artisan vegan cheese

ArtisanVEGANCHEESE

FROM EVERY DAY TOGOURMET

Miyoko Schinner

Library of Congress Cataloging-in-Publication Data

Schinner, Miyoko Nishimoto, 1957-Artisan vegan cheese : from everyday to

gourmet / Miyoko Schinner. p. cm.Includes index.ISBN 978-1-57067-283-5 (pbk.) — ISBN

978-1-57067-927-8 (e-book) 1. Vegan cooking. 2. Cheesemaking. 3.Cooking (Cheese) 4. Dairy-free diet.I. Title.

TX837.S289 2012641.6'73—dc23 2012012868

Cover and interior design: John Wincek

Photography by Lily Dong,lilydongphotography.com

Printed on recycled paper

Book Publishing Co. is a member of GreenPress Initiative. We chose to print this title onpaper with postconsumer recycled content,processed without chlorine, which saved thefollowing natural resources:

63 trees1,839 pounds of solid waste29,025 gallons of wastewater6,437 pounds of greenhouse gases26 million BTU of total energy

For more information, visitgreenpressinitiative.org.

Paper calculations from EnvironmentalDefense PaperCalculator, edf.org/papercalculator.

© 2012 Miyoko Schinner

All rights reserved. No portion of this bookmay be reproduced by any means whatsoever,except for brief quotations in reviews, withoutwritten permission from the publisher.

Printed in the United States

Book Publishing CompanyP.O. Box 99Summertown, TN 38483

888-260-8458bookpubco.com

ISBN 13: 978-1-57067-283-5

18 17 16 15 14 13 12 1 2 3 4 5 6 7 8 9

Calculations for the nutritional analyses inthis book are based on the average numberof servings listed with the recipes and theaverage amount of an ingredient if a range iscalled for. Calculations are rounded up tothe nearest gram. If two options for aningredient are listed, the first one is used.The analyses include oil used for frying. Notincluded are optional ingredients andserving suggestions.

Contents

Foreword by Dixie Mahy

Preface: My Year of VeganCheeses

Acknowledgments

Introduction

CHAPTER 1 Artisan and AgedCheeses

CHAPTER 2 Air-Dried Cheeses

CHAPTER 3 Meltable Cheeses

CHAPTER 4 Almost-InstantCheeses

CHAPTER 5 Other DairyAlternatives

CHAPTER 6 Cheese Sauces andFondue

CHAPTER 7 First Courses andSmall Plates

CHAPTER 8 Entrées andAccompaniments

CHAPTER 9 Sweet CheeseDishes andDesserts

Glossary

Suppliers

Index

About the Author

Foreword

At long last we have a great alternativeto dairy-based cheese for those who arelactose intolerant or who want asubstitute for animal products for any ofa number of reasons, including concernsabout health because of the cholesteroland saturated fats in dairy products,about the environmental impacts ofanimal agriculture, or about the oftencruel treatment of dairy animals. Formany people transitioning to a plant-based diet, the most difficult type of

food to give up is cheese. MiyokoSchinner can help you satisfy thosecravings with the recipes in this book.Whether you favor sharp Cheddar orrich, creamy Brie, you’ll find herrecipes amazing, and vegans andnonvegans alike will be impressed whenyou serve these cheeses and dishes madewith them. In fact, they may even accuseyou of sneaking in some dairy products.

I can easily state that Miyoko is themost talented chef I have known. Overthe past decade, she has been doingdemos and workshops forgroundbreaking physician and authorJohn McDougall, MD, and for WorldVeg Festival, a celebration of WorldVegetarian Day sponsored by San

Francisco Vegetarian Society. All of hercreations dazzle the taste buds, addpleasure to dining, and will satisfy evenepicureans with the most elevatedexpectations.

In the past, Miyoko has shared herbrilliance in her cookbooks JapaneseCooking: Contemporary andTraditional and The New Now and ZenEpicure, which offer a wonderfulvariety of delicious yet mostlystraightforward dishes. Both are greatresources for anyone seeking satisfying,healthful alternatives to the standardAmerican diet.

Miyoko took a hiatus from herprofessional culinary endeavors for afew years to focus on her family, but

now she’s back, and we welcome herwith open arms. Between this book andher television series, Miyoko’s Kitchen ,we can all once again enjoy her elegantand healthful creations.

Dixie MahyPRESIDENT, SAN FRANCISCO VEGETARIAN

SOCIETY

Preface

My Year of Vegan CheesesI have been wanting to write this bookfor thirty years. That’s not to say that Ihad a trove of vegan cheese recipesready to be compiled into a book thirtyyears ago; back then they were justflickers of ideas floating around mymind. But I knew that one day I woulddevelop some really credible vegancheeses, and I kept promising people I’ddo that. Well, this has been my year ofvegan cheeses.

It started sometime in the spring of2010. I had been intrigued for severalyears by the nut-based cheeses popularin the raw food community and had beenplaying around with them. The majorityof vegan cheeses I had sampled weremore like spreads, requiring a stretch ofthe imagination to think of them ascheese. But a few were stellar, notablythe raw cheeses made by Roxanne Kleinat her all-too-ephemeral restaurant,Roxanne’s. Café Gratitude, a chain ofvegan restaurants in the Bay Area, alsohad some winners on their menu. Still, ifthey were raw, they didn’t melt. Therewas also, of course, the ever-increasingnumber of commercially available vegancheeses that melted to a degree, which

had improved in quality and variety overthe years, but to my taste buds they stillhad a somewhat artificial flavor andweren’t up to “cheese board standards.”What to do?

The answer was clear. It was time tomake good on my promise. With avegetarian fundraiser at my housecoming up, I decided to spend a fewweeks experimenting with nut-basedcheeses. My goal was to put together aplatter of vegan cheeses as thecenterpiece of the buffet. I figured thatthe vegan and vegetarian communitywould be supportive of any attempt atcheese, making this a safe venue inwhich to embark on my venture. Ipresented Brie, flavored chèvre,

Gruyère, and a few other cheeses. Andthen I retreated to the kitchen to see howpeople reacted. Well, they raved.Afterward I even heard from peoplewho hadn’t been there but had found outabout the cheeses through the grapevine.That was all great feedback, but hey, itwas still a vegan crowd.

So I kept at it, coming up with morevarieties, and I started serving them tomy omnivorous friends, including at abig holiday party. Their reactions werethe same as those from the vegans andvegetarians, only the omnivores oftentold me that they couldn’t tell thedifference between my cheeses and “thereal stuff.” This was exciting, and Ithrew myself headlong into my cheese

experiment.My kitchen became a laboratory, with

cheeses lying around everywhere as Iattempted to age them while fending offmold. People would look quizzically atthe rounds strewn around the kitchen andwonder what they were. From the initialnut-based cheeses to varieties madefrom yogurt to the day I finally found away to make a vegan cheese that actuallymelted, I had a couple of cheeses in theworks at all times and would prodanyone who walked into the house intotrying some. Some of the cheeses were,of course, less delectable, and a fewended up in my compost pile, but manymet with rave reviews.

It has now been about a year since my

big cheese experiment began, and Ifinally have that trove of cheese recipes.But the journey has only just begun. Asthe deadline for this book fastapproaches, I continue to dream up newways to make cheeses and anotherlightbulb turns on—and then I have toremind myself that now is the time forme to buckle down and finish writingthis book rather than puttering around thekitchen. So for the time being, I don’thave as many cheeses sitting on mycounters, but I’ll be back in my cheeselaboratory soon enough, developingmore recipes to add to the next edition ofthis book. In the meantime, I hope you’llfind these cheeses fun and compellingenough to serve not only to vegans but to

your omnivorous friends as well.Who knows, perhaps this will be your

year of vegan cheeses.

Acknowledgments

Over the years, many people encouragedme to delve into the subject ofhomemade vegan cheese, and to all ofthem I owe gratitude for their faith in me.Once I started the process, however,there is one young person to whom I amindebted—as unfair as this may seem—for providing the utterly simple insightabout vegan cheeses in general. “Theyall taste somewhat tangy, as if they havelemon juice in them. Dairy cheese isn’ttangy—it’s sharp.” This person is my

youngest daughter, a teen with worldlytastes and an impeccable palate. She putme on track to pursue how to culture thecheese, not just add tangy flavorings toit. To you, Cammy, I dedicate this book!

Of course, I cannot neglect to thankmy other family members who enduredkitchen counters covered with cheeseexperiments, and night after night ofcheesy dishes that made them wish forjust a simple salad. My husband,Michael, who encouraged me andhonestly critiqued each cheese I created;my oldest daughter, Sera, who hatedvegan cheeses and suffered through myexperiments but eventually grew to likethem (and who now asks for vegangrilled cheese sandwiches); and my son,

Aki, who upon returning home fromcollege refused to believe that my Sun-Dried Tomato and Garlic Cream Cheesewas really made from cashews—to allof them, I am grateful. Beyond my familywere my friends—vegan, nonvegan,nonvegetarian—who willingly tastedand critiqued, but mostly raved, aboutmy creations. Had it not been for theirencouragement, I don’t know if I wouldhave believed in myself enough to moveahead. In particular, I would like tothank Maggie, a writer herself, whospent countless hours with me inconversation about the book, its style,and the angle of presentation.

While I pride myself in providingrecipes that are for the most part

original, like most chefs, I borrow ideasdirectly or indirectly from other chefs,cookbooks, and restaurants, oftenadapting them into my own creations. Inthis book, I want to give credit for theeasy Almond Milk recipe (page 54) toChef AJ, who demonstrated the shortcutmethod in one of her fun videos.

When it came time to send themanuscript to the publisher, I truly felt itwas in pretty good shape. But reality hitas soon as my editor, Jo Stepaniak, ofcookbook fame herself, sent back somepages to me completely marked up.There were grueling weeks ahead, withrewriting and proofreading my bookagain and again, and still, as weapproach the end of this process, Jo

sends me queries about recipes that getme reeling—but upon yet another reviewof my own recipes, I think to myself,“How could I have left that out?” This iswhy we shouldn’t try to proofread andedit completely on our own—a goodpair of eyes belonging to a professionaleditor is so important! So thank you, Jo,for what felt like beatings and lashingsbut were ever so necessary. Finally, I’dlike to thank Bob and Cynthia at BookPublishing Company, who believed inme enough to give me the green light onmy first book in over a decade.

And to you, dear reader, thank you!

Introduction

If you like instant gratification, you’vepicked up the wrong book. My intentionin saying that isn’t to scare you away,but to inform you that making the cheesesin this book will require your patienceand love—not as much patience as maybe required for making a dairy cheese,which often takes months, but enoughthat you’ll usually have to wait a fewdays or more to taste your creations.Rest assured, however, that the amountof work involved in making each cheese

is but a few minutes . . . and then you justhave to wait. Your patience will berewarded. After all, as they say, wine,cheese—and even some of us—improvewith age.

Cultured FlavorIt was my youngest daughter whoremarked, when eating one of my earlierattempts at vegan cheese, that it wasmor e tangy than sharp. That got methinking about the difference betweenvegan cheeses and dairy cheese. Whattransforms simple milk into cheese is aculturing process that begins withvarious bacteria and enzymes, whichcoagulate the proteins in the milk,

allowing the solids to separate from thewhey. The cheese is then aged for a fewdays to many months, and during thattime it develops its distinctive characterand flavor. Depending on the type ofenzymes and bacteria used, as well ascertain molds for bloomy-rind and blue-veined cheeses, the final product takeson different characteristics.

With vegan cheeses, the process is alittle different. The proteins in soy milkand nut milks react differently toculturing agents and don’t tend tocoagulate in such a way that curdsseparate out, and therefore must beprocessed and aged using somewhatdifferent methods. Therefore, most vegancheeses on the market today aren’t

cultured or aged; instead, they’re madeto taste like cheese through the additionof flavorings, often utilizing an acidicingredient, such as lemon juice, toimitate a sharp flavor. As my daughter’sremark indicated, this often results inmore of a tanginess than a sharpness.

What makes the cheeses in this bookdifferent is that they gain their cheeselikequalities from culturing and varyingdegrees of aging, rather than the additionof acidic ingredients. This helps createnot only sharpness but also more flavor,depth, and umami—that extremelysatisfying savory taste designated as thefifth basic flavor. Achieving thiscomplexity of flavor is something yousimply cannot rush—you must let the

process unfold naturally. Of course, youwill have to monitor it, as ambienttemperature, humidity, and otherconditions can affect how quicklycheeses culture, age, or spoil. But thereward for your patience and love arefabulous cheeses that can be used justlike their dairy counterparts in myriadculinary applications. With thesecheeses, you will be able to createvegan versions of some of your favoriterecipes that incorporate cheese—something you may have thoughtimpossible.

Once you make these cheeses, you canstore them in your refrigerator (and inmost cases in your freezer) so you’llhave them on hand whenever you want to

cook with them. If you’re a longtimevegan and have forgotten how to cookwith cheese, chapters 7 through 9 offerdelectable appetizers, entrées, anddesserts made with the recipes forcheeses and other dairy alternatives inthe earlier chapters of this book.

Even if you still balk at makinganything that takes more than a fewminutes, you’re still in luck. Chapter 4 isdevoted to recipes for almost-instantcheeses that are pretty tasty as well.

A Snapshot of the Cheese-Making ProcessHere’s a glimpse of what you’ll find in“Miyoko’s Cheese Shop” and what

you’ll need to set up a cheese shop ofyour own. This section will give you anidea of what to expect and what toolsand ingredients you’ll need in order foryour cheese-making endeavors to besuccessful.

First of all, you’ll need a culturingagent. For most of the cheeses in thisbook, that will be some form ofprobiotic—a substance that containsfriendly bacteria that help turn the baseingredient into cheese, or at leastcontribute to the flavor. While powderedprobiotics can accomplish this, theseproducts tend to be very expensive, andoften they aren’t vegan. Their strengthalso differs from brand to brand, so I’vechosen not to use them in this book,

although you can certainly experimentwith them if you wish. Instead, thesecheeses are primarily cultured withrejuvelac or nondairy yogurt.

Rejuvelac, a fermented beveragemade from whole grains, contains avariety of friendly bacteria, includingsome that produce lactic acid, whichcontributes to sharpness. It can easily bemade at home using widely availablewhole grains, such as brown rice or rye,spelt, or wheat berries. Although youcan probably buy rejuvelac at your localnatural food store, I recommend that youmake it as the first step on your journeyinto vegan cheeses. Also note that store-bought rejuvelac is generally made withsprouted wheat berries, so if you are

intolerant to wheat, you’ll want to makeyour own using another whole grain. Therecipe for making your own rejuvelac(page 6) is simple, but it does takeseveral days. Whether homemade orstore-bought, rejuvelac worksbeautifully as a culturing agent.

Nondairy yogurt, which is also usedas a culture for many of the cheeses inthis book, is widely availablecommercially. However, if you save alittle store-bought yogurt, you can usethat to make your own yogurt (page 56).

The base ingredients of the cheesesrange from nuts to soy milk to soyyogurt. Many of the cheeses utilizemethods developed by raw foodists andinvolve culturing puréed cashews or

other nuts, although with my own spin tothem, which in some cases result in aproduct that isn’t raw. While nuts makegreat cheeses, those cheeses don’t meltbecause the base is a solid substancethat cannot get any softer. In order tomake cheeses that melt, I took a cue fromdairy cheeses and experimented withusing nondairy yogurt as the base,because it’s more liquid, and thenadding oil. The majority of the cheesesin this book, however, do not containoil.

Traditionally, hard cheeses are madeby pressing as much whey out of thecurds as possible, leaving behind largelysolidified protein and fat. Although somerecipes for raw nut-based cheeses call

for putting the cheese in a colander andpressing it by weighting the top withriver rocks, bricks, or other heavyobjects, I find it difficult to getconsistent results with this method. Ifyou want to make cheeses that are hardor just firmer, a cheese press isinvaluable—and you’ll also need muchmore time and patience.

Furthermore, because many of thecheeses in this book don’t involveseparating curds from liquid ingredientsanalogous to whey, I opted for an easiermethod of firming up the hard cheeses(semifirm, really): adding naturalthickening agents such as agar,carrageenan, tapioca flour, and xanthangum. You may be able to find these at

your grocery store, but I’ve alsoprovided information on onlinesuppliers (see page 137). Carrageenanyields a better texture than agar, but agarcan be used in almost every recipe inthis book except the meltable cheeses inchapter 3. Note that when substitutingagar powder for carrageenan powder,you’ll need to double the amount.

Adding thickening agents has itsdrawbacks, however. If too much isused, the texture of the cheese becomessomewhat gelatinous. Consequently, the“hard” cheeses in this book aresomewhat softer than dairy cheeses. Inchapter 2, you’ll find air-dried cheeses,which develop a harder texture as theydry. This can take from several days to

several weeks, depending on the variety;for example, Air-Dried Parmesan (page34), which is quite hard, dries for two tothree weeks.

You probably already have most ofthe equipment you’ll need, and if not, itcan be purchased at a kitchen supplystore. You’ll need a blender, preferablya high-speed model. A regular blenderwill also work; just be sure that whenmaking nut-based cheeses you soak thenuts for the longer amount of timeindicated in the recipe. I find that foodprocessors generally don’t purée nuts aswell as blenders do, although this maydepend on the brand and model. Youwill also need molds for shaping manyof the cheeses (see sidebar, page 4). For

air-dried cheeses, you’ll need a wirerack like those used for cooling bakedgoods. Other helpful tools arecheesecloth, a colander, a foodprocessor, parchment paper, woodenspoons, whisks, a heavy medium-sizedsaucepan, and a sieve. For makingyogurt, farmer’s cheese, and deep-friedfoods, a kitchen thermometer is veryhandy. For many of the desserts inchapter 9, you’ll need a springform panand an electric mixer. That’s about it forequipment!

Forming the Cheese

In many cases, the cheeses in this

book are shaped in a mold. Thereare no strict rules about what sortof mold to use, other than using aglass or nonreactive metalcontainer. You don’t need to go outand buy any special molds; you canprobably make use of things youalready have in your kitchen. Smallloaf pans, ramekins, bowls, storagecontainers, and cake pans are allgreat options.

When deciding what type ofmold to use, consider the type ofcheese you’re making and whatsize you want the finished cheese tobe. For the Sharp Cheddar (page14), you might opt to use just oneloaf pan to make a large block of

cheese, while for Cashew Chèvre(page 8), you might choose to useseveral ramekins. Or you can tosstradition to the wind and makesmall, round Cheddar cheeses andsquare blocks of chèvre!

While most of the cheeses willcome right out of the mold oncefirm, you may want to line the moldwith cheesecloth or plastic wrapfor easier removal.

The Proof Is in the CheeseThe idea behind most of my cheeserecipes is that you can use the cheeses toreplace their dairy counterparts in every

way, including in almost any recipe thatcalls for cheese. You can store them aslong in your refrigerator—and some ofthem just keep getting better with time.So read on and make several of thecheeses in chapters 1 through 4.Although it may seem daunting at first,they’re really quite easy to make. Onceyou have them on hand in your fridge,you can pull out some old cookbooks,dust them off, and replicate old favoriterecipes that called for cheese. Maybeyou’ll be craving a grilled cheesesandwich, or perhaps you’ll want to puttogether an amazing cheese plate for aparty. Either way, all you’ll need to dois go to your refrigerator.

CHAPTER 1Artisan and AgedCheeses

In this age of instantgratification, few people arewilling to embrace time-honored traditions such asmaking wine and cheese. But

because you’re reading thisbook, I will assume you areone of those patient soulswilling to wait for somethingspecial. Brie, Cheddar, freshmozzarella, Gruyère—theseare but a few of the rewardsthat await you in this firstchapter. Yes, you’ll have tobide your time during theprocess, but don’t wait now to

get started!

An easily made fermented beveragefilled with probiotics, rejuvelac is theprimary culturing agent for many of therecipes in this book. Because it willkeep for several weeks in therefrigerator, it’s a good idea to alwayshave some on hand so you can get a headstart on cheese making. Depending onthe temperature in your house, you’llneed to allow three to five days for therejuvelac to be fully cultured. Rejuvelacis also available commercially at manynatural food stores.

REJUVELAC

MAKES ABOUT 5 CUPS

1 cup whole grains (such as brown rice,Kamut berries, millet, oat groats, quinoa,rye berries, wheat berries, or acombination)6 cups filtered water

1. Soak and sprout the grains.Put the grains in a 1-quart glass jarand add water to cover. Place adouble layer of cheesecloth over themouth of the jar and secure it with arubber band. Let the grains soak for 8to 12 hours. Drain, then add justenough water to moisten the grains butnot so much that they are immersed in

water. Put the jar in a warm place outof direct sunlight for 1 to 3 days andrinse the grains once or twice a day,each time draining well and thenadding just enough fresh water tomoisten them. Continue this processuntil the grains have begun to sprout(they will have little tails emerging).

2. Culture the rejuvelac.Divide the sprouted grains equallybetween two 1-quart glass jars. Pour3 cups of the filtered water into eachjar. Cover each jar with freshcheesecloth and secure it with rubberbands. Put the jars in a warm placeout of direct sunlight for 1 to 3 days.The water will turn cloudy and white,

and the liquid will have a slightly tartflavor, somewhat like lemon juice.Strain the liquid into clean glass jarsand discard the grains.

STORAGE NOTES: Covered and storedin the refrigerator, Rejuvelac will keepfor about 4 weeks.

Although delicious in its own right, thissimple recipe also serves as the basisfor many of the other cheeses in thischapter. Depending on how you plan touse it and how mild or sharp you wantthe cheese to be, you can shorten orlengthen the culturing time. The cheesewill continue to culture in therefrigerator, getting stronger and sharperin flavor.

basic CASHEW CHEESE

MAKES ABOUT 1 POUND

2 cups raw cashews, soaked in waterfor 3 to 8 hours and drainedPinch salt¼ to ½ cup rejuvelac (preferablyhomemade, page 6)

1. Process the ingredients.Put the cashews and salt in a blender.Turn on the blender and pour in justenough of the rejuvelac through thecap opening in the lid to process thecashews. (The longer the cashewshave soaked, the less liquid will berequired for processing. Also notethat a high-powered blender canprocess the cashews with less addedliquid.) Process until smooth and

creamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 8 to 36 hours,depending on how sharp a flavor youwant and the ambient temperature(culturing will proceed more quicklyat warmer temperatures). The cheesewill thicken as it cultures.

3. Form the cheese.If you will eventually be using thecheese as a base for another recipe,simply cover and store it in the

refrigerator for up to 2 weeks.Otherwise, transfer to a glass ornonreactive metal mold and smooththe top. Cover and refrigerate for atleast 6 hours, until firm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag in therefrigerator, Basic Cashew Cheese willkeep for about 2 weeks. It can be storedlonger, but it will continue to get sharperand stronger in flavor, so taste itoccasionally. Once it has achieved thedesired flavor, it can be stored in thefreezer for up to 4 months.

NOTE: Several other recipes use BasicCashew Cheese as a foundation. Theserecipes require the cheese to have

various degrees of sharpness. Be sure toread other such recipes in advance soyou’ll know how long to culture theBasic Cashew Cheese to achieve thenecessary sharpness.

Per ounce: calories: 105, protein: 3 g, fat: 8g, saturated fat: 1 g, carbohydrate: 5 g,sodium: 3 mg, calcium: 7 mg

With just a tweak to the Basic CashewCheese, you can create a cheese akin tosoft goat cheese, or chèvre. Actualgoat’s milk cheese varies in the degreeof sharpness, and you can achieve thesame sort of variation in the amount of“edge” by varying the culturing time. Fora mild cheese, culture for just a day; fora sharper one, two to three days. Try thischeese stuffed in fresh figs, tossed in asalad with pears and walnuts, or spreadon crackers.

cashew CHÈVRE

MAKES ABOUT 1 POUND

1 pound Basic Cashew Cheese (page7), cultured for 1 to 3 days1 tablespoon nutritional yeast flakes½ teaspoon salt

1. Flavor the cheese.Put the Basic Cashew Cheese,nutritional yeast, and salt in a largebowl. Mix well.

2. Form the cheese.Line a glass or nonreactive metalmold with cheesecloth or plasticwrap. Pack in the cheese and smooth

the top. Cover and refrigerate for atleast 6 hours, until firm. When readyto serve, use the cheesecloth orplastic wrap to help unmold thecheese.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag in therefrigerator, Cashew Chèvre will keepfor up to 2 weeks. It can be storedlonger, but it will continue to get sharperand stronger in flavor, so taste itoccasionally. Once it has achieved thedesired flavor, it can be stored in thefreezer for up to 4 months.

HERBED CHÈVRE ROLL: Shape thecheese into one large log or two or three

smaller logs. Roll in ¾ cup minced freshherbs, such as basil, parsley, sage,tarragon, thyme, or a combination.

LEMON-GARLIC CHÈVRE: Add thegrated zest of 1 lemon and 2 to 3 clovesof garlic, minced, along with thenutritional yeast and salt.


This cheese is similar to Cashew Chèvre(page 8), but it’s dressed up withfragrant lemon zest and pepper-corns,transforming it into an artisan cheese ofthe finest quality. Serve it with slicedpears or apples, a baguette, and chilledPinot Grigio. It also makes a great giftduring the winter holidays.

CASHEW CHÈVRE withlemon zest andpeppercorns

MAKES ABOUT 12 OUNCES

1½ cups Basic Cashew Cheese (page7), cultured for 1 to 2 days (see note)Grated zest of 1 lemon2 tablespoons freshly squeezed lemonjuice1 tablespoon nutritional yeast flakes½ teaspoon salt2 to 3 tablespoons whole black ormulticolored peppercorns

1. Flavor the cheese.Put the Basic Cashew Cheese, lemonzest and juice, nutritional yeast, and

salt in a large bowl. Mix well.

2. Form the cheese.Line a small cake pan or similar-sizedglass or nonreactive metal mold withcheesecloth or plastic wrap. Sprinklethe peppercorns evenly in the pan,using enough to mostly cover thebottom of the pan. Pack in the cheeseand smooth the top. Cover andrefrigerate for at least 6 hours, untilfirm. When ready to serve, use thecheesecloth or plastic wrap to helpunmold the cheese.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag in therefrigerator, Cashew Chèvre with

Lemon Zest and Peppercorns will keepfor about 2 weeks. It can be storedlonger, but it will continue to get sharperand stronger in flavor. Once it hasachieved the desired flavor, it can bestored in the freezer for up to 4 months.

VARIATION: Substitute Creamy YogurtCheese (page 23) for the Basic CashewCheese.

NOTE: This recipe will turn out best ifyou don’t let the Basic Cashew Cheeseget too tangy.


This soft and aromatic cheese redolentof herbs and garlic makes a beautifulcenterpiece for any cheese platter. Ifthere’s any left over, use it the next dayas a delicious sandwich filling withroasted vegetables. Although the herbsin this recipe emulate the flavor ofclassic Boursin, other herbs, such asbasil, oregano, parsley, and rosemary,can be substituted.

BOURSIN See photo facing page 23.

MAKES ABOUT 1 POUND

1 pound Basic Cashew Cheese (page7), cultured for 1 to 2 days (see note)¼ cup minced fresh parsley2 tablespoons nutritional yeast flakes2 to 3 cloves garlic, minced1 tablespoon minced fresh chervil, or 1teaspoon dried1 tablespoon minced fresh tarragon, or1 teaspoon dried2 teaspoons minced fresh thyme, or ¾teaspoon dried1 teaspoon salt½ teaspoon dried marjoram

1. Flavor the cheese.Put the Basic Cashew Cheese,parsley, nutritional yeast, 2 cloves ofthe garlic, and the chervil, tarragon,thyme, salt, and marjoram in a largebowl. Mix well. Taste and add moregarlic if desired.

2. Form the cheese.The cheese can be shaped in a moldor be formed into a log or ball byhand. To use a mold, line it withcheesecloth or plastic wrap, pack inthe cheese, and smooth the top. Coveror wrap well with plastic wrap andrefrigerate for at least 6 hours, untilfirm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag in therefrigerator, Boursin will keep for about2 weeks. It can be stored longer, but itwill continue to get sharper and strongerin flavor, so taste it occasionally. Onceit has achieved the desired flavor, it canbe stored in the freezer up to 4 months.


NOTE: This recipe will turn out best ifyou don’t let the Basic Cashew Cheeseget too tangy.

Per ounce: calories: 109, protein: 4 g, fat: 8

g, saturated fat: 2 g, carbohydrate: 6 g,sodium: 137 mg, calcium: 10 mg

Here’s a fun way to flavor BasicCashew Cheese, turning it into a savory,piquant creation that holds up well forpotlucks and picnics. Whether servedwith crackers or baguettes or as a fillingfor sandwiches, this cheese hasuniversal appeal and is a hit with teens.

SUN-DRIED TOMATOAND BASIL cheeseMAKES ABOUT 12 OUNCES

1½ cups Basic Cashew Cheese (page

7), cultured for 1 to 2 days½ cup finely chopped sun-driedtomatoes (see note)½ cup slivered fresh basil leaves,firmly packed3 tablespoons nutritional yeast flakes2 to 3 cloves garlic, minced1 teaspoon salt

1. Flavor the cheese.Put the Basic Cashew Cheese, sun-dried tomatoes, basil, nutritionalyeast, 2 cloves of the garlic, and thesalt in a large bowl. Mix well. Tasteand add more garlic if desired.

2. Form the cheese.The cheese can be shaped in a moldor be formed into a log or ball byhand. To use a mold, line it withcheesecloth or plastic wrap, pack inthe cheese, and smooth the top. Coveror wrap well with plastic wrap andrefrigerate for at least 6 hours, untilfirm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag in therefrigerator, Sun-Dried Tomato andBasil Cheese will keep for about 3weeks. It can be stored longer, but itwill continue to get sharper and strongerin flavor, so taste it occasionally. Onceit has achieved the desired flavor, it can

be stored in the freezer for up to 4months.


NOTE: You can use either dry or oil-packed sun-dried tomatoes. If using thelatter, simply drain and chop. If thetomatoes aren’t oil-packed, soak them inhot water for about 1 hour, then drainand chop.


If you want a vegan cheese that’s elegantand creamy, with that distinctive melt-in-your-mouth texture, look no further.This version of Brie is a big hit atparties, whether guests are vegan or not.Be sure to pull it out of the refrigeratoran hour or so before serving to bring itto room temperature and allow all of thatdivine creaminess to develop. However,do note that because it contains coconutoil, it gets extremely soft in hotconditions and doesn’t hold up well forvery long. (For a Brie that can withstandwarmer temperatures, see the variationon page 39.)

BRIE See photo facing page 23.

MAKES ABOUT 1½ POUNDS (TWO 6-INCH ROUNDS)

1 pound Basic Cashew Cheese (page7), cultured for 12 to 24 hours1 cup refined coconut oil, warmed ormelted1 tablespoon nutritional yeast flakes¼ teaspoon salt2 to 3 tablespoons whole peppercornsor chopped fresh herbs (optional)

1. Flavor the cheese.

Put the Basic Cashew Cheese, oil,nutritional yeast, and salt in a blenderor food processor and process untilsmooth and well combined. Themixture will be fairly runny.

