Make Authentic Plant-Based Cheeses!
The Cheesy Vegan eBook
In The Cheesy Vegan eBook, I share my easy-to-make non-dairy cheese recipes that look, taste, and melt like real cheese. It includes five totally different formulas (Ricotta, Mozzarella, Feta, Cheddar, and Parmesan), plus 21 cheesy recipes. Andrew Olson, OneIngredientChef.comorder your copy
Melty & Delicious Plant-Based Cheeses That You Can Make at Home in 20 Minutes
The Cheesy Vegan eBook is a step-by-step guide to making five authentic non-dairy cheeses: ricotta, mozzarella, feta, cheddar, and parmesan. All can be made easily at home in a half hour or less (no culturing or aging needed) with just simple equipment and ingredients. They are each designed to look, taste, and behave (i.e. melt, shred, slice, or crumble) just like the real cheeses they're representing.
These recipes can be used virtually any way you would use typical dairy cheeses. You can grate the parmesan right into your risotto for that aged, umami flavor. You can slice the cheddar for a grilled cheese. You can melt the mozzarella onto a pizza. It's amazing!
Each of the five cheeses are designed to:
- Look like real cheese
- Taste like real cheese
- Behave like real cheese (crumbly feta, melty mozzarella, etc.)
- Be prepared at home in less than 30 minutes (no culturing, no aging, etc.)
- Use normal / easy-to-find ingredients and nothing weird or synthetic
In addition to the cheeses themselves, this 65+ page eBook includes 21 fun recipes (each with a beautiful full-page photo, see gallery below) that you can make with the cheeses. These are truly some of my all-time favorite recipes that I've developed – once you try the ricotta ice cream or the feta-stuffed mushrooms, you'll know what I mean!
Inside the book you'll learn how to make these five non-dairy cheeses:
Soft and light
Creamy and stretchy
Dry and crumbly
Firm and sliceable
Hard and "aged"
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Frequently asked questions
What are the cheeses made out of?
Primarily nuts and some coconut oil. All the cheeses contain some cashews and others also include pine nuts, macadamias, or almonds. Some also contain nutritional yeast, miso, and a few minor things.
How Long Will the Cheeses Last?
Storing in the fridge, they will keep for 1+ week, and quite a bit longer in the freezer (as long as they're stored double-bagged). The first part of the eBook is a Tips & Tricks section that covers storage in more detail.
I'm sold! What happens after I purchase?
Once you click the big yellow Buy Now button, you'll be able to pay with credit card or Paypal using a secured server. Then, you'll see a receipt with a "view product" button that takes you directly to download the book (and any applicable bonuses). These download links will also be emailed to you.
What kind of equipment do I need?
Normal stuff. A decent food processor, blender, saucepan, cheesecloth or filter bag, plastic wrap / parchment paper, and simple molds (i.e. containers) are basically all you need to become an expert non-dairy cheesemaker!
How can I download/read this eBook?
When you receive the eBook via email, it will be in PDF format, which can be viewed on virtually any computer, smartphone, or tablet. You can also print your favorite pages for easy use in the kitchen.
I have a different question, how can I get in touch?
Feel free to shoot me (Andrew) a message on this contact form with any pre- or post-order questions you may have. I'll usually get back to you within 24 hours.