The best homemade vegan cheese & ice cream recipes / Marie Laforêt.

If you're vegan or simply looking to go dairy-free, enjoying the creamy simple pleasure of a cone or dish of ice cream can be a challenge -- not to mention longing for the stretch and ooey, gooey goodness of cheese. These completely vegan but completely delicious recipes will have you enjoying some luscious cheese and ice cream with a minimum of effort but a lot of flavor.

All the recipes contain natural and organic ingredients, making them healthy and surprisingly easy to prepare. With just some organization and preparation, you'll be creating sorbets, ice cream, ice pops and frozen desserts along with flavorful artisanal cheeses in the warmth and comfort of your kitchen.

You'll create interesting textures and flavors that come very close to dairy-based cheeses and ice cream and are so delicious that you won't even miss milk.

Great classic cheese recipes like Cashew-Soy Ricotta, Vegan Parmesan and Spicy Gouda are interpreted vegan style, and there are also fermented and homemade cheese specialities like Cheese with Figs and Walnuts or Vegan Fondue with White Wine.

Sorbets and ice cream recipes include Coconut-Mint Stracciatella, Mango-Melon Sorbet with Lemon Zest, Pistachio Ice Cream, Cucumber-Mojito Paletas, Smoothie Ice Pops, Apple-Cinnamon Granita, Ice Cream Sandwiches and Chocolate Praline Cones.

Full color throughout, with over 60 photos plus easy-to-follow instructions and techniques makes this the perfect cookbook for established vegans or for someone who is simply looking to embrace a dairy-free lifestyle.

Author Notes

Marie Lafort is passionate about and committed to an ethical, healthy and tasty kitchen. She shares her culinary discoveries and experiments on her blog, 100-vegetal.com. which also features her stunning photography. Marie has written over a dozen vegan cookbooks and lives in Paris.

Reviews (1)

Publisher's Weekly Review

North American foodies looking for vegan and lactose-free recipes will welcome this handy combined volume, which translates two cookbooks published in French, Fromages Vegan and 25 Glaces Vegan, by Parisian vegan blogger Laforêt. The first part of the book is devoted to vegan cheeses and begins with a concise, helpful introduction that covers basic ingredients, texturing ingredients, flavor enhancers, fermentation agents, techniques, and utensils. The recipes include classic cheeses such as Parmesan, feta, and mozzarella as well as more experimental ones such as kimchi-flavored cheese. Preparation ranges from very simple to rather complicated. Many of the recipes call for somewhat obscure ingredients such as rejuvelac and nigari powder. The second half of the book tackles ice creams. The ingredients are easily found, but many recipes require equipment such as an ice cream maker and various molds. As in the first section, Laforêt includes standards such as vanilla ice cream and raspberry frozen yogurt before building up to gourmet flavors such as black sesame ice cream with raspberry coulis. With so many inspired recipes, Laforêt's cookbook should prove indispensable to those on a dairy-free diet who are willing to put in some time and effort. (Aug.) © Copyright PWxyz, LLC. All rights reserved.

Part 1 Vegan Cheese
Discovering Plant-Based Cheeses	p. 6
The Basic Ingredients	p. 8
Texturing Ingredients	p. 10
Natural Flavor Enhancers	p. 12
Fermentation Agents	p. 13
Techniques and Utensils	p. 14
The Recipes
The Classics, Vegan Style	p. 17
Fermented Cheeses	p. 35
Specialty Cheeses	p. 53
Part 2 Vegan Ice Cream
The Different Types of Ice Cream	p. 74
Equipment	p. 76
Key Ingredients	p. 78
Homemade Cones	p. 80
The Recipes
Ice Cream and Sorbet	p. 83
Ice Pops, Bars and Cones	p. 103
Delicious Frozen Desserts	p. 121
Index	p. 140

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Publisher's Weekly Review

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