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NEW SOCIETY BLOG — vegan
Today on the blog, we’re sharing a recipe for coconut kefir from The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese, Revised and Expanded Second Edition by Karen McAthy. This recipe is one of Karen’s favorite things to make just for its own sake. With a bright, tangy flavour with light effervescence, you can add coconut kefir to smoothies, salad dressings, vegan cheesecake or even use it for leavening biscuits!
Author Interview with Karen McAthy of The Art of Plant-Based Cheesemaking, Second Edition How to Craft Real, Cultured, Non-Dairy Cheese
Today’s blog is an Interview with Karen McAthy, author of The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese, featuring our winning giveaway question.
The plant-based cheesemaking sector is rapidly growing and evolving, which is why we are so excited for the release of the second edition of the Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese. With new methods and recipes, this book takes vegan cheesemaking to a new level. Today on the blog, we take an excerpt from The Art of Plant-Based Cheesemaking, where Karen McAthy shares her recipe for Mozzarella-Style Cheese.
The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.
In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.