VE­GAN EATS

It’s eas­ier than you might think to make full- fl avored ve­gan cheeses— a new book shows you how

Better Nutrition - - N- VEMBER2017CONTENTS - BY NI­COLE BRECHKA

It’s Cheesy It ’s eas­ier than you think to make rich and creamy ve­gan cheeses.

The hard­est thing to give up when switch­ing to a plant- based diet? For most peo­ple, it’s cheese, says Jules Aron, a holis­tic health and well­ness coach in New York and the au­thor of Ve­gan Cheese: Sim­ple, De­li­cious,

Plant- Based Recipes. “The in­creas­ing pop­u­lar­ity of nut milks in re­cent years has changed the plant- based cheese land­scape for­ever,” says Aron, who uses nuts, nut milks, nutri­tional yeast, and other in­gre­di­ents that im­part a cheese- like fl avor to her recipes. “With a lit­tle time and eff ort, you can eas­ily daz­zle your friends, fam­ily, and guests by mak­ing your own rich and creamy va­ri­eties at home,” she says. Aron’s book fea­tures 60 DIY ve­gan cheese recipes, from clas­sics like Amer­i­can, Swiss, and blue cheeses to more gourmet- style spreads and cheese balls. You’ll also fi nd recipes for sweet cheeses and nondairy desserts, like this beau­ti­ful maple- laced Pump­kin Cheese­cake. Find Aron on­line at jule­saron. com.

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