Almost-Instant Cheeses

The recipes in this chapter are for times when you just can’t wait a few days for a cultured vegan cheese to age. As explained previously, aging is what allows most of the cheeses in chapters 1 through 3 to develop complex flavors akin to those of dairy cheeses, including sharpness. Because the cheeses in this chapter aren’t cultured, they’ll lack a certain depth of flavor and may not be quite as convincing in the role of dairy analogs. Still, the cheese alternatives in this chapter are darn tasty, and they’ll definitely do the trick when you just can’t wait!