The Non-dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-based, Dairy Free Foods

This book has been invaluable for me especially for the vegan butter recipe...before I went vegan I used to crave salted butter and could eat it in slices from the packet (I know..greedy!) and I didn't want to buy shop versions with additives in. I'd bought another vegan cookbook with a recipe in but it didn't do it for me. Whereas THIS one...I have yet to find a non-vegan who can tell the difference and I honestly can't! You'll need lactic acid powder, available on Amazon.co.uk - it makes all the difference. I haven't made many of the recipes but reading them, they make sense to me as an experienced wholefood cook and I anticipate they'll be equally as well researched and will give just as pleasing results. The butter recipe reassured me I could stick to veganism. And I don't follow his method either...just bung it all in the Nutri Ninja and pour it into a mould to set!

I'm a vegan myself and always preferred non~dairy cheeses to stodgy dairy ones. My cheese~addict mum on the other hand, was having difficulties making the full transition to veganism because she couldn't find a cheese she liked as much as the diary ones. So I bought this as a gift for her.Success!! She said this book has helped cure her cheese addiction and now made the full vegan transition. How amazing! Really fantastic book with lots of information and such a variety of cheese recipes. There's even one for a cheese sauce (again, I've had no issues with this because I just use non~dairy replacements) most cheese sauce recipes in vegan cookbooks aren't as creamy as dairy ones but wow, the one in here is just divine! My mum is having loads of fun making cheeses with this book, I think most aren't too tricky or fussy to make either. There's even nut~free ones in here, which is great for those like myself who can't eat nuts.Definitely one for the wannabe vegans who are having a hard time letting go of cows cheese. And even a great buy if you just love cheese and cooking!

I love this book and have already given it to a few other fellow vegans interested in cheese — and even a non-vegan who wants to be able to indulge in healthier cheeses. The recipes make cheeses that can often hardly be told apart from their dairy counterparts and are easy to make. Soya milk cheeses are about a 15-minute effort and tofu cheeses hardly more than five. You will need a few special ingredients to get you started like carrageenan, lactic acid powder, and miso paste, but they are well worth buying. Financially, cheeses from this book work out at about double the quantity for half the price compared to shop-bought versions. Highly recommended!

Okay, I am a collector. I own over 135 vegan recipe books. Yes you read right. Some as ebooks and some as physical copies.This one belongs as a hardcopy. Not on my bookcase in the sitting room. No. This makes it to the priority throne seat in my kitchen.I love it that much.Now, if you like me seem to hate all store brought vegan cheese - alright, alright, they have gotten better over the last 13 years that I've been vegan. I have brought every vegan cheese book going. And yes, Miyoko Schinners vegan pantry comes pretty close. This one knocks it out the ball park. You won't get bored or fed up. If you are serious about the flavours the cultured cheeses and butter are the ones to pay attention to. If you are after texture and meltability, and have less time, you can create some masterpieces using different ingredients that make you feel like you are Blumenthal/ Scientist / Chef. Thumbs up. I love it.

Have only made the soya milk/coconut oil based cheeses so far. The textures are weird but tasted great on pizza. Would recommend to any vegan looking for that cheesy kick.