There are good artisan cheeses around, but if you like cooking and want to save some money, you could have a go at making your own.
Super Easy Vegan Cheese Cookbook offers easy recipes from zesty Dijon cheddar to roasted garlic pistachio cheese, using a few basic ingredients and a blender. You’ll also learn how to make cheese sauces and fermented cultured cheeses.
Avoid unpasteurised miso and cultures for blue cheese during pregnancy/nursing and for weak immune systems (including children). Keep nuts (macadamia, cashews, almonds) away from children and pets. Read more on food safety for people and pets.
Most cheeses have a fridge shelf life of around 10 weeks, but eat within a few days, once open. You can freeze block cheeses on day of delivery for up to 6 months (thaw overnight in fridge).
One-Hour Dairy-Free Cheese does what it says on the tin. In 60 minutes, enjoy homemade recipes like cream cheese, smoky cheddar, gooey cheese sauce and grated Parmesan. Plus there are tips on making cheese rinds, cheese plate pairings and allergy substitutions. Make Brie from cashews (or courgettes or potatoes) and golden Swiss cheese from cauliflower!
This Cheese is Nuts! is another book by a US cheesemaker, with simple recipes that make use of mostly almonds and cashews, along with a basic dehydrator. Julie is married to a former lawyer who fell into drugs and drink, and almost lost his life. He went vegan, threw on his running shoes and today is one of the fittest men on the planet! They also write vegan cookbooks together.
Vegan Cheese is a classic book by a professional cheesemaker in the US. Learn how to use agar-agar and nutritional yeast to make French-style Brie, herbed feta and aged gruyere.
The Art of Plant-Based Cheesemaking is a best-seller by a US professional cheesemaker. This is a bit more gourmet with recipes going beyond nuts and seeds to use legumes and tips on fermented cheeses and cultures.
