I have BIG news friends!
I packed all of my most popular cheese recipes in an e-book. And I didn't stop there! I included 8 (yes eight!) exclusive vegan cheese recipes that haven't been released anywhere, a wine pairing guide for each cheese, 10 recipes that feature vegan cheeses (Mac & Blue Cheese anyone!?), an introduction to vegan cheese making and a troubleshooting section with over 30 Q&A. Did I mention it's FREE!? Like 100% FREE. It's just the best deal of the year.
All you need to do is subscribe to the newsletter if you haven't already. If you have you should have already received an email with a link to download the ebook. I'm so pumped to finally have a single resource that packs all of my cheese recipes with additional tips and information about the ingredients and techniques.
Why am I releasing it for free? Because I want you guys to be able to make your own cheeses at home, I'm just not into keeping recipes secret. Commercial cheeses are usually very expensive and most of the time disappointing. I firmly believe that by sharing this ebook with you we can move forward and experiment together to create better and more innovative cheeses in the future.
Don't wait any longer to get your hands on over 100 pages of delicious vegan cheese! Enter your email in the box below to receive your copy of The Art of Vegan Cheese Making directly in your inbox!
Let's take a deeper look and see what's inside:
8 ALL-NEW Vegan Cheese Recipes
- Cambozola: Liked my Blue and Camembert recipes? Well, this cheese is a mix of both, tasting twice as good. A creamy blue cheese coated with a fluffy white rind. When you cut into it, you first have the slight resistance of the white rind, and then the blue veins appear. This recipe has been in the making for several months as I wanted it to have nice blue veins inside and a bloomy rind outside. If it's your first time making vegan cheese I wouldn't recommend starting with this one as it's a bit more complex. Start with camembert, then blue cheese and finally try this one.
- Pouligny: As a kid, one of my favorite cheese was goat cheese, not the fresh one but the one that comes in a pyramid shape. Slightly firm on the edges and creamy in the center, ahh I loved this cheese. If you are looking for a sharp and slightly piquant cheese, definitely try this one!
- Ricotta: Soft, fluffy, and lightly sweet, you will never believe this ricotta is vegan! Its airy texture was the most challenging part as I didn't want a simple cream cheese. It is made using traditional cheese making techniques, it starts with cashew milk that is curdled and then drained in ricotta molds. A must-try!
- Shropshire Blue: With its bright orange color, this blue cheese is nuttier and sweeter than my original blue cheese recipe. It's perfect to add to salads or to add color to your cheese platter.
- Farmstead Camembert: This one is for those of you that like strong, stinky cheese. This Camembert is creamier than ever, very strong in flavor and has a slightly piquant aftertaste. If you like mild cheeses, stay away from this one 😉 Think of it as an update of my original camembert recipe, this is version 2.0.
- Smoked Ricotta: A variant from the basic ricotta recipe that is definitely worth trying! It's incredibly smoky, soft and airy with a fresh flavor. May I suggest using it as a pizza topping? Delicious!
- Mont d'Or: Many of you asked for it and this one also required a lot of testing. I'm finally happy with the results so I'm super glad to share the recipe. This washed-rind cheese is aged in a spruce bark. It has a soft, slightly sticky orange rind with earthy and yeasty flavors and notes of mushrooms, hazelnut, and resin.
- Saint-Albus: A delicious mild cheese that is coated with a grey mold. It is super creamy with a buttery flavor. You can see this one on the cover by the way.
I can't wait to hear what you think about these new cheeses as they are the most incredible vegan cheeses I have ever made!
10 Recipes Featuring Vegan Cheese
From Swiss fondue to Mac & Blue Cheese and Ricotta pancakes, I included many recipes that make use of the cheese you will make. Hey, cheese doesn't have to be eaten on its own! It can be used everywhere!
Please be aware this ebook is version 1.0, consider this a work in progress. I plan to update it with more recipes, tips, and FAQ in the future as I continue experimenting and improving the recipes. Some recipes have also been re-written to make them clearer and easier. A French translated version, step-by-step photos, and nutritional information for each recipe might also come later. Let me know what you think about it and feel free to tell me what is missing (and report typos :)) so we can make it the best vegan cheese cookbook!
Video
Last but not least, I'm also releasing today a quick video on how to make Vegan Camembert. This is a speed up video but it can be helpful to give you an idea of how it's made if you haven't tried it yet. For the full recipe, check out my Vegan Aged Camembert page, or the recipe in the ebook.
