In their debut cookbook, The Plantpower Way, Julie Piatt and Rich Roll, inspired thousands to embrace a plant-fueled lifestyle. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares 75 recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are at the cutting edge in the world of plant-based cuisine. They’re remarkably simple to prepare (all you need is a few simple ingredients and a basic dehydrator), and in as little as 20 minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy—they require only a day or two in the dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is an almost 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 Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. This Cheese Is Nuts is filled with essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making. It will demonstrate why nut cheeses should be a part of any healthy, sustainable diet. We are not responsible for duties and taxes on international shipments: It is important to consider the effects of duties, taxes, and other clearance charges (in addition to the transportation cost) when determining a shipment’s total cost (landed cost).
