Making your own dairy alternatives is easier than you think with this step-by-step book, with recipes for all kinds of dairy-free creamy treats. A common question for those starting a vegan diet is, 'How do I cope without cheese, milk and eggs?'. It is surprisingly easy. You can buy an increasing range of vegan dairy but the good news is that is simple and satisfying to make your own. This practical book shows you how to make delicious creamy products yourself - from numerous nut, bean, soy and cereal milks, to delectable yogurts, creams, butters and cheeses. Many are fermented, with all the additional gut-health benefits that brings, such as coconut kefir or fermented cashew nut cheese. Then there are recipes revealing how to create delicious vegan versions of traditional dairy-based dishes. You might have thought mac'n'cheese, a creamy pasta sauce or rich ice cream was out of bounds - but here are miraculous ices, cheesecakes, custards, meringues, quiches, scrambles and frittatas - every kind of sweet and savoury dishes using your vegan dairy.

About the Author
Catherine Atkinson is a highly creative cook specializing in healthy eating; after obtaining her BSc (hons) degree in Home Economics she trained at the Cordon Bleu. She is also the author of The Spiralizer Cookbook, and The Gluten-Free Kitchen.


Book Information
ISBN 9780754834861
Format Hardback
Page Count 240
Imprint Lorenz Books
Publisher Anness Publishing