Please share!
If you like this ebook and video, please share this page with your friends, parents, grandparents, cousins, brothers, and sisters by clicking the social buttons below. If you really enjoyed this ebook, please consider making a small donation using the button below, it helps support this blog! Thank you!
You can also check out my Shop page to order the tools/ingredients needed to make vegan cheese. I receive a small commission from Amazon that helps support this blog and keeps the recipes coming. Thank you so much for your support! It means a lot to me!
Note: All the recipes published here and in the ebook are copyrighted. It took a lot of work to create each recipe so please do not repost, translate or "slightly" adapt the recipes. You can check out our Terms of Service page for more info. Also, feel free to tag @fullofplants or #fullofplants on Instagram if you make one of the recipes, I love to see your creations! 🙂
Hi Thomas! Thank you so much for writing and sharing this book. All the cheeses look so delicious and professional. Great detailed description. I am looking forward to make and try them.
Thanks Madhuja! 🙂
Hi Thomas
I downloaded your vegan cheese recipe book a good while ago and I've lost it 🙁
I dearly want to make Shropshire Blue again - it's a fabulous recipe. Can I get the e-book again please? I've tried on the website but nothing comes through.
Thanks!
Trevor
Hi Trevor,
I just re-sent you the ebook!
Thanks so much! I am so excited to read your book and try out the new recipes. You are a treasure, I am so glad I stumbled over your website last year. The recipes of yours that I have tried so far have never let me down, which honestly, is such a rarity these days. Again, thank you for sharing your recipes with us!
Thanks for your kind words Karla, enjoy the ebook!
Hello I was so happy to discover your website, as I am currently trying to establish a small home based business creating plant based healthy alternative chocolates and cheeses. I would love to use your recipes and am very mindful of all the work you have done to create these products. I would very much like to use your recipes and wondered how to go about this whilst ensuring you are credited for all your work at the same time. I am based in the UK. I look forward to hearing from you. Warm regards Sally
Thomas! Your book is such a beautiful creation! Thank You very much for sharing this! Can't wait to try Your new recipes, they all look so delicious! Thank You, Thomas!
You're welcome! Let me know if you try some recipes 🙂
Thank you so much for this wonderful new ebook. The images are absolutely beautiful and the recipes are so well-written and clear, any neophyte can feel comfortable embarking on cheese making. Having just become aware of this publication, I’ve yet to try any of the new recipes but will gladly provide feedback as I move through them. Thanks again for your continued commitment to great vegan food and helping others to create same.
Glad to hear you like the ebook Irene! Hope you will like the recipes 🙂
Thank you so much Thomas for producing the book and these amazing looking recipes and for free, that’s so generous of you. Can’t wait to start making more cheeses. I already have your original Blue and Camembert cheeses aging in The fridge right now.
Thanks again.
You're welcome! Good vegan cheese making!
Thank you so much. Hope to find some time soon to give a few of this ones a try.
You're welcome Kristel!
Hello,
I live in France, the country of cheese and i'm very grateful for your gift ! I will try your recipes !
Nadine
Bonjour,
De rien, j'espere que le livre vous plaira !
Thanks for your generosity, I make your Blue and Camembert frequently, so good
Awesome, glad you like the recipes!
Hi Thomas and thank you for your generosity. The book looks amazing and I can’t wait to start trying the cheeses. I am dairy free through allergy but thanks to the many beautiful recipes on your site I don’t feel like I miss out on anything. Thanks again, your recipes are fantastic as is your dedication to sharing them.
Hi Steven, thanks so much for your kind words! 🙂
Oh my! You have done an amazing job creating cheeses. I have been following you for a while and love all the recipes but this book 🙂 will be savoured. I am in love with your cultured butter recipe as well. It is a staple in this house. Thank you from the bottom of my heart (and stomach).
Thanks Connie! Hope you will enjoy the recipes!
You are so talented and incredibly generous. Thank you so much!
You are welcome!
Wow! Thank you so much for this freebie! Such a lot of work went into it, that is clear to see.
You're welcome! Thanks for your comment Amanda!
Thank you!
Will be checking it out for sure 🙂
This is amazing Thomas. Thank you so much! Do you have a way we can contribute money to your efforts? This is truly an incredible resource. Thanks!
