2024 the best homemade mac and cheese recipe review

Price: $19.99
(as of Nov 27, 2024 11:17:10 UTC - Details)

Finally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheese—in one hour or less.
 
In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.
 
PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It’s a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.
 
 

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Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (February 19, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 1523502118
ISBN-13 ‏ : ‎ 978-1523502110
Item Weight ‏ : ‎ 1.4 pounds
Dimensions ‏ : ‎ 7.25 x 0.8 x 8.35 inches
Reviewer: Connie
Rating: 5.0 out of 5 stars
Title: Excited to have easy healthy cheese from my own kitchen!
Review: Looked thru every page & can’t wait to start making the recipes! I’ve made farmers cheese, Mozzarella, yogurt, & nut milk before, but never vegan cheese. One reviewer didn’t like the layout of the steps on the pages but I love how it’s layed out! Every recipe is shown in step by step directions that are shown in order from left to right across both pages when the book is open flat on the counter so there’s no need to turn the pages & the whole process is in full view & easy to follow w/ a picture demonstrating each step. When reaching the last step on the far right of the 1st line, just start on the next line of pictured steps on the far left below the 1st line: just the same as reading anything else (left to right all the way across before moving down & back to the left to start the next line- simple & very convenient). All the recipes look do-able & easy enough. Much easier than the cheeses I made w/ cow’s milk before going vegan! I love that there are alternatives given for the nuts & a few other ingredients so I can try the cheeses multiple ways & also make it fit my budget. Simple everyday kitchen equipment & bowls are used so added no expense there unless I want to buy some cheesecloth for something. I prefer to just use a fine strainer & already have that. Quantities are small enough for a couple or single person to easily use the cheese up before it spoils, which I’m very appreciative of! It’s easy enough to make a dbl batch for a family too. The pictures show exactly how to do each recipe, the directions are straight forward, simple, complete & not confusing at all. The author seems to want nothing but successful cheeses for everyone using her book & has paid close attn to detail & making it all very easy to understand & follow. So much healthier than regular cheeses, not full of soy or carragean like health food store cheeses, & looks like this will be fun for people who like making things in their own kitchens w/o getting too involved & unrealistic for the avg person who doesn’t have a ton of time or money to invest. I can see having healthy & fresh cheese on a weekly basis now & w/ my own spices & flavor combinations too! Plenty of room for flavor experimentation & some suggestions thrown in the book too. Simple ingredients w/o need for a health food store too! I’ll update this when I’ve made the cheeses.

Reviewer: N. Thigpin
Rating: 5.0 out of 5 stars
Title: Dairy free cheese so good, you won’t even want the dairy!
Review: I’ve been waiting for this book the moment I found out it was being written. I first found out about Claudia’s first book One Hour Cheese when I ran into her booth at a local craft fair. At the time, I didn’t know I couldn’t have cheese. Soon after, I found out no more dairy :(. But not to worry! I saw on her website she had many dairy free cheese kits. Later, on Instagram I saw she had a dairy free page and was working on this cookbook and immediately pre-ordered it.I’ve been a bit spoiled to be able to get my hands on her dairy free kits, since they are carried in many of our local grocery stores in town. I’ve made the Dairy free Mozarella many times. Most of my Mozzarella balls don’t even make it to a recipe because they are so darned delicious, I eat them all up. I’m always amazed at how fast it is to make and it looks just like the dairy version. It even melts! I’ve included a picture of a batch I made.I’ve been pouring over this book since it came. What I love most is not only does she have a recipe for every classic kind of cheese you loved from your dairy days, but then they are followed by a recipe you can use that cheese in.Can’t have nuts? Don’t fret, she includes nut free substitutions. There are other substitutions listed for other ingredients as well. Each recipe has step by step instructions with pictures for each step. This is awesome if you’re like me and need a visual!The bow on this awesome package is the last portion of the book. It includes several recipes which pair well so you can make your own cheese board to impress and charm your friends and family. I highly recommend the book.

