The Vegan Cheese Bible: Ditching Dairy Products Has Never Been Easier

I can guarantee that these authors have never made vegan cheese, although they pretend that they have. They make a crucial, basic error: "1/2 cup nutritional yeast flakes (you can find them under the name "brewer's yeast" in stores)" and "Note: for those who are interested in a "cheesier" taste, you can add 2-3 tablespoons of brewer's yeast to strengthen/enhance the taste".Nutritional yeast and brewer's yeast are NOT the same product! Nutritional yeast has a creamy, 'cheesy' taste but brewer's yeast is extremely bitter. If they had truly made the cheese recipe mentioned above, and added brewer's yeast, they would have discovered their error because it would have tasted a-w-f-u-l! Some manufacturer's claim to have removed some of the bitterness but brewer's yeast tastes more like molasses than cheese and won't add a cheesy flavor to anything.There are so many more mistakes in this manuscript that it's hard to know where to start.* The Vegan Basil Pesto Cheese has no basil listed in the ingredients?* One recipe has ingredients and directions, but no title at all - perhaps two of the recipes are this way; the whole book is so confusing I'm not certain?* Another page begins with "cheesy flavor, and good for people ..." but it's not clear what they're referring to?* The grammar is awful: "3/4 cup of soaked of cashews" or add an ingredient to "takes" - I assume they mean "taste"?* Some recipes use standard American measurements like cups, teaspoons, etc; others use European measurements like milliliters and grams; and some use both. Unless you're comfortable with both systems you will have to stop and do some translation?There are other minor errors that aren't really important, but they do speak to the lack of caring of the authors. For instance, in some titles, all the words are capitalized while in other recipes, some words are capitalized while others are in lower case. Or, they switch back and forth between "/" and "\". These are trivial points but they speak volumes about quality. Save your time and money and buy a book from someone who actually knows what they're talking about, like The Uncheese Cookbook by Joanne Stepaniak.

The idea behind the book is great, but I've found several significant errors in the recipes. I will give two examples. The recipe for Almond Cheese requires 1 cup almonds and a total of 5 cups of various liquids. My results were a, tasty, white liquid. I made it again and reduced one of the ingredients from 4 cups to 0.25 cups which produced a better result.A second example was the Baked Almond Vegan Feta Cheese. Step one states: "Put all the ingredients in a food processor/blender and grind/blend until the texture becomes creamy." Step eight goes on to say that I should "Spread the olive oil mixture on top." The is difficult since all ingredients were used in step one; unless step one should have said to mix all but the last three items in the food processor.In short, the recipes are good, but you will need to work on the recipes to make them.

This is a really weird book with all the formatting problems, pictures with a big red "X" in them and "Ditching Diary Has Never Been Easier" which tells me the translator/editor needs to be fired. "Diary" is NOT "Dairy" in any language. I won't repeat the same problems others have identified. Suffice it to say this one is going right out the Kindle Window. Needs a major overhaul and re-issue to be a real book.Not only did I not get the corrected and revised copy, I have now discovered that these recipes and pictures all came off Internet sites and Riki Berko never prepared one of these. In order to disguise this theft of recipes off the Internet, he changed the original statement "Whisk in the tapioca flour." to "Shuffle in the tapioca flour." How do you shuffle tapioca flour -- by the teaspoon, mixing spoon, spatula or a whisk as the original recipe stated. These recipe rip-off cut and pasters think this covers their theft but it doesn't. All the quantities are the same, all the directions are in the same order with the same times and almost all of the words exactly the same (except when they change "Whisk" that makes sense to "Shuffle" that doesn't make sense) so they are derivative and a violation of copyright law.Why would anyone want to buy from a thief?

It is a great idea, I really liked it! to make your own cheese without milk products is great! There are so many different recipes so I looking forward to cook them. Thank you for this Cheese Bible!

Happy to find this recipe book as I am allergic to cow's milk and I have to avoid all cheese basically. This book gives me so many possibilities to enjoy "cheese" again in a way that will not upset my stomach. I am still reading this book constantly and experimenting on different recipes in this book. I even shared this book with a few of my friends when we gathered to make meals at the weekend. Recipes are easy to follow and these dishes are easy to make. Try it to enjoy healthy dishes with cheese flavors!

Now first off, I should make it clear that I am not a vegan by any stretch of the imagination. However, my family eats a lot of cheese in their diet (I'm not really sure why. It's just that most of us seem to like cheese). So I am always looking for healthier ways to integrate the cheese habit into the giant. And I thought, what could be better and healthier than a vegan approach to cheese. So I did a little research and came across this book and I must say there are some recipes that look very delicious and sound. Very intriguing all at the same time recipes such as the garlic and herb cheese, and the potted cranberry cheese I'm also very interested to try vegan yogurt as I have been a big fan of yogurt ever since I was a child. All in all, this cookbook has been very useful in helping me to learn some interesting and delicious cheese recipes that are a little bit healthier than simply making a bunch of cheese into my scrambled eggs every morning. So whether you are a vegan or just looking for some interesting how the cheese recipes, I would definitely recommend this book.

This is a weekly use book for me ,easy recipes which work and taste really yummy ..i would recommend this book

Not a large book but packed with loads of recipes

Tiene varias recetas, lo básico para hacer tus propios quesos en casa, es justo por el precio y el contenido.

more yummy cheeses to try