You are welcome Dave! Hope you will enjoy the ebook 🙂
Yes, you can use the Donate button or use the Amazon affiliate links!
Un gros merci, Thomas, pour ce magnifique livre et la somme d'expérience qu'il contient! C'est vraiment impressionnant! Vous auriez pu le vendre! Je crois qu'il est vraiment unique en son genre. J'ai hâte d'essayer vos recettes.
De rien ! J'espere que les recettes vous plairont !
Thomas vous êtes un génie et vous avez toute mon admiration et mes remerciements.
Merci 🙂
Wow!!! This is awesome. Thanks for putting this together. I bought several of the major (and very expensive, I might note!) books on vegan cheesemaking after being diagnosed with a dairy allergy, and your recipes are better results most of what's in them. In fact, when I saw the link, I was completely prepared to pay you for the e-book, so feel free to charge us or accept donations! 🙂
Thanks so much Rachel! I hope you will enjoy the recipes in the eBook 🙂
I have no plan to charge for the ebook but there is a donation button 🙂
Hi Thomas!
Your work and generosity are beyond amazing! What a beautiful collection you put together, not only the content but the astonishing pictures as well.
I hope you release a hard copy in the future as I would love to buy it!
Thank you!
Hi Larissa! Thanks for the kind words!
You're amazing for giving out your recipes for free. Don't you want to sell this book? Anyway, thanks!!!
You're welcome! It's free of charge 🙂
Oh, man, Thomas!!! Thank you for your fantastic new cheesemaking ebook and the beautiful YouTube video! I cannot express how much your talent and generosity are helping me, personally, in my struggle to make extremely low-fat vegan cheese for my cookbook, as well as many other people who follow you and your magnificent recipes. In the end, we ALL benefit from each other, and, eventually, I hope that my contributions, too, will help people as well, and I will ALWAYS give YOU credit for helping me in so many ways that you don't even yet understand. You simply AMAZE me, Thomas, in so many ways, and in my "always verbose" way, I just wanted to try to express how much you are contributing, in so many ways, to this struggle to make ourselves, and our planet, much healthier! (And, as well, in the process, to save so many animals from a NEEDLESSLY miserable life and horrendous death!) THANK YOU, THANK YOU, THANK YOU DEAR THOMAS!!!!.....love, admiration & respect, Daryl
Thanks for the kind words Daryl!! Really appreciate it 🙂
Merci Thomas, toujours au top niveau !!
J'attends le livre de cuisine avec impatience !
Brice
De rien Brice 🙂
Pas de livre de prévu pour l'instant 🙂
Thomas
ive made many of your cheeses,. They are superb. How can we support you in this , do you have a paypal account to allow a donation. This material needs to earn you money that you deserve. You may have other means of income sourcing from this but for me , a book of this quality needs to be paid for, and im sure that everyone that has dowloaded will willinginly contribute.
I totally agree with you! It is a very professional looking book. He should be paid for it.
Thanks for your kind words Andrew, I do have a Donate button at the end of the post.
Thanks for your support!
Thomas,
Your E-book is amazing as are your recipes! Thank you so much for giving us this gift.
You're welcome Janell!
Thank you it is so good to read professional recipes that anyone can make
You're welcome Dianne!
Thomas, thank you so much for sharing this ebook with your fans. The cheeses look fantastic! I can wait to try the recipes!
Great job on the book. Blessings.
Thanks Limaries 🙂
Thanks so much Thomas!!
🙂
Thanks for the book! Can’t wait to try some of these...
You're welcome!
I can't find the link to the free e-book!
You have to subscribe to the newsletter.
helpful video.
I have made this 4 times and have yet to get a nice mold covering - my last time was the worst.
Can the acidophilus be too strong,
I use an old beer fridge and it keeps the temperature at about 50 - 52. If I leave it in there too long it just gets hard on the outside.
My partner loves it no matter how it turns out but I am ready to give up. I need to get it right.
The acidophilus has no impact on the growth of penicillium candidum. If the mold doesn't grow it's because your cheeses are drying. Keep them in a container and make sure your cashew cream is not too dry when blending.
Wow! Thank you, thank you, thank you so much for this!
I'm gonna start with Cultured Vegan Cheese tomorrow thanks to you.
You're welcome! Good vegan cheese making!
Amazing Tom! Thanks for so much inspiration.