2. Form the cheese.Line two 6-inch cake pans withcheesecloth or plastic wrap. Ifdesired, sprinkle half of thepeppercorns or fresh herbs evenly ineach pan. Pour the mixture into thepans and spread it evenly. Cover andrefrigerate for at least 8 hours, untilfirm. Let sit at room temperature for 1hour before serving.

STORAGE NOTES: Wrapped in plastic

wrap and stored in a ziplock bag, Briewill keep for about 2 weeks in therefrigerator or 4 months in the freezer.


In this recipe, just a few simpleingredients combine to make a veganversion of Gruyère that tastesremarkably like its dairy counterpart.Although it is on the softer side, it makesa fabulous fondue or pasta sauce andbeautifully complements pears orsourdough bread. If you’re using SoftGruyère for Cheese Fondue (page 65) orFettuccine Alfredo with Gruyère andMushrooms (page 85), there’s no need toculture it. Once you’ve completed step1, it’s ready to go!

soft GRUYÈRE

MAKES ABOUT 1 POUND

2 cups cashews, soaked in water for 3to 8 hours and drained½ cup rejuvelac (preferably homemade,page 6)¼ cup refined coconut oil, warmed ormelted2 tablespoons nutritional yeast flakes1 to 2 tablespoons medium brown miso1 teaspoon salt½ teaspoon xanthan gum

1. Process the ingredients.Put the cashews, rejuvelac, oil,

nutritional yeast, 1 tablespoon of themiso, and the salt and xanthan gum ina blender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades. Tasteand add more miso if desired.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 12 to 24 hours,depending on how sharp a flavor youwant and the ambient temperature(fermentation will proceed morequickly at warmer temperatures). Thecheese will darken slightly, thicken toa spreadable consistency, and

develop a rich but not overly tangyflavor. Cover and refrigerate. Thecheese will continue to thicken as itchills.

STORAGE NOTES: Stored in a coveredcontainer, Soft Gruyère will keep forabout 2 months in the refrigerator or 4months in the freezer.

HARD GRUYÈRE: For a firmercheese that can be sliced, culture it for24 to 48 hours, until the desiredsharpness and flavor have developed.Transfer to a heavy medium saucepanand stir in 1 tablespoon of carrageenanpowder or 2 tablespoons of agar powderwith a wooden spoon. Cook over

medium heat, stirring almost constantly,until the mixture is glossy and gooey andstarts to pull away from the sides of thepan, 4 to 5 minutes. Transfer to a glassor nonreactive metal mold and smooththe top. Let cool completely at roomtemperature. Cover and refrigerate for atleast 6 hours, until firm. See photosfacing pages 22 and 23.


Rich and full flavored, this veganversion of Cheddar continues to age andimprove in the refrigerator for weeks oreven months. What distinguishes it fromstore-bought vegan Cheddar equivalentsis that the sharpness is not feigned byadding acidic ingredients; it’s the resultof an actual aging process. I often makethis several weeks before I want toserve it because it just keeps gettingbetter—deeper, sharper, and morecomplex in flavor.

sharpCHEDDAR

See photo facingpage 22.

MAKES ABOUT 1 POUND

2 cups raw cashews, soaked in waterfor 3 to 8 hours and drained⅔ cup nutritional yeast flakes½ cup rejuvelac (preferably homemade,page 6)½ cup canola oil (optional; see note)1 to 2 tablespoons medium brown miso1 teaspoon salt1 tablespoon carrageenan powder, or2 tablespoons agar powder½ teaspoon xanthan gum

1. Process the ingredients.Put the cashews, nutritional yeast,rejuvelac, optional oil, 1 tablespoonof the miso, and the salt in a blender.Process until smooth and creamy,occasionally stopping to scrape downthe blender jar and move the mixturetoward the blades. Taste and addmore miso if desired.

2. Culture the cheese.Transfer the mixture to a clean glassbowl or container, cover, and let restat room temperature for 24 to 72hours, depending on how sharp aflavor you want and the ambienttemperature (fermentation willproceed more quickly at warmer

temperatures).

3. Thicken the cheese.Transfer the cheese to a heavymedium saucepan and stir in thecarrageenan and xanthan gum with awooden spoon. Cook over mediumheat, stirring almost constantly. Themixture will be very thick, grainy, anddifficult to stir at first. Keep cookingand stirring until it is smooth andglossy and starts to pull away from thesides of the pan, 3 to 5 minutes.

4. Form the cheese.Transfer to a glass or metal mold andsmooth the top. Let cool completely atroom temperature. Cover and

refrigerate for at least 6 hours, untilfirm.

The only reason I’ve never aged it morethan four months is because I haven’tbeen able to keep it around longer thanthat! Although it continues to thicken asit ages, the texture remains more likeCheddar cheese left out on a hot day. (Inother words, it’s not quite as firm asdairy-based Cheddar.) This is a goodcheese to have on hand at all timesbecause of its versatility. It’s great foradding to tacos and sandwiches, servingwith crackers, and making cheesesauces.

STORAGE NOTES: Stored in a coveredcontainer, soft Sharp Cheddar will keep

for about 4 months in the refrigerator orfreezer. To store hard Sharp Cheddar,wrap it in plastic wrap and put it in aziplock bag; it will keep for the sameamount of time and will becomeincreasingly firm, especially after 3months.

CROCK-STYLE CHEDDAR: For asofter, spreadable “crock-style” cheese,omit the carrageenan and xanthan gum.After step 2, cover and refrigerate. Thecheese will thicken as it chills, but itwon’t be firm enough for slicing.

NOTE: The optional oil will improve thecheese’s ability to melt and give it asmoother mouthfeel. However, I

generally don’t use the oil, and if you’relooking for a cheese that melts well, Irecommend that you make the MeltableCheddar (page 43). Omitting the oilwon’t affect the flavor of the cheese, andit will still soften if heated. If you wishto heat the cheese, be aware that a skinwill form on top, so it is best to spreadthe warm cheese with a knife.


This looks and tastes like its dairycounterpart: fresh mozzarella made frombuffalo’s milk, formed into balls, andpacked in brine. Serve this cheese inCaprese Salad (page 67) or use it in acaprese sandwich—like the salad, madewith freshly sliced tomatoes, fresh basil,and a drizzle of olive oil and balsamicvinegar. When baked, this cheese softensbut doesn’t really melt, so if you’remaking pizza or a dish like lasagne, useMeltable Mozzarella (page 44) orMeltable Muenster (page 41) instead.

fresh MOZZARELLA

MAKES ABOUT 1 POUND

2 cups raw cashews, soaked in waterfor 3 to 8 hours and drained½ cup rejuvelac (preferably homemade,page 6)1 teaspoon plus 1 pinch salt½ to 1 teaspoon xanthan gum⅔ cup water1 tablespoon agar powder, or 3tablespoons agar flakes4 cups ice water

1. Process the ingredients.Put the cashews, rejuvelac, and a

pinch of salt in a blender. Processuntil smooth and creamy, occasionallystopping to scrape down the blenderjar and move the mixture toward theblades. Add ½ teaspoon of thexanthan gum and process untilthickened and gooey.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 8 to 24 hours,depending on how sharp a flavor youwant and the ambient temperature(culturing will proceed more quicklyat warmer temperatures). Mozzarellashould have a mild flavor, so don’t letit ferment so long that it becomes

tangy.

3. Thicken the cheese.Transfer the mixture to a blender. Putthe ⅔ cup water and the agar in asmall saucepan and bring to a boilover medium-high heat. Decrease theheat to medium-low and simmer,whisking occasionally, until the agaris completely dissolved, 3 to 5minutes. It should not be cloudy orgrainy. Pour into the blender andprocess until smooth and thoroughlycombined. For a stretchierconsistency in the final product, addan additional ¼ to ½ teaspoon ofxanthan gum and process untilthoroughly combined.

4. Form the cheese.To make a brine, put the ice water and1 teaspoon of salt in a large bowl andstir until the salt dissolves. Form thecheese into balls using a small ice-cream scoop, dropping them into thebrine as you go. They will hardenalmost instantly. Cover andrefrigerate, keeping the cheese storedin the brine.

STORAGE NOTES: Covered and storedin the brine, Fresh Mozzarella will keepfor about 2 weeks in the refrigerator.The brine will help it retain its shapeand preserve its freshness.

Per ¼ cup: calories: 108, protein: 3 g, fat: 8

The addition of beer and chives toCheddar cheese creates a robust,complex flavor, accentuating the nuttynotes of the cheese. This cheese goeswell with hearty foods and, of course, agood beer. To make a rarebit saucethat’s great over potatoes and broccoli,heat this cheese with just enough beer toachieve a pourable consistency.

PUB CHEDDAR withchivesMAKES ABOUT 1¼ POUNDS

2 cups raw cashews, soaked in waterfor 3 to 8 hours and drained⅔ cup nutritional yeast flakes½ cup rejuvelac (preferably homemade,page 6)1 to 2 tablespoons medium brown miso1 teaspoon salt¾ cup ale or dark beer1 tablespoon carrageenan powder, or2 tablespoons agar powder½ cup minced fresh chives

1. Process the ingredients.Put the cashews, nutritional yeast,rejuvelac, 1 tablespoon of the miso,

and the salt in a blender. Process untilsmooth and creamy, occasionallystopping to scrape down the blenderjar and move the mixture toward theblades. Taste and add more miso ifdesired.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 24 to 48 hours,depending on how sharp a flavor youwant and the ambient temperature(fermentation will proceed morequickly at warmer temperatures). Atthis point, the cheese can berefrigerated for up to 48 hours.

3. Thicken the cheese.Pour the ale into a heavy mediumsaucepan and stir in the carrageenanwith a wooden spoon. Bring to asimmer over medium-high heat. Stir inthe cheese. Decrease the heat tomedium-low and cook, stirringconstantly, until smooth and glossy, 3to 5 minutes. Remove from the heatand stir in the chives.

4. Form the cheese.Pour into a glass or nonreactive metalmold and smooth the top. Let coolcompletely at room temperature.Cover and refrigerate for at least 24hours.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, PubCheddar with Chives will keep for about4 months in the refrigerator or freezer.

Per ounce: calories: 98, protein: 4 g, fat: 7 g,saturated fat: 1 g, carbohydrate: 5 g,sodium: 155 mg, calcium: 8 mg

This is similar to Almond Ricotta (page47) but is a little richer and morecomplex in flavor because it’s cultured.Macadamia Ricotta makes a spectacularfilling for Stuffed Squash Blossoms(page 72) and is also fantastic in lasagneor ravioli.

MACADAMIA ricottaMAKES ABOUT 3½ CUPS

2 cups raw macadamia nuts, soaked inwater for 8 to 12 hours and drained

1 cup waterLarge pinch salt

1. Process the ingredients.Put the macadamia nuts, water, andsalt in a blender. Process until smoothand creamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades. Themixture will be quite soft.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 12 to 24 hours,depending on the ambient temperature,until flavorful but not too tangy.

(Culturing will proceed more quicklyat warmer temperatures.) Cover andrefrigerate.

STORAGE NOTES: Stored in a coveredcontainer, Macadamia Ricotta will keepfor about 1 week in the refrigerator or 4months in the freezer.

Per ¼ cup: calories: 137, protein: 2 g, fat: 15g, saturated fat: 2 g, carbohydrate: 1 g,sodium: 31 mg, calcium: 16 mg

If you’ve craved cheesecakes, richcream cheese frosting, and other sweetstraditionally made with cream cheese(which you’ll find recipes for in chapter9), this recipe will come to your rescue.The basic version below isn’t sweet,however, so you can also enjoy it onbagels or in savory dishes. In fact, youcan use it in just about any recipe thatcalls for cream cheese. Only a bit ofnondairy yogurt is needed to culture thisversatile cheese.

c a s h e w CREAMCHEESE

MAKES ABOUT 1 POUND (ABOUT 2CUPS)

2 cups raw cashews, soaked in waterfor 8 hours and drained½ cup water2 tablespoons plain, unsweetenednondairy yogurt (preferably homemade,page 56)Pinch salt

1. Process the ingredients.Put the cashews, water, nondairyyogurt, and salt in a blender. Processuntil smooth and creamy, occasionally

stopping to scrape down the blenderjar and move the mixture toward theblades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 24 to 48 hours,depending on how sharp a flavor youwant and the ambient temperature(culturing will proceed more quicklyat warmer temperatures). For use incheesecakes that will be sweetened,allowing it to culture for a full 48hours will create a tanginess that willnicely complement the sweetener.Cover and refrigerate. The cheesewill get firmer as it chills.

STORAGE NOTES: Stored in a coveredcontainer, Cashew Cream Cheese willkeep for about 2 weeks in therefrigerator or 4 months in the freezer.

MASCARPONE: The Italian version ofcream cheese and the star ingredient intiramisu, mascarpone is similar to creamcheese, but a little sweeter, milder, andtypically softer. To make a nondairyversion of mascarpone, allow thecashew mixture to culture for only 12 to24 hours—long enough to thicken anddevelop some flavor, but not so long thatit gets tangy. It should have a sweet,mild flavor.

FIRM CASHEW CREAM CHEESE:

To make a firm, block-type creamcheese, press the cheese after it’scultured. Line a small sieve or colanderwith a double layer of cheesecloth, usingenough cheesecloth that it hangs over theedges. Put the sieve over a bowl. Put thecheese in the sieve and wrap the ends ofthe cheesecloth over the top. Put a plateon top and put a 5- to 10-pound weighton the plate—a clean river rock, acontainer of water, a cast-iron skillet, orwhatever you have handy. Let stand atroom temperature for about 24 hours topress much of the liquid out of thecheese. (Discard the liquid.) Theresulting cheese will be quite firm. Useas is, or flavor with chives, herbs, orgarlic.

Per ounce (2 tablespoons): calories: 106,protein: 4 g, fat: 8 g, saturated fat: 1 g,carbohydrate: 5 g, sodium: 11 mg, calcium: 9mg

Draining yogurt is an easy way to make athick but spreadable cheese that canreplicate sour cream, crème fraîche,cream cheese, or chèvre, depending onhow it is flavored. The longer it drains,the thicker it will get. The actual hands-on time is minimal, but you do need toallow twelve to twenty-four hours fordraining. It’s best to flavor this cheese,as it is fairly bland on its own. I offertwo methods here: one using a cheesebag and the other using a sieve orcolander lined with cheesecloth. Thefirst will allow more liquid to drain off,resulting in a thicker cheese but a loweryield. Even when using the same method,

the amount of liquid that drains from theyogurt differs from batch to batch, so it’sdifficult to give an exact yield for thisrecipe.

basic YOGURT CHEESE

MAKES ABOUT 1½ CUPS

4 cups plain, unsweetened nondairyyogurt (preferably homemade, page 56)

TO USE A CHEESE BAG: If you havea cheese bag, simply pour the yogurt intothe bag and hang it over a bowl (or tie itover the kitchen faucet so the liquiddrains into the sink). Let it drain at room

temperature for 24 hours or more untilliquid is no longer draining from the bagand the yogurt cheese is very thick.There should be no more than 1½ cupsof solids.

TO USE A SIEVE OR COLANDERAND CHEESECLOTH: Line a sieveor colander with a double layer ofcheesecloth, using enough cheesecloththat it hangs over the edges. Put the sieveover a bowl and pour in the yogurt.Cover loosely with the cheesecloth andlet the yogurt drain at room temperaturefor at least 12 hours, until the yogurtcheese is somewhat thick but still soft.There should be no more than 2 cups ofsolids. Use as is for sour cream or

crème fraîche. To thicken it further,gather the corners of the cheesecloth andtie them a knot at the top to form a bag.Hang the bag over a bowl or from thefaucet and let drain for 12 to 24 hours,until the cheese reaches the desiredconsistency.

STORAGE NOTES: Stored in a coveredcontainer, Basic Yogurt Cheese willkeep for about 2 weeks in therefrigerator or about 4 months in thefreezer.

Per ½ cup: calories: 200, protein: 8 g, fat: 5g, saturated fat: 0 g, carbohydrate: 29 g,sodium: 40 mg, calcium: 160 mg

sandwich made with Hard Gruyère, page 13,and Sharp Cheddar, page 14

Clockwise from top left: Air-Dried Gouda,page 28, Hard Gruyère, page 13, Brie with

whole peppercorns, page 12, Boursin, page 10,Sun-Dried Tomato and Garlic Cream Cheesepage 24, and Meltable Muenster, page 41

A few simple seasonings turn drainednondairy yogurt into a thick, creamy,spreadable cheese that’s great on bagelsand sandwiches or in ravioli, lasagne,and other savory dishes. Because theyield of the Basic Yogurt Cheese recipeis variable depending on the yogurt usedand the draining time and method, it’sdifficult to give exact quantities for theseasonings. Start with the amounts listedand increase them as needed to achievethe desired flavor.

c r e a m y YOGURTCHEESE

MAKES 1 TO 1½ CUPS

1 to 1½ cups Basic Yogurt Cheese(page 22)2 to 3 tablespoons nutritional yeastflakes1 tablespoon freshly squeezed lemonjuice, plus more as desired1 teaspoon salt, plus more as desired

1. Flavor the cheese.Put the Basic Yogurt Cheese, 2tablespoons of the nutritional yeast,and the lemon juice and salt in amedium bowl. Mix well. Season with

the remaining tablespoon ofnutritional yeast if desired andadditional lemon juice and salt totaste.

2. Form the cheese.Line a small glass or nonreactivemetal mold with cheesecloth orplastic wrap. Pack in the cheese andsmooth the top. Cover and refrigeratefor at least 8 hours, until firm. Whenready to serve, use the cheesecloth tohelp unmold the cheese.

STORAGE NOTES: Stored in a coveredcontainer, Creamy Yogurt Cheese willkeep for about 2 weeks in therefrigerator or 4 months in the freezer.

TRUFFLED YOGURT CHEESE:Add ½ to 1 teaspoon truffle oil whenflavoring the cheese; white truffle oil hasa slightly stronger flavor than black. Ifyou want to splurge, also stir in a bit offreshly shaved truffle.


This is a great way to use up FreshMozzarella or Cashew Cream Cheesethat becomes too sharp after an extendedtime in the refrigerator. The pungentgarlic and tangy sun-dried tomatoes playupon the sharpness and create a rich,flavorful, reddish cheese that’s great oncrackers or sandwiches.

sun-driedtomato andg a r l i c CREAMCHEESE

Seephotofacing

page 23.

MAKES 10 TO 12 OUNCES

8 ounces Fresh Mozzarella (page 16)or Cashew Cream Cheese (page 20)½ cup sun-dried tomatoes (see note)3 cloves garlic1 teaspoon salt

Put the Fresh Mozzerella, sun-driedtomatoes, garlic, and salt in a foodprocessor. Process until fairly creamy,leaving the sun-dried tomatoes slightlychunky or processing longer for asmoother consistency. Transfer to acontainer, cover, and refrigerate.

STORAGE NOTES: Stored in a coveredcontainer, Sun-Dried Tomato and GarlicCream Cheese will keep for about 3weeks in the refrigerator or 4 months inthe freezer.

NOTE: You can use either dry or oil-packed sun-dried tomatoes. If using thelatter, simply drain them before puttingthem in the food processor. If thetomatoes aren’t oil-packed, soak them inhot water for about 1 hour, then drainthem well before putting them in the foodprocessor.

Per ounce (2 tablespoons): calories: 86,protein: 3 g, fat: 6 g, saturated fat: 1 g,carbohydrate: 5 g, sodium: 263 mg, calcium:

This was the very first vegan cheese Iever made, over thirty years ago. After aweek of marinating, the tofu develops aspreadable, buttery, cheeselikeconsistency. It’s wonderful alongsidegrilled veggies and on croûtes, or servedin croustade. It can also be blended tomake aïoli, salad dressings, and sauces.

TOFU cheeseMAKES ABOUT 1 POUND

1 cup medium brown miso

½ cup dry white wine¼ cup mirin1 pound firm regular tofu, sliced½ inch thick

1. Make the marinade.Put the miso, wine, and mirin in ashallow pan and mix with a whisk orfork until thoroughly blended.

2. Marinate the tofu.Submerge the tofu slices in themarinade, making sure all of them arewell coated on all sides. Cover andrefrigerate for 1 week. Remove thetofu from the marinade gently, as it

will be very delicate. Fill a bowlwith water and rinse the tofu piecescarefully in the water to remove anyresidual marinade. Discard themarinade.

STORAGE NOTES: Stored in a coveredcontainer, Tofu Cheese will keep forabout 3 weeks in the refrigerator.

SHARP TOFU CHÈVRE: Afterrinsing, put the tofu slices in a liddedglass storage container. Pour in justenough freshly squeezed lemon juice tocover the tofu. Cover and refrigerate forat least 24 hours, until pungent and sharptasting.

TOFU FETA: After rinsing, put the tofu

slices in a lidded glass storagecontainer. Pour in just enough extra-virgin olive oil to cover the tofu andsprinkle with 1 teaspoon of salt. Gentlyturn the slices over to evenly distributethe salt. Cover and refrigerate for atleast 24 hours.

Per 2 ounces (¼ cup): calories: 83, protein: 8g, fat: 4 g, saturated fat: 1 g, carbohydrate: 3g, sodium: 324 mg, calcium: 100 mg

CHAPTER 2Air-Dried Cheeses

In the dairy world, most hardcheeses are air-dried and agedfor a period of days, weeks, ormonths. After the curds areseparated from the whey, theyare pressed to expel most ofthe liquid. The firming process

continues over time as thecheese is dried out by beingexposed to air. The size of thecheese and the duration of air-drying determine how hard thefinal cheese is, yielding avariety of textures fromcreamy but sliceableEmmentaler or Gouda toextremely hard and easy-to-grate Parmesan. To a certain

extent, a similar process ispossible with vegan cheeses.

When air-drying vegancheeses, there are several keypoints to keep in mind. It iscritical to salt the surface ofthe cheese to suppressunwanted growth of mold orbacteria. Salt also contributesto the development of flavor,so all of the cheeses in this

chapter are sprinkled orrubbed with salt prior to air-drying. The salting process isgenerally repeated after a fewdays, and it’s especiallyimportant to do so if thehumidity is high. The ambienttemperature is also critical.These cheeses require cooltemperatures for aging,especially if aged for more

than three or four days.Something akin to a wine caveis ideal (typically around 55degrees F), although I’ve hadperfectly good results whenaging cheeses in a cool roomat around 65 degrees F. A coolbasement or pantry can alsowork well.

Another point to keep inmind is that the entire surface

of the cheese should beexposed to air, not just the topand sides. The best way to dothis is to put cheeses on arack, such as a wire rack forcooling baked goods. A wirerack with a grid pattern worksespecially well.

The longest I’ve air-dried acheese is four months. I finallygave in and ate it, but during

the entire aging time I neverhad any issues with mold ofany kind. That cheese wasbased on Basic CashewCheese (page 7), and while itwas good, I wasn’t thrilledwith the texture. It wassomewhat too crumbly andgrainy due to the fact thatBasic Cashew Cheese is madeof ground-up cashews with

only minimal liquid. While thisis fine for a cheese aged foronly a few days, over a periodof weeks the solids in thecheese simply turn grainy.

After some trial and error, Irealized that air-dried cheesesneed a higher liquid content ifthey are to have a creamiertexture. This led to an entirelynew path of experimentation,

resulting in the cheese recipesin this chapter. Many of thesecheeses contain nondairyyogurt, a bit of oil or wine, ora combination of these moreliquid ingredients. I lookforward to many more yearsof experimentation on thispath.

This Gouda develops a nice rind thatsurrounds a creamy and smooth but firminterior. It’s actually tasty if eaten rightaway, although it’s very soft at that stageand doesn’t really resemble Gouda.After several days of air-drying,however, the flavor comes alive and thecheese becomes firm enough to slice.

air-driedGOUDA


MAKES ABOUT 1¼ POUNDS

2 cups raw cashews, soaked in waterfor 3 to 8 hours and drained1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)½ cup rejuvelac (preferably homemade,page 6)⅓ cup canola oil or refined coconut oil(optional; see note)¼ cup dry white wine3 tablespoons tapioca flour2 tablespoons nutritional yeast flakes1 tablespoon medium brown miso1 tablespoon carrageenan powder, or2 tablespoons agar powder2½ teaspoons salt

1. Process the ingredients.Put the cashews, yogurt, rejuvelac,optional oil, wine, tapioca flour,nutritional yeast, miso, carrageenan,and 1½ teaspoons of the salt in ablender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

2. Cook the mixture.Pour the mixture into a heavy mediumsaucepan. Cook over medium heat,stirring almost constantly with awooden spoon. The mixture willbecome lumpy, then, after 3 to 5minutes, it should be smooth, stretchy,and bubbly. If you added the optional

oil, it will also develop a slightsheen.

3. Form the cheese.Pour the mixture into a glass ornonreactive metal mold and smooththe top. Let cool completely at roomtemperature. Cover and refrigerate forat least 4 hours, until firm.

4. Salt the cheese.Run a knife around the edge of themold, then gently pry the cheese outand put it on a plate. Wash your handswell, rinse them thoroughly, and whilethey are still wet, sprinkle theremaining teaspoon of salt over yourpalms. Rub the salt over the entire

surface of the cheese.

5. Air-dry the cheese.Put the cheese on a drying rack in acool place with good air circulation.Let air-dry for 5 days. It will developa rind and become firmer. Taste it tosee if it is flavorful and firm enough.If not, let it air-dry for 2 to 3 moredays, until it has the desired textureand flavor.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Air-Dried Gouda will keep for about 1month in the refrigerator or 4 months inthe freezer.

NOTE: Although the oil is optional,including it in the recipe will improvethe mouthfeel of the cheese.


This Cheddar undergoes doubleculturing—first for two to three daysprior to forming the cheese, then forseveral more days as it air-dries. Thereward is a sliceable, sharp Cheddarthat’s perfect for sandwiches or for acheese plate.

air-dried CHEDDAR

MAKES ABOUT 1 POUND 6 OUNCES

2 cups cashews, soaked in water for 3to 8 hours and drained

1 cup plain, unsweetened nondairyyogurt (preferably homemade, see page56)¾ cup rejuvelac (preferably homemade,page 6)⅔ cup nutritional yeast flakes⅓ cup medium brown miso3 tablespoons canola oil (optional; seenote)1½ teaspoons salt, plus more asneeded5 tablespoons tapioca flour1½ tablespoons carrageenan powder,or 3 tablespoons agar powder

1. Process the ingredients.Put the cashews, yogurt, rejuvelac,nutritional yeast, miso, optional oil,and 1 teaspoon of the salt in ablender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 36 to 48 hours, untilthe mixture has a deep, sharp flavor.

3. Thicken the cheese.Transfer the mixture to a heavymedium saucepan and whisk in the

tapioca flour and carrageenan. Bringto a simmer over medium-low heat,stirring constantly with a woodenspoon. As the mixture heats, it willbecome stretchy. Continue to cook,stirring constantly, until smooth andslightly glossy, 2 to 5 minutes.

4. Form the cheese.Pour into a glass or nonreactive metalmold and smooth the top. Let coolcompletely at room temperature.Cover and refrigerate for at least 4hours, until firm.

5. Salt the cheese.Run a knife around the edge of themold, then gently pry the cheese out

and put it on a plate. Wash your handswell, rinse them thoroughly, and whilethey are still wet, sprinkle theremaining ½ teaspoon of salt overyour palms. Rub the salt over theentire surface of the cheese.

6. Air-dry the cheese.Put the cheese on a drying rack in acool place with good air circulation.Let air-dry for 4 days. The surfacemay crack a little. As it dries, thecheese will become firmer and easierto slice. Taste it to see if it’ssufficiently sharp and dry. If not, turnthe cheese over, sprinkle ⅛ to ¼teaspoon of salt evenly over the entiresurface, and let it air-dry for 1 to 3

more days.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Air-Dried Cheddar will keep for about 1month in the refrigerator or 4 months inthe freezer.

NOTE: Although the oil is optional,including it in the recipe will improvethe mouthfeel of the cheese.


This cheese has a flavor quitereminiscent of Swiss cheese. However,there are no holes—sorry!

air-dried EMMENTALER

MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)½ cup raw cashews6 tablespoons tapioca flour⅓ cup sauerkraut, drained

¼ cup canola oil¼ cup dry white wine¼ cup rejuvelac (preferably homemade,page 6)1½ teaspoons salt¾ cup water4 teaspoons agar powder, or ¼ cupagar flakes

1. Process the ingredients.Put the yogurt, cashews, tapioca flour,sauerkraut, oil, wine, rejuvelac, and 1teaspoon of the salt in a blender.Process until smooth and creamy,occasionally stopping to scrape down

the blender jar and move the mixturetoward the blades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 24 to 48 hours, untilslightly sharp in flavor.

3. Thicken the cheese.Put the water and agar in a heavymedium saucepan and whisk untilwell mixed. Bring to a boil overmedium heat. Pour in the yogurtmixture and mix well with a woodenspoon. Decrease the heat to mediumand cook, stirring frequently, untilthick, gooey, and glossy, 2 to 5

minutes.

4. Form the cheese.Pour into a glass or nonreactive metalmold and smooth the top. Let coolcompletely at room temperature.Cover and refrigerate for at least 4hours, until firm.

5. Salt the cheese.Run a knife around the edge of themold, then gently pry the cheese outand put it on a plate. Sprinkle theremaining ½ teaspoon of salt evenlyover the entire surface of the cheese.

6. Air-dry the cheese.Put the cheese on a drying rack in a

cool place with good air circulation.Let air-dry for 2 to 3 days. The cheesewill get firmer as it dries.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Air-Dried Emmentaler will keep for about 2months in the refrigerator or 4 months inthe freezer


Patience and the right environment arerequired, but it is possible to makevegan Parmesan cheese that’s sharp,nutty, and hard enough to grate. It has adarker color than its dairy counterpartbut is entirely satisfying over pasta,vegetables, or a Caesar salad. As abonus, it will keep for several months inthe refrigerator.

air-dried PARMESAN


2 cups Basic Yogurt Cheese (page 22)

6 tablespoons nutritional yeast flakes¼ cup medium brown miso½ teaspoon salt, plus more as needed

1. Flavor the cheese.Put the Basic Yogurt Cheese,nutritional yeast, and miso in amedium bowl. Mix well.

2. Form the cheese.Put a piece of parchment paper over adrying rack. Gather the mixture into aball and transfer it to the coveredrack. Flatten it to form a brick orround about ½ inch thick.

3. Salt the cheese.Sprinkle about ¼ teaspoon of the saltevenly over the top.

4. Air-dry the cheese.Put the rack and cheese in a coolplace with good air circulation. Letair-dry for 24 hours. The cheese willbecome somewhat firm, and the topwill be dry enough that the cheese canbe flipped over. Use the parchmentpaper to flip the cheese over directlyonto the rack; discard the parchmentpaper. Wash your hands well, rinsethem thoroughly, and while they arestill wet, sprinkle the remaining ¼teaspoon of salt over your palms. Rubthe salt over the top and sides of the

cheese. Let air-dry for 10 to 14 days,flipping the cheese over every 2 daysand checking daily for mold or otherunwanted surface growth. If there’sany sign of mold or other growth,scrape or cut it off as soon as itappears and sprinkle a bit more salton the surface. The cheese is readywhen it is hard and quite drythroughout (slice and check).

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Air-Dried Parmesan will keep for about 4months in the refrigerator or freezer.

