Offers a wide variety of easy-to-follow, vegan dairy recipes, from cheeses to milks, with clear instructions and beautiful illustrations.

Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them.Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond crème fraiche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac-and-cheese.You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.