The essential primer and guide to preparing delicious totally vegan nut-based cheeses from
the coauthor of The Plantpower Way. In their debut cookbook The Plantpower Way Julie Piatt
and her ultra-endurance athlete husband Rich Roll inspired thousands to embrace a
plant-fueled lifestyle and through their advocacy efforts podcasts and talks countless
people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts Julie is
bringing that message to the forefront once more with a stunning collection of flavorful
nut-based cheeses. Julie has always been known for her dairy-free cheeses and here she shares
seventy-five recipes using almonds cashews and other nuts to create cheeses anyone can make
right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They're
remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator)
and in as little as twenty minutes you can have an assortment of tasty fresh cheeses fit for
any occasion. Even creating aged cheeses is easy-they require only a day or two in the
dehydrator so making fancier cheeses like Aged Almond Cheddar is an almost entirely
hands-off process. And though they're delectable on their own Julie's nut-based cheeses are a
terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream Country
Veggie Lasagna with Fennel and Brazil Nut Pesto French Onion Soup with Cashew Camembert and
more. Filled with the essential tips tools and mouth-watering recipes home cooks need to
immerse themselves in the world of nut-based cheese-making This Cheese is Nuts will
demonstrate why nut cheeses should be part of any healthy sustainable diet.
