Foreword

At long last we have a great alternative to dairy-based cheese for those who are lactose intolerant or who want a substitute for animal products for any of a number of reasons, including concerns about health because of the cholesterol and saturated fats in dairy products, about the environmental impacts of animal agriculture, or about the often cruel treatment of dairy animals. For many people transitioning to a plant-based diet, the most difficult type of food to give up is cheese. Miyoko Schinner can help you satisfy those cravings with the recipes in this book. Whether you favor sharp Cheddar or rich, creamy Brie, you’ll find her recipes amazing, and vegans and nonvegans alike will be impressed when you serve these cheeses and dishes made with them. In fact, they may even accuse you of sneaking in some dairy products.