AIR-DRIED PARMESAN WITHPINE NUTS: Adding pine nuts will

contribute a nutty flavor to this cheese.Put the Basic Yogurt Cheese, nutritionalyeast, miso, and ⅓ cup of pine nuts in ablender. Process until smooth andcreamy. Form, salt, and air-dry thecheese as directed in the main recipe.


I can’t put my finger on what this cheeseresembles in terms of its dairycounterpart, but I’m sure I’ve hadsomething like this in the past. This air-dried cheese has a brown rind, a creamyinterior, and a strong, nutty, piquantflavor. It goes well with beer and otherbeverages that hold their own against aslightly salty, full-flavored cheese.

a i r - d r i e d PIQUANTBROWN CHEESE


2 cups raw cashews, soaked in waterfor 3 to 8 hours and drained½ cup rejuvelac (preferably homemade,page 6)2 cubes fermented tofu (see note)1 tablespoon umeboshi paste1 teaspoon salt

1. Process the ingredients.Put the cashews, rejuvelac, fermentedtofu, umeboshi paste, and ½ teaspoonof the salt in a blender. Process untilsmooth and creamy, occasionallystopping to scrape down the blenderjar and move the mixture toward theblades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 24 hours.

3. Form the cheese.Put a piece of parchment paper over adrying rack. Gather the mixture into aball and transfer it to the coveredrack. Form it into a dome shape about2 inches high in the middle.

4. Salt the cheese.Sprinkle about ¼ teaspoon of the saltevenly over the top.

5. Air-dry the cheese.

Put the rack and cheese in a coolplace with good air circulation. Letair-dry for 24 to 36 hours, until a crusthas formed. Use the parchment paperto flip the cheese over directly ontothe rack; discard the parchment paper.Sprinkle the remaining ¼ teaspoon ofsalt evenly over the cheese. Let air-dry for 24 hours. Turn the cheese overso that the domed side is on top again.Let air-dry for 10 to 12 days, until acrust has formed and the cheese isbrown throughout (slice and check).

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Air-Dried Piquant Brown Cheese will keepfor about 2 months in the refrigerator or

4 months in the freezer.

NOTE: Fermented tofu, a very strong-tasting product available in Asiangrocery stores, is cubed tofu preservedin a mixture of wine, vinegar, salt, andother ingredients. It’s available indifferent flavors; for this recipe, use aplain version.


The king and queen of cheeses,Camembert and Brie are comparable inflavor and appearance. Traditionally,they are made using similar ingredientsand techniques, but they hail fromdifferent parts of France. Some peoplesay that Camembert has a slightlystronger flavor, so in this recipe the basemixture is cultured a bit longer than thebase of the Air-Dried Brie variation(page 39).

air-dried CAMEMBERT

MAKES ABOUT 1 POUND (ONE 6-INCH

ROUND)

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)1 cup raw cashews, soaked in waterfor 3 to 8 hours and drained½ cup rejuvelac (preferably homemade,page 6)¼ cup canola oil2 tablespoons nutritional yeast flakes1½ teaspoons salt3 tablespoons tapioca flour1 teaspoon carrageenan powder, or 2teaspoons agar powder

1. Process the ingredients.Put the yogurt, cashews, rejuvelac,oil, nutritional yeast, and 1 teaspoonof the salt in a blender. Process untilsmooth and creamy.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 24 to 36 hours, untilthe mixture has achieved the desiredsharpness.

3. Thicken the cheese.Transfer the mixture to a heavymedium saucepan and whisk in thetapioca flour and carrageenan. Cookover medium heat, stirring constantly

with a wooden spoon, until bubbling,very thick, and shiny, 3 to 5 minutes.

4. Form the cheese.Line a 6-inch round cake pan withcheesecloth or plastic wrap. Pour themixture into the pan and spread itevenly. Let cool completely at roomtemperature. Cover and refrigerate forat least 4 hours, until firm enough toremove.


Whatever you choose to call this cheese,once it has aged you’ll have a lovelyround with a thin rind and a creamy,gooey interior. Although it is deliciousas is at room temperature, it’s even morespectacular served warm, prepared asBrie en Croûte with Dried Fruit andNuts (page 80). Unlike the Brie inchapter 1 (page 12), this variation holdsup well in warm weather.

5. Salt the cheese.Use the cheesecloth to gently removethe cheese from the pan. Put it on adrying rack and discard thecheesecloth. Wash your hands well,

rinse them thoroughly, and while theyare still wet sprinkle the remaining ½teaspoon of salt over your palms.Gently rub the salt over the entiresurface of the cheese.

6. Air-dry the cheese.Put the rack and cheese in a coolplace with good air circulation. Letair-dry for 24 to 48 hours, until aslight skin has formed but the inside isstill soft and gooey (gently press thetop to check).

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag,Camembert will keep for about 2 weeksin the refrigerator or 4 months in the

freezer.

HEMPSEED CAMEMBERT:Substitute ½ cup hempseeds for theentire 1 cup of cashews. Hempseeds arehigher in fat, so this will create a veryrich, gooey cheese. Note that it may havea slight green tint.

AIR-DRIED BRIE: Follow theinstructions in the main recipe, but instep 2, culture for only 12 hours so theflavor doesn’t become too tangy.

CHAPTER 3Meltable Cheeses

While many of the recipes inchapters 1 and 2 makefabulous cheeses suitable for acheese platter or just plainnoshing, this is the go-tochapter for cheeses that meltand, to a degree, stretch. As

with their dairy counterparts, itis the fat content (oil in thiscase) that helps with melting,so these are higher in fat thanmost of the cheeses in thisbook. However, if you’vebeen craving a gooey, melty,stretchy topping for your pizzaor gratin and are willing tooccasionally toss caution tothe wind, you’re in the right

place. Some of these cheesesare also delicious eaten plain—no melting required!

A key way in which theserecipes vary from those inchapters 1, 2, and 4 is in thechoice of solidifying agents.While many of the otherrecipes offer the alternative ofusing either carrageenan oragar, these don’t. Carrageenan

softens more readily than agarwhen reheated and thereforeis the thickener of choice forcheeses that will melt. As withthe other cheeses in this book,the meltable cheeses continueto get sharper the longer theyare cultured and even whilestored in the refrigerator.

This cheese has a creamy, smooth,buttery texture that melts in your mouth—or on a hot sandwich. Served cold, itpairs beautifully with apples and pears.Because Muenster is a mild cheese, thebase for this vegan version isn’tcultured, making for a meltable cheesethat’s almost instant!

meltableMUENSTER


MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)½ cup water⅓ cup canola oil¼ cup tapioca flour1 tablespoon nutritional yeast flakes1 tablespoon carrageenan powder1 teaspoon salt

1. Process the ingredients.Put all the ingredients in a blender.Process until smooth and creamy,occasionally stopping to scrape downthe blender jar and move the mixturetoward the blades.

2. Cook the mixture.Pour the mixture into a heavy mediumsaucepan. Cook over medium heat,stirring almost constantly with a wirewhisk, until very smooth, thick, gooey,and glossy, 3 to 5 minutes. It’simportant to cook it until there is anobvious sheen, or the cheese won’tmelt well.

3. Form the cheese.Pour the mixture into a glass ornonreactive metal mold and smooththe top. Let cool completely at roomtemperature. Cover and refrigerate forat least 3 hours, until firm.


wrap and stored in a ziplock bag,Meltable Muenster will keep for about 4weeks in the refrigerator.

NOTE: If you want a reddish tint on thesurface of the cheese to resembletraditional Muenster, lightly sprinklepaprika on the outside.


This vegan cheese has the slightlycrumbly appearance of dairy-based dryMonterey Jack and really does melt likeconventional cheese. It’s ideal forgrilled cheese sandwiches, or you candefy convention and use it to top a pizza.When baked, it bubbles and brownsbeautifully.

m e l t a b le MONTEREYJACK

MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)½ cup water½ cup canola oil1½ teaspoons salt3 tablespoons tapioca flour2 tablespoons carrageenan powder

1. Process the ingredients.Put the yogurt, water, oil, and salt in ablender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 8 to 24 hours, untilmildly sharp in flavor.

3. Thicken the cheese.Transfer to a heavy medium saucepanand whisk in the tapioca flour andcarrageenan. Cook over medium heat,stirring almost constantly with thewhisk, until the mixture is smooth andglossy and starts to pull away from thesides of the pan, 5 to 10 minutes.

4. Form the cheese.Pour the mixture into a rectangularglass or nonreactive metal mold, such

as a loaf pan, and smooth the top. Letcool completely at room temperature.Cover and refrigerate for at least 2hours, until firm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a zip-lock bag,Meltable Monterey Jack will keep forabout 6 weeks in the refrigerator.


The Sharp Cheddar (page 14), with itscomplex flavor, is spectacular for acheese platter, but this is my go-tocheese for grilled cheese sandwiches,vegan omelets, and other gooeydelicacies. It doesn’t age as well as theSharp Cheddar, so use it within a fewweeks, then make a fresh batch.

meltable CHEDDAR

MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)

½ cup water6 tablespoons nutritional yeast flakes⅓ cup canola oil2 to 3 tablespoons medium brown miso1 teaspoon salt5 tablespoons tapioca flour1½ tablespoons carrageenan powder½ teaspoon xanthan gum (optional)

1. Process the ingredients.Put the yogurt, water, nutritional yeast,oil, 2 tablespoons of the miso, and thesalt in a blender. Process until smoothand creamy, occasionally stopping toscrape down the blender jar and move

the mixture toward the blades. Tasteand add more miso if desired.

2. Culture the cheese.Transfer the mixture to a cleancontainer, cover, and let rest at roomtemperature for 24 to 48 hours,depending on how sharp a flavor youwant.

3. Thicken the cheese.Transfer to a heavy medium saucepanand whisk in the tapioca flour andcarrageenan. For a stretchierconsistency, whisk in the optionalxanthan gum. Cook over medium heat,stirring almost constantly with thewhisk, until very smooth, thick, gooey,

and glossy, 3 to 5 minutes. It’simportant to cook it until there is anobvious sheen, or the cheese won’tmelt well.

4. Form the cheese.Pour the mixture into a glass ornonreactive metal mold and smooththe top. Cover and let cool completelyat room temperature. Refrigerate forat least 3 hours, until firm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag,Meltable Cheddar will keep for about 4weeks in the refrigerator.

Per ounce: calories: 77, protein: 3 g, fat: 5 g,

saturated fat: 0 g, carbohydrate: 6 g,sodium: 231 mg, calcium: 9 mg

Choices, choices. I offer two recipes formozzarella in this book, one made fromcashews, and this one, which is madefrom nondairy yogurt. Which to choose?For Caprese Salad (page 67), my choicewould be Fresh Mozzarella (page 16),as it is rich and delicious with tomatoesand basil. For meltability, however, thisis the one to go with. Use it to makekiller pizza, calzones, and lasagne.

meltable MOZZARELLA

MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)½ cup water⅓ cup canola oil2 teaspoons salt6 tablespoons tapioca flour1 tablespoon carrageenan powder½ teaspoon xanthan gum (optional)8 cups ice water

1. Process the ingredients.Put the yogurt, water, oil, and 1teaspoon of the salt in a blender.Process until smooth and creamy,occasionally stopping to scrape down

the blender jar and move the mixturetoward the blades.

2. Culture the cheese.Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 8 to 24 hours, untilmildly sharp in flavor.

3. Thicken the cheese.Transfer to a heavy medium saucepanand whisk in the tapioca flour andcarrageenan. For a stretchierconsistency, whisk in the optionalxanthan gum. Cook over medium heat,stirring almost constantly with thewhisk, until very smooth, thick, gooey,and glossy, 3 to 5 minutes.

4. Form the cheese.To make a brine, put the ice water andremaining teaspoon of salt in a largebowl and stir until the salt dissolves.Form the cheese into balls using asmall ice-cream scoop, dropping theminto the brine as you go. They willharden almost instantly. Cover andrefrigerate, keeping the cheese storedin the brine.

STORAGE NOTES: Covered and storedin the brine, Meltable Mozzarella willkeep for about 1 week in therefrigerator.

Per ounce: calories: 59 protein: 0 g, fat: 5 g,saturated fat: 0 g, carbohydrate: 4 g,

sodium: 270 mg, calcium: 21 mg

CHAPTER 4Almost-InstantCheeses

The recipes in this chapter arefor times when you just can’twait a few days for a culturedvegan cheese to age. Asexplained previously, aging is

what allows most of thecheeses in chapters 1 through3 to develop complex flavorsakin to those of dairy cheeses,including sharpness. Becausethe cheeses in this chapteraren’t cultured, they’ll lack acertain depth of flavor andmay not be quite as convincingin the role of dairy analogs.Still, the cheese alternatives in

this chapter are darn tasty, andthey’ll definitely do the trickwhen you just can’t wait!

This version of ricotta, which can bemade in a jiffy, is a fine filling forlasagne, stuffed pasta shells, calzones,and other such dishes. The recipe is fora basic, plain ricotta, but you canenhance it by adding garlic, herbs, andolive oil, as in the variation.

easy TOFU RICOTTA

MAKES ABOUT 2¼ CUPS

1 pound medium-firm regular tofu¼ cup plain, unsweetened nondairy

yogurt (preferably homemade, page 56)1 tablespoon nutritional yeast flakes1 teaspoon freshly squeezed lemonjuice½ teaspoon salt

Put all the ingredients in a medium bowl.Mash with a fork until the mixture isthoroughly combined and the tofu is insmall bits, similar to the texture of dairy-based ricotta.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Easy TofuRicotta will keep for about 2 days.

GARLIC-BASIL RICOTTA: For a

great pizza topping or filling for ravioli,stir in 3 to 4 cloves of garlic, minced, ½cup of lightly packed slivered fresh basilleaves, and 3 to 4 tablespoons of extra-virgin olive oil.


Whether this creamy ricotta is used inlasagne or ravioli, no one would guessthat it’s made from almonds. It looksamazingly like dairy ricotta and has asimilar texture to boot: fluffy with aslight graininess. It’s delicious in allsorts of savory dishes and desserts, but Ialso recommend trying it on its own as aspread for your morning toast with a bitof jam. It’s wonderful just like that.

ALMOND ricottaMAKES ABOUT 4 CUPS

2 cups blanched almonds (see note),soaked in water for 8 to 12 hours anddrained1 cup waterSalt

Put the almonds, water, and a pinch ofsalt in a blender. Process until light,fluffy, and fairly creamy but not perfectlysmooth, occasionally stopping to scrapedown the blender jar and move themixture toward the blades. Taste and stirin more salt if desired.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, AlmondRicotta will keep for about 1 week.

NOTE: You can also use raw almondswith skins. After soaking, their skinsshould slip off easily. Simply squeezeone almond at a time between yourthumb and index finger. But be careful,or the almonds are likely to shoot acrossthe room! If the skins don’t come offeasily, pour boiling water over thealmonds to cover. Let soak for 1 to 2minutes, then drain. As soon as they’recool enough to handle, it will be easy toskin them.


The secret to this rich and creamy tofuricotta is the addition of a thick cashewcream that’s similar to a béchamelsauce. This recipe is easy to put togetherand works great in any savory dish thatcalls for ricotta.

GARLIC-BASIL CASHEWricottaMAKES ABOUT 2½ CUPS

½ cup raw cashews½ cup water

1 pound firm regular tofu¼ cup slivered fresh basil leaves,lightly packed2 tablespoons nutritional yeast flakes2 cloves garlic, minced½ teaspoon saltFew drops freshly squeezed lemonjuice

1. Make a thick cashew cream.Put the cashews and water in ablender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

Transfer to a small heavy saucepanand cook over medium heat, stirringfrequently, until the mixture comes toa boil. Decrease the heat to low andcook, stirring constantly, untilconsiderably thickened, about 1minute.

2. Mix the ingredients.Put the tofu in a medium bowl andmash well with a fork. Add the basil,nutritional yeast, garlic, salt, andlemon juice and mix well. Add thecashew mixture and mix untilthoroughly combined.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Garlic-

Basil Cashew Ricotta will keep forabout 3 days.

Per ½ cup: calories: 198, protein: 15 g, fat:12 g, saturated fat: 2 g, carbohydrate: 9 g,sodium: 224 mg, calcium: 171 mg

This fairly dry, simple cheese can beused in place of ricotta or cottagecheese. It doesn’t melt, but it doesprovide a nice filling for lasagne andother pasta dishes. To use it as a spreadfor crackers or bread, flavor it withherbs and spices to suit your tastes. Themethod here is similar to how tofu isusually made: the soy milk is coagulated,then the curds are separated from theliquid. Note that you’ll need a kitchenthermometer for this recipe.

FARMER’S cheese

MAKES 2 CUPS

8 cups plain, unsweetened soy milk6 teaspoons cider vinegar½ teaspoon salt, plus more as desired

1. Coagulate the soy milk.Put the soy milk in a large heavy potand cook, stirring occasionally, untilheated to 200 degrees F. Decrease theheat to low and stir in the vinegar, 1teaspoon at a time. The soy milk willfroth and curdle as the vinegar isadded, with the curds increasinglyseparating from the liquid over a 10-minute period.

2. Drain the curds.Line a sieve or colander with adouble layer of cheesecloth, usingenough cheesecloth that it hangs overthe edges. Put the sieve over a bowlto catch the liquid (see note). Transferthe soy milk curds to the lined sieveand let drain for about 10 minutes.Stir in ½ tea-spoon of the salt, thentaste and add more salt if desired.Gather the corners of the cheeseclothand tie them in a knot at the top toform a bag. Hang the bag over a bowl(or tie it over the kitchen faucet so theliquid drains in the sink). Let drain forabout 1 hour, until firm.

STORAGE NOTES: Stored in a covered

container in the refrigerator, Farmer’sCheese will keep for about 2 weeks.

NOTE: Save the liquid and use it forsmoothies or soups, or at least to wateryour plants.


Here’s an almost-instant block of cheesethat can be grated, sliced, or melted. Tryit with crackers, in sandwiches, or atopnachos. When made without the optionaloil, it’s a very heart-healthy, low-fatcheese substitute. If fat content isn’t aconcern, add the oil for a more authentictexture and enjoy a nostalgic taste trip tothe days when processed cheese was astaple in many households.

OAT AMERICAN cheeseMAKES ABOUT 2½ CUPS

2½ cups water1 cup rolled oats⅔ cup nutritional yeast flakes¼ cup rejuvelac (preferably homemade,page 6) , ¼ cup plain, unsweetenednondairy yogurt (preferably homemade,page 56) , or 1 teaspoon freshlysqueezed lemon juice3 tablespoons medium brown miso½ roasted red bell pepper, skinned andseeded (see sidebar, page 77)½ teaspoon salt1 teaspoon prepared mustard½ cup refined coconut oil or canola oil(optional)

1 tablespoon agar powder, or 3tablespoons agar flakes (see note)1 tablespoon carrageenan powder

1. Cook the oats.Put the water and oats in a heavymedium saucepan and bring to a boilover medium-high heat. Decrease theheat to medium-low and simmer,stirring frequently, until thick, about 5minutes.

2. Process the ingredients.Transfer to a blender. Add thenutritional yeast, rejuvelac, miso, bellpepper, salt, mustard, and optional oilas desired for a richer-tasting cheese.

Process until smooth and creamy.

3. Thicken the cheese.Transfer to a heavy medium saucepanand whisk in the agar andcarrageenan. Cook over medium heat,stirring frequently with the whisk,until thick, 4 to 5 minutes.

4. Form the cheese.Pour the mixture into a glass ornonreactive metal mold and smooththe top. Cover and let cool completelyat room temperature. Refrigerate forat least 6 hours, until firm.

STORAGE NOTES: Wrapped in plasticwrap and stored in a ziplock bag, Oat

American Cheese will keep for about 2weeks in the refrigerator or 4 months inthe freezer.

NOTE: The amount of agar in this recipecreates a sliceable but soft cheese; for afirmer consistency, increase the amountof agar. Using 2 tablespoons of agarpowder or 6 tablespoons of agar flakeswill yield a very firm consistencysimilar to traditional Cheddar.

Per ¼ cup: calories: 89, protein: 8 g, fat: 2 g,saturated fat: 0 g, carbohydrate: 11 g,sodium: 307 mg, calcium: 11 mg

This fairly firm cheese with a hint ofsmokiness slices beautifully. For afabulous sandwich, slice a baguettelengthwise and stuff it with grilledveggies and this cheese. It’s also great ina grilled cheese sandwich with veggiesausage on the side.

smoked PROVOLONE

MAKES ABOUT 1 POUND

1 cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)

½ cup rejuvelac (preferably homemade,page 6)⅓ cup canola oil⅓ cup pine nuts¼ cup nutritional yeast flakes¼ cup tapioca flour1 tablespoon carrageenan powder, or2 tablespoons agar powder1 teaspoon salt½ teaspoon liquid smoke (see note)

1. Process the ingredients.Put all the ingredients in a blender.Process until smooth and creamy.

2. Cook the mixture.Pour the mixture into a heavy mediumsaucepan. Cook over medium heat,stirring almost constantly with awooden spoon. The mixture will bevery lumpy at first. Once it’s smooth,decrease the heat to low and simmer,stirring occasionally, for about 2minutes.

3. Form the cheese.Pour the mixture into a glass ornonreactive metal mold and smooththe top. Cover and let cool to roomtemperature. Refrigerate for at least 3hours, until firm.


wrap and stored in a ziplock bag,Smoked Provolone will keep for about 6weeks in the refrigerator or 4 months inthe freezer.

AIR-DRIED SMOKEDPROVOLONE: This cheese willdevelop a sharper flavor if air-dried. Toair-dry it, remove the cheese from themold once it’s firm and sprinkle about ¼teaspoon of salt evenly over the entiresurface. Put the cheese on a drying rackin a cool place with good air circulationand let air-dry for 2 to 3 days.

NOTE: Strange as it may sound, liquidsmoke is exactly that: smoke that hasbeen condensed, collected, and

packaged in little bottles, generally withno additives. It is sold in the condimentsection of most grocery stores.


It hardly takes a minute to make thisParmesan substitute, yet the result is agreat condiment that will keep for weeksin the refrigerator. I like to sprinkle it onsalads, pastas, and cooked veggies.

nut PARMESAN


1 cup pine nuts, almonds, or walnuts(see note)1 cup nutritional yeast flakes½ teaspoon salt

Put all the ingredients in a foodprocessor. Process until the ingredientsare thoroughly combined and the textureis granular.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, NutParmesan will keep for 6 to 8 weeks.

NOTE: Different nuts yield differentflavors. My favorite is pine nuts, butalmonds and walnuts are also good.When using walnuts, take care not tooverprocess or you’ll end up with nutbutter.

Per 2 tablespoons: calories: 143, protein: 9g, fat: 10 g, saturated fat: 1 g, carbohydrate:7 g, sodium: 94 mg, calcium: 2 mg

CHAPTER 5Other DairyAlternatives

If you miss cheese, youprobably miss other dairyproducts too. There are manyrecipes for nut-based nondairymilks in cookbooks and online,

so here I just provide aninnovative version that’sextremely quick and easybecause it uses almond butter,not raw, soaked nuts. Thischapter also includes recipesthat allow you to replicate sourcream, crème fraîche, yogurt,and whipped cream in yourhome kitchen using onlywholesome natural foods,

without highly processedingredients such as soy proteinisolates, which are found in somany store-bought vegananalogs of dairy products. Allof the recipes in this chapterare easy to make and requireonly a few ingredients—and ina couple of cases, a littlepatience. The rich, creamyflavors of these alternatives

will add new dimensions toyour meals without all of thecholesterol of their dairycounterparts.

I’ve been making almond milk from rawalmonds for years and still do, but I wasdelighted to discover that it can be madequickly and easily using almond butter.The beauty of this method is that you canmake almond milk in just about anyblender, and there’s no need to strain themilk through a sieve or nut milk bag. Justtwenty seconds of blending and—voilà!—delicious, creamy almond milk.

ALMOND milkMAKES ABOUT 3 CUPS

3 cups water1 to 2 tablespoons almond butter

Put the water and almond butter in ablender, using 1 tablespoon of almondbutter for a light version and up to 2tablespoons for a richer flavor. Processuntil white, milky, and completelysmooth.

STORAGE NOTES: Stored in a sealedglass jar in the refrigerator, AlmondMilk will keep for about 5 days.

Per cup: calories: 45, protein: 2 g, fat: 4 g,saturated fat: 0 g, carbohydrate: 1 g,sodium: 9 mg, calcium: 10 mg

Caprese Salad, page 67

nachos with Low-Fat Chipotle Cheese Sauce,page 63

This versatile, all-purpose substitute forheavy cream will enrich salad dressings,sauces, soups, and other dishes. You canmake any quantity you like; just use athree-to-one ratio of water to cashews.

CASHEW creamMAKES ABOUT 3½ CUPS

3 cups water1 cup raw cashews, soaked for 3 to 8hours and drained (see note)

Put the water and cashews in a blender.Process until smooth and creamy. If notusing immediately, transfer to a storagecontainer, cover, and refrigerate for nomore than 12 hours.

STORAGE NOTES: Cashew Cream isbest used the day it’s made, as it canseparate and become gooey.

NOTE: If you are using a high-speedblender, it isn’t necessary to soak thecashews.

Per ½ cup: calories: 120, protein: 4g, fat: 10g, saturated fat: 2 g, carbohydrate: 6 g,sodium: 3 mg, calcium: 8 mg

Blending cashews with soy milk prior toculturing results in a flavorful, richyogurt. Enjoy the yogurt as is, or use it tomake Basic Yogurt Cheese ( page 22),which can be flavored a number ofways. The yogurt can also be used aspart of the base for Sour Cream (page58) and several of the cheese recipes inthis book, including all of the meltablecheeses in chapter 3.

cashew YOGURT

MAKES ABOUT 5 CUPS

4 cups plain or vanilla soy milk oralmond milk (use plain if the yogurt willserve as the base for cheese)⅔ cup raw cashews, soaked in waterfor 3 hours and drained3 tablespoons plain, unsweetenednondairy yogurt (preferably homemade)

1. Process the ingredients.Put 1 cup of the soy milk and thecashews in a blender and processuntil smooth and creamy.

2. Heat the soy milk.Transfer to a heavy medium saucepanand stir in the remaining 3 cups of soy

milk with a whisk. Warm over lowheat, whisking occasionally, until themixture reaches 110 degrees F or untila few drops placed on your wrist feelslightly warm. Remove from the heat.

3. Culture the yogurt.Add the nondairy yogurt and stir untilthoroughly combined. Pour into aclean 1-quart glass jar and cover. Letrest in a warm place for 4 to 8 hours,until set and the desired degree oftartness has been achieved.Refrigerate the yogurt; it will thickeneven more as it cools.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Cashew

Yogurt will keep for 1 to 2 weeks.

NOTES: The idea of making homemadeyogurt without using a yogurt maker mayseem daunting, but keep in mind thathumans have been making yogurt forthousands of years without any specialequipment. Once you understand a fewsimple principles and rules, you’ll findit’s easy to do. The only “special”equipment you might want to invest in isan inexpensive kitchen thermometer.

The milk must be warm to promotethe growth of the bacterial culture, butif it is too hot, it can kill the culture.The temperature should be about 110degrees F. You can test thetemperature by placing a few drops of

the milk on your wrist—if it feelswarm but not hot, it’s ready.Alternatively, you can use a kitchenthermometer.

Use only clean glass jars for culturingyogurt.

Culture the yogurt in a warm place. Ifyou can set the oven as low as 110degrees F, use that. On a warm, sunnyday, it is often enough to wrap the jarin a couple of layers of towels and setit outside in the sun. Other options area warm corner of the kitchen or infront of a sunny window.

The yogurt should set up in 4 to 6hours, although it could take as longas 8 hours, depending on the ambient

temperature. The longer it is allowedto set, the more tangy and tart it willbecome. For a sweeter, more delicateflavor, culture just until thickened andset; for a tangier flavor, culture for afull 6 to 8 hours.

Yogurt will separate if cultured at toohigh a temperature or for too long, sodon’t exceed 110 degrees F, andrefrigerate it once it has set. If it doesseparate, don’t despair; just use therecipe for Basic Yogurt Cheese ( page22) to thicken it and make cheese.

Always reserve 2 to 3 tablespoons ofeach batch of yogurt for culturing thenext batch.

Per cup: calories: 221, protein: 12 g, fat: 12g, saturated fat: 2 g, carbohydrate: 17 g,sodium: 88 mg, calcium: 83 mg

With just three ingredients and a bit ofpatience, you can make a rich, creamy,thick vegan sour cream that can be usedin any recipe that calls for the dairy-based version.

SOUR creamMAKES ABOUT 1¼ CUPS

1 cup raw cashews, soaked in waterfor 3 to 8 hours and drained1 cup rejuvelac (preferably homemade,page 6)

Pinch salt

1. Process the ingredients.Put the cashews, rejuvelac, and salt ina blender. Process until smooth andcreamy, occasionally stopping toscrape down the blender jar and movethe mixture toward the blades.

2. Culture the sour cream.Transfer the mixture to a clean glassbowl or container, cover, and let restat room temperature for 24 to 48hours, until a bit thicker andpleasantly sour.

3. Thicken the sour cream.

Line a sieve or colander with adouble layer of cheesecloth. Put thesieve over a bowl and pour in thesour cream. Let drain for at least 3hours, until thick. Discard the liquid.Transfer to a container, cover, andrefrigerate. The sour cream willcontinue to thicken as it chills.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Sour Creamwill keep for about 2 weeks.

VARIATION: Replace the rejuvelac with¾ cup water plus ¼ cup plain,unsweetened nondairy yogurt (preferablyhomemade, page 56).

CRÈME FRAÎCHE: Put 1 to 1¼ cups

of Sour Cream and ½ cup of silken tofuin a blender and process until smoothand creamy. Transfer to a container,cover, and refrigerate for at least 3hours, until thick.


Because the creamy component ofcoconut milk is high in saturated fat, itcan be whipped just like heavy whippingcream, complete with the light, fluffy,and oh-so-rich texture and mouthfeel ofwhipped cream. If you want to mask thecoconut flavor, good-quality vanillaextract will do the trick, as in thisrecipe, or you might add a little brandy.While it is delectably vegan, it’s stillhigh in fat and calories, so you may wantto save it for special occasions. Beforewarned that you can’t use lightcoconut milk for this recipe, and thatyou’ll need to refrigerate the coconutmilk in the cans for at least twenty-four

hours for the magic to happen.

fluffy whippedCOCONUT CREAM

MAKES ABOUT 4 CUPS

1¼ cups chilled coconut cream (seenote)2 teaspoons vanilla extract, plus moreas desired2 tablespoons agave nectar, or 3tablespoons powdered sugar, plusmore as desired

Using a handheld mixer or a stand mixerfitted with the whisk attachment, beat thecoconut cream until light and fluffy. Addthe vanilla extract and agave nectar andbeat until soft peaks form. Taste and addmore vanilla extract or agave nectar ifdesired.

STORAGE NOTES: Unlike its dairy-based counterpart, Fluffy WhippedCoconut Cream will keep for 2 to 3 daysin the refrigerator.

