pstrongExpanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.strongpp Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible takes vegan cheesemaking to a new level. ppContaining over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes pulliEight new cheesemaking recipes plus dozens more from beginner to proliliNew coverage of mixed method fast-firming cultured cheesesliliGoing beyond nuts and seeds and using legumes for cheesemaking liliDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream liliGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules liliLactic acid fermentation and how to use it in cheesemaking liliExpanded coverage of flav