Publisher's Synopsis
Mable R. Liles, a gourmet restaurant and vegan cuisine expert, reveals how to make handmade nondairy cheeses that have all the complexity and sharpness of dairy cheeses while using healthful nuts and plant-based milks. Mable demonstrates how to get artisan tastes from unusual foods like rejuvelac and nondairy yogurt with minimum effort. The ingredients are culturing and maturing to make wonderful vegan cheeses in a variety of textures, from soft and creamy to hard.