NOTE: To make the coconut cream,refrigerate 2 cans (about 14 ounceseach) of regular coconut milk (not thelight variety) for at least 24 hours.Different brands of coconut milk, andeven different cans, will contain varying

amounts of fat. After refrigerating cansof coconut milk, I’ve found some withonly one-third of the volume solidified,whereas in other cases almost the entirecan is solid, so it isn’t possible tospecify a precise number of cans ofcoconut milk to use. When you’re readyto make the coconut cream, open thebottom of one can of coconut milk anddrain off the liquid. (Reserve the liquidfor another use, such as in smoothies, incurries, or as the liquid in baked goods.)Measure the solidified portion; you mayhave enough without having to open thesecond can.

Per ½ cup: calories: 142, protein: 1 g, fat: 13g, saturated fat: 12 g, carbohydrate: 6 g,

CHAPTER 6Cheese Sauces andFondue

Given that you’re reading thisbook and making vegancheeses, you undoubtedlyenjoy rich, complex flavors.These same flavor qualities are

what make vegan cheese agreat addition to savory dishes,providing depth, tang, andcharacter. Of course, anotherway to ramp up the flavor is toapply a cheesy sauce to maindishes and vegetables. All ofthe recipes in this chapter canbe made very quickly, givingyou even more almost-instantvegan cheese options beyond

the recipes in chapter 4.

As you might guess from the name, thisrecipe doesn’t have the character of anyparticular type of cheese; it’s just athick, cheesy concoction that can bepoured over polenta, cooked potatoes orbroccoli, or any food that is enhanced bya cheese sauce. If using it as a sauce,you’ll probably want to omit the xanthangum. For a stretchier consistency, addsome or all of the xanthan gum, whichwill also thicken the sauce, allowing itto be used more like a cheese—forexample, as a topping for pizza. If youlike, culture the cashew cream beforeseasoning and heating the sauce; thiswill create a sharp flavor with more

depth.

EASY CHEESY sauceMAKES ABOUT 2½ CUPS

2½ cups water1 cup raw cashews¼ cup nutritional yeast flakes1 teaspoon salt1 to 3 teaspoons freshly squeezedlemon juice (optional)½ to 1 teaspoon xanthan gum(optional)

1. Make the cashew cream.Put the water and cashews in ablender, and process until smooth andcreamy.

2. Culture the cashew cream(optional).Transfer to a clean glass bowl orcontainer, cover, and let rest at roomtemperature for 8 to 24 hours, until thecashew cream has a deep, sharpflavor.

3. Season and thicken the sauce.Transfer to a heavy medium saucepanand whisk in the nutritional yeast, salt,and 1 teaspoon of the optional lemonjuice. Cook over medium heat, stirring

almost constantly with the whisk, untilvery thick, 3 to 4 minutes. For astretchier consistency, whisk in theoptional xanthan gum; the more of thexanthan gum you use, the stretchierand gooier the sauce will be. Cook,stirring constantly with the whisk, for1 minute. Taste and add more lemonjuice if desired.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, EasyCheesy Sauce will keep for about 4days.


It’s hard to believe that a recipe that canbe whipped up in a matter of minutes,like this one, can be so good! Of course,this rich and creamy sauce is perfect forfettuccine, perhaps with some veggiesthrown in, such as fresh baby spinach,sautéed red bell peppers or broccoli, orgrilled or roasted portobello mushroomsor butternut squash. But don’t stop there.This sauce is versatile and lends itself tocasseroles, lasagne, and even pizza.

rich and creamyALFREDO SAUCE

MAKES ABOUT 4 CUPS (ENOUGH FORABOUT 1 POUND OF PASTA)

3½ to 4 cups water1½ cups raw cashews½ cup dry white wine⅓ to ½ cup nutritional yeast flakes4 to 6 cloves garlic, minced1 teaspoon saltGround pepper

1. Make the cashew cream.Put the water and cashews in ablender, and process until smooth andcreamy.

2. Season and thicken the sauce.Pour into a large heavy skillet ormedium saucepan and bring to asimmer over low heat. Stir in thewine, ⅓ cup of the nutritional yeast, 4cloves of the garlic, and the salt witha wooden spoon. Cook, stirringfrequently, until thick, 3 to 5 minutes.Season with pepper to taste and addmore nutritional yeast (for a cheesierflavor) or garlic if desired. If thesauce gets too thick, stir in a bit ofwater to achieve the desiredconsistency.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Rich andCreamy Alfredo Sauce will keep for

about 2 days.


You won’t have to feel guilty abouteating nachos when you use this sauce,which is delectably creamy and gooeybut low in fat. Plus, there’s no need tobake or broil the nachos; just pour thesauce right over the chips and serve. Thechipotle in adobo sauce adds awonderful smokiness that’s balancednicely by the sweetness of the butternutsquash. Depending on how you handlethe heat, you can use more or less of thechile. Serve salsa and guacamolealongside your nachos and have a fiesta!If you have any of this sauce left over,try using it to make a quick macaroni andcheese or add it to marinara for a cheesy

pasta sauce.

LOW-FATCHIPOTLEcheese sauce

See photofacing page

55.

MAKES ABOUT 3 CUPS

1 cup cooked and mashed butternutsquash¾ cup plain, unsweetened nondairyyogurt (preferably homemade, page 56)¾ cup water½ onion, quartered

5 tablespoons nutritional yeast flakes¼ cup raw cashews3 tablespoons tapioca flour½ chipotle chile in adobo sauce, plusmore as desired1 teaspoon salt

1. Process the ingredients.Put all the ingredients in a blender.Process until smooth and creamy,occasionally stopping to scrape downthe blender jar and move the mixturetoward the blades.

2. Thicken the sauce.Transfer to a heavy medium saucepan.

Cook over medium heat, stirringfrequently with a wooden spoon, untilthick and gooey, 2 to 5 minutes. Taste,and if you’d like it a little hotter,mince more chipotle chile and stir itin.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, Low-FatChipotle Cheese Sauce will keep forabout 4 days.


This is a wonderful sauce for pouringover steamed broccoli, baked potatoes,or even a steamed whole head ofcauliflower. Or for easy mac andcheese, mix it with cooked pasta. If youhave any left over, it makes a greatspread for sandwiches once it’s chilled,or reheat it and toss it with veggies.

c r e a m y CHEDDARSAUCE


3 cups water¾ cup raw cashews1 cup Sharp Cheddar (page 14), gratedor in chunks, plus more as desired2 to 3 tablespoons nutritional yeastflakesSaltGround pepper

1. Make the cashew milk.Put the water and cashews in ablender, and process until smooth andcreamy.

2. Cook the sauce.

Pour into a heavy medium saucepan.Cook over medium heat, stirringoccasionally, until hot but notbubbling. Add the cheese and 2tablespoons of the nutritional yeastand cook, stirring often with a wirewhisk, until the cheese is completelymelted, about 5 minutes. Season withsalt and pepper to taste. Stir in moreCheddar or nutritional yeast asdesired for a cheesier flavor.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, CreamyCheddar Sauce will keep for about 2days.

Per ½ cup: calories: 167, protein: 7 g, fat: 12

This is a rich, creamy, and wickedlydelicious concoction. Warm cubes ofFrench bread are traditional for dipping,but I recommend also including anassortment of vegetables for addedflavor, color, and nutrition. If using babypotatoes, steam or roast them first. Asfor other veggies, try steamedcauliflower or broccoli florets or greenbeans, or sautéed or grilled mushrooms.If the mushrooms are small, use themwhole or halved; cut larger mushroomsinto large chunks. Although a fondue potis ideal for keeping the fondue hot at thetable, a double boiler with very hotwater in the lower pot also works well.

cheese FONDUE

MAKES 4 TO 6 SERVINGS AS ANENTRÉE, OR 8 TO 12 SERVINGS AS ANAPPETIZER

1 pound Soft Gruyère (page 13), madethrough step 1 (no need to let itculture), or Hard Gruyère (page 13)1 cup dry white wine, plus more asneeded¼ cup water, plus more as needed3 tablespoons tapioca flour

1. Melt the cheese.

If making Soft Gruyère specificallyfor the fondue, at the end of step 1leave the cheese in the blender, addthe wine, and process until thoroughlyblended. Transfer to a fondue pot orthe top of a double boiler. If usingcheese made in advance, cut it into ½-inch chunks, put it in the fondue pot ordouble boiler, and add the wine.

2. Heat the mixture.Over the flame of a fondue pot or inthe double boiler on the stovetop,gently heat the mixture, stirringfrequently, until hot but not bubbling,about 5 minutes; if using HardGruyère, cook until the cheese iscompletely melted. If the mixture

becomes lumpy, whisk until smooth.

3. Thicken the fondue.Combine the water and tapioca flourin a small bowl and stir to form asmooth paste. Add to the cheesemixture and cook, stirring frequently,until the fondue thickens and becomesa bit stretchy, 2 to 3 minutes. If thefondue gets too thick, whisk in a bitmore wine or water to achieve thedesired consistency. Serveimmediately.

STORAGE NOTES: Stored in a coveredcontainer in the refrigerator, leftoverCheese Fondue will keep for about 2days.

SWISS CHEESE SAUCE: Anyleftover fondue can be used to make atasty cheese sauce for pasta orvegetables. Just warm the fondue andstir in water or plain, unsweetenednondairy milk to achieve the desiredconsistency. Pour over pasta, a bakedpotato, or other vegetables and enjoy!

Per serving (based on 5 servings): calories:451, protein: 11 g, fat: 33 g, saturated fat:12g, carbohydrate: 22 g, sodium: 542 mg,calcium: 24 mg

CHAPTER 7First Courses andSmall Plates

Once you’ve mastered the artof making vegan cheeses, youcan begin to use yourcreations in all sorts of recipes.The fun begins here, with

appetizers. Whether it’s aCaprese Salad (page 67) thatwill transport you to Tuscanyor luxurious ArtichokesStuffed with Almonds andCheese (page 82), thesecheese-laced—or downrightcheese-filled—recipes will getyour meal started on the rightnote. And then you just keepon going . . .

Featuring the colors of the Italian flag—red, green, and white—this salad is asbeautiful as it is delicious. Slices of ripetomato alternate with creamy FreshMozzarella and fresh basil leaves, andbalsamic vinegar and extra-virgin oliveoil are drizzled over the top. It doesn’tget any easier—or any better! When thissalad is sandwiched between two slicesof bread, it becomes a capresesandwich; try it with a little pesto spreadon the bread.

CAPRESEsalad


MAKES ABOUT 6 SERVINGS

3 to 4 ripe tomatoes1 pound Fresh Mozzarella (page 16)1 cup fresh basil leaves, lightly packedBalsamic vinegar, for drizzlingExtra-virgin olive oil (optional), fordrizzlingSalt

1. Slice the cheese and tomatoes andassemble.Slice the tomatoes and cheese intorounds, between ¼ and ½ inch thick.

On a platter, arrange the tomatoes,cheese, and basil in a circle or spiral,overlapping them as you go.

2. Dress the salad.Drizzle a little vinegar and optionaloil over the top, then sprinkle with alittle salt. Serve immediately.

Per serving: calories: 326, protein: 11 g, fat:24 g, saturated fat: 4 g, carbohydrate: 19 g,sodium: 78 mg, calcium: 47 mg

This healthful dip is so rich anddelicious that it rivals traditional sourcream-based offerings—with the bonusthat it isn’t laden with calories and fat.It’s a wonderful accompaniment tocrudités. If you like, serve it in a breadbowl. Even teens will enjoy it.

spinach and roastedRED BELL PEPPER DIP

MAKES ABOUT 3 CUPS

3 tablespoons water

1 onion, diced1 bunch spinach (about 1 pound),trimmed and coarsely chopped1 cup Cashew Cream Cheese (page20)1 roasted red bell pepper (see sidebar,page 77), skinned and seeded¼ cup fresh basil leaves, lightlypacked2 tablespoons freshly squeezed lemonjuice1 clove garlicSaltGround pepper

1. Prepare the vegetables.Combine the water and onion in alarge skillet over low heat. Cook,stirring occasionally, until the onion isgolden and very tender, about 20minutes. Transfer to a food processor.In the same skillet, cook the spinachover high heat until wilted, about 4minutes. Drain in a sieve or colander,then use your hands to squeeze out asmuch liquid as possible. Put thespinach in the food processor.

2. Process the ingredients.Add the cheese, bell pepper, basil,lemon juice, and garlic and processuntil fairly smooth but some texturestill remains. Season with salt and

pepper to taste. Serve immediately orcover, refrigerate, and serve chilled.


This appetizer is so simple and yet soelegant—and one of the reasons youwant to have some Cashew Chèvre onhand whenever fresh figs are in season.You never know when company mightshow up on your doorstep! You can useany type of fresh figs here—blackMission, brown, green—all aredelicious.

figs stuffed withLEMON-SCENTEDCHÈVRE


1 cup Cashew Chèvre (page 8) orBasic Cashew Cheese (page 7)1 teaspoon grated lemon zest1 teaspoon freshly squeezed lemonjuicePinch salt8 to 10 large, ripe fresh figs, halvedlengthwise¼ cup walnuts, lightly toasted (seenote) and finely chopped1 tablespoon agave nectar

1. Season the cheese.

Put the cheese, lemon zest and juice,and salt in a small bowl. Mix well.

2. Stuff the figs.Mound a tablespoon of the cheeseatop each fig half. Sprinkle thewalnuts evenly over the cheese anddrizzle with the agave nectar. Serveimmediately.

STUFFED FIGS WITH BALSAMICREDUCTION: Instead of stuffing thefigs with the cheese mixture, use plainCashew Chèvre. Omit the walnuts andagave nectar. Instead, drizzle a balsamicreduction over the stuffed figs. To makethe reduction, put 1 cup of balsamicvinegar in a small heavy saucepan. Bring

to a boil over medium-high heat, thendecrease the heat to medium-low andsimmer, stirring occasionally, untilreduced to about ¼ cup of thick, syrupyliquid, about 20 minutes.

NOTE: To toast walnuts, preheat theoven to 325 degrees F. Spread thewalnuts in a single layer on a bakingsheet or in a baking pan. Bake for 5 to10 minutes, stirring or shaking the panonce or twice, until lightly browned andfragrant.


Highly versatile Soft Gruyère is the starof this easy appetizer with asophisticated flavor. You can make thered wine glaze up to the point ofthickening as far as one week in advanceand refrigerate it until you assemble thecroustades; simply reheat it in a smallsaucepan and stir in the arrowroot starchwhile the croustades bake.

GRUYÈRE AND PEARcroustades with redwine glaze


GLAZE1½ cups robust, dry red wine (such asCabernet Sauvignon or Zinfandel)2 to 3 tablespoon agave nectar orsugar3 sprigs fresh thyme¼ teaspoon salt1 tablespoon water1 to 2 teaspoons arrowroot starch

CROUSTADES2 firm but ripe pears½ baguette

1½ cups Soft Gruyère (page 13)

1. Make the glaze.Combine the wine, 2 tablespoons ofthe agave nectar, and the thyme andsalt in a heavy medium saucepan.Bring to a simmer over medium heat.Decrease the heat to medium-low andsimmer, stirring occasionally, untilreduced to about ½ cup of thick,syrupy liquid, about 20 minutes.Remove the thyme. (If not assemblingthe croustades right away, let cool toroom temperature, then store in acovered container in the refrigeratorfor up to 1 week. Reheat beforeusing.) Combine the water and

arrowroot and stir to form a smoothpaste. While the wine mixture is hot,add the arrowroot paste and cook,stirring occasionally, over mediumheat until the glaze is no longercloudy, thickens slightly, and isglossy, 30 to 60 seconds. Taste andstir in more agave nectar if desired.

2. Assemble and bake.Preheat the oven to 400 degrees F.Slice the pears lengthwise into 16equal pieces. Slice the baguette into16 equal pieces. Spread about 1rounded tablespoon of the Gruyère oneach baguette slice. Top with a sliceof pear. Put the croustades on a bakingsheet and bake for about 8 minutes,

until the edges of the cheese havebegun to brown slightly.

3. Apply the glaze and serve.Drizzle about 1 teaspoon of the glazeover each of the croustades and serveimmediately.


Hearty, savory, redolent of herbs andgarlic—and, dare I say, meaty—thesemushrooms are perfect on a cold night.Stuff button mushrooms and serve themas an appetizer, or stuff largeportobellos and serve them as an entrée.

i t a l i a n STUFFEDMUSHROOMS

MAKES 24 STUFFED BUTTONMUSHROOMS, OR 4 TO 6 STUFFEDPORTOBELLO MUSHROOMS

24 medium to large button or cremini

mushrooms, or 4 to 6 portobellomushrooms1 teaspoon extra-virgin olive oil, plusmore as needed3 shallots, finely chopped8 ounces seitan, coarsely chopped4 ounces Air-Dried Parmesan (page34) or Sharp Cheddar (page 14) , inchunks2 tablespoons tomato paste2 cloves garlic, coarsely chopped, plusmore as desired3 to 4 fresh basil leaves, slivered, or ½teaspoon dried basil½ teaspoon dried sage

SaltGround pepper

1. Preheat the oven and prepare thebaking sheet.Preheat the oven to 350 degrees F.Line a baking sheet with parchmentpaper.

2. Cook the mushroom stems andshallots for the filling.Remove and finely chop themushroom stems. Heat the oil in alarge skillet over medium-high heat.Add the shallots and mushroom stemsand cook, stirring frequently, untilbrowned, about 8 minutes, adding a

bit more oil if needed to preventsticking.

3. Make the filling.Put the seitan, cheese, tomato paste,garlic, basil, and sage in a foodprocessor. Pulse until crumbly.Transfer to a bowl. Add themushroom stems and shallots and mixwell with a wooden spoon or yourhands. Taste and add more garlic ifdesired. Season with salt and pepperto taste.

4. Stuff and bake the mushrooms.Put the mushroom caps on the linedbaking sheet, stem-side up. Divide thefilling evenly among the mushrooms,

slightly mounding it atop each. Bakestuffed button mushrooms for 12 to 15minutes and stuffed portobellos for 20minutes, until browned. Serve hot.

Per mushroom: calories: 67, protein: 9 g, fat:1 g, saturated fat: 0 g, carbohydrate: 5 g,sodium: 80 mg, calcium: 50 mg

If you grow any kind of squash in yourgarden, from summer to early fall youwill have an endless source of blossomsfor this superb, delicately flavoredappetizer. Upscale grocers and farmers’markets are other good sources forsquash blossoms. In this classic Italiandish, the blossoms are usually stuffedwith mozzarella or ricotta cheese. Here,light but rich ricotta made frommacadamia nuts does the trick.

When picking blossoms, note that thefemale flowers bloom at the ends of thebaby squash, while the male flowersbloom from the stem. You can use bothin this dish, but if you pick the female

flowers, harvest the entire, intact flowerand baby squash, which can then be friedtogether, or roasted as described in thevariation. It’s easier to stuff the flowersif you harvest them in the morning, whenthey are open. In the afternoon they tendto close, and then you’ll have to prythem apart ever so gently in order tostuff them. You can pick them up to threedays in advance of making this dish,although you will have to store themcarefully: sprinkle them with water, thenwrap gently in a paper towel and storein a plastic bag in the refrigerator.

s t u f f e d SQUASHBLOSSOMS

MAKES 4 TO 6 SERVINGS

FILLING1 cup Macadamia Ricotta (page 19)¼ cup water2 tablespoons slivered fresh basilleaves2 tablespoons minced fresh tarragon1 clove garlic, mincedSaltGround pepper

BLOSSOMS, OIL, AND BATTER8 to 12 zucchini or squash blossoms

Canola or grapeseed oil, for frying (3to 4 cups, depending on the size of thepot)1 cup unbleached cake flour or pastryflour⅛ teaspoon baking soda1 to 1¼ cups chilled dry white wine orwaterSalt (optional)

1. Make the filling.Put the ricotta and water in a smallbowl and mix well. The consistencywill be very soft. Stir in the basil,tarragon, and garlic and season withsalt and pepper to taste.

2. Stuff the blossoms.The blossoms can be stuffed up to 30minutes before frying. Gently pry openthe petals if necessary. Using a smallspoon, stuff each blossom with about2 tablespoons of filling; alternatively,use a pastry bag to pipe in the filling.Fill each blossom only about half full.Gently press the petals closed.

3. Heat the oil.Pour oil into a wok or wide pot to adepth of about 2 inches. Put the wokover medium heat.

4. Mix the batter.Put the flour and baking soda in amedium bowl and mix well. Stir in 1

cup of the wine with a fork or whiskjust until combined; don’t overmix.The batter should be runny and justthick enough to coat the back of awooden spoon. If it’s too thick, addthe remaining ¼ cup of wine, 1tablespoon at a time, to achieve thecorrect consistency, again beingcareful not to overmix.

5. Check the oil temperature.When the oil reaches about 375degrees F, it’s ready. If you don’thave a kitchen thermometer, test theoil temperature by adding a drop ofthe batter to it. If it sinks but risesquickly and steadily to the top, the oilis hot enough. If it sinks to the bottom

and lingers there for a moment, the oilisn’t yet hot enough. Having the oil atthe right temperature is important toachieving a light, crispy texture.

6. Dip and fry.Once the oil is ready, dip a zucchiniblossom in the batter, then let theexcess batter drip off. Carefully lowerthe blossom into the oil and cook,carefully turning once, until goldenbrown, about 2 minutes. Keep addingsquash blossoms, but don’tovercrowd the pot. The blossomsshouldn’t touch each other. Drainbriefly on paper towels. Serveimmediately, cut in half lengthwise ifyou like, and sprinkled with salt if

desired.

ROASTED BABY ZUCCHINI WITHBLOSSOMS: If you can get babyzucchini with the blossoms attached, youcan roast them instead of frying. Preheatthe oven to 425 degrees F. Stuff theblossoms with the filling as directedabove. Omit the batter, and insteadlightly coat the baby zucchini with oliveoil, then sprinkle with salt and pepper.Bake for 15 to 20 minutes, until thezucchini are tender and slightlyshriveled. Serve topped with a bit ofmarinara sauce or vegan pesto.

Per serving (based on 5 servings): calories:504, protein: 4 g, fat: 41 g, saturated fat: 4 g,

carbohydrate: 21 g, sodium: 64 mg, calcium:18 mg

Admittedly, these savory treats aredeep-fried, but as a result, they are oh socrispy on the outside and wonderfullysoft and creamy on the inside. It’s adelightful way to use up any extra cheeseyou may have in the refrigerator. Tocreate that enticing crunchy coating,you’ll need a three-dip frying stationwith a bowl of seasoned flour, a bowl ofegg replacer mixture, and a bowl ofpanko (Japanese breadcrumbs). If youdon’t have one of the seasonings for theflour mixture, don’t worry; the resultswill still be delicious.

DEEP-FRIED cheeseMAKES 8 SERVINGS

DIPPING COMPONENTS1 cup unbleached flour or whole wheatpastry flour1 tablespoon nutritional yeast flakes1 teaspoon dried basil1 teaspoon dried oregano½ teaspoon granulated garlic¼ teaspoon salt⅓ cup water, plus more if needed

¼ cup Ener-G egg replacer (see page134)2 cups panko

OIL, CHEESE, AND SAUCECanola or grapeseed oil, for frying (3to 4 cups, depending on the size of thepot)1 pound Fresh Mozzarella (page 16),Meltable Mozzarella (page 44) , orMeltable Muenster (page 41) , cut into¾-inch to 1-inch chunks2 cups marinara sauce, warmed, fordipping

1. Set up the dipping components.

To set up a three-dip fry station, firstcombine the flour, nutritional yeast,basil, oregano, granulated garlic, andsalt in a small bowl. Stir with a whiskuntil well combined. Put the waterand egg replacer in a second smallbowl and whisk vigorously untilfrothy and thick. The consistencyshould be thick enough to cling to thecheese after it’s been dipped in theflour mixture. If it gets too thick as itsits, whisk in up to 2 tablespoonsmore water. Put the panko in a thirdsmall bowl.

2. Heat the oil.Pour oil into a wok or wide pot to adepth of about 2 inches. Put the wok

over medium heat.

3. Coat the cheese.Roll a chunk of cheese in the flourmixture until evenly coated. Dip it inthe egg replacer mixture, then roll it inthe panko until evenly coated. Set iton a dry plate. Continue with theremaining chunks of cheese, makingsure they don’t touch when you setthem on the plate.

4. Check the oil temperature.When the oil reaches about 375degrees F, it’s ready. If you don’thave a kitchen thermometer, test theoil temperature by adding a smallpiece of cheese to it. If it sinks but

rises quickly and steadily to the top,the oil is hot enough. If it sinks to thebottom and lingers there for a moment,the oil isn’t yet hot enough.

5. Fry the cheese.Once the oil is ready, start adding thecheese, but don’t overcrowd the pot;the cheese should cover no more thanhalf the surface. Cook, carefullyturning once, until evenly goldenbrown, about 3 minutes. Drain brieflyon paper towels. Serve immediately,with the warm marinara saucealongside for dipping.

NOTE: Using low-salt or salt-freemarinara sauce will decrease the sodium

content of this recipe.


In Italy, cooks would be outraged if youdidn’t eat your pasta or risottoimmediately. However, they are alsoquite inventive when it comes to usingleftover risotto that no longer has theperfect texture: they form it into littleballs, stuff them with a bit of cheese, andfry until crisp and golden. Presto! Theresult is arancini, aka risotto fritters.While you can make the risotto fromscratch, as in this recipe, you can alsouse leftover risotto. The onlyrequirement is that it be made at least sixhours in advance of assembling andfrying the arancini.

Use this recipe, which features sun-

dried tomatoes and basil, as a stepping-stone to creating your own versions ofrisotto. The sauce is highly versatile andcan enhance many dishes, adding flavorto polenta and pasta, for example. I liketo keep some on hand in a squirt bottleso I can use it decorate appetizers andother dishes. As delicious as the sauceis, you could also forgo making it andinstead dip the arancini in marinarasauce or pesto.

RISOTTO FRITTERSwith roasted red bellpepper sauce


RISOTTO1 tablespoon extra-virgin olive oil1 onion, finely chopped3 cloves garlic, minced¾ cup Arborio rice3 cups vegan chicken broth orvegetable broth1 cup roasted tomatoes or drained andchopped sun-dried tomatoes (see note,page 11)½ cup slivered fresh basil leaves,lightly packedSalt

Ground pepper

SAUCE2 roasted red bell peppers (seesidebar), skinned, seeded, and coarselychopped3 to 4 tablespoons extra-virgin oliveoil2 to 3 cloves garlic, coarsely choppedSalt

OIL, CHEESE, AND COATINGCanola or grapeseed oil, for frying (3to 4 cups, depending on the size of thepot)1 cup cubed cheese (any of the hard or

semihard cheeses from chapter 1, 2, or3), cut into ½-inch pieces1 cup polenta (coarsely groundcornmeal) or breadcrumbs

1. Make the risotto.Heat the oil in a medium saucepanover medium heat. Add the onion andgarlic, cover, and cook, stirringoccasionally, until tender, about 7minutes. Stir in the rice and cookuncovered, stirring occasionally witha wooden spoon, for 3 to 4 minutes.Pour in ½ cup of the broth and cook,stirring frequently, until the broth ismostly absorbed, about 5 minutes.Continue to add the broth, ½ cup at a

time, and cook, stirring frequently,until the broth is mostly absorbed.After adding 2 cups of the broth, stirin the roasted tomatoes. Continue toadd the broth, ½ cup at a time, stirringfrequently, until all of the broth hasbeen added; the risotto should be thickand creamy and the rice should betender but firm. (The process fromstart to finish should take about 30minutes.) Remove from the heat andstir in the basil. Season with salt andpepper to taste. Pour the risotto into ashallow pan and let cool to roomtemperature. Cover and refrigerate forat least 6 hours.

2. Make the sauce.

Put the peppers, 3 tablespoons of theoil, and 2 cloves of the garlic in ablender. Process until smooth. Seasonwith salt to taste. Taste and add moreoil or garlic if desired.

3. Heat the oil.Pour oil into a wok or wide pot to adepth of about 2 inches. Put the wokover medium heat.

4. Form the risotto into balls and stuffwith cheese.Using a tablespoon or melon baller,form the chilled risotto into smallballs. Poke a hole in each ball with afinger, put a cube of cheese in themiddle, then squeeze to enclose the

cheese within the risotto. Roll theballs in the polenta until evenlycoated.

5. Check the oil temperature.When the oil reaches about 375degrees F, it’s ready. If you don’thave a kitchen thermometer, test theoil temperature by adding a grain ofrice to it. If it sinks but rises quicklyand steadily to the top, the oil is hotenough. If it sinks to the bottom andlingers there for a moment, the oilisn’t yet hot enough.

6. Fry the arancini.Once the oil is ready, start adding thearancini, but don’t overcrowd the

pot. Cook, carefully turning once, untilevenly golden brown, 2 to 3 minutes.Drain briefly on paper towels. Serveimmediately, with the sauce alongsidefor dipping.

VARIATION: For a lower-fat but lesscrispy version, preheat the oven to 400degrees F. Arrange the arancini on abaking sheet lined with parchment paperand bake the for about 20 minutes, untilgolden brown.

Roasting Peppers

To roast peppers in an oven,preheat the oven to 450 degrees

F. Put the peppers on a rimmedbaking sheet and bake for 15 to20 minutes, until puffy andcharred in spots, turning themonce or twice during the processfor even roasting.

To use a broiler, put an ovenrack about 8 inches below thebroiler and preheat the broiler.Put the peppers on a rimmedbaking sheet and broil, turningoften, until evenly charred on allsides.

To use a grill or the open flameof a gas burner, put the peppersdirectly on the grill and cook,turning frequently with tongs,

until somewhat charred all over.

Once they are roasted, put thepeppers in a paper bag and folddown the top, or put them in a bowland cover with plastic wrap. Thiswill lightly steam the peppers andmake them easier to peel. Whenthey are cool enough to handle,remove the skins. Cut the peppersin half and scrape out the seeds andmembranes. If you prefer to leavethe peppers whole, as for makingchiles rellenos or stuffed peppers,cut a slit and carefully scrape outthe seeds and membranes throughthe slit.

Per serving (based on 9 servings): calories:388, protein: 5 g, fat: 27 g, saturated fat: 3 g,carbohydrate: 31 g, sodium: 136 mg,calcium: 24 mg

In these croquettes, already wonderfulGruyère is enhanced by the smoky,woodsy flavors of mushrooms and thesweetness of sautéed leeks. Served inbite-sized portions, this makes afabulous appetizer, or make largercroquettes for a great entrée.

PORCINI, LEEK, ANDGRUYÈRE croquettesMAKES 10 TO 12 SERVINGS AS ANAPPETIZER, OR 5 TO 6 SERVINGS AS ANENTRÉE

CROQUETTE BASE½ cup dried porcini mushrooms½ cup dried matsutake mushrooms ormore porcini mushrooms2 leeks, white parts only, halvedlengthwise and thinly slicedSalt2 tablespoons pale dry sherry2 cups Soft Gruyère (page 13) orcoarsely chopped Hard Gruyère (page13)Ground pepper

DIPPING COMPONENTS AND OIL1 cup flour

½ cup water¼ cup Ener-G egg replacer (see page134)2 cups pankoCanola or grapeseed oil, for frying (3to 4 cups, depending on the size of thepot)

1. Reconstitute the mushrooms.Soak the dried mushrooms in about 2cups of hot water until soft, about 20minutes. Drain, reserving the liquid.Chop the mushrooms into ½-inchpieces.

