Post Punk Kitchen Forum

I just bought an Artisan Vegan Cheese book and I was not thrilled that most of the recipes are cashew based. Not only are they expensive they pack a punch to the waistline. If there's a cookbook that does not use cashews or other nuts please let me know. I am not very worried about time it may take.

jdfunks has made a ton of these and we really like them. have you tried swapping sunflower seeds for cashews?

You could probably use peanut or almond. Cashew has a very mild taste, which is probably one of the reasons for its preference for vegan cheeses. (It's also commonly thought of as raw, despite 99% of cashews being heat-treated in their processing.)

there's the Uncheese Cookbook by Joanne Stepaniak, which uses a variety of ingredients in its recipes instead of relying on one or two base recipes.

Yeah, try the Uncheese Cookbook. Many recipes are bean or tofu based. Although, in my humble opinion most of the recipes in that book are no where near as delicious as Miyoko's nut cheeses.

Just to clarify, The Uncheese Cookbook has been out of print for quite a while now and may be hard to find. I think the book ETK is referring to is The Ultimate Uncheese Cookbook, which is the newer version. The recipes are quick and easy and use inexpensive, easily available ingredients. I have both books and I just love them.

I like the idea of the Artisan Vegan Cheese book, but the more I read of the thread in the cookbook forum, the less inclined I am to buy it. Too fatty, too involved, and too expensive. I'm sure it's a lovely book, but it definitely isn't for me.

yeah, I third the Uncheese (or Ultimate Uncheese) Cookbook. I like it because the recipes are fairly simple and whole-foods based, and can be lower-fat or a bit richer depending on your preference.

I agree about the Artisan Vegan Cheese book- I am very intrigued by it, it looks fantastic, but I doubt I would end up making the recipes too often, more as a special occasion kind of thing. the Uncheese recipes are more for everyday in my opinion.