Reviewer: Texas Daisy
Rating: 5.0 out of 5 stars
Title: Tasty and Easy
Review: I haven't had real cheese in decades and have made do with expensive store bought or lengthy complicated recipes. The store bought vegan cheeses that I have access to now include ingredients that I can't eat due to allergies and I just don't want to deal with the lengthy other recipes. But I missed the cheese in my life. Until now!The smoky cheddar is delicious. I made it exactly per the recipe except I left out the red pepper. The photos are helpful for each step. At first look, the recipes look involved, but after the first time using them, you see they aren't. The cheddar steps are: Gather ingredients, dump into blender, blend, fix agar, dump in blender, blend some more, dump in pan, cook, dump in mold, chill, eat. Some recipes are not that complicated.And there are so many other recipes and possible ingredient substitutions that possibilities are staggering. There are a lot of ingredients that some people might think uncommon, but I had all except I subbed vinegar for lactic acid and bought the raw sunflower seeds for the cheddar. And I had everything already on hand for several of the recipes.She also includes fermented vegetable instructions and recipes to use the cheeses in and with.I am very happy with this book.

Reviewer: quietnow
Rating: 4.0 out of 5 stars
Title: Easy and yum, yum, yum!
Review: Great recipes with optional adaptations, which is nice. Tasty vegan cheeses. Could have done without the meaty mentions... in fact those almost had me returning the book... but then I tried a couple of the recipes 😋... and...yum!! This makes vegan cheesing easy!

Reviewer: Jewel C. Thompson
Rating: 5.0 out of 5 stars
Title: one-hour dairy agree CHEESE Claudia Lucero
Review: Love this book!! so much information as well as great recipes

Reviewer: Philipp Holzner Cepeda
Rating: 5.0 out of 5 stars
Title: Gives a good understanding of vegan cheese
Review: I like how the instructions are visualized. The explanation of possible substitutes of many ingredients gives a good understanding of what possibilities there are to make cheese and enhance the recipes. Great work!

Reviewer: Sylvia G.
Rating: 5.0 out of 5 stars
Title:
Review: If you are avoiding dairy, BUY THIS BOOK!!! This is the best cookbook I have seen in a long, long time (I am an addict). She is thorough in explaining ingredients and their use, and gives substitutions on every recipe for dietary concerns. She tells you how to make non-dairy yogurt, plus how to make ferments. And a chapter on pairing for cheese boards. Plus though a paperback, the quality of the publishing is excellent.

Reviewer: jcd53
Rating: 5.0 out of 5 stars
Title:
Review: I cannot fault this book for clarity, presentation and inspiration. If, like me, you find the vegan cheeses on sale pretty revolting and wonder if you could make something better, this is the book for you. I became interested in vegan cheese when I saw someone had opened a vegan "cheese" shop offering dairy free variations on the likes of brie and camembert. Up until then I hadn't imagined it possible to make a decent vegan cheese so I did some investigating and discovered this book. I also discovered that there is a way of making vegan speciality cheeses using acidophilus cultures and edible moulds, (going to try that too), but they take a while to mature. This book shows you how to make a decent flavoured, very acceptable cheese substitute in about an hour. It all sounds quite complicated but actually, once you have amassed your ingredients, it's pretty straightforward. You do have to spend some time beforehand gathering every thing together - unless you happen to have agar powder and lactic acid in your cupboard - but don't be put off, it is well worth the effort. I have only made smoked cheddar style so far and it was absolutely delicious, I actually look forward to eating it, quite a novelty for me with vegan cheese. The author offers lots of substitutions and alternatives to ingredients so they can still be made if you can't eat nuts, for example, and the instructions are really clear and helpful. Best of all, the some of the cheeses can be melted and there are recipes with ideas on how to use the various cheeses. There is also a section on how to make sauerkraut and other vegetables simply fermented and preserved in brine, with the added benefit that you can use the brine water to add to the cheesiness of your cheeses. Highly recommend this book.

Reviewer: Kayla
Rating: 5.0 out of 5 stars
Title:
Review: It's amazing! Easy to understand recipes, lots of substitutions offered. Tons of information easily laid out. I love it. It also comes with recipes for fermentation, complimentary side dishes, easy variations, step by step guides. Its a book made with an intense amount of forethought and consideration.

Reviewer: Eunice M Dallin
Rating: 1.0 out of 5 stars
Title:
Review: It's another American author. Didn't like the choice of cheeses or use of products.

Reviewer: Eric Decker
Rating: 5.0 out of 5 stars
Title:
Review: This vegan cheese e-book, at first read, seems to be the e-book I have been looking for.The only thing I lacked up to a few mins ago was agar-agar. This author has a solid body of evidence on why she prefers agar-agar.My pantry did not have the agar-agar I knew I had so online to Amazon and it is NOW in the pantry -for sure.Kindle Unlimited is cool and smart. Cool 'cause I found this e-book via Unlimited. Smart 'cause it usually saves the user some $$.I will revise the review as I get into the authors recipes.