2. Cook the leeks and mushrooms.

Heat about 3 tablespoons of themushroom soaking liquid in a mediumskillet over medium heat. (Save therest of the mushroom liquid foranother use, such as in a soup orsauce, or as part of the liquid whencooking grains.) Add the leeks,sprinkle with a pinch of salt, andcook, stirring occasionally, untiltender, about 5 minutes. Add themushrooms and sherry and cook,stirring frequently, until most of theliquid has cooked off, about 5minutes. Remove from the heat andstir in the Gruyère. Season with saltand pepper to taste. Transfer to acontainer, cover, and refrigerate untilfirm, at least 2 hours.

3. Shape into logs.Transfer the chilled mixture to a largesheet of plastic wrap and shape into alog with a diameter of 1 to 1½ inchesfor serving as an appetizer, or 3inches for serving as an entrée. Wraptightly in the plastic wrap and freezefor at least 2 hours.

4. Set up the dipping components.To set up a three-dip fry station, putthe flour in a small bowl. Put thewater and egg replacer in a secondsmall bowl and whisk vigorously untilfrothy and thick. Put the panko in athird small bowl.

Give yourself a head start and makethe base the day before you plan to fryand serve these, or the croquettes canturn into a sticky mess. If you simplymust prepare and serve them on a shortertimeline, put the cooked vegetablemixture in the freezer for at least twohours before attempting to shape it into alog. Although the mixture is a bitdifficult to work with, the results areworth the trouble. The croquettes are sodelicious and creamy that they areexcellent on their own, without anysauce.

5. Heat the oil.

Pour oil into a wok or wide pot to adepth of about 2 inches. Put the wokover medium heat.

6. Slice and coat the croquettes.Remove the log from the freezer andslice it ¼ inch thick for serving as anappetizer, or ½ to ¾ inch thick forserving as an entrée. Working quicklyso the slices don’t thaw and getmessy, dredge each slice in the flouruntil evenly coated, then dip in the eggreplacer, then coat evenly with thepanko.

7. Check the oil temperature.When the oil reaches about 375degrees F, it’s ready. If you don’t

have a kitchen thermometer, test theoil temperature by adding a smallpiece of one croquette to it. If it sinksbut rises quickly and steadily to thetop, the oil is hot enough. If it sinks tothe bottom and lingers there for amoment, the oil isn’t yet hot enough.

8. Fry the croquettes.Once the oil is ready, carefully lowerthe croquettes into the oil and cook,carefully turning once, until goldenbrown, about 3 minutes. Drain brieflyon paper towels. Serve immediately.

Per serving (based on 12 servings): calories:326, protein: 5 g, fat: 20 g, saturated fat: 3 g,carbohydrate: 31 g, sodium: 153 mg,

calcium: 17 mg

Some things never go out of foodfashion, and Brie en croûte is one ofthem. After all, who can resist thismouthwatering French dish of a round ofBrie encased in buttery puff pastry andbaked to perfection? Needless to say, theusual version, made with dairy-basedBrie, is so rich that it should only beconsumed in small amounts as anappetizer. Because this vegan version islighter, it is also suitable for a firstcourse or even an entrée.

While you can make this plain, Irecommend including a filling for evenmore flavor and pizzazz. Thecombination of dried fruit and nuts in the

main recipe is a classic, creating a trulyfestive appetizer fit for a holiday buffet.However, there are many otherdelectable possibilities, so I alsoprovide three alternatives in thevariations. If you use the mushroomfilling or caramelized onion filling, youcan turn this appetizer into a spectacularlunch or light supper by serving it with asalad. Or, for a special dessert on awarm summer evening, try the stone fruitfilling; in that variation, this recipecould be considered a very elegantrendition of a wedge of cheese with aslice of fruit pie, and fit to beaccompanied by a glass of champagne.

Note that the instructions in this recipecall for spreading the filling atop the

cheese; however, you can also slice thecheese in half horizontally and sandwichthe filling within the cheese. The puffpastry that’s readily available in thefreezer section at grocery stores, madeby various major food manufacturers, isgenerally vegan. Just read theingredients list on the label to be sure.Alternatively, you can also use ahomemade flaky pie crust. Admittedly,puff pastry definitely isn’t one of themost healthful foods on the planet, butthis Brie en croûte might serve asadequate justification to eat it once in awhile.

BRIE EN CROÛTE with

dried fruit and nutsMAKES ABOUT 20 SERVINGS AS ANAPPETIZER, OR ABOUT 6 SERVINGS ASA FIRST COURSE OR ENTRÉE

DRIED FRUIT AND NUT FILLING2 tablespoons brandy (optional)1 cup dried cranberries or cherries1 tablespoon canola oil⅔ cup walnuts or pecans, choppedSalt⅓ cup apricot, cherry, or peachpreserves (optional)

PASTRY AND CHEESE1 sheet (about 8 inches square)packaged vegan puff pastry, thawedaccording to the package directionsOne 6-inch round Air-Dried Brie (page39) or Air-Dried Camembert (page 38)Soy milk, for brushing

1. Prepare the filling.If using the optional brandy, put thecranberries in a small bowl, sprinklethe brandy over them, and toss to coat.Let rest for about 30 minutes. Heat theoil in a small skillet over mediumheat. Add the walnuts and cook,stirring frequently, until lightly

browned, 3 to 4 minutes. Season withsalt to taste. Gently stir the walnutsinto the cranberries.

2. Preheat the oven.Preheat the oven to 375 degrees F.

3. Encase the cheese and filling.Lightly flour a work surface. Gentlytransfer the pastry dough to the worksurface and roll out to a square about10 inches across. Place the round ofcheese in the center of the dough.Spread the optional jam evenly overthe top of the cheese. Scatter thecranberries and walnuts evenly overthe jam. Brush a little soy milk oneach corner of the dough, then gather

all four corners and gently pull thedough up and over the cheese andfilling. Twist the corners at the top toform a little bundle. Lightly brush soymilk over the top. Transfer to a bakingsheet.

4. Bake.Bake for 25 to 30 minutes, until puffedand golden brown. Cut into thinwedges and serve warm.

MUSHROOM FILLING: Dice 12ounces of mushrooms, preferably avariety, such as chanterelles, cremini,morels, and porcini. Heat 1 tablespoonof extra-virgin olive oil in a large skilletover medium-high heat. Add the

mushrooms, a couple of pinches of salt,and 2 to 3 cloves of garlic, minced.Cook, stirring frequently, until themushrooms are tender and browned,about 7 minutes. (Be sure to keep theheat high so the mushrooms don’t end upwatery, rather than brown; if they stick abit, that’s okay.) Stir in 1 teaspoon ofchopped fresh thyme, then sprinkle 2tablespoons of dry sherry, Marsala, orMadeira over the mushrooms and stir toloosen any bits that have stuck to thepan. Season with salt and pepper totaste.

CARAMELIZED ONION FILLING:Caramelized onions offer a wonderfulsweetness that offsets the slight

sharpness of the cheese, especially theCamembert. To prepare a caramelizedonion filling, thinly slice 2 onions. Heat1 tablespoon of canola oil in a heavymedium skillet over medium-high heat.Add the onions and a couple of pinchesof salt and cook over medium-high heat,stirring frequently, until wilted, about 5minutes. Decrease the heat to mediumand cook, stirring frequently, until deepgolden brown, about 15 minutes. (If theonions stick a bit, that’s okay.) Sprinkleabout 3 tablespoons of dry red wineover the onions and stir to loosen anybits that have stuck to the pan. (You canuse water instead of wine, but Irecommend the wine for additionalflavor complexity.) Cook, stirring

frequently, for another minute to allowthe onions to absorb the wine. Stir in 1teaspoon of chopped fresh thyme if youlike, then season with salt and pepper totaste.

STONE FRUIT FILLING: You’ll need6 apricots or 2 peaches for this filling.Be sure to use ripe but firm fruit so itwill be flavorful but not too soft afterbaking. Slice the fruit a generous ¼ inchthick. I don’t peel the fruit, but it’s fineto do so if you prefer. Sprinkle 2tablespoons of sugar and 1 tablespoon ofall-purpose flour over the fruit and tossgently until the fruit is evenly coated.Before topping the cheese with the fruit,spread about ¼ cup of apricot or peach

preserves evenly over the cheese, thenpile the fruit on top in an even layer.

Per serving (based on 20 servings with fruitand nut filling): calories: 152, protein: 3 g,fat: 12 g, saturated fat: 2 g, carbohydrate: 9g, sodium: 198 mg, calcium: 21 mg

This terrific appetizer also works wellas an entrée; just serve two halves perperson. It’s also great party fare becauseyou can cook the artichokes up to twodays ahead of time. Then it takes onlyfive minutes to put the filling together,leaving you more time for finalpreparations for the party.

ARTICHOKES stuffedwith almonds andcheese

MAKES 6 SERVINGS

3 large artichokes½ teaspoon salt4 ounces Meltable Cheddar (page 43),cut into ½-inch chunks¾ cup raw almonds½ cup fresh basil leaves, lightlypacked2 cloves garlic, coarsely chopped

1. Cook the artichokes.Trim the artichokes, paring away anytough portions of the stem and cuttingoff the top ½ to 1 inch of each

artichoke. Remove any remainingspiky tips with kitchen scissors. Cutthe artichokes in half lengthwise. Putthem in a large pot and add water tocover, along with the salt. Cover andbring to a boil over medium-high heat.Decrease the heat to medium-low andsimmer until the artichokes are tender,about 30 minutes. Drain and let situntil cool enough to handle. (If notusing right away, store in a coveredcontainer in the refrigerator for up to2 days.)


3. Make the filling.

Put the cheese, almonds, basil, andgarlic in a food processor. Processbriefly, until the almonds are coarselychopped and all the ingredients arethoroughly combined. Some of thealmonds should still be slightlychunky.

4. Stuff and bake the artichokes.Using a spoon, scoop out and discardthe hairy choke from each artichokehalf. Stuff the hollows with the filling,dividing it evenly among them. Put theartichokes in a 13 x 9-inch baking panand bake for about 45 minutes, untilthe filling is browned. To eat, scoopup the filling with the leaves.

CHAPTER 8Entrées andAccompaniments

Get ready for big, hearty,cheesy flavors in a variety oftraditional, classic dishes. Mylove for all things Italianexpresses itself in this chapter,

and you’ll also find homeycomfort foods like macaroniand cheese that will take youback to your childhood. Theserecipes reveal that the cheesesin this book can be used justlike their dairy counterparts,whether in hearty EggplantParmesan (page 92) or ChilesRellenos with Ranchero Sauce(page 100), producing dishes

that are rich and satisfying.

Mac and cheese is hard to beat as acomfort food. It holds a dear place in theheart of my husband, who grew uploving his dad’s version of this classic.With the help of my Sharp Cheddar, Iwas finally able to create a veganversion that my husband finds equallysatisfying. This dish is definitely a goodreason to always have some homemadevegan Sharp Cheddar around!

classic bakedMACARONI AND CHEESE


1 tablespoon salt (optional)1 pound macaroni, small pasta shells,or penne1 pound Sharp Cheddar (page 14),grated2 cups plain, unsweetened soy milkSalt (optional)Ground pepper (optional)

1. Cook the macaroni.Bring a large pot of water to a boilover high heat. Add the optional salt,then stir in the macaroni. Return to a

boil. Decrease the heat to medium-low and cook, stirring occasionally,until tender but firm, about 8 minutes.Drain in a colander and rinse undercold water.

2. Assemble and bake.Preheat the oven to 350 degrees F.Spread half of the pasta in a 13 x 9-inch baking pan. Scatter half of thecheese evenly over the pasta. Topwith the remaining pasta, then scatterthe remaining cheese over the top.Pour in the soy milk. Sprinkle salt andpepper over the top if desired. Coverand bake for about 30 minutes.Uncover and bake for 10 to 15 moreminutes, until the top is browned and

crispy. Serve immediately.


Creamy, rich, and succulent, this pastadish is the perfect supper, yet it’s everso easy to put together. The beauty ofthis dish is that you don’t even need toculture the Soft Gruyère. On the otherhand, if you already have some veganGruyère in the fridge and want to use itin something delectable, it will alsowork well here.

FETTUCCINE ALFREDOwith gruyère andmushrooms


1 tablespoon salt (optional), plus moreas desired1 pound fettuccine or linguine1 tablespoon extra-virgin olive oil8 ounces morel, cremini, or buttonmushrooms, sliced2 tablespoons dry sherry1 pound Soft Gruyère (page 13), madethrough step 1 (no need to let itculture), or Hard Gruyère (page 13)

1. Cook the pasta.Bring a large pot of water to a boil

over high heat. Add the optional salt,then stir in the fettuccine. Return to aboil. Decrease the heat to medium-low and cook, stirring occasionally,until tender but firm, about 8 minutes.Ladle out and reserve 2 cups of thepasta water, then drain the fettuccinein a colander and rinse under coldwater. Transfer to a large bowl.

2. Sauté the mushrooms while thepasta is cooking.Heat the oil in a medium skillet overmedium-high heat. Add themushrooms and cook, stirringfrequently for 1 minute. Sprinkle acouple of pinches of salt over themushrooms and cook, stirring

occasionally, until browned, about 7minutes. Sprinkle the sherry over themushrooms and stir to loosen any bitsthat have stuck to the pan.

3. Make the sauce.Combine the cheese and 1 cup of thereserved pasta water in a heavymedium saucepan over medium heat.Cook, stirring constantly with awooden spoon, until the cheese ismelted and the sauce is thick, about 5minutes. Add more of the pasta wateras needed to achieve the desiredconsistency.

4. Assemble the dish.Add the sauce to the pasta and toss

until evenly coated. Portion amongplates or shallow bowls and top eachserving with a spoonful of themushrooms. Serve immediately.

Per serving (based on 7 servings): calories:407, protein: 11 g, fat: 26 g, saturated fat: 9g, carbohydrate: 29 g, sodium: 436 mg,calcium: 26 mg

Here I offer a lighter version of thisclassic dish. Instead of coating theeggplant in flour or breadcrumbs andfrying it in lots of oil, it is roasted,substantially reducing the amount of oilrequired and producing a lighter, morefresh-tasting dish. This also eliminatesthe need to salt the eggplant in advance,as called for in many recipes. The resultis a dish that’s faster and easier toassemble. It’s even tastier reheated thenext day, once the flavors have had achance to meld.

EGGPLANT parmesan

MAKES 8 SERVINGS

2 pounds eggplant, preferablyJapanese or Italian, sliced a generous¼ inch thickExtra-virgin olive oilSaltGround pepper4½ cups marinara sauce (see note)¼ cup fresh basil leaves, lightlypacked12 ounces Meltable Mozzarella (page44) or Meltable Muenster (page 41),sliced ¼ inch thick or grated

1. Roast the eggplant.Preheat the oven to 450 degrees F.Line two or three baking sheets withparchment paper. Arrange theeggplant in a single layer on thebaking sheets. Lightly brush the sliceswith the oil, then turn and lightly brushthe other side. Sprinkle with salt andpepper. Bake for 15 to 20 minutes,until fork-tender.

2. Assemble the dish.Decrease the oven temperature to 400degrees F. Spread 1 cup of themarinara sauce evenly in a 13 × 9-inch baking pan. Layer half of theeggplant slices over the marinarasauce. Spread 1½ cups of the

marinara sauce over the eggplant, thenscatter half of the basil over the sauce.Layer half of the cheese evenly overthe sauce and top with the remainingeggplant. Spread the remaining 2 cupsof sauce over the eggplant, thenscatter the remaining basil over thesauce. Layer the remaining cheeseevenly over the top.

3. Bake.Bake uncovered for about 30 minutes,until the sauce is bubbly and thecheese on top is browned. Serveimmediately.

NOTE: You can decrease the amount ofbaking time to about 20 minutes if you

heat the marinara sauce beforeassembling the dish.

Per serving: calories: 194, protein: 4 g, fat:11 g, saturated fat: 1 g, carbohydrate: 17 g,sodium: 862 mg, calcium: 83 mgNote: Using low-salt or salt-free marinarasauce will decrease the sodium content of thisrecipe.

Pizza Margherita, page 94

Stuffed Shells, facing page

This quick and easy dish is a favorite inmy cooking classes. Pasta stuffed withlight and fluffy Almond Ricotta andliberally doused with marinara sauce isa truly satisfying entrée. Although thisrecipe calls for large pasta shells, feelfree to substitute other shapes, such asmanicotti or cannelloni.

stuffedSHELLS

See photo on facingpage.


1 pound large pasta shellsSalt4 cups Almond Ricotta (page 47)¼ cup slivered fresh basil leaves,lightly packed2 tablespoons nutritional yeast flakes1 to 2 tablespoons freshly squeezedlemon juice2 cloves garlic, mincedGround pepper8 cups marinara sauce8 ounces Meltable Mozzarella (page44), grated (optional)

1. Cook the pasta shells.Bring a large pot of water to a boilover high heat. Add 1 tablespoon ofsalt if desired, then add the pastashells. Return to a boil. Decrease theheat to medium-low and cook, stirringoccasionally, until tender but firm,about 12 minutes. Drain in a colanderand rinse under cold water.

2. Make the filling.Put the ricotta, basil, nutritional yeast,lemon juice, and garlic in a largebowl and mix well. Season with saltand pepper to taste.

3. Fill the shells and bake.Preheat the oven to 375 degrees F.

Stuff the cooked pasta shells with thefilling, dividing it evenly among them.Spread 2 cups of the marinara sauceevenly in a 13 x 9-inch baking pan,then arrange the stuffed shells atop themarinara sauce. Pour the remaining 6cups of marinara sauce evenly overthe pasta shells. Sprinkle the optionalmozzarella evenly over the top. Coverand bake for 25 to 30 minutes, untilhot and bubbling. Serve immediately.

Per serving (based on 7 servings): calories:569, protein: 18 g, fat: 36 g, saturated fat: 3g, carbohydrate: 42 g, sodium: 1,314 mg,calcium: 224 mgNote: Using low-salt or salt-free marinarasauce will decrease the sodium content of thisrecipe.

Gnocchi are light and wonderful Italiandumplings often made from potatoes. Inthis recipe the dough is flavored withHard Gruyère or Sharp Cheddar. Theresult is rich and full-flavored gnocchithat are well-complemented by anynumber of sauces. If you make thegnocchi with Sharp Cheddar, try toppingthem with marinara sauce.

For gnocchi made with Soft Gruyère,try Rich and Creamy Alfredo Sauce(page 62) or vegan pesto, or simplydrizzle with olive oil and season withminced garlic and minced fresh sage.Gnocchi are actually easy and quite fastto make, and a fun alternative to pasta.

Be aware that they don’t freeze well.However, you can make them up to threehours before boiling and serving.

cheese GNOCCHI

MAKES 6 SERVINGS

2 pounds Yukon gold or other waxypotatoes, scrubbed10 ounces Hard Gruyère (page 13) orSharp Cheddar (page 14) , diced orgrated (see note)1 cup all-purpose flour2 tablespoons nutritional yeast flakes

1 teaspoon salt, plus more for boiling ifdesired

1. Cook the potatoes.Put the potatoes in a large pot and addwater to cover by a few inches. Bringto a boil over high heat. Decrease theheat to medium-low, cover, and cookuntil fork-tender, 20 to 30 minutes.Drain well and let sit just until coolenough to handle. (The potatoesshould still be fairly hot when mashedand mixed with the remainingingredients.) Cut the potatoes in halfand peel them by hand; the skinsshould slip off easily.

2. Mash or rice the potatoes.Put the potatoes in a large bowl andmash with a potato masher untilsmooth and lump-free; alternatively, ifyou have a ricer, use that, as it willyield the lightest, fluffiest, andsmoothest texture. (Don’t use a foodprocessor, or the potatoes may getgluey.)

3. Make the dough.While the potatoes are still hot, addthe cheese and mix well. Add theflour, nutritional yeast, and salt andmix well with your hands. Turn outonto an unfloured work surface andknead until soft and pliable, about 2minutes.

4. Shape the gnocchi.Form the dough into a ball, then cut itinto four equal portions. Roll eachportion into a log about 1 foot longand ¾ inch in diameter. Cut each loginto pieces a scant ½ inch thick.Cutting will press the dough down,resulting in oval or semicircularpieces. If you aren’t going to cook thegnocchi immediately, put the pieceson a lightly floured board in a singlelayer and cover with a clean kitchentowel for up to 3 hours, until you’reready to cook them.

5. Cook the gnocchi.Bring a large pot of water to a boilover high heat. Add salt if desired,

then stir in half of the gnocchi. Theywill sink to the bottom of the pot; then,in 2 to 4 minutes they will start tofloat. Using a slotted spoon, removeand drain the gnocchi as they rise tothe surface. Repeat with the remaininggnocchi. Serve immediately.

NOTE: You can also use Soft Gruyère(page 13) or Crock-Style Cheddar (page15) in this recipe. Because both are soft,just stir them in as is, rather than tryingto dice or grate them.


Even if you’re not in Rome, do as theRomans and try making gnocchi fromsemolina instead of potatoes. Semolinais durum wheat, a high-protein, hard,winter wheat, that’s ground to a texturesimilar to uncooked farina. In fact, thiscreamy and savory dish is actually madeby cooking the semolina like farina orpolenta. Although many people think ofgnocchi solely as small dumplings, thedough can also be spread in a pan,cooled, and then cut into pieces that arefried or, as in this recipe, baked—withvegan cheese on top, of course! If youlike, you can flavor the base withmushrooms, leeks, or sun-dried

tomatoes, as described in the variations.Be aware that the dough must sit for atleast seven hours to firm up, so you’llneed to plan ahead.

GNOCCHI à la romanaMAKES 6 SERVINGS

2 cups vegan chicken broth1 cup plain, unsweetened soy milk¼ cup vegan buttery spread or extra-virgin olive oil (optional)1 cup semolina¾ cup Cashew Cream (page 55) or

additional soy milk½ teaspoon salt8 ounces meltable cheese fromchapter 3 (any variety), grated

1. Cook the semolina.Put the broth, soy milk, and optionalbuttery spread in a heavy mediumsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and add the semolinain a thin, steady stream, whiskingconstantly to prevent lumping. Add theCashew Cream and salt, still whiskingcontinuously. As the mixture thickens,switch to a wooden spoon and cook,stirring almost constantly, until very

thick, 15 to 20 minutes.

2. Pour into a pan to set.Oil a 13 x 9-inch baking pan or line itwith parchment paper. Pour in thesemolina mixture while still hot.Spread it in an even layer and smooththe top. Let cool completely at roomtemperature, then cover and let restfor about 7 hours, until firm. If yourkitchen is very warm (over 75degrees F), put the dough in therefrigerator to firm up; otherwise youcan just leave it on the counter.

3. Shape and bake the gnocchi.Preheat the oven to 350 degrees F.Cut the gnocchi into 12 pieces with a

knife, or use a 3-inch round cookiecutter to cut it into 12 circles. Arrangethe pieces in the same baking pan,slightly overlapping. (If you lined thepan with parchment, discard it beforearranging the pieces in the pan.)Sprinkle the cheese evenly over thetop. Bake for about 20 minutes, untilthe cheese is bubbly and melted.Serve immediately.

GNOCCHI À LA ROMANA WITHTRUFFLED MUSHROOMS: Thinlyslice 8 ounces of mushrooms. Heat 2teaspoons of extra-virgin olive oil in amedium skillet over medium-high heat.Add the mushrooms and a couple ofpinches of salt and cook, stirring

frequently, until tender and browned,about 7 minutes. At the end of step 1,before pouring the semolina mixture intothe baking pan, stir in the mushroomsand 1 teaspoon of truffle oil.

GNOCCHI À LA ROMANA WITHLEEKS: Thinly slice the white portionof 1 to 2 leeks. Heat 2 teaspoons ofextra-virgin olive oil in a medium skilletover medium-high heat. Add the leeksand a couple of pinches of salt and cook,stirring frequently, until tender, about 5minutes. Season with pepper to taste. Atthe end of step 1, before pouring thesemolina mixture into the baking pan,stir in the leeks.

GNOCCHI À LA ROMANA WITHSUN-DRIED TOMATOES ANDBASIL: Drain and chop ½ cup of oil-packed sun-dried tomatoes;alternatively, soak ½ cup of dry sun-dried tomatoes in hot water for 1 hour,then drain and chop. Sliver ½ cup oflightly packed fresh basil leaves andmince 2 to 3 cloves of garlic. At the endof step 1, before pouring the semolinamixture into the baking pan, stir in thesun-dried tomatoes, basil, and garlic.

MINI GNOCCHI: To serve this dish asan appetizer, use the smallest cookiecutter you can find and cut the gnocchiinto small pieces. Instead of bakingthem, sauté them in olive oil on both

sides until golden brown. Serve toppedwith vegan pesto, caponata, or othersavory toppings. This makes about 12appetizer servings.


Homemade ravioli is within the realm ofpossibility for most home cooks anddoesn’t require expensive equipment. Infact, you don’t even need to make yourown pasta. Purchase sheets of freshvegan pasta, if you can find it, or makethe ravioli with vegan wonton or potsticker wrappers. If you use one of thoseoptions, this dish will require only abouttwenty minutes of hands-on time. Best ofall, the combination of the simple fillingand sauce is superb.

The sweet, rich, buttery flavor of theslightly caramelized squash pairsbeautifully with the delicious veganGruyère, and smothering the ravioli in a

creamy, savory sauce infused withshallots and thyme takes this dish overthe top. Both the ravioli and the saucecan be made up to a day in advance ifyou like (see notes).

BUTTERNUT SQUASHAND GRUYÈRE RAVIOLIwith shallot andthyme béchamelMAKES 4 TO 5 SERVINGS

RAVIOLI1 pound butternut squash, peeled and

cubed1 tablespoon extra-virgin olive oilSaltGround pepper8 ounces fresh vegan pasta sheets (seenotes)6 ounces Hard Gruyère (page 13),grated or diced, or Soft Gruyère (page13)

SAUCE2 teaspoons extra-virgin olive oil⅔ cup finely chopped shallotsSaltGround pepper

2 cups Cashew Cream (page 55)1 teaspoon minced fresh thyme, or ½teaspoon dried

1. Bake the squash.Preheat the oven to 425 degrees F. Putthe squash on a rimmed baking sheetor in a baking pan large enough toaccommodate all of it in a singlelayer. Drizzle the oil evenly over thesquash, then season with salt andpepper. Toss until evenly coated, thenspread in a single layer. Bake forabout 20 minutes, until browned onthe bottom and tender.

2. Fill the ravioli.

Cut the pasta sheets into 4-inchsquares; you should have 8 to 10squares. Using your finger, dab waterall along the edges of one square. Putabout 2 tablespoons of the squash onone side of the square and top with1½ tablespoons of the cheese. Foldthe pasta square over the filling toencase it completely, then press theedges together. Crimp the edges allthe way around with the tines of a forkto ensure a secure seal. Repeat withthe remaining pasta, squash, andcheese.

3. Make the sauce.Heat the oil in a heavy mediumsaucepan over medium heat. Add the

shallots, cover, and cook, stirringoccasionally, until translucent andtender, about 5 minutes. Season withsalt and pepper. Add the CashewCream and cook uncovered, stirringfrequently, until the mixture thickensand begins to bubble, about 5 minutes.Add the thyme and cook, stirringfrequently, for 1 minute. Taste andadd more salt and pepper if desired.

4. Cook the ravioli.Bring a large pot of water to a boilover high heat. Add 1 tablespoon ofsalt if desired, then add the ravioli.Return to a boil. Decrease the heat tomedium-low and cook, stirring gentlyfrom time to time, until the pasta is

tender, 3 to 5 minutes. Drain in acolander. Portion the ravioli amongplates or shallow bowls and pour thesauce on top, dividing it evenly. Serveimmediately.

NOTES: One of the best parts aboutmaking ravioli is customizing them tosuit your tastes and making use ofingredients that are in season or readilyavailable.

When working with fresh pastasheets, the size and shape of theravioli can be varied as you desire.The method here makes 8 to 10 largeravioli. If you choose to make them adifferent size, adjust the amount offilling accordingly.

To make the ravioli using veganwonton or pot sticker wrappers inplace of the pasta sheets, you’ll needabout 24 wrappers. Dab a bit ofwater all along the edges of onewrapper. Put a heaping 1 tablespoonof the squash on one side of thewrapper and top with about 1tablespoon of the cheese. Fold thewrapper over the filling to encase itcompletely and press the edgestogether. Crimp the edges all the wayaround with the tines of a fork toensure a secure seal. Repeat with theremaining wrappers, squash, andcheese.

You can make both the ravioli and thesauce up to a day in advance. If you

aren’t going to cook the ravioli rightaway, dust a plate with flour andarrange the ravioli on the plate,leaving a little room between them.Cover with a clean kitchen towel andlet sit at room temperature for up to 3hours or store in the refrigerator forup to 1 day. After making the sauce,let it cool completely at roomtemperature, then store in a coveredcontainer in the refrigerator for up to1 day. Gently reheat the sauce beforeassembling the dish.


Pizza in Italy is an entirely differentcreature from what you find in the UnitedStates. There, the best pizzas have but asmear of marinara sauce and only a hintof cheese, whereas American versionstend to be piled high with toppings andas much gooey, oily, stretchy cheese asthe crust can hold. This thin-crust pizzais more akin to those made in Naples(often considered the birthplace ofpizza) than those made in New York.Topped with vegan cheese that bubbles,melts, and browns, it looks so much likedairy pizza that even skeptical teenagersenjoy it.

One of the tricks to a decent

homemade pizza is using a pizza stone.These are inexpensive and can bepurchased at most cookware stores oronline. Heating the stone at a hightemperature for about forty-five minutesbefore you’re ready to bake the pizzawill ensure a crisp bottom and quickbaking. If you don’t have a pizza stone,you can still make delicious pizza (seenotes), but the crust won’t be as crisp onthe bottom. Whatever baking method youchoose, just don’t go hog wild with thetoppings. Plus, you don’t need a lot oftoppings when all of the components aredelicious. In general, use less than a cupof toppings (in addition to the sauce andvegan cheese) per fourteen-inch pizza.As long as you follow that guideline, you

can experiment and use whatevertoppings you like: olives, artichokehearts, caramelized onions . . . you nameit! One final pointer: The dough for thecrust needs to rest for two hours, soyou’ll need to plan ahead.

pizzaMARGHERITA


MAKES TWO 14-INCH PIZZAS (3SERVINGS EACH), OR SIX INDIVIDUAL6-INCH PIZZAS

DOUGH4 cups bread flour, plus more for

dusting and shaping1½ teaspoons salt1 teaspoon active dry yeast1½ cups cold water

TOPPINGS2 cups marinara sauce14 ounces Meltable Mozzarella (page44), sliced½ cup plus 1 tablespoon slivered freshbasil leaves, lightly packed

1. Make the dough.Put the flour, salt, and yeast in a largebowl or the bowl of an electric mixer

and stir with a large spoon until wellmixed. Add the cold water and stiruntil well combined. To knead byhand, turn the dough out onto a flouredwork surface and knead until smoothand pliable, about 7 minutes,occasionally dusting with a bit offlour to prevent sticking; if using astand mixer, mix with the dough hookuntil smooth and pliable, about 6minutes. Immediately wrap the doughin plastic wrap or a clean plastic bagand refrigerate for at least 2 hours andup to 2 days, without letting it risebefore refrigerating; this delays therising until the pizza is in the oven,creating the optimum texture.

