Cookbook author Miyoko Schinner may have knocked down that hurdle with the publication of her book Artisan Vegan Cheese. Her large variety of recipes have been tested by both vegans who happily welcome the new options, and non-vegans who taste the creations with pleasure and surpise.
Schinner's cheeses are mostly nut-based and range from hard, aged cheddars to creamy chevs and meltable jack. The base ingredients for many of her recipes are similar, and can be store-bought or homemade. Once these ingredients are in hand, the cheeses can be made with little time and effort.
