Take Your Vegan Cheesemaking to a New Level
Real, rich, cultured non-dairy cheese is possible with Karen McAthy’s ‘The Art of Plant-Based Cheesemaking’
A lifetime of lactose intolerance can give one quite a queasy relationship to dairy, even vegan dairy. At least that’s been the case for me, where anything vaguely cheesy gives me a sense of impending doom. For this reason, I’ve been more intellectually interested in the evolution of nut-based cheeses than I have been actually compelled to make or consume them.
Still, I have done my fair share of experimentation. What have I found to be the best resource for experimenting with your own nut cheeses? Hands-down, it’s Karen McAthy’s The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese.
McAthy runs Blue Heron Creamery in Vancouver, British Columbia, where she puts out some of the most stunning rind cheeses available anywhere in the world. She began her journey in cheesemaking while a chef at a local vegan restaurant called Graze, where she was able to…