2. Heat the pizza stone.Preheat the oven to 450 degrees F.Then heat a pizza stone on the lowestrack for 45 minutes. (If you don’t havea pizza stone, see notes.)

3. Prepare a pizza assembly station.About 20 minutes before serving thefirst pizza, assemble the toppings. Pullthe dough out of the refrigerator andcut it into two equal pieces for 14-inch pizzas, or six equal pieces forindividual pizzas. Shape the piecesinto balls. Generously flour a worksurface, lightly flour a pizza peel (seenotes), and dust your hands and wristswith flour.

4. Shape the dough.To ensure optimum results, it’s best tobake one pizza at a time so the ovenstays as hot as possible. You canshape and top one pizza, then continuewith shaping and topping as the firstpizza bakes. Put one of the doughballs on the floured work surface andpress to flatten it a bit, then turn it soboth sides are well coated with flour.Form a fist with one hand, pick up thedough with your other hand, and putthe dough over your fist. Gently pulland rotate the dough, stretching andenlarging it until you’ve formed a thin,even round about 14 inches indiameter, or about 6 inches indiameter for an individual pizza.

Don’t worry if there are a few smalltears. Put the dough on the flouredpeel and pinch together any tears toseal the dough back together.

5. Top the pizza.Spread the marinara sauce over thesurface to within ½ inch of the edge,using 1 cup of sauce for a 14-inchpizza, or ⅓ cup for a 6-inch pizza.Top with the mozzarella, using 7ounces of cheese for a 14-inch pizza,or 2⅓ ounces for a 6-inch pizza.Scatter the basil equally over thepizzas.

6. Bake the pizza.Give the peel a quick shake to ensure

that the pizza will slide off. If itappears to be sticking, work a bitmore flour underneath the sticky spot,then give it another quick shake tomake sure it will slide off. Transferthe pizza to the oven, sliding it off thepeel and onto the stone. Bake forabout 8 minutes, until the crust islightly browned on the edges and thecheese is melted, bubbly, and lightlybrowned. (The baking time is thesame for 14-inch and 6-inch pizzas.)Let cool for a minute or two beforeserving.

MUSHROOM PIZZA: Scatter about ¾cup of thinly sliced mushrooms over thecheese atop one 14-inch pizza before

baking. Experiment with a variety ofmushrooms. Enticing choices includeoyster mushrooms, shiitakes, andchanterelles.

PIZZA WITH CHARD ANDGARLIC: Toss 1 cup of coarselychopped Swiss chard with 1 teaspoon ofextra-virgin olive oil, 1 clove of garlic,minced, and a sprinkling of salt. Scatterthe mixture over the cheese atop one 14-inch pizza before baking.

NOTES: Although a pizza stone and apeel are wonderful tools for makingpizza, you can definitely get by withoutany special equipment.

If you don’t have a pizza stone, you

can simulate the thermal mass of apizza stone with a large, heavy cast-iron skillet. Put an oven rack in themiddle of the oven, and put the skilleton the rack, inverting it. Preheat theoven to 500 degrees F for at least 30minutes. Put shaped 14-inch crusts onround pizza pans or a very largebaking sheet, and put smaller 6-inchcrusts on sheet pans. Apply thetoppings to the pizzas on the pans,then put the pans on top of theinverted skillet for baking, one pan ata time.

If you have a pizza stone, youprobably have a peel as well. If youdon’t, no problem. Once the dough isshaped, put it on a lightly floured

cutting board and add the toppings.You can use the cutting board like apeel to transfer the topped pizza to theoven and slide it onto the stone.

Per serving (based on 8 servings): calories:396, protein: 10 g, fat: 12 g, saturated fat: 1g, carbohydrate: 60 g, sodium: 976 mg,calcium: 73 mgNote: Using low-salt or salt-free marinarasauce will decrease the sodium content of thisrecipe.

A calzone is basically a pizza foldedover, so any topping that goes on a pizzacan go in a calzone. That makes this avery flexible recipe; you can use anycooked vegetable, including bellpeppers, broccoli, chard, mushrooms,onions, or spinach. Instead of ricotta,you could use Meltable Mozzarella(page 44) or any cheese from chapter 3.This recipe features a cornmeal andspelt dough as a creative touch and forenhanced nutrition; however you can useany pizza dough you like (including theone on page 94).

chard and ricottaCALZONES

MAKES 8 SERVINGS

DOUGH1 cup cold water1 tablespoon active dry yeast1 teaspoon maple syrup, agave nectar,or sugar2 tablespoons extra-virgin olive oil½ teaspoon salt1½ cups cornmeal

1½ cups whole spelt flour, plus morefor dusting and shaping2 tablespoons vital wheat gluten (seenote)

FILLING3 tablespoons water6 to 8 cloves garlic, minced1 large bunch Swiss chard, coarselychoppedSalt1½ cups Almond Ricotta (page 47) orMacadamia Ricotta (page 19)1 cup slivered fresh basil leaves,lightly packed

2 tablespoons nutritional yeast flakes1 teaspoon medium brown misoGround pepper1½ cups marinara sauce

1. Make the dough.Put the water, yeast, and maple syrupin a large bowl or the bowl of anelectric mixer and mix lightly. Let restfor about 5 minutes. Add the oil andsalt and mix until thoroughly blended.Add the cornmeal, spelt flour, andgluten and stir until well combined.To knead by hand, turn the dough outonto a floured work surface and kneaduntil smooth and pliable, about 7

minutes, occasionally dusting with abit of flour to prevent sticking; if usinga stand mixer, mix with the doughhook until smooth and pliable, about 6minutes. The dough will be fairly stiff.Transfer to a clean, lightly oiledbowl, cover with a clean kitchentowel, and let rise in a warm placeuntil almost doubled in size, about 1hour.

2. Cook the chard for the filling.Heat the water in a large skillet overmedium-high heat until it sizzles. Add4 cloves of the garlic and the chardand sprinkle with a couple of pinchesof salt. Cook, stirring frequently, untilthe chard is wilted.

3. Season the ricotta for the filling.Put the ricotta, basil, nutritional yeast,miso, and 2 cloves of the garlic in amedium bowl and mix well. Seasonwith salt and pepper to taste and addmore garlic if desired.

4. Preheat the oven.Preheat the oven to 400 degrees F.Line a baking sheet with parchmentpaper.

5. Shape the dough.When the dough has doubled in bulk,deflate it by punching it down all overwith a fist. Turn it out onto a lightlyfloured work surface and knead a fewtimes. Cut it into two equal pieces,

then divide each half into four equalpieces. Shape each piece into a ball,then roll each into a circle about ¼inch thick and 6 to 7 inches indiameter.

6. Assemble the calzones.Leaving a ½-inch border all around,spread about 3 tablespoons of ricottaon one side of the circle, then top withone-eighth of the chard. Spread about3 tablespoons of marinara sauce ontop of the chard. Fold the dough overthe filling to encase it completely,then press the edges together. Crimpthe edges together all the way around(except along the fold) with the tinesof a fork to ensure a secure seal.

Using a small, sharp knife, make 3 to4 slits on top of each calzone to allowsteam to escape.

7. Bake the calzones.Put the calzones on the lined bakingsheet, arranging them so they aren’ttouching. Bake for about 20 minutes,until golden brown. Let cool for aminute or two before serving.

NOTE: Vital wheat gluten is pure glutenthat’s extracted from wheat and thendried and ground. Adding just a smallamount of it when using alternativeflours can help create more structure anda better rise in baked goods, and createsa lighter, crisper crust. It’s generally

available at natural food stores or withthe natural foods in well-stockedsupermarkets.

Per serving: calories: 328, protein: 13 g, fat:13 g, saturated fat: 1 g, carbohydrate: 38 g,sodium: 370 mg, calcium: 76 mgNote: Using low-salt or salt-free marinarasauce will decrease the sodium content of thisrecipe.

The first time I went to Greece, overthirty years ago, I practically lived onthis classic dish in which spinach andcheese are encased in flaky phyllopastry. Here’s a vegan version with TofuFeta that will transport you to the GreekIsles. The addition of fresh dill is anunusual twist, but it complements thespinach beautifully and adds anotherlayer of flavor.

Phyllo dough can seem intimidating towork with, but it’s actually quite easy touse. The key is to defrost it in therefrigerator overnight before attemptingto unfold it and separate the sheets. Themain recipe here yields one large pie,

but you can also make individualportions of varying sizes, from entrée-sized to smaller, appetizer-sized morsels(see notes).

SPANAKOPITA


1 pound regular or baby spinach2 tablespoons extra-virgin olive oil orwater1 onion, finely chopped3 cloves garlic, minced1 small bunch (about ½ ounce) freshdill, stemmed and minced (about ⅓

cup)4 ounces Tofu Feta (page 25)¼ cup pine nutsSaltGround pepper8 ounces phyllo dough, thawed½ cup extra-virgin olive oil, or olive oilspray

1. Prepare the spinach.If using regular spinach, wash well,then drain and trim. To remove excessmoisture, dry it in a salad spinner orgently blot it with a clean kitchentowel, then coarsely chop. If using

baby spinach, rinse lightly, then drainand dry in a salad spinner or towel;there’s no need to chop it.

2. Cook the vegetables.Heat the oil in a large skillet overmedium heat. Add the onion andgarlic and cook, stirring frequently,until tender, about 7 minutes. Add thespinach and dill and cook just until thespinach is wilted but still vibrantgreen, about 3 minutes. The longeryou cook the spinach, the more waterit will exude, so it’s best to cook itonly briefly. Transfer to a fine-meshsieve and use the back of a woodenspoon to lightly press to expel excessliquid.

3. Mix the filling.Transfer the spinach mixture to a largebowl and crumble in the Tofu Feta.Add the pine nuts and mix well.Season with salt and pepper to taste.

4. Assemble and bake.Preheat the oven to 350 degrees F.Lightly brush or spray a 9- or 10-inchpie pan with oil. Unfold the stack ofphyllo sheets on a clean, dry toweland cover with another clean, drytowel to keep the phyllo from dryingout and getting brittle. Put one sheet ofthe phyllo on a dry surface and brushor spray lightly with the oil. Repeatwith the remaining of phyllo, stackingthe sheets. Transfer the stack of phyllo

sheets to the pie pan and press it intothe pan, allowing the excess to hangover the side. Put the filling in thephyllo shell and spread it in an evenlayer. Fold the overhanging edges ofthe phyllo neatly over the top. Bakefor 45 to 60 minutes, until puffy andgolden brown.

NOTES: You can also shape theSpanakopita into individual entrée-sizedportions or smaller portions forappetizers.

For entrée-sized portions, cut thestack of unoiled phyllo sheets in halflengthwise to form two stacks, eachmeasuring about 16 x 6 inches. Workwith one stack and keep the other

covered with a dry towel. Put onestrip of phyllo on a dry surface andlightly brush or spray with oil. Repeatwith two more strips of phyllo tomake a stack with three layers. Putabout ½ cup of filling about 3 inchesup from the end of the strip. Fold theend of the strip diagonally over thefilling to form a triangle, then lightlybrush or spray oil on the folded-overportion. Fold repeatedly like a flag,flipping the triangle over and overagain until you reach the end of thestrip, making a neat parcel. Set thetriangle on a lightly oiled bakingsheet, seam-side down. Brush orspray with oil. Repeat with theremaining phyllo and filling.

For appetizers, use the same methodas for entrée-sized triangles, but foldeach strip of phyllo in half lengthwiseafter brushing or spraying with oil,forming a strip about 3 inches wide.Use about 2 tablespoons of the fillingfor each triangle.


In traditional versions of this Mexicandish, the stuffed chiles are typicallydeep-fried. Here, I offer two options: amore traditional fried version, and avariation for a lighter version that’sbaked. Be aware that handling even mildchiles can make your hands burn—ormake your eyes or other sensitive areasburn if you touch them after handling thechiles. To protect yourself, rub a littleoil on your hands before working withthe chiles.

CHILES RELLENOS with

ranchero sauceMAKES 6 SERVINGS

SAUCE2 to 3 dried red New Mexico chiles orother medium-heat dried red chiles2 cups boiling water½ onion, cut into quarters6 tablespoons unbleached flour2 tablespoons cacao nibs2 cloves garlic½ teaspoon salt, plus more as desired¼ teaspoon ground cinnamon

¼ teaspoon ground cumin2 cups vegan chicken broth

CHILES AND CHEESE12 roasted Anaheim or poblano chiles(see sidebar, page 77), left whole1 pound Meltable Monterey Jack(page 42) , Meltable Cheddar (page43) , or Meltable Muenster (page 41),sliced into 12 pieces a bit smaller thanthe size of the chiles

BATTER AND OIL½ cup sparkling water2 tablespoons Ener-G egg replacer(see page 134)

½ cup unbleached flour½ cup canola or grapeseed oil

1. Reconstitute the dried chiles for thesauce.Put the dried chiles in a large bowland pour the boiling water over them.Let soak for 1 hour. Drain, reservingthe soaking liquid, and remove thetops of the chiles. For a very mildsauce, make a slit in the peppers,scrape out the seeds, and discardthem.

2. Process the sauce ingredients.Put the chiles, the reserved soakingwater, and the onion, flour, cacao

nibs, garlic, salt, cinnamon, and cuminin a blender and process until smooth.

3. Cook the sauce.Pour the dried chile mixture into aheavy medium saucepan and stir in thebroth. Bring to a simmer over mediumheat. Decrease the heat to medium-low and simmer, stirringoccasionally, until thick enough tocoat the back of a wooden spoon,about 10 minutes. Taste and add moresalt if desired.

4. Stuff the roasted chiles.Working carefully to keep the roastedchiles intact with their tops in place,remove their skins. Cut a lengthwise

slit in each chile and carefully scrapeout the seeds and membranes throughthe slit. Put a slice of the cheese ineach chile. Close the slit, overlappingthe edges slightly.

5. Make the batter.Put the sparkling water and eggreplacer in a medium bowl and whiskuntil well blended. Add the flour andwhisk until well mixed.

6. Dip and fry the chiles.Heat the oil in a large heavy fryingpan until a drop of batter sizzles whendropped in the pan. Dip a chile in thebatter, then let the excess batter dripoff. Carefully put the chile in the oil

and fry, carefully turning once, untilbrowned and crispy on both sides,about 4 minutes. Keep adding chiles,but don’t overcrowd the skillet. Drainbriefly on paper towels. Serveimmediately, pouring about ⅓ cup ofthe sauce over each chile.

VARIATION: To make a low-fat versionthat’s still delectable, bake the stuffedchiles, omitting the batter. Preheat theoven to 350 degrees F. Spread 1 cup ofthe sauce evenly in a 13 x 9-inch bakingpan, then arrange the stuffed chiles atopthe sauce. Pour the remaining sauceevenly over the chiles. Bake uncoveredfor about 20 minutes, until the cheese ismelted and the sauce is hot and bubbling.

These tasty burgers with a Southwesternflavor are great either on or off a bun.You can cook them in a skillet or in theoven. If you’d like to grill them, it’s bestto bake them first to help keep them fromfalling apart. For the same reason, it’sbest to bake them first if you’d like tostore them to serve later (see notes).

BLACK BEAN AND WILDRICE burgersMAKES 10 TO 12 BURGERS

¼ cup water1 onion, diced2 stalks celery, diced1 red bell pepper, diced1 can (15 ounces) black beans, drained4 to 6 ounces Sharp Cheddar (page14), coarsely chopped1 chipotle chile in adobo sauce1 tablespoon medium brown miso1 tablespoon tomato paste1 clove garlic, coarsely chopped2½ cups cooked wild rice (see notes)½ cup panko

½ cup fresh cilantro, choppedSaltGround pepper

1. Cook the vegetables.Heat the water in a medium skilletover medium heat. Add the onion,celery, and bell pepper and cook,stirring frequently, until crisp-tender,3 to 5 minutes.

2. Process the ingredients.Put the beans, cheese, chile, miso,tomato paste, and garlic in a foodprocessor. Pulse until well combinedand slightly chunky, not completely

smooth.

3. Form the burgers.Transfer to a large bowl. Add thecooked vegetables, wild rice, panko,and cilantro and mix well. Seasonwith salt and pepper to taste. Shapeinto patties by hand.

4. Cook the burgers.Cook the burgers right away, either onthe stovetop or in the oven. To cookthem on the stovetop, heat a largenonstick skillet over medium heat.Lightly brush or spray the skillet withoil. Cook until the underside isbrowned, about 7 minutes, then turnand cook until the other side is

browned, about 5 to 7 minutes longer.To bake them, preheat the oven to 350degrees F and line a baking sheet withparchment paper. Put the patties on thelined baking sheet and bake for about20 minutes, until browned and firm.

Notes: Wild rice takes a long time tocook, so you’ll need to prepare it inadvance. Here are some tips you mayfind helpful for making and storing BlackBean and Wild Rice Burgers.

To cook the wild rice, put 1 cup ofwild rice and 4 cups of water in amedium saucepan. Cover and bring toa boil over high heat. Decrease theheat to low and cook for 50 to 60minutes, until the grains are split.

Remove from the heat and let steamfor 15 minutes. Drain well. This mayyield a bit more than 2½ cups ofcooked wild rice; if so, enjoy theremainder as is or add it to a soup orstew.

To store the baked burgers, wrapthem tightly in plastic wrap. Theywill keep in the refrigerator for about1 week or in the freezer for about 6weeks. Thaw before cooking on agrill, frying in a skillet, or reheatingin the oven.


This homey and comforting gratin withits creamy sauce and cheesy topping willplease all diners, even those whopreviously thought they didn’t likecauliflower.

CAULIFLOWER gratinMAKES 6 SERVINGS AS AN ENTRÉE, OR8 TO 10 SERVINGS AS A SIDE DISH

1 tablespoon oil1 onion, diced1 large head cauliflower, cut into bite-

sized floretsSaltGround pepper2 cups water¾ cup raw cashews4 ounces Meltable Cheddar (page 43),Hard Gruyère (page 13) , or Air-DriedCheddar (page 30), sliced ¼ inch thick


2. Cook the vegetables.Heat the oil in a large skillet overmedium-high heat. Add the onion and

cook, stirring frequently, just untiltender, about 5 minutes. Add thecauliflower and season with salt andpepper. Cook, stirring frequently, untilthe cauliflower is slightly brownedbut still crisp-tender, about 5 minutes.Transfer to a 10 x 7-inch baking pan.

3. Make the cashew sauce.Put the water, cashews, and ½teaspoon of salt in a blender. Processuntil smooth and creamy.

4. Assemble and bake.Pour the cashew sauce evenly overthe cauliflower. Arrange the cheeseslices on top. Bake for 25 to 30minutes, until the sauce is thick and

bubbling and the cheese is melted andbrowned.


We all need comfort food, and this isone of the favorites at my house(including among all of my kids’ friendswho eat here). Thinly sliced potatoes arelayered with a rich cashew sauce,topped with cheese, and baked untilslightly crisp. The result is a dish that’sa fabulous brunch offering and can alsobe served as an entrée, accompanied bya big green salad. I guarantee that no onewill be able to tell this isn’t loaded withcream and dairy-based cheese!

POTATOES gratin

MAKES 6 TO 8 SERVINGS AS ANENTRÉE, OR 12 TO 16 SERVINGS AS ASIDE DISH

4 cups water1½ cups raw cashews, soaked in waterfor 2 to 3 hours and drained1½ teaspoons salt¼ teaspoon ground pepper¼ teaspoon freshly grated nutmeg(optional)3 to 4 pounds Yukon gold or otherwaxy potatoes, peeled and thinlysliced8 to 12 ounces Meltable Cheddar(page 43), sliced ¼ inch thick

½ cup minced fresh chives (optional)

1. Make the cashew sauce.Put the water, cashews, salt, pepper,and optional nutmeg in a blender.Process until smooth and creamy.

2. Assemble and bake.Preheat the oven to 425 degrees F.Lightly brush or spray a 13 x 9-inchbaking pan with oil. Neatly layer halfof the potatoes in the pan, overlappingthem slightly. Arrange about one-thirdof the cheese slices on top. Repeatwith the remaining potatoes, thendistribute the remaining cheese on topof the potatoes. Scatter the optional

chives evenly over the cheese, thenpour the cashew sauce evenly over thetop. Cover and bake for about 40minutes. Uncover and bake for 15 to20 minutes, until the potatoes aretender, the sauce is thick andbubbling, and the cheese is melted andbrowned.

Per serving (based on 10 servings): calories:425, protein: 13 g, fat: 22 g, saturated fat: 3g, carbohydrate: 45 g, sodium: 455 mg,calcium: 43 mg

CHAPTER 9Sweet Cheese Dishesand Desserts

Cashew Cream Cheese,Mascarpone, and AlmondRicotta star in the fabulouscreations in this chapter,which is filled with enticing

cheese-inspired desserts andsweet breakfast or brunchdishes. Whether you’relooking for decadentcheesecakes, classic tiramisu,or another glorious ending toyour meal, or a specialcheese-laced breakfast, suchas fluffy blueberry pancakeswith ricotta or showstoppingblintzes, you will find a recipe

for it here. Go ahead andindulge!

When I first made the Raspberry SwirlCheesecake (page 115), I couldn’t stopeating the raspberry cheesecake mixture,so I thought it would be great to use it asthe basis for a mousse. Before makingthis recipe, be sure to read the detailsabout chilled coconut cream on page 59.Also, be forewarned that you can’t uselight coconut milk to make the coconutcream, and that you’ll need to refrigeratethe coconut milk in the cans for at leasttwenty-four hours for the magic tohappen.

RASPBERRY mousse

MAKES 8 SERVINGS

1¼ cups Cashew Cream Cheese (page55)12 ounces fresh or frozen raspberries½ cup agave nectar or sugar, plusmore as desired1 teaspoon grated lemon zest1 tablespoon freshly squeezed lemonjuice1¼ cups chilled coconut cream (seenote, page 59)½ cup water1 teaspoon agar powder, or 1tablespoon agar flakes

1 cup fresh raspberries, for garnish

1. Process the ingredients.Put the cream cheese, the 12 ounces ofraspberries, and the agave nectar,lemon zest, and lemon juice in a foodprocessor or blender. Process untilsmooth and creamy. Taste and addmore agave nectar if desired. Leavethe mixture in the food processor.

2. Whip the coconut cream.Put the coconut cream in a chilledbowl. Using a handheld mixer or astand mixer fitted with the whiskattachment, beat the coconut creamuntil soft peaks form, about 3 minutes.

3. Dissolve the agar.Put the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and simmer, whiskingoccasionally, until the agar iscompletely dissolved, 3 to 5 minutes.It should not be cloudy or grainy.

4. Mix the mousse.Pour the dissolved agar into the foodprocessor and process untilthoroughly combined. Immediatelypour the mixture into the whippedcoconut cream. Mix on low speed orwith a wire whisk to gently fold in thecream cheese mixture. Spoon intoeight wine glasses or other individual

dishes, decorate with the freshraspberries, and refrigerate for atleast 3 hours, until set.

LOW-FAT RASPBERRY MOUSSE:Instead of using chilled coconut cream,substitute 2 cups of whipped FlaxseedMeringue (page 120). This version willbe fluffier, sweeter, and lighter.


This is my go-to raw crust forcheesecakes and other desserts. It’s aseasy to make as a graham cracker crustand just as tasty, but much more healthful—and gluten-free.

ALMOND-DATE crustMAKES ONE 9-INCH CRUST

1 cup raw almonds10 to 12 pitted dates2 teaspoons vanilla extract

1. Process the ingredients.Put all the ingredients in a foodprocessor. Process until crumbly,sticky, and thoroughly combined.

2. Pat into the pan.Transfer to a 9-inch springform panand press the mixture in an even layerover the bottom of the pan.

Per ⅛ crust: calories: 144, protein: 4 g, fat: 9g, saturated fat: 1 g, carbohydrate: 9 g,sodium: 1 mg, calcium: 54 mg

This simple crust is a snap to puttogether and provides an excellent basefor cheesecakes. As a bonus, it’s gluten-free. Although the recipe specifies aneight-inch springform pan, it will alsowork just fine to press the mixture into anine-inch springform pan.

WALNUT-OAT CRUMBLEcrustMAKES ONE 8-INCH CRUST

½ cup old-fashioned rolled oats

½ cup walnuts⅓ cup brown rice flour¼ cup canola oil2 to 3 tablespoons maple syrup

1. Mix the ingredients.Put the oats, walnuts, and flour in afood processor. Process briefly, justuntil sandy in texture. Transfer to abowl and stir in the oil. Add 2tablespoons of the maple syrup andstir until the mixture comes together. Ifit doesn’t hold together, add moremaple syrup, 1 teaspoon at a time,until it does. The mixture shouldn’t bewet.

2. Pat into the pan.Brush or spray an 8-inch springformpan with oil. Transfer the mixture tothe pan and press it in an even layerover the bottom of the pan and about½ inch up the sides.

Per ⅛ crust: calories: 191, protein: 3 g, fat:12 g, saturated fat: 1 g, carbohydrate: 17 g,sodium: 2 mg, calcium: 15 mg

When you don’t have time to makeCashew Cream Cheese (page 20) for acheesecake, here’s a quick, creamy tartthat’s just as delightful as a cheesecakebut without the sharp flavor that comesfrom cultured cheese. That’s okay,because there are a lot of flavors goingon here, from the crunchy almond crustto the sweet and creamy cheesy filling tothe strawberries, both fresh in the tartand lightly cooked in a glistening glaze.Best of all, this indulgence is relativelyhealthful; aside from the small amount ofsweetener used, it’s basically just fruitand nuts.

cream y STRAWBERRYTART

MAKES ONE 9-INCH TART (12SERVINGS)

FILLING3½ cups water1½ cups raw cashews½ cup agave nectar or sugar2 tablespoons arrowroot starch ortapioca flourGrated zest of 2 lemons1 to 2 tablespoons freshly squeezed

lemon juice1 teaspoon vanilla extract½ cup water1 teaspoon agar powder, or 1tablespoon agar flakes

CRUST AND STRAWBERRIES1 Almond-Date Crust (page 108)2 pints strawberries (see note), hulled

GLAZE1 pint strawberries, hulled¼ cup agave nectar or sugar2 tablespoons water1½ tablespoons arrowroot starch or

tapioca flour

1. Combine the filling ingredients.Put the water and cashews in ablender and process until smooth andcreamy. Add the agave nectar,arrowroot, lemon zest, 1 tablespoonof the lemon juice, and the vanillaextract. Process until thoroughlycombined. Taste and add more lemonjuice if desired.

2. Cook the filling.Pour the cashew mixture into a largeheavy saucepan over medium-lowheat. Cook, stirring frequently, untilvery thick and goopy, about 5 minutes.

Cover and remove from the heat.

3. Thicken the filling.Immediately, before the filling cools,put the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and simmer, whiskingoccasionally, until the agar iscompletely dissolved, 3 to 5 minutes.It should not be cloudy or grainy. Pourthe hot mixture into the saucepan withthe cashew mixture and whisk brisklyuntil smooth and entirely free oflumps.

4. Chill the filling in the tart crust.Pour the filling into the crust, spread it

in an even layer, and smooth the top.Let cool at room temperature, thencover and refrigerate for about 1 hour,until the top is firm enough to hold thestrawberries.

5. Decorate with strawberries.Arrange the 2 pints of strawberriesdecoratively atop the filling. (If theyare large, cut them in half lengthwise;otherwise, you can leave them wholeif you like.)

6. Blend the strawberries for theglaze.Put the 1 pint of strawberries and theagave nectar in a blender and processbriefly at low speed, just until

relatively smooth. (Processing at lowspeed minimizes the amount of airmixed in, resulting in a glaze with adeeper red color. If the mixturebecomes pink and frothy, you can setit aside until it settles and becomesredder, about 1 hour.)

7. Thicken the glaze and apply to thetart.Transfer the blended strawberries to amedium saucepan over medium heat.Cook, stirring frequently, until hot butnot bubbling. Combine the water andarrowroot in a small bowl and stir toform a smooth paste. Add to thestrawberry mixture and cook,whisking frequently, until slightly

thickened and glossy, 1 to 2 minutes.Pour the hot glaze evenly over the tart.Let the tart cool briefly at roomtemperature, then cover andrefrigerate for at least 2 hours, untilcompletely chilled before serving.

NOTE: In order to make the tart asvisually appealing as possible, gothrough all 3 pints of strawberries—the2 pints for the filling and the 1 pint forthe glaze—and select the berries that aremost uniform in size to equal 2 pints.Use those to fill the tart crust, and usethe remaining pint of odd-sized berriesfor the glaze.

Per serving: calories: 294, protein: 7 g, fat:

15 g, saturated fat: 2 g, carbohydrate: 34 g,sodium: 4 mg, calcium: 57 mg

Traditional no-bake cheesecakes areusually made with gelatin. Both thisrecipe and the Fluffy No-BakeCheesecake (page 113) use agar to helpthe filling set. This version is creamyand somewhat dense, harkening back tomemories of classic cheesecake with agraham cracker crust. Easy to make andabsolutely delightful, this dessert is hardto beat. For the crust, you can substitutea traditional graham cracker crust, butthe Almond-Date Crust is more healthfuland, I think, tastier.

c r e a m y NO- See photo

BAKECHEESECAKE

facing page119.

MAKES ONE 9-INCH CHEESECAKE (16SERVINGS)

5 cups Cashew Cream Cheese (page55)1 cup sugar1 cup maple syrupGrated zest and juice of 2 lemons1 tablespoon vanilla extract1½ cups water2 tablespoons agar powder, or 6tablespoons agar flakes

1 Almond-Date Crust (page 108)

1. Process the filling ingredients.Combine the cream cheese, sugar,maple syrup, lemon zest and juice,and vanilla extract in a 12- to 14-cupfood processor (see note). Processuntil smooth and creamy. Leave themixture in the food processor.

2. Dissolve the agar.Put the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and simmer until theagar is completely dissolved, 3 to 5minutes. It should not be cloudy or

grainy.

3. Mix the filling.Pour the dissolved agar into the foodprocessor and process untilthoroughly combined with the creamcheese mixture.

4. Assemble and chill the cheesecake.Pour the filling into the crust, spread itin an even layer, and smooth the top.Cover and refrigerate for at least 4hours, until firm enough to slice.

NOTE: If you don’t have a large-capacityfood processor, you will need to mashall the filling ingredients in a large bowland process the mixture in batches.

This no-bake cheesecake is not onlycreamy but also light and fluffy, thanks towhipped coconut cream. If you like, pilesome fresh berries on top before diggingin! Before making this recipe, be sure toread the details about chilled coconutcream on page 59.

