I've also been busying myself with Miyoko Schinner's new book Artisan Vegan Cheese, although it's giving me really funky food memory flashbacks. Like I suddenly remember feeling crazy-excited when soda manufacturers started using aspartame instead of saccharin in diet soda. It also reminds me of the release of The Uncheese Cookbook, 'cuz that was pretty exciting back in the day, too--albeit loads more healthy.
I think Miyoko's book has the potential to be quality of life changing (as long as cashew prices don't go up any more), and I like feeling like a mad kitchen scientist fermenting and culturing all of her delicious concoctions. Too delicious actually, because they also sorta remind me of my old cow cheese addiction. So far her stuff is really tasty.
In the last few days I've successfully made quinoa rejuvelac and cashew yogurt and am in the process of making her sharp cheddar and air-dried cheddar cheeses.
|Patience is required.|
I'll report back in a few days once the cheeses are further along in their curing journeys, assuming I don't eat them all first, because they're delicious enough to want to devour straight outta the blender. If you're curious about the book, Amazon has a "search inside" preview available online with many of the recipes accessible.