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, countlesspeople are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie isbringing that message to the forefront once more, with a stunning collection of flavorfulnut-based cheeses. Julie has always been known for her dairy-free cheeses, andhere she shares seventy-five recipes using almonds, cashews, and other nuts to createcheeses anyone can make right at home. Nut-based cheeses areon the cutting edge in the world of vegan cuisine.
They’re remarkably simple toprepare (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 forany occasion. Even creating aged cheeses is easy—they require only a day or two inthe dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is analmost 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 RawBeet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel andBrazil Nut Pesto, French Onion Soup with Cashew Camembert, and more.
Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immersethemselves in the world of nut-based cheese-making, This Cheese is Nuts willdemonstrate why nut cheeses should be part of any healthy, sustainable diet.