FLUFFY NO-BAKEcheesecakeMAKES ONE 9-INCH CHEESECAKE (12SERVINGS)

2½ cups Cashew Cream Cheese (page20)½ cup sugar½ cup maple syrupGrated zest and juice of 2 lemons2 teaspoons vanilla extract1¼ cups chilled coconut cream (seenote, page 59)¾ cup water1 tablespoon agar powder, or 3tablespoons agar flakes1 Almond-Date Crust (page 108)

1. Process the cream cheese.

Combine the cream cheese, sugar,maple syrup, lemon zest and juice,and vanilla extract in a foodprocessor. Process until smooth andcreamy. Leave the mixture in the foodprocessor.

2. Whip the coconut cream.Put the coconut cream in a chilledbowl. Using a handheld mixer or astand mixer fitted with the whiskattachment, beat the coconut creamuntil soft peaks form, about 3 minutes.

3. Dissolve the agar.Put the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heat

to medium-low and simmer, whiskingoccasionally, until the agar iscompletely dissolved, 3 to 5 minutes.It should not be cloudy or grainy.

4. Combine the agar and cream cheesemixture.Pour the agar mixture into the foodprocessor and process untilthoroughly combined. Immediatelypour the mixture into the whippedcoconut cream. Mix on low speed orwith a wire whisk to gently fold in thecream cheese mixture.

5. Assemble and chill the cheesecake.Pour the filling into the crust, spread itin an even layer, and smooth the top.

Cover and refrigerate for at least 4hours, until firm enough to slice.


This is actually a New York-stylecheesecake, with a dense, rich filling.But because I live in San Francisco, andbecause the ingredients are decidedlyuntraditional (something SanFranciscans embrace!), I call it a SanFrancisco Cheesecake. Serve it as is, oradorn it with berries, other fruit, orFluffy Whipped Coconut Cream (page59).

SAN FRANCISCOcheesecake

MAKES ONE 8-INCH CHEESECAKE (16SERVINGS)

4 cups Cashew Cream Cheese (page20)1½ cups coconut milk, regular or light10 ounces medium-firm regular orsilken tofu1 cup sugar⅓ cup maple syrup, plus more asdesired3 tablespoons cornstarch2 tablespoons brandyGrated zest of 1 lemon2 tablespoons freshly squeezed lemon

juice, plus more as desired2 teaspoons vanilla extract1 teaspoon agar powder, or 1tablespoon agar flakes¼ teaspoon salt1 Walnut-Oat Crumble Crust (page109)


2. Make the filling.Combine the cream cheese, coconutmilk, tofu, sugar, maple syrup,cornstarch, brandy, lemon zest, lemonjuice, vanilla extract, agar, and salt in

a 12- to 14-cup food processor (seenote). Process until smooth andcreamy. Taste and stir in more maplesyrup or lemon juice if desired.

3. Bake the cheesecake.Pour the filling into the preparedcrust, spread it in an even layer, andsmooth the top. Bake for about 1 hourand 15 minutes, until the top haspuffed up and is dry to the touch; itmay have a few cracks. Let thecheesecake cool completely at roomtemperature. Cover and refrigerate forat least 10 hours, until firm enough toslice.

NOTE: If you don’t have a large-capacity

food processor, you will need to mashall the ingredients in a large bowl andprocess the mixture in batches.


Puréed raspberries add both visualappeal and a refreshing flavor to thischeesecake.

RASPBERRY SWIRLcheesecakeMAKES ONE 8-INCH CHEESECAKE (14SERVINGS)

3¼ cups Cashew Cream Cheese (page20)1 can (13.5 ounces) coconut milk1 cup sugar

¼ cup cornstarch2 tablespoons Ener-G egg replacer(see page 134)2 teaspoons grated lemon zest2 tablespoons freshly squeezed lemonjuice1 tablespoon vanilla extract1 Walnut-Oat Crumble Crust (page109)6 ounces fresh or frozen raspberries



Put the cream cheese, coconut milk,sugar, cornstarch, egg replacer, lemonzest, lemon juice, and vanilla extractin a food processor. Process untilsmooth and creamy. Set ½ cup of themixture aside. Pour the rest of thefilling into the crust, spread it in aneven layer, and smooth the top.

3. Make the raspberry swirl.Put the reserved ½ cup of the creamcheese mixture back in the foodprocessor and add the raspberries.Process until creamy and pink. Droptablespoons of the mixture over thefilling and use a knife to swirl it intothe top of the filling to create anattractive pink design.

4. Bake the cheesecake.Bake the cheesecake for about 50minutes, until the top has puffed upand is dry to the touch but the center isstill wobbly. Let the cheesecake coolcompletely at room temperature.Cover and refrigerate for at least 8hours, until firm enough to slice.


If you’re tired of pumpkin pie at holidaytime, give this festive cheesecake a spin.Although you can use any crust you like,including Almond-Date Crust (page 108)or Walnut-Oat Crumble Crust (page109), the slightly spiced shortbread crustin this recipe complements the pumpkinperfectly.

PUMPKIN cheesecakeMAKES ONE 9-INCH CHEESECAKE (12SERVINGS)

CRUST

¾ cup finely ground almonds (seenotes)½ cup whole wheat pastry flour⅓ cup rolled oats3 tablespoons evaporated cane juiceor coconut sugar1 teaspoon ground cinnamon½ teaspoon ground nutmeg Pinch salt6 tablespoons canola oil (see notes)2 tablespoons brandy, dark rum, applejuice, or water, plus more as needed

FILLING1 can (15 ounces) pumpkin purée10 ounces medium-firm or firm regular

tofu¾ cup sugar¾ cup maple syrup2 cups Cashew Cream Cheese (page20)⅓ cup tapioca flour or cornstarchGrated zest of 1 orange (optional)2 teaspoons ground cinnamon1 teaspoon agar powder, or 1tablespoon agar flakes1 teaspoon ground ginger, or 2teaspoons peeled and grated freshginger1 teaspoon vanilla extract

½ teaspoon salt½ teaspoon ground nutmeg

1. Preheat the oven.Preheat the oven to 350 degrees F.Brush or spray a 9-inch spring-formpan with oil.

2. Make the crust.Put the almonds, flour, oats, sugar,cinnamon, nutmeg, and salt in amedium bowl and mix well. Drizzlethe oil over the top and mix with afork until crumbly. Stir in the brandyand gather into a ball. If the mixturedoesn’t stick together or looks dry,add a few additional drops of brandy

or water. Transfer to the prepared panand press in an even layer over thebottom of the pan.

3. Make the filling.Put the pumpkin, tofu, sugar, andmaple syrup in a 12- to 14-cup foodprocessor (see notes) and processuntil smooth and creamy. Add thecream cheese, tapioca flour, optionalorange zest, cinnamon, agar, ginger,vanilla extract, salt, and nutmeg.Process again smooth and creamy.

4. Bake the cheesecake.Pour the filling into the preparedcrust, spread it in an even layer, andsmooth the top. Bake for 1 to 1¼

hours, until the top has puffed up andis dry to the touch; it may have a fewcracks. Let the cheesecake coolcompletely at room temperature.Cover and refrigerate for at least 8hours, until firm enough to slice.

Notes: Here are some tips you may findhelpful when making PumpkinCheesecake.

Either blanched almonds or almondswith skins can be used for the crust.

If possible, put the oil in the freezerfor 45 minutes before making thecrust; this will firm it up and result ina flakier crust.

If you don’t have a large-capacity

food processor, you will need tomash all the ingredients in a largebowl and process the mixture inbatches.


Rich, delicious, and chocolaty, with theperfect amount of tangy bite from thehomemade cream cheese and enhancedby a hazelnut crust, this cheesecake isquite addicting.

CHOCOLATEcheesecakeMAKES ONE 8- OR 9-INCHCHEESECAKE (16 SERVINGS)

CRUST¾ cup hazelnuts

⅓ cup brown rice flour or whole wheatpastry flour⅓ cup evaporated cane juice or sugar⅓ cup unsweetened cocoa powder3 tablespoons canola oil1 to 2 tablespoons brandy, rum, orwater

FILLING3¼ cups Cashew Cream Cheese (page20)1 cup evaporated cane juice or sugar1½ cups coconut milk12 ounces dark or semisweetchocolate, melted (see notes)

½ cup maple syrup3 tablespoons cornstarch1 tablespoon Ener-G egg replacer (seepage 134)1 tablespoon vanilla extract

1. Preheat the oven and prepare thepan.Preheat the oven to 350 degrees F.Line the bottom of an 8- or 9-inchspringform pan with a round ofparchment paper. Generously brush orspray the bottom and sides with oil.

2. Make the crust.Put the hazelnuts, flour, evaporated

cane juice, and cocoa powder in afood processor and process until thehazelnuts are finely ground but notoily. Add the oil and process briefly,just until the dry ingredients aremoistened. Add 1 tablespoon of thebrandy and process briefly. Squeeze abit of the mixture between yourfingers to see if it’s moist enough tostick together. If it isn’t, add morebrandy, 1 teaspoon at a time,processing briefly after each addition,until it holds together when squeezed.Transfer to the prepared pan andpress it in an even layer over thebottom and about ½ inch up the sides.


Put the cream cheese and evaporatedcane juice in a food processor andprocess until creamy, fluffy, andlump-free. Add the coconut milk,melted chocolate, maple syrup,cornstarch, egg replacer, and vanillaextract and process until smooth andcreamy.

4. Bake the cheesecake.Pour the filling into the preparedcrust, spread it in an even layer, andsmooth the top. Bake for about 1 hour,until the top has puffed up and is dryto the touch; it may have a few cracks.Let the cheesecake cool completely atroom temperature. Cover andrefrigerate for at least 8 hours, until

firm enough to slice. (continued onpage 119)

Tiramisu, page 120, Chocolate-ChestnutCannoli, page 126

Creamy No-Bake Cheesecake, page 112

NOTES: You can use the stove or themicrowave to melt chocolate. Eitherway, do not let the chocolate get hot; asit melts, it should feel barely warm to

the touch.

If using block chocolate, coarselychop it into ½-inch chunks, then put itin a glass bowl or the top of a doubleboiler. If using chocolate chips,simply put them in the bowl. Makesure that the bowl is completely dry;even a drop of water can cause thechocolate to become grainy.

To use a microwave, put thechocolate in a glass bowl ormeasuring cup and microwave for nomore than 1 minute at a time (and onlyabout 30 seconds at a time for smallerquantities of chocolate). Check andstir well after every interval. Oncethe chocolate is almost completely

melted, continue to stir until nochunks remain.

To use a double boiler, put thechocolate in the top of a double boilerover barely simmering water; thewater shouldn’t touch the top part ofthe double boiler. Alternatively, putthe chocolate in a glass or metal bowland set it over a saucepan of barelysimmering water. The bowl should fitsnugly so that it traps the steam in thepot below; again, the water shouldn’ttouch the bottom of the bowl. Heat,stirring frequently, until the chocolatehas melted on the bottom. Removefrom the heat and continue to stir untilmelted and smooth.

This vegan take on a classic Italiandessert will have a truly authentic flavorwhen you start off with your ownMascarpone. To make the assemblyeasy, bake the ladyfingers a day or evena week in advance; just wrap them welland store them at room temperature. Theflaxseed gel for the meringue can also bemade up to a week in advance, but itshould be whipped no more than twodays before assembly of the tiramisu.Before making this recipe, be sure toread the details about chilled coconutcream on page 59.

See photo facing page

TIRAMISU 118.

MAKES 12 SERVINGS

LADYFINGERS½ cup water3 tablespoons Ener-G egg replacer(see page 134)¼ cup sugar¼ cup canola oil4 tablespoons plain or vanilla soy milk¾ cup unbleached flour or cake flour1 teaspoon baking powder

FLAXSEED MERINGUE

3 cups water⅓ cup flaxseeds

MASCARPONE CREAM2 cups Cashew Cream Cheese (page20)¼ cup water1 teaspoon agar powder, or 1tablespoon agar flakes1¼ cups coconut cream (see note, page59)½ cup powdered sugar1 tablespoon vanilla extract, plus moreas desired

ESPRESSO SYRUP AND COCOA

DUSTING1¼ cups hot espresso or very strongcoffee¼ cup sugar3 tablespoons brandy or coffee-flavored liqueur2 to 3 tablespoons unsweetened cocoapowder, for dusting

1. Preheat the oven and prepare thepans.Preheat the oven to 350 degrees F.Line two rimmed baking sheets withparchment paper.

2. Make the batter for the

ladyfingers.Put the water and egg replacer in asmall bowl and whisk vigorouslyuntil the mixture is thick and softpeaks form. Add the sugar and whiskuntil thoroughly incorporated, thenadd the oil and whisk vigorouslyuntil well blended. Add 2tablespoons of the soy milk andwhisk until well blended. Sift theflour and baking powder into aseparate bowl. Add to the eggreplacer mixture and gently fold injust until combined. Gently, so as notto deflate the mixture, stir in theremaining soy milk.

3. Bake the ladyfingers.

Spoon the mixture onto the linedbaking sheets to make 20 oblongladyfingers, each about 3 inches longand 1 inch wide, spacing them atleast 1 inch apart. Bake for about 15minutes, until firm but still white.Transfer to a wire rack and let coolcompletely.

4. Cook the flaxseeds for themeringue.Combine the water and flaxseeds ina medium saucepan and bring to aboil over medium-high heat.Decrease the heat to medium-lowand simmer, stirring occasionally,until thick and gelatinous, about 20minutes.

5. Strain the flaxseed gel.Put a sieve over a small bowl. Strainthe flaxseed mixture; there should beabout ½ cup of very viscous, gooeygel in the bowl. Let cool completelyat room temperature, then cover andrefrigerate until chilled, about 30minutes.

6. Whip the meringue.Using a handheld mixer or a standmixer fitted with the whiskattachment, whip the flaxseed geluntil light, fluffy, and white—muchlike beaten egg whites—7 to 8minutes.

7. Process the cream cheese for the

mascarpone cream.Put the cream cheese in a foodprocessor and process until creamy.Leave the mixture in the foodprocessor.

8. Dissolve the agar and combinewith the cream cheese.Put the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and simmer, stirringfrequently with a whisk, until theagar is completely dissolved, 3 to 5minutes. It should not be cloudy orgrainy. Pour the dissolved agar intothe food processor and process untilthoroughly combined with the cream

cheese. Transfer to a large bowl.

9. Whip the coconut cream.Put the coconut cream in a chilledbowl. Using a handheld mixer or astand mixer fitted with the whiskattachment, beat the coconut creamuntil soft peaks form, about 3minutes.

10. Make the mascarpone cream.Sift the powdered sugar into thebowl with the whipped coconutcream and add the vanilla extract.Mix on low speed just untilincorporated. Scrape the whippedcream into the bowl with the creamcheese mixture and gently fold it in.

Add the whipped meringue andgently fold it in. Taste and add morevanilla extract if desired.

11. Make the espresso syrup.Combine the espresso and sugar in asmall bowl and stir until the sugar isdissolved. Stir in the brandy.

12. Assemble the tiramisu.Dip half of the ladyfingers in theespresso syrup, one at a time,allowing each to soak for about 3seconds to absorb the syrup. Arrangethem, slightly overlapping, in a 9-inch square pan. Spread half of themascarpone cream gently and evenlyover the ladyfingers. Soak the

remaining ladyfingers in the espressosyrup in the same way, then arrangethem, slightly overlapping, over themascarpone cream. Spread theremaining mascarpone cream evenlyover the ladyfingers and smooth thetop. Using a sifter or fine-meshsieve, dust the top with the cocoapowder. Cover and refrigerate for atleast 6 hours before serving to allowthe flavors to meld.


Here’s a sweet and elegant alternative topumpkin pie for the holidays. As abonus, it can be made in advance andfrozen for up to two months. Just thaw itin the refrigerator for one day beforeserving. Before making this recipe, besure to read the details about chilledcoconut cream on page 59.

PUMPKIN tiramisuMAKES 16 SERVINGS

½ cup rum

2 tablespoons sugar or coconut sugar20 ounces vegan gingersnaps1¼ cups chilled coconut cream (seenote, page 59)1 can (15 ounces) pumpkin purée1 cup Mascarpone (page 21)¾ cup maple syrup, sugar, or coconutsugar1 tablespoon ground cinnamon1 teaspoon vanilla extract½ cup water2 teaspoons agar powder, or 2tablespoons agar flakes

1. Prepare the cookie crust.Put the rum and sugar in a smallsaucepan over medium heat. Cook,stirring constantly, just until the sugardissolves, 3 to 5 minutes. Line a 13 ×9-inch baking pan with 8 ounces of thegingersnaps. Brush half of the rummixture over the cookies.

2. Whip the coconut milk.Put the coconut cream in a chilledbowl. Using a handheld mixer or astand mixer fitted with the whiskattachment, beat the coconut creamuntil soft peaks form.

3. Process the pumpkin andMascarpone.

Put the pumpkin, Mascarpone, maplesyrup, cinnamon, and vanilla extractin a blender or food processor.Process until smooth and creamy.Leave the mixture in the blender.

4. Dissolve the agar.Combine the water and agar in a smallsaucepan and bring to a boil overmedium-high heat. Decrease the heatto medium-low and simmer, stirringfrequently with a whisk, until the agaris completely dissolved, 3 to 5minutes. It should not be cloudy orgrainy.

5. Make the pumpkin filling.Pour the dissolved agar into the

blender and process until thoroughlycombined with the pumpkin mixture.Transfer to a large bowl. Add abouthalf of the whipped coconut creamand gently fold it in.

6. Assemble the tiramisu.Spread half of the pumpkin fillingover the rum-infused gingersnaps, thenspread half of the remaining whippedcoconut cream over the top. Arrangeanother 8 ounces of the gingersnapsevenly over the top and brush with theremaining rum mixture. Spread theremaining pumpkin filling over thegingersnaps, then spread theremaining coconut whipped cream ontop. Crush the remaining 4 ounces of

gingersnaps with a rolling pin to formcrumbs. Sprinkle the crumbs evenlyover the top. Cover and refrigerate forat least 6 hours before serving toallow the flavors to meld.


Frozen pineapple juice concentrate addsa refreshing tang to this carrot cake. Ifyou like, you can add chopped freshpineapple too. Walnuts, coconut, andraisins are other optional enhancements.Topped with cream cheese frosting, it isone of my all-time favorite desserts.

GOLDEN CARROT CAKEwith cream cheesefrostingMAKES ONE 9-INCH DOUBLE-LAYERCAKE (16 SERVINGS)

CREAM CHEESE FROSTING2 cups Cashew Cream Cheese (page20)1 cup refined coconut oil, melted butnot hot1 cup maple syrup1 teaspoon xanthan gum

CAKE3 cups whole wheat pastry flour1 tablespoon baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt

1 teaspoon ground cardamom1 teaspoon ground ginger1 cup sugar, coconut sugar, or acombination1 cup plain or vanilla almond milk orsoy milk1 tablespoon cider vinegar¾ cup canola oil½ cup frozen concentrated pineapplejuice, thawed¼ cup maple syrup1 pound carrots, scrubbed and grated1 cup chopped fresh pineapple(optional)

1 cup walnuts (optional), lightlytoasted (see note, page 69) andchopped1 cup raisins or unsweetened shreddeddried coconut (optional)

1. Make the frosting.Put the cream cheese, oil, and maplesyrup in a food processor. Processuntil smooth and creamy. Add thexanthan gum and process untilthoroughly combined. Transfer to acontainer, cover, and refrigerate for atleast 3 hours, until thickened, beforefrosting the cake.

2. Preheat the oven and prepare the

pans.Preheat the oven to 350 degrees F.Line the bottoms of two 9-inch roundcake pans with parchment paper andspray the sides with nonstick spray.Alternatively, oil the entire interior ofthe pans generously, then dust withflour.

3. Sift the dry ingredients.Sift the flour, baking powder,cinnamon, baking soda, salt,cardamom, and ginger into a largebowl. Add the sugar and stir with awhisk to combine.

4. Combine the wet ingredients.Combine the almond milk and vinegar

in a separate large bowl and mixwell. Let sit until thickened andslightly curdled, 2 to 3 minutes. Addthe oil, juice concentrate, and maplesyrup and whisk vigorously untilthoroughly blended.

5. Make the batter.Pour the flour mixture into the almondmilk mixture and mix well with awooden spoon. Add the carrots andthe optional pineapple, walnuts, orraisins.

6. Bake the cake.Divide the batter evenly between thetwo prepared pans. Bake for about 35minutes, until golden brown and a

toothpick inserted in the center ofeach cake comes out clean. Let coolcompletely at room temperaturebefore turning out of the pans.

7. Frost the cake.To assemble and frost the cake, putone cake on a large plate or roundplatter. Spread a thick layer offrosting over the top. Place the secondcake layer on top. Spread about two-thirds of the remaining frosting overthe sides of the cake, then spread theremaining frosting evenly over thetop.

Per serving: calories: 557, protein: 8 g, fat:33 g, saturated fat: 14 g, carbohydrate: 58 g,

This dessert is, simply put, divinelydelicious. The crisp shell holds a rich,creamy chocolate concoction, and theends of the filled shells are dipped inchocolate for added decadence. It’s hardto eat just one, but this is also the kind ofdessert that makes you want to take yourtime and savor every bite.

In this rendition of the Italian classic,I use vegan wonton wrappers for thecannoli shells, which eases preparation.There are two tools I recommend formaking these: cannoli tubes and a pastrybag. Cannoli tubes are forms used tohelp the shells keep their shape duringfrying (or baking); I recommend that you

have three or four of them. Both cannolitubes and pastry bags are inexpensiveand readily available online or atkitchen supply stores. However, you canimprovise for both. In place of thecannoli tubes, use wooden dowels cut tothree-inch lengths. As for the pastry bag,a gallon-sized plastic bag with onecorner snipped off works perfectly well.

CHOCOLATE-CHESTNUTcannoli

See photofacing page

118.

MAKES 14 CANNOLI

FILLING6 ounces peeled and cooked chestnuts(bottled, frozen, or vacuum-packed)½ cup maple syrup⅔ cup Cashew Cream Cheese (page20)⅔ cup Almond Ricotta (page 47)3 ounces dark chocolate, melted (seenotes, page 119)2 tablespoons unsweetened cocoapowder2 tablespoons rum1 teaspoon vanilla extract2 tablespoons cacao nibs

OIL, SHELLS, AND GARNISHESCanola oil, for frying (3 to 4 cups,depending on the size of the pot)14 vegan wonton or pot stickerwrappers3 ounces dark chocolate, melted (seenotes, page 119)¼ cup powdered sugar (optional), forsprinkling

1. Make the filling.Combine the chestnuts and maplesyrup in a food processor and processuntil fairly creamy. Add the creamcheese, ricotta, melted chocolate,cocoa powder, rum, and vanilla

extract and process until smooth, light,and creamy. Transfer to a bowl andstir in the cacao nibs.

2. Heat the oil and check the oiltemperature.Pour oil into a wok or wide pot to adepth of about 2 inches. Put the wokover medium heat. When the oilreaches about 375 degrees F, it’sready. If you don’t have a kitchenthermometer, test the oil temperatureby adding a small piece of onewrapper to it. If it sinks but risesquickly and steadily to the top, the oilis hot enough. If it sinks to the bottomand lingers there for a moment, the oilisn’t yet hot enough. Having the oil at

the right temperature is important toachieving a light, crispy texture.

3. Fry the shells.Lightly brush or spray the cannolitubes with oil. Wrap a wontonwrapper around the tube. Brush a bitof water along the overlapping edgesand press lightly to seal. Carefullylower the shells (still on the tubes)into the oil and cook until goldenbrown, just 20 to 30 seconds. Removewith tongs, tipping each shellvertically so any oil inside the tubedrains into the pot. Drain briefly onpaper towels. Using a paper towel soyou don’t burn your fingers, slip theshell off of the tube. Repeat with the

remaining wrappers.

4. Fill the shells.Put the filling in a pastry bag, filling itno more than half full. Use a large staror plain tip. Twist the bag above thefilling, holding the bag where youhave twisted it. Insert the tip into oneend of a cannoli shell and squeeze toextrude the filling, then turn the shell180 degrees and pipe filling into theother end to completely fill the shell.Repeat with the remaining shells andfilling.

5. Decorate the cannoli.Dip both ends of the filled cannoli inthe melted chocolate. Put the dipped

cannoli on a plate or wire rack and letsit until the chocolate sets. Using asifter or fine-mesh sieve, dust the topsof the cannoli with the optionalpowdered sugar. Serve immediately,or store in a sealed container in therefrigerator for up to 2 hours.

Per cannoli: calories: 286, protein: 5 g, fat:22 g, saturated fat: 6 g, carbohydrate: 19 g,sodium: 30 mg, calcium: 38 mg

These blintzes are delightfully decadentbrunch fare, yet if you analyze theingredients, you’ll see that they consistprimarily of healthful nuts, seeds, wholegrains, and fruit. Sure, there’s a littlesweetener, but it comes in the form ofmaple syrup, and recent studies haveindicated that this sweetener is packedwith antioxidants and other nutrients.

The buckwheat flour gives the crêpesan appealing earthy flavor. They’reextremely versatile and pair well withboth sweet and savory fillings. For a funand easy entrée, stuff them with almostany of the cheeses in this book andcooked vegetables, such as mushrooms,

asparagus, or broccoli, quickly turningsimple ingredients into a healthful,delicious repast. The crêpes can bemade several hours before serving.Simply stack them on a plate and coverwith plastic wrap to prevent them fromdrying out.

BUCKWHEAT BLINTZESwith cream cheeseand caramelizedapplesMAKES 12 TO 14 BLINTZES

CRÊPES2 cups water¾ cup buckwheat flour½ cup whole wheat pastry flour¼ cup crumbled soft regular or softsilken tofu3 tablespoons flaxseeds1 teaspoon salt1 teaspoon baking powder

FILLING3 cups Cashew Cream Cheese (page20)4½ tablespoons maple syrup

TOPPING1½ tablespoons canola oil6 crisp, sweet apples (such as Fuji,Gala, or Honeycrisp), peeled and diced½ cup maple syrup1½ teaspoons ground cinnamon¾ to 1 cup unsweetened apple juice

1. Make the crêpe batter.Put the water, buckwheat flour, pastryflour, tofu, flaxseeds, salt, and bakingpowder in a blender. Process untilsmooth. Let the batter rest for 30 to 60minutes before cooking; this will helpthe crêpes hold together better.

2. Cook the crêpes.Heat an 8-inch omelet or crêpe pan(see note) over medium heat. Verylightly brush or spray with oil. Stir thecrêpe batter. Lift the pan off of theheat, pour in about ¼ cup of batter,and immediately tilt and swirl the panto spread the batter over the entirebottom of the pan. Put the pan back onthe burner and cook until the bottom ofthe crêpe is lightly browned, 1 to 2minutes. Turn the crêpe and cook theother side until lightly browned, about30 seconds. Repeat with theremaining batter, lightly brushing orspraying the pan with oil after cookingevery two or three crêpes.

3. Make the filling.Put the cream cheese and maple syrupin a food processor and process untilsmooth and creamy.

4. Fill the crêpes.Put about ¼ cup of the cream cheesemixture in the center of a crêpe. Foldtwo opposite sides over the cheese,then fold in the other two sides tomake a rectangular parcel. Repeatwith the remaining crêpes and filling.

5. Make the topping.Heat the oil in a large skillet overmedium heat. Add the apples and 2tablespoons of the maple syrup andcook, stirring frequently, until tender

and slightly browned, 4 to 5 minutes.Stir in the remaining 6 tablespoons ofmaple syrup and the cinnamon andcook for 1 minute to allow the flavorsto meld; if the apples stick a bit, that’sokay. Pour in ¾ cup of the apple juiceand stir to loosen any apples that havestuck to the pan. Stir in more applejuice if you’d like a juicier topping.Cook, stirring frequently, for 1 minute.

6. Sauté the crêpes.Heat a large nonstick skillet overmedium heat. Lightly brush or spraywith oil. Put the crêpe parcels in thepan seam-side down and decrease theheat to medium-low. Cook until thebottom is lightly browned, about 4

minutes. Carefully turn over and cookuntil the other side is lightly browned,about 3 minutes. Serve immediately,topped with the apples.

NOTE: Using the right pan is of theutmost importance. A thin omelet orcrêpe pan works best, as it will heat upand cool down quickly. A nonstick 8-inch pan also works well. My favorite isa thin, enameled steel pan; it makesbeautiful crêpes. The next mostimportant thing is to be sure to heat thepan adequately before attempting to cookthe crêpes.

Per blintz (based on 13 blintzes): calories:361, protein: 9 g, fat: 19 g, saturated fat: 3 g,

carbohydrate: 41 g, sodium: 215 mg,calcium: 70 mg

Even if you don’t usually make yeastedbreads, give these tender pastries a try.Unlike the traditional dough for Danishpastries, which is loaded with butter andtricky to handle, this version justcontains a moderate amount of oil and istherefore easier to work with, even fornovices. The key is to keep the dough assoft as possible without being sticky.You can use either maple syrup orbrown rice syrup in the dough; maplesyrup will yield a sweeter pastry.Here’s a bonus: you can also use thisdough for cinnamon rolls or otherpastries if you like.

cheese DANISHES

MAKES 16 DANISH PASTRIES

DOUGH2 tablespoons warm water (110degrees F)2¼ teaspoons active dry yeast1½ teaspoons sugar, evaporated canejuice, or maple syrup1 cup plain or vanilla soy milk orcanned coconut milk¼ cup raw cashews¼ cup maple syrup or brown rice syrup

2 tablespoons canola oil1 teaspoon salt¾ teaspoon ground cardamom2½ to 3 cups all-purpose flour, plusmore for dusting and kneading

FILLING1 cup Cashew Cream Cheese (page20)¼ cup maple syrup1½ teaspoons vanilla extract

1. Mix the dough.Put the water in a large bowl andsprinkle the yeast and sugar over the

surface. Let sit for about 5 minutes,until bubbly. Mix well. Put the soymilk and cashews in a blender andprocess until smooth and creamy.Pour into the yeast mixture. Add themaple syrup, oil, salt, and cardamomand mix well. Add 2½ cups of theflour, ½ cup at a time, mixing with awooden spoon after each addition.Stir in the remaining flour, a fewtablespoons at a time, only as neededto make a very soft but not too stickydough.

2. Knead the dough.To knead by hand, turn the dough outonto a floured work surface and kneaduntil smooth and pliable but still very

soft, about 8 minutes, adding flouronly as needed to prevent sticking. Toknead with an electric mixer with adough hook, mix until the dough startsto pull away from the sides of thebowl, 6 to 7 minutes. Do not over-knead. Transfer to a clean, lightlyoiled bowl, cover with a cleankitchen towel, and let rise in a warmplace, until doubled in size, about 1hour.

3. Make the filling.Put the cream cheese, maple syrup,and vanilla extract in a medium bowland mix with a wooden spoon untilcreamy.

4. Shape the dough.Lightly brush or spray 2 baking sheetswith oil or line them with parchmentpaper. When the dough has doubled inbulk, deflate it by punching it downall over with a fist. Turn it out onto alightly floured work surface and cut itinto four equal pieces. Knead onepiece a few times, then roll it backand forth to form a log 1 to 1½ inchesin diameter. Use a rolling pin toflatten the log from one end to form along rectangle measuring 16 x 4inches, and about ¼ inch thick. Cut therectangle into four 4-inch lengths toform squares. Repeat with theremaining three pieces.

