recipes are easy to follow and extremely user-friendly; many of the block cheeses, including Cheddar, Mozzarella, Provolone, Brie, Havarti, and Muenster— take less than 15 minutes to make, with only 8 or 9 ingredients involved (they then refrigerate for a few hours). But best of all is the taste. Not only are these cheeses reminiscent of dairy cheese; some of them, like the mozzarella, muenster, and pepper jack, taste so much like their dairy counterparts that I would have a hard time believing they weren’t actually dairy if I hadn’t made them myself.” – Ashley Capps. Free From Harm. “Groundbreaking, Game-Changing Vegan Cheese Is Here.” 1 September 2013
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