The Art of Plant-Based Cheesemaking by Karen McAthy

Karen McAthy is the Chef and Founder of Blue Heron Creamery in Vancouver, BC, and she knows her stuff. This amazing book will show you how to make your own real, non-dairy cheese that is cultured, flavorful, and accessible. This practical guide takes plant-based cheesemaking to the next level and includes information on fermentation, culturing, equipment, and much more! If you want to understand, craft, and enjoy highly delicious vegan cheeses, learn from this book.

• Walnut Ricotta
• Queso Fresco
• Coconut Kefir and Macadamia
• Garlic and Herb Cheese
• Feta-Style Cheeses
• Havarti/Gouda Style
• Double-Cultured "Cheddar"