5. Fill the pastries.Put about 1 rounded tablespoon of thefilling in the center of each piece ofdough and spread it diagonally fromone corner to the opposite corner.Fold in the two other corners,bringing them up to meet in the middleand pressing them together so theyadhere. Repeat with the remainingdough and filling, placing the pastrieson the prepared baking sheets as yougo and spacing them about 2 inchesapart.

6. Let the pastries rise.Cover with clean kitchen towels andlet rise in a warm place until almostdoubled in size, 30 to 60 minutes.

7. Preheat the oven and bake.Preheat the oven to 350 degrees F.Bake the pastries for about 20minutes, until golden brown.

Per pastry: calories: 190, protein: 5 g, fat: 7g, saturated fat: 1 g, carbohydrate: 26 g,sodium: 146 mg, calcium: 16 mg

Ricotta adds a light and creamy textureto these tasty pancakes. Dotted withblueberries, they make an exquisitebreakfast or brunch entrée.

lemon-scented ricottaPANCAKES WITHBLUEBERRIES

MAKES 8 TO 10 PANCAKES (4 TO 5SERVINGS)

1 cup plain or vanilla nondairy milk2 tablespoons Ener-G egg replacer

(see page 134)1 cup Almond Ricotta (page 47)2 tablespoons maple syrup, plus morefor serving2 teaspoons vanilla extractGrated zest of 1 lemon1 cup whole wheat pastry flour1 teaspoon baking powder½ teaspoon salt1 cup fresh or frozen blueberries

1. Prepare the batter.Put the milk and egg replacer in ablender. Process until frothy and

doubled in quantity (this could take aslong as 2 minutes). Pour into a largebowl. Add the ricotta, maple syrup,vanilla extract, and lemon zest andmix well. Sift the flour, bakingpowder, and salt into a medium bowl.Add to the ricotta mixture and stir justuntil evenly combined. Gently fold inthe blueberries.

2. Cook the pancakes.Heat a griddle over medium heat.Lightly brush or spray with oil.Portion the batter onto the hot griddle,using ½ cup of the batter for eachpancake. Cook the pancakes on oneside until bubbles appear on top,about 3 minutes. Flip and cook the

other side until golden brown, about 3minutes. Serve with maple syrup.


Glossary

Agar. Known as kanten in Japanese andmacrobiotic cooking, agar is a seavegetable with excellent gellingproperties. It is sold in a variety offorms, from powder to flakes to bars,and is available online and often atnatural food stores. When the recipes inthis book offer an option of agar orcarrageenan, I call for the powderedform of agar. When only agar is used, Igive you the option of using powder orflakes. In any form, agar must be mixed

with liquid, simmered, and completelydissolved to activate its gellingproperties. Mixtures made with agarwill set at room temperature, but chillingit will expedite the process. Once set,the gelled mixtures will be quite firm,rather than wobbly like desserts madewith conventional gelatin. Whensubstituting agar powder for carrageenanpowder, use twice as much. Whensubstituting agar flakes for agar powder,use three times as much.

Arborio rice. Arborio rice is a pearly,short-grain Italian rice that has a creamytexture when cooked.

Arrowroot starch. Also called

arrowroot powder or arrowroot flour,arrowroot starch is made from the rootof a tropical plant. It is an excellentthickener for sauces because it has aneutral flavor and, unlike flour, yields aclear final appearance, rather thancloudy.

Carrageenan. A natural carbohydratederived from Irish moss, carrageenan iswidely used in the food industry as athickening agent. My experience is that,tablespoon for tablespoon, carrageenanpowder has about twice the thickeningand gelling power of powdered agar. Italso produces a slightly more gelatinous,rather than firm, texture. Unlike mixturesmade with agar, which don’t melt once

they have set, those made withcarrageenan will return to a liquid statewhen exposed to heat. Therefore,carrageenan is a better choice formaking cheeses that melt. It is availableonline (see Resources). Be sure topurchase kappa carrageenan, rather thaniota, which produces softer gels, orlambda, which doesn’t have gellingproperties.

There has been some concern aboutthe safety of carrageenan and fear that itmight be carcinogenic. I researched thisand learned that the ill effects wereobserved in animal studies that used anon-food-grade form of carrageenanaltered by the addition of an acid. Food-grade carrageenan hasn’t been shown to

be carcinogenic, either in animals orhumans.

Cacao nibs. Cacao nibs (sometimeserroneously spelled cocoa nibs) aresimply raw cacao beans that have beenlightly crushed into bits.

Chipotle chiles in adobo sauce.Chipotle chiles are dried jalapeños.They are available in several forms,including in small cans, packed inflavorful, smoky adobo sauce. You canfind canned chipotle chiles in adobosauce at most grocery stores with theMexican or Latin American foods.

Coconut milk. Coconut milk is milkmade from the meat of the coconut and is

not to be confused with coconut water,which is the liquid inside the coconut.While it is possible to make coconutmilk at home, it’s so much easier to usecanned coconut milk, so that’s what therecipes in this book call for. Make sureyou purchase full-fat, not light, coconutmilk.

Coconut sugar. I like to use coconutsugar in recipes that call for largeramounts of sugar. It’s akin to brownsugar in flavor but has a much lowerglycemic index, so it doesn’t spikeblood sugar levels. It lends a mild,rather than cloying, sweetness to bakedgoods.

Ener-G egg replacer. Egg replacer is apowdery combination of variousstarches and leavening ingredients that ismixed with water and used in place ofeggs. Several brands are available, andthey vary in how much is used to replaceeach egg and in the quantity of waterused. Because I prefer and recommendEner-G egg replacer, that’s what therecipes in this book call for. It is readilyavailable in natural food stores and frommany online retailers.

Miso. Miso is a paste made byfermenting soybeans, sometimes with theaddition of other legumes or grains. Itimparts both saltiness and an aged,slightly cheeselike taste to the recipes in

this book, adding complexity and layersof flavor. There are hundreds ofvarieties of miso in Japan, and whileyou won’t find as many in the UnitedStates, the number of varieties here isincreasing. For the purposes of thisbook, choose one that is light to mediumbrown or tan in color (not white or darkred). These are often labeled as “light,”“mellow,” or “mild.” Because I find thelabeling of miso in the United States tobe confusing, I have referred to miso inthis book by its color, which is usuallyan indicator of flavor, including degreeof mellowness, saltiness, and sweetness.If the ingredients include rice, the misotends to be slightly milder and sweeter,which is perfect for the recipes in this

book. Don’t use a dark red, overly saltymiso.

Nutritional yeast flakes. Nutritionalyeast is made from deactivated yeast thatwas grown specifically for nutritionalpurposes. It is high in calcium, otherminerals, and many vitamins, includingB vitamins and particularly B12, whichis often lacking in vegan diets.Nutritional yeast lends a cheeselikeflavor and depth to dishes. It is availablein both flake and powdered forms, oftenin the bulk section of natural food stores.The recipes in this book use nutritionalyeast flakes, not the powder.

Panko. Panko is also known as panko

breadcrumbs, although this is redundant,because “panko” means breadcrumbs inJapanese. These light, dry breadcrumbs,which are increasingly available ingrocery stores and natural food stores,yield a light, crispy texture when used asa coating for foods that are fried orbaked.

Tapioca flour. Derived from the root ofthe cassava plant, tapioca flour is agluten-free, grain-free powder that’s anexcellent thickening agent. It produces agooey consistency that’s perfect forcheeses. It is widely available ingrocery stores and natural food stores.

Tofu. There are many different kinds of

tofu. The types I call for in this book aremedium-firm, also called medium orregular, and silken tofu. Both comepacked in water and are soldrefrigerated.

Umeboshi paste. Japanese pickledplums (umeboshi) are used to make thissalty, highly fragrant condiment, whichis available at most natural food stores.

Xanthan gum. Xanthan gum is athickening agent that adds a gooey,slightly stretchy feel to some of thecheeses in this book. It is produced by aprocess that involves fermentation ofsugars by the bacteria Xanthomonascampestris. It is available at natural

food stores and online. Leaving out thexanthan gum in the recipes where it iscalled for won’t affect flavor, just someof the texture. Guar gum can besubstituted in most of the recipes. Wherepossible, I call for using tapioca flour toachieve the same results.

Suppliers

Agar, Carrageenan, andXanthan GumYou can almost assuredly find agar andxanthan gum at natural food stores.Carrageenan is harder to come by, butyou may find it at well-stocked naturalfood stores or home-brewing supplyshops. Note that carrageenan may belabeled “Irish moss powder.” Of course,you can easily order all three online.Here are some websites where they are

available:

amazon.com. A good source for agar,carrageenan, xanthan gum, and justabout any other nonperishableingredient you can’t find locally.

barryfarm.com. Agar powder andxanthan gum.

bulkfoods.com. Agar, xanthan gum,tapioca flour, arrowroot powder, andmany other natural foods in bulk.

iherb.com. Agar powder and xanthangum.

lepicerie.com. Agar, carrageenan,xanthan gum, and other hard-to-findingredients, and also high-quality

chocolate, flavoring extracts, exoticcondiments and spices, and more.

modernistpantry.com. A good sourcefor carrageenan in reasonablequantities.

Nuts and SeedsMost natural food stores carry a wideselection of nuts and seeds in bulk.Well-stocked supermarkets can also begood sources, especially if they havebulk bins. Whole Foods Market andTrader Joe’s both have good selectionsat reasonable prices. When purchasingraw cashews, keep in mind that cashewpieces are usually more economical and

perfectly adequate for any recipe wherethey are blended, as is always the casewith the recipes in this book. Should youneed to purchase these ingredientsonline, here are some good sources:

amazon.com. A wide variety of nutsand seeds, both conventional andorganic, at better prices than mostonline purveyors.

bobsredmill.com. A limited selectionof nuts and seeds, along with a widerange of grains, flours, and othernatural foods, including xanthan gumand tapioca flour.

bulkfoods.com. Conventionallygrown nuts and seeds in bulk.

fruitsstar.com. Offers nuts and seeds,both conventional and organic, inone-pound and often five-poundpackages.

Oils and VinegarsNatural food and specialty stores, suchas Whole Foods Market and TraderJoe’s are good sources for high-qualityoils and vinegars. Regarding coconutoil, note that for most savory dishes or inany situation where you don’t want astrong coconut flavor, it’s important touse refined coconut oil. Spectrum brandorganic refined coconut oil is a goodchoice. Should you need to purchasethese items online, here are some

sources:

amazon.com. A wide variety of oilsand vinegars, including Spectrumorganic refined coconut oil.

globalgardensonline.com. High-quality olive oils and unusualvarieties of vinegar.

stonehouseoliveoil.com. Excellent,high-quality olive oils.

vitacost.com. A wide selection ofcoconut oil, including Spectrumorganic refined coconut oil.

wildernessfamilynaturals.com.Offers “organic, ultra-clean, supremeexpeller-pressed” coconut oil, whichdoesn’t have a strong coconut flavor.

Index

The index that appeared in the printversion of this title was intentionallyremoved from the eBook. Please use thesearch function on your eReading devicefor terms of interest. For your reference,the terms that appear in the print indexare listed below Recipe titles appear in italics.

A

acidic ingredientsaging process vs.imitating sharp flavor with

agar (kanten)carrageenan vs.meltable cheeses andsuppliers fortexture of cheeses and

aged cheeses/aging of cheesesacidic ingredients vs.process fortemperature fortypes of

CheddarCrock-StyleSharp

TofuChèvre, SharpFeta

aïoli salad dressings

air-dried cheesesBrieCamembert

HempseedCheddarEmmentalerGoudaParmesan

with Pine NutsPiquant BrownSmoked Provolone

Alfredo Sauce, Rich and CreamyAlfredo with Gruyère and Mushrooms,

Fettuccinealmond(s)

and Cheese, Artichokes Stuffed with-Date CrustMilkRicotta

almost-instant cheeses

American, OatFarmer’sParmesan, NutProvolone, Smoked

Air-DriedRicotta

AlmondEasy TofuGarlic-Basil

CashewAmerican Cheese, Oatappetizers

Artichokes Stuffed with Almonds andCheese

Brie en Croûte with Dried Fruit and NutsPorcini, Leek, and Gruyère Croquettesspanakopita as

Apples, Buckwheat Blintzes with CreamCheese and Caramelized

apricots, in filling

Arborio ricearrowroot starchArtichokes Stuffed with Almonds and Cheeseartisan cheeses

BoursinBrieCashew

BasicChèvre with Lemon Zest and

PeppercornsCream Cheese

FirmCheddar

with Chives, PubCrock-StyleSharp

ChèvreCashewLemon-Garlicwith Lemon Zest and Peppercorns,

CashewRoll, HerbedSharp Tofu

CreamCashew

FirmSun-Dried Tomato and Garlic

Gruyère, Hard/SoftMascarponeMozzarella, FreshRejuvelacRicotta, MacadamiaSun-Dried Tomato and BasilTofu

Chèvre, SharpFeta

YogurtBasicCreamyTruffled

BBaby Zucchini with Blossoms, Roastedbacteria in cheese-making

air-dried cheeses andculturing process forprobioticsin rejuvelacsalting andxanthan gum and

Balsamic Reduction, Stuffed Figs withBasic Cashew CheeseBasic Yogurt Cheesebasil (cheese)

Cashew Ricotta, Garlic-Ricotta, Garlic-Sun-Dried Tomato and

Bean and Wild Rice Burgers, BlackBéchamel, Gruyère Ravioli with Shallot and

ThymeBell Pepper Dip, Spinach and Roasted Red

Bell Pepper Sauce, Risotto Fritters withRoasted Red

Black Bean and Wild Rice BurgersBlintzes with Cream Cheese and Caramelized

Apples, BuckwheatBlossoms, Roasted Baby Zucchini withBlossoms, Stuffed SquashBlueberries, Lemon-Scented Ricotta

Pancakes withBoursinbreadcrumbs, pankoBrie

Air-Drieden Croûte

with Caramelized Onion Fillingwith Dried Fruit and Nutswith Mushroom Fillingwith Stone Fruit Filling

Brown Cheese, Air-Dried PiquantBuckwheat Blintzes with Cream Cheese and

Caramelized Apples

Burgers, Black Bean and Wild RiceButternut Squash and Gruyère Ravioli with

Shallot and Thyme BéchamelB vitamins, in nutritional yeast flakes

Ccacao nibscake

Cheese-ChocolateCreamy No-BakeFluffy No-BakePumpkinRaspberry SwirlSan Francisco

with Cream Cheese Frosting, GoldenCarrot

Calzones, Chard and RicottaCamembert, Air-Dried

Camembert, HempseedCannoli, Chocolate-ChestnutCaprese SaladCaramelized Apples, BuckwheatBlintzes with Cream Cheese andCaramelized Onion Filling, Brie en Croûte

withcarrageenan

aboutagar vs.meltable cheeses andsuppliers fortexture of cheeses and

Carrot Cake with Cream Cheese Frosting,Golden

cashew(s)Cheese, BasicChèvre

with Lemon Zest and Peppercornsin Stuffed Figs with Balsamic Reduction

Cream

Cream CheeseFirm

raw, suppliers forRicotta, Garlic-BasilYogurt

Cauliflower GratinChard and Garlic, Pizza withChard and Ricotta CalzonesCheddar

Air-Driedwith Chives, PubCrock-StyleMeltableSauce, CreamySharp

CheesecakeChocolateCreamy No-BakeFluffy No-BakePumpkin

Raspberry SwirlSan Francisco

cheese pressChestnut Cannoli, Chocolate-chèvre

Cashewwith Lemon Zest and Peppercornsin Stuffed Figs with Balsamic Reduction

Figs Stuffed with Lemon-ScentedLemon-GarlicRoll, HerbedSharp Tofusubstitute for

Chiles Rellenos with Ranchero SauceChipotle Cheese Sauce, Low-Fatchipotle chiles in adobo sauceChives, Pub Cheddar withchocolate

cacao nibsCheesecake

-Chestnut Cannolicinnamon roll doughClassic Baked Macaroni and Cheesecoconut

Cream, Fluffy Whippedmilkoilsugar

cottage cheese substitutecream(y)

Alfredo Sauce, Rich andcheese

and Caramelized Apples, BuckwheatBlintzes with

CashewFrosting, Golden Carrot Cake withsubstitute forSun-Dried Tomato and Garlic

Crème Fraîchesubstitute for

Fluffy Whipped CoconutNo-Bake CheesecakeSour

substitute forStrawberry TartYogurt Cheese

crêpe recipeCrock-Style CheddarCroquettes, Porcini, Leek, and Gruyèrecrust(s)

Almond-DateCroustade with Red Wine Glaze, Gruyère

and PearCroûte

with Caramelized Onion Filling, Brie enwith Dried Fruit and Nuts, Brie enwith Mushroom Filling, Brie enwith Stone Fruit Filling, Brie en

spiced, for pumpkin cheesecakeWalnut-Oat Crumble

culturing agents/process

Ddairy

alternativesCream, CashewCream, Fluffy Whipped CoconutMilk, AlmondSour Cream

substitute forYogurt, Cashew

cheese, vs. vegan cheeseDanishes, CheeseDate Crust, Almond-Deep-Fried Cheesedesserts

Blintzes with Cream Cheese andCaramelized Apples, Buckwheat

Brie en Croûte with Stone Fruit Filling

Cake with Cream Cheese Frosting, GoldenCarrot

Cannoli, Chocolate-ChestnutCheesecake

ChocolateCreamy No-BakeFluffy No-BakePumpkinRaspberry SwirlSan Francisco

crust(s)Almond-DateWalnut-Oat Crumble

Danishes, CheeseMousse, Raspberry

Low-FatTart, Creamy StrawberryTiramisu

PumpkinDip, Spinach and Roasted Red Bell Pepper

driedFruit and Nuts, Brie en Croûte withjalapeños (chipotle chiles)Tomato and Basil Cheese, Sun-Tomato and Garlic Cream Cheese, Sun-

EEasy Tofu RicottaEggplant Parmesanegg replacer, Ener-GEmmentaler, Air-Drieden Croûte, Brie

with Caramelized Onion Fillingwith Dried Fruit and Nutswith Mushroom Fillingwith Stone Fruit Filling

Ener-G egg replacerentrées

Black Bean and Wild Rice Burgers

Butternut Squash and Gruyère Ravioli withShallot and Thyme Béchamel

Cauliflower GratinChard and Ricotta CalzonesChiles Rellenos with Ranchero SauceEggplant ParmesanFettuccine Alfredo with Gruyère and

MushroomsGnocchi

à la Romanawith Leekswith Sun-Dried Tomatoes and Basilwith Truffled Mushrooms

CheeseMini

Macaroni and Cheese, Classic BakedPizza MargheritaPizza with Chard and GarlicPorcini, Leek, and Gruyère CroquettesPotatoes Gratin

SpanakopitaStuffed Shells

equipment for cheese making

FFarmer’s Cheesefermented soybeans (miso)Feta, Tofufettuccine alfredo sauceFettuccine Alfredo with Gruyère and

MushroomsFigs Stuffed with Lemon-Scented ChèvreFigs with Balsamic Reduction, Stuffedfillings

Brie en Croûtewith Caramelized Onionwith Mushroomwith Stone Fruit

Farmer’s Cheese

RicottaEasy TofuGarlic-BasilMacadamia

for sandwichesBoursinSun-Dried Tomato and Basil Cheese

Yogurt Cheese, CreamyFirm Cashew Cream Cheesefirst courses

Dip, Spinach and Roasted Red Bell PepperFigs Stuffed with Lemon-Scented ChèvreFigs with Balsamic Reduction, StuffedGruyère and Pear Croustade with Red

Wine GlazeMushrooms, Italian StuffedPorcini, Leek, and Gruyère CroquettesSalad, Caprese

flavor of cheesesflour, tapioca

Fluffy No-Bake CheesecakeFluffy Whipped Coconut Creamfondue cheeses

FondueGruyère, SoftSwiss Cheese Sauce

forming cheesesfresh foods/dishes

Crème Fraîchesubstitute for

MozzarellaFried Cheese, Deep-fried croquettesFritters with Roasted Red Bell Pepper Sauce,

RisottoFrosting, Golden Carrot Cake with Cream

CheeseFruit and Nuts, Brie en Croûte with DriedFruit Filling, Brie en Croûte with Stone

GGarlic

-Basil Cashew Ricotta-Basil RicottaChèvre, Lemon-Cream Cheese, Sun-Dried Tomato andPizza with Chard and

Glaze, Gruyère and Pear Croustade with RedWine

Gnocchià la Romana

with Leekswith Sun-Dried Tomatoes and Basilwith Truffled Mushrooms

CheeseMini

goat cheese substituteGolden Carrot Cake with Cream Cheese

FrostingGouda, Air-Dried

Gratin, CauliflowerGratin, PotatoesGreek spinach pieGruyère

Croquettes, Porcini, Leek, andHard/Softand Mushrooms, Fettuccine Alfredo withand Pear Croustade with Red Wine GlazeRavioli with Shallot and Thyme Béchamel

guar gum

Hhard cheeses. See also specific types ofHard GruyèreHerbed Chèvre Rollherbs, in Boursinholiday cheesecake

Iingredients for cheese-makingiota carrageenanIrish moss/Irish moss powder (carrageenan)Italian dishes/foods

Arborio riceCannoli, Chocolate-ChestnutGnocchi, CheeseMascarponePizza MargheritaStuffed MushroomsTiramisu

JJack, Meltable Montereyjalapeños, dried (chipotle chiles)Japanese pickled plums (umeboshi paste)

Kkanten (agar). See agar (kanten)kappa carrageenan

Llactic acidladyfinger dessert recipeLeek, and Gruyère Croquettes, PorciniLeeks, Gnocchi à la Romana withLemon

-Garlic Chèvre-Scented Chèvre, Figs Stuffed with-Scented Ricotta Pancakes with

BlueberriesZest and Peppercorns, Cashew Chèvre with

low-fat disheschiles rellenos variationChipotle Cheese Sauce

Raspberry Mousse

MMacadamia Ricottamacaroni and cheese

Classic Bakedsauce

Margherita, PizzaMascarponemeal starters. See first coursesmeltable cheeses

CheddarMonterey JackMozzarellaMuenster

milk, coconutmisomold/bacteria prevention, using saltmolds for shaping cheeses

Monterey Jack, MeltableMousse, Raspberry

Low-FatMozzarella, FreshMozzarella, MeltableMuenster, Meltablemushroom(s)

Fettuccine Alfredo with Gruyère andFilling, Brie en Croûte withGnocchi à la Romana with TruffledItalian Stuffed

Nnacho sauceNew York-style cheesecakeNo-Bake Cheesecake, CreamyNo-Bake Cheesecake, Fluffynondairy yogurtnutritional yeast flakes

nut(s). See also specific types ofBrie en Croûte with Dried Fruit andParmesansuppliers for

OOat American CheeseOat Crumble Crust, Walnut-oils in cheeses

air-dried cheeses andmeltable cheeses andsuppliers for

Onion Filling, Brie en Croûte withCaramelized

our cream substitute

P

Pancakes with Blueberries, Lemon-ScentedRicotta

pankoParmesan

Air-DriedEggplantNutwith Pine Nuts, Air-Dried

pastaFettuccine Alfredo with Gruyère and

MushroomsGnocchi

à la Romanawith Leekswith Sun-Dried Tomatoes and Basilwith Truffled Mushrooms

CheeseMini

macaroni and cheeseClassic Baked

ravioli, using wonton/pot sticker wrappersRavioli with Shallot and Thyme Béchamel,

Butternut Squash and Gruyèresauces

fettuccine alfredomacaroni and cheese

Shells, Stuffedpastry dishes

crust(s)Almond-DateCroustade with Red Wine Glaze,

Gruyère and PearCroûte

with Caramelized Onion Filling, Brieen

with Dried Fruit and Nuts, Brie enwith Mushroom Filling, Brie enwith Stone Fruit Filling, Brie en

Walnut-Oat CrumbleDanishes, Cheese

dough forSpanakopita

peaches, in fillingPear Croustade with Red Wine Glaze,

Gruyère andPeppercorns, Cashew Chèvre with Lemon

Zest andpepper(s)

Dip, Spinach and Roasted Red BellroastingSauce, Risotto Fritters with Roasted Red

Bellpickled plums, Japanese (umeboshi paste)pie, Greek spinachPine Nuts, Air-Dried Parmesan withPiquant Brown Cheese, Air-DriedPizza MargheritaPizza with Chard and Garlicplums, Japanese pickled (umeboshi paste)Porcini, Leek, and Gruyère Croquettesportobello mushroom entrée

Potatoes GratinprobioticsProvolone, Air-Dried SmokedProvolone, SmokedPub Cheddar with Chivespuff pastry dishPumpkin CheesecakePumpkin Tiramisu

Rracks for cheesesRanchero Sauce, Chiles Rellenos withRaspberry Mousse

Low-FatRaspberry Swirl Cheesecakeravioli, using wonton/pot sticker wrappersRavioli with Shallot and Thyme Béchamel,

GruyèreRed Bell Pepper Dip, Spinach and Roasted

Red Bell Pepper Sauce, Risotto Fritters withRoasted

Reduction, Stuffed Figs with BalsamicRed Wine Glaze, Gruyère and Pear

Croustade withrejuvelac

as culturing agentRejuvelacstore-bought vs. homemade

Rellenos with Ranchero Sauce, Chilesrice, ArborioRice Burgers, Black Bean and WildRich and Creamy Alfredo Saucericotta (cheese)

AlmondCalzones, Chard andEasy TofuGarlic-Basil

CashewMacadamiaPancakes with Blueberries, Lemon-Scented

substitute forRisotto Fritters with Roasted Red Bell Pepper

Sauceroasted dishes

Baby Zucchini with BlossomsRed Bell Pepper Dip, Spinach andRed Bell Pepper Sauce, Risotto Fritters

withRoll, Herbed ChèvreRomana, Gnocchi à la

with Leekswith Sun-Dried Tomatoes and Basilwith Truffled Mushrooms

SSalad, Capresesalting cheesessandwiches/sandwich fillings

American cheese for

BoursinCheddar cheese for

Air-DriedCreamyMeltableSharp

grilled cheeseCheddar, Meltable, forMonterey Jack, Meltable, forProvolone, Smoked, for

Monterey Jack cheese formozzarella forMuenster cheese forprovolone forSun-Dried Tomato and Basil CheeseYogurt Cheese, Creamy

San Francisco Cheesecakesauce(s)

Alfredo, Rich and CreamyChiles Rellenos with Ranchero

Creamy CheddarEasyLow-Fat ChipotleRisotto Fritters with Roasted Red Bell

PepperSwiss Cheese

Scented Chèvre, Figs Stuffed with Lemon-Scented Ricotta Pancakes with Blueberries,

Lemon-sea vegetableseeds, suppliers forShallot and Thyme Béchamel, Gruyèresharp cheeses/sharpness in cheeses

aging process andtanginess vs.types of

CheddarChèvre, TofuProvolone, SmokedProvolone, Smoked Air-Dried

Shells, Stuffed

side dishesCauliflower GratinPotatoes Gratin

small platesBrie en Croûte with Caramelized Onion

FillingBrie en Croûte with Mushroom FillingFried Cheese, Deep-Mushrooms, Italian StuffedRisotto Fritters with Roasted Red Bell

Pepper SauceSquash Blossoms, StuffedZucchini with Blossoms, Roasted Baby

Smoked ProvoloneSmoked Provolone, Air-DriedSoft GruyèreSour Creamsour cream substitutesoybeans, fermented (miso)soy milk in cheese-makingsoy yogurt

Spanakopitaspicy cheese sauceSpinach and Roasted Red Bell Pepper Dipspinach piespreadable cheeses

Cheddar Sauce, CreamyChèvre, Figs Stuffed with Lemon-ScentedFarmer’sRicotta, AlmondTofuYogurt, Basic/Creamy

Squash and Gruyère Ravioli with Shallot andThyme Béchamel, Butternut

Squash Blossoms, Stuffedstarch, arrowrootstarters for meals. See first coursesStone Fruit Filling, Brie en Croûte withstoring cheesesStrawberry Tart, Creamystuffed dishes

Artichokes, with Almonds and cheese

Figs with Balsamic ReductionFigs with Lemon-Scented ChèvreMushrooms, ItalianShellsSquash Blossoms

sugar, coconutSun-Dried Tomato and Basil CheeseSun-Dried Tomato and Garlic Cream Cheesesweet cheese dishes

CheesecakeChocolateCreamy No-BakeFluffy No-BakePumpkinRaspberry SwirlSan Francisco

Cream Cheese and Caramelized Apples,Buckwheat Blintzes with

Cream Cheese Frosting, Golden CarrotCake with

Danishes, CheesePancakes with Blueberries, Lemon-Scented

RicottaSwirl Cheesecake, RaspberrySwiss Cheese Sauce

Ttanginess in vegan cheesestapioca flourTart, Creamy Strawberrytemperature of cheesestexture of cheesesthickening agents

texture of cheeses andtypes of

arrowroot starchcarrageenanguar gumtapioca flour

xanthan gumThyme Béchamel, Gruyère Ravioli with

Shallot andTiramisu

Pumpkintofu

CheeseChèvre, SharpFetaRicotta, Easy

Tomato and Basil Cheese, Sun-DriedTomato and Garlic Cream Cheese, Sun-Driedtools for cheese-makingTruffled Mushrooms, Gnocchi à la Romana

withTruffled Yogurt Cheese

Uumami

umeboshi paste

Vvinegars, suppliers forvital wheat gluten

WWalnut-Oat Crumble Crustwheat intoleranceWhipped Coconut Cream, Fluffywhole grains, in cheese-makingWild Rice Burgers, Black Bean andWine Glaze, Gruyère and Pear Croustade

with Red

X

xanthan gumaboutomitting, in saucesuppliers fortexture of cheeses and

YYogurt

CashewCheese

BasicCreamyTruffled

ZZest and Peppercorns, Cashew Chèvre with

Lemon

Zucchini with Blossoms, Roasted Baby

About the Author

Miyoko Schinner has been a vegetarianfor more than forty years and vegan formore than half of that time. She is theauthor of The New Now and ZenEpicure and Japanese Cooking:Contemporary and Traditional. Miyokohas been teaching, cooking, and writingabout vegan foods for more than thirtyyears and lives in Northern Californiawith her husband, children, dog, cats,and pet chickens.

books that educate, inspire, andempower

To find your favorite vegetarian andsoyfood products online, visit: healthy-

eating.com

Japanese Cooking Contemporary &Traditional

Miyoko Nishimoto Schinner978-1-57067-072-5

$14.95

The New Now and Zen EpicureMiyoko Nishimoto Schinner

978-1-57067-114-2$19.95

Cooking VeganVesanto Melina, MS, RD, and Joseph Forest

978-1-57067-267-5$19.95

Jazzy VegetarianLaura Theodore

978-1-57067-261-3$24.95

The New Enlightened EatingCaroline Marie Dupont

978-0-920470-83-1$19.95

Vegan for the HolidaysZel Allen

978-1-57067-284-2$19.95

Purchase these health titles and cookbooksfrom your local bookstore or natural foodstore, or you can buy them directly from:

Book Publishing Company • P.O. Box 99 •Summertown, TN 38483 • 1-800-695-2241

Please include $3.95 per book for shippingand handling.

artisan vegan cheese - schinner, miyoko

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