#kitchen tools

♡ This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you. I only share things I genuinely use or would choose for myself ♡

the creamy mouthfeel, tangy & umami flavors, and ooey-gooey to crumbly appearances of cheese are a great delight to the senses. analogs made from plants (even whole food plant based analogs) are a similar delight. whether you're interested in cheesy pasta sauces, sprinkling cheesy crumbles atop a salad, curating a homemade charcuterie board, or tucking cheesy slices between bread, you can get more pride and flavor-control by making cheezes yourself.

plant-based cheezemaking is a skill no less than dairy cheesemaking. it requires an adept understanding of layering flavors, and if you want to create mature flavors, knowledge of developing cultures. a great cheezemaker also has learned to develop the desired textures through thickeners, air-drying, ingredient ratios, etc. and if you'd prefer a simple process to your cheeze, that can be achieved too. and that's oftentimes the best place to start, so you can build upon your skills.

frankly, I enjoy the fact that I can get an affordable, cholesterol-free, and fermented food add-in made by my own hands whenever I want. the below tools and supplies might be quite useful to you if you'd like to pursue the same. just a tip: i'd recommend prior knowledge of plant-based mylk making (see that starter kit here) and yogurt making (starter kit coming soon) if you're seeking to pursue cheezemaking!

cookbooks

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More by Miyoko Schinner → linked here ♡ (affiliate)

Breaking Up with Dairy: 100 Indulgent Plant-based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere by Bailey Ruskus → linked here ♡ (affiliate)

Artisan Vegan Cheese by Miyoko Schinner → linked here ♡ (affiliate)

The Vegan Dairy Cookbook: Make Your Own Plant-Based Mylks, Cheezes, and Kitchen Staples by Marleen Visser → linked here ♡ (affiliate)

Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh → linked here ♡ (affiliate)

The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese by Karen McAthy → linked here ♡ (affiliate)

The Ultimate Uncheese Cookbook: Create Delicious Dairy-Free Cheese Substititutes and Classic "Uncheese" Dishes by Jo Stepaniak → linked here ♡ (affiliate)

This Cheese is Nuts!: Delicious Vegan Cheese at Home: A Cookbook by Julie Piatt → linked here ♡ (affiliate)

Super Easy Vegan Cheese Cookbook: 70 Delicious Plant-Based Cheeses by Janice Buckingham → linked here ♡ (affiliate)

One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero → linked here ♡ (affiliate)

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Still Life with Wooden Spoons

Artist: August Allebé (Dutch, 1838-1927)

Date: 1900

Medium: Oil on canvas