The Art of Plant-Based Cheesemaking

February 12, 2018
McAthy, founder of Blue Heron Creamery in Vancouver, B.C., fits the equivalent of an entire vegan cheesemaking course into her slim, attractively designed debut. Much more than a cookbook, it instructs readers on the whole process of crafting cultured vegan cheeses that McAthy says will satisfy just like dairy cheese. Her method involves multiple steps, specialized ingredients such as probiotic capsules and vegetable rennet, and specific tools such as a probe thermometer and pH meter. McAthy explains everything thoroughly, observing that time and practice are necessary to the creation of good cultured vegan cheese. Noting that no official classification system exists for non-dairy cheese, McAthy organizes her recipes into non-cultured cheeses, fresh cultured ones, and firm, aged cheeses. Base ingredients include wheat berries, sunflower seeds, almonds, and coconut milk, which add variety across the recipes. Cheeses include analogues to ricotta, cream cheese, chèvre, gouda, and feta. The appendices suggest where to find the ingredients and tools, and include a reference guide to the smell, taste, and texture of the various cultures as they age. For anyone serious about making high-quality vegan cheese, this is an incredible resource.