Hello Thomas,
Thanks so much for those great recipes, they are amazing 🙂
I have two small questions concerning the farmstead camembert :
After day 1, i should remove them from the springform and only salt one side right ? (the top)
Should i salt the other side at any moment or just this top will be the only salted area ?
My wine cave is not exactly doing 13°, but more something from 12 to 13° can this be a problem ?
Is there any difference in the type of salt you use ? Fine ? coarse ? crystals ?
Hi Jean-Bernard,
You should salt both sides, I know it's not easy because it's quite soft so I recommend using two plates lined with parchment paper to flip them.
Sure, 12° is good 🙂
I usually use fine salt, I would not recommend crystals or coarse.
Thanks, i didn’t understood correctly for the salt then indeed 🙂
Another small question regarding the farmstead camembert : i don’t see in the recipe the 12 hours at room temperature to leave the cheese ferment, is it because of the geotrichum candidum that this step is not required ?
I don't find the need to let it ferment at room temperature since it is aged the whole time at a slightly warmer temperature than the basic camembert recipe.
Wow can’t wait to try these delicious recipes and share them with my family’s
thank you !!!!
You're welcome!
This is so wonderful ...and generous of you to share! If you ever nail down a Feta option, you'll be my hero forever. I've tried and tried, to no avail. 🙂
You're welcome!
Hi Thomas,
you have such an amazing heart!
Thank you for your kindness from the bottom of my heart. Thank you for your creativity, and detailed work! These cheeses are just what I was looking for (layers of flavour, and more complex recipes)
I am in Canada (our predominantly French speaking province produces so many creative European style dairy cheeses). Now with your book, I can join in with the non dairy European style cheeses).
My parents (who are seniors) have also given up dairy, and eating more plant based as well. Us being of Portuguese heritage, we love our strong flavoured aged cheese, so this is just what we were looking for.
You had mentioned to provide suggestions for cheese? Havarti, Gouda, Edam, Emmental style Swiss (if there is anyway to produce these vegan cheeses, I know you can!)
Thank you!
Hi Susana,
I'm glad you like the ebook Susana, thanks so much! 🙂
I hear you about the strong aged cheeses, it's really what I was missing too! Regarding the hard cheeses like Gouda or Emmental, I have been working on this too and still haven't figured it out yet!
Hi
From some reson I did't get the book.
I tryed again but the system rejected me...
I really want to enjoy your knolege.
Thank you so much
sakra
Hi,
I just sent it to you 🙂
Same here. Signed up but no book. Have just started soaking cashews for the hickory smoked cheese, can't wait to try this! Thanks for sharing!
Hi, I replied to your email 🙂
Hello Thomas, you are such an inspiring vegan person whom has so much beautiful recepies as I can see . Thank you for sharing them . I subscribed to your blog but still I didn’t get a copy of your free ebook. Can you send it to me please ? Thank you again mate
Hi Many,
Did you check your spam folder? I just sent it to you again.
Hello!
I really want to get started making vegan cheese and this ebook sounds just perfect. I tried to download it but it didn't work. Could you send it to me please? Thank you in advance!
Hi Alde,
You may want to check out your spam folder. I resent it to you.
Hi Tom,
Love your cheese recipes, I have been having some delicious successes from the website recipes and just diving into the book now.
I was just wondering what the cheese is on the cover of the book. I love the look of the grey/white bloom and would love to achieve this. I’m thinking it’s must be ash and candidum mould, but is it the ashed white recipe? The other photo of the ashed white looks a lot whiter?
Sorry Tom for the above comment, I just found the recipe for the cheese on the cover, Saint-Albus. I somehow managed to miss 2 or 3 recipes altogether on my first 3 runs through the book, not sure how.
Such a shame I can’t seem to find penicillium album around any cheese making suppliers here in Australia, as you say it’s pretty cool.
Hi Adie,
Awesome! Yes it's the Saint-Albus 🙂
I'm afraid I don't know cheese culture suppliers in Australia.
Hello I was so happy to discover your website, as I am currently trying to establish a small home based business creating plant based healthy alternative chocolates and cheeses. I would love to use your recipes and am very mindful of all the work you have done to create these products. I would very much like to use your recipes and wondered how to go about this whilst ensuring you are credited for all your work at the same time. I am based in the UK. I look forward to hearing from you. Warm regards Sally