Cheesy Vegan eBook Cover

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,
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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.

About the author


Andrew Olson is the founder and recipe developer at, where he has created over 250 plant-based recipes. He’s also the creator of the One Ingredient Diet – a simple, unprocessed eating plan focused on eating foods with just “One Ingredient” on the label.

You can find more of his work on his website,, and the following social media links:

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Purchase the cheesy vegan ebook & download immediately