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The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Foodby John Schlimm
Synopses & Reviews
For most people seriously considering going vegan, a cheese-less life is a huge barrier. John Schlimm's recipes offer plant-based cheeses and cheesy dishes with all the richness of dairy cheese but none of the animal products.
Grounded in the belief that cooking should be just as fun as eating, especially vegan-style, The Cheesy Vegan showcases 100 recipes inspired by popular, cheese-infused classics and contemporary bites that are perfect for everyday meals to celebrations and parties. Starting with a base of homemade vegan cheese recipes, the dishes run the gamut from Homemade Vegan Cheddar and Parmesan Cheeses to Chedda-Pepper Pasta to Jalapeno Poppers with Tomato-Chipotle Sauce--with a whole section dedicated to mac-n-cheese-letting readers now bring the ooey-gooey excitement of cheese, with a compassionate twist, into their homes anytime they want. Witty, funny, and—most importantly—cheesy recipe categories including:
"Even omnivores may want to give John Schlimm's (The Tipsy Vegan, Grilling Vegan Style, The Seven Stars Cookbook, The Beer Lover's Cookbook, etc) latest vegan endeavor a look, as the prolific author's collection of over 125 plant-based recipes are as toothsome as they are doable. Mercifully free of politics or heavy-handed lectures, Schlimm lets the food do the talking. Beginning with instructions for a well-stocked pantry, he quickly moves to the heart of the book: the cheeses. Offering vegan versions for practically every style of cheese (cheddar, brie, cream cheese, feta, etc.), Schlimm gives readers a base to create a multitude of cheesy comfort foods like mac and cheese, potato gratin, cheesecake, French onion soup and even a vegan Reuben. The recipes are fairly simple and require few if any arcane ingredients. Vegans who were cheese lovers in a former culinary life will likely find this to be nothing short of revelatory. Schlimm's cheeses are all approachable — even those who usually steer clear of the kitchen may take a gander. A terrific addition to any vegan's library. (Oct.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
The award-winning author of Grilling Vegan Style and The Tipsy Vegan takes readers to the heart of the world’s ultimate comfort food with 100 gooey to gourmet plant-based cheese indulgences.
The award-winning author of Grilling Vegan Style now offer 125 gooey to gourmet dairy-free recipes
Long regarded as the missing link in the plant-based world, vegan cheese has come home to Main Street! With more than 125 recipes for every cheesy craving, John Schlimm has you covered from breakfast to lunch to a hearty dinner with family and friends. From easy recipes for everyday cheeses (including Cheddar, Swiss, mozzarella) to ultimate comfort food like Mac 'n' Cheese, Cafe Broccoli and Parmesan Quiche, Triple Your Pleasure Fondue, and the Cheesecake Extravaganza, you can include in all your cheesy favorites ... with none of the dairy.
Cheese: the one food that can make-or-break any aspiring vegan. The dairy delight has long been the barrier to a plant-based diet. While commercial dairy-free cheeses are improving, they still leave a lot to be desired flavor-wise. Enter vegan darling John Schlimm—Our love for John Schlimm knows no bounds” (VegNews)—with easy recipes for your own plant-based cheeses, from good old cheddar to nouveau bleu, creamy brie, and everything in between. Along with these 25 basic recipes, The Cheesy Vegan offers 100 everyday recipes for favorites like mac-n-cheese and cheesecake and even vegan cheese-and-wine pairings too.
About the Author
John Schlimm is a member of one of the oldest brewing families in the US. He is the international award-winning author of several books, including The Ultimate Beer Lovers Cookbook (awarded the Best Beer Book in the U.S.” and Best Beer Book in the World” by the Gourmand Awards), Harrahs Entertainment Presents The Seven Stars Cookbook, Tipsy Vegan, and Grilling Vegan Style, among other titles. He holds a Masters degree from Harvard University, and travels the country speaking about cooking, entertaining, and public relations. He lives in Pennsylvania.
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Cooking and Food » By Ingredient » Dairy and Eggs » General