The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods

Chef Skye Michael Conroy is a culinary genius! This is the first book of his that I have purchased. I also purchased a mini holiday ebook he put out. From now on I will buy everything he puts out. The Non-Dairy Evolution has brought some greatly missed foods back into my vegan diet. First I made the provolone cheese since before going vegan provolone was my favorite cheese. It tasted like smoked provolone! It sliced well and made great sandwiches. Toward the end of my block I shredded it and had it on tacos. That was great too. Next I made pepper jack cheese. Wow! The pepper jack cheese is EXACTLY like the dairy version and it's incredibly easy to make. I have made it several times now. It is amazing on sandwiches served with crackers. I made the BEST restaurant quality grilled cheese sandwiches with the pepper jack. Then I made the golden cheddar. WOW! This was good too. It was a little softer but I only made it once. This was harder to shred because it crumbled but the taste was perfect. It made a great grilled cheese, was lovely on tacos and I enjoyed it with crackers. Since I liked the golden cheddar so much I decided to try making the golden cheddar sauce. I had that over mini pasta shells (reminiscent of velveeta shells and cheese) and this was THE BEST MAC AND CHEESE I EVER HAD!! I thought my other non dairy versions of mac n cheese or mac n nooch were good but they pale in comparison to Chef Skye's version! Recently the stopped selling the cheap vegan margarine I used to buy locally and I was sad that I would now have to pay $4-5 for a small container of Earth Balance. Not that Earth Balance is bad but it is expensive and our family goes through alot of butter in our cooking, baking and on toast. So I gave the better butter recipe a try. First of all, when I blended all the ingredients for the better butter and tasted it to see if it needed more salt it was soooooooooo good that I scraped and licked the blender. Then after it was finished I used the butter in place of oil when I was cooking something in the skillet. It was delicious. I have since used this better butter for all of my butter needs. I have it on my toast every morning. It melts well and spreads. Next I tried the Sunrise Scramble. It was great. My 11 year old daughter said these were better than any scrambled eggs she ever had. I'm excited to try many of the other recipes. I'm looking forward to making the Eggless Omelets, Bedeviled Eggless Eggs, Queso Nacho Cheese, Scalloped Potatoes Au Grautin and many others.

I have purchased personally 12 copies of this book. So where to be and… Why? As a multiethnic full-time professional vegan chef I am always looking for the most innovative recipes and also the most fundamental and important ones. "The non-dairy evolution" ( Plus is quite simply a delicious book title… Who can argue?... )is a must have cookbook for any kitchen. Beyond all the ethical reasons why a plant-based diet is superior there's also the realization that you can make fresh nut milks in your own kitchen for a fraction of the cost you're buying commercial Dairy for and you can use it in exactly the same manner. It can be liberating for you and your family to be able to do more for yourself… Some people might say that the extra time it isn't worth it. But I disagree there is nothing more nutritionally complete and better than meals you create in your own home and life. From the basics like butter yogurt and sour cream to more complex recipes chef Skye never fails to deliver clear, concise instructions on what are no doubt going to be classic vegan recipes… Many of these he did not invent but his refinement and quality is commendable. Well there are a few specialty ingredients you might need to buy to fortify your kitchen cabinets, the investment is minimal and the results will pay for themselves in less than 30 days time. I have found my journey into life as a vegan for the last six years to be exhilarating and joyful exclamation mark this book will help with those nagging cravings of things that you know you shouldn't eat but you're still predisposed to wanting… Well want no more because this book will help with all appetites.

Chef Skye Michael has created another masterpiece with his latest foray into gourmet vegan gastronomy! Whether you are vegan, a vegetarian trying to transition into veganism or an omnivore who wants to eliminate dairy and eggs from their diet, you now have an exciting resource to create your favorite dishes that used to contain dairy and egg products.So you enjoy an ice cold, creamy glass of milk from time to time? How about recipes for fresh homemade Soy, Almond, Cashew, Rice & Buttermilk (both cultured and quick versions) with no additives! Do you have some kids or your inner child that craves chocolate milk? There's an awesome recipe for that as well! Or perhaps milk is not rich enough for you, then you'll find light and heavy creams, creme fraiche and a thick luscious heavy whip cream for ice-cream sundays, pies, coffees, etc! Speaking of coffee, how about your own homemade non-dairy creamers?How about some rich creamy Better Butter that tastes like, cooks like and bakes like real dairy butter? There's both cultured and non-cultured versions and even old fashioned churned Butter is possible with some of the recipes within these pages! Other cultured delights such as Sour Cream (you can't tell the difference!), thick Greek Style Yogurt, etc.Then we have a whole fromagerie (cheese shop) available at your fingertips. There are cultured cheeses such as Chèvre, Cream Cheese, Extra Sharp White Cheddar, etc. Then there is a whole variety of plant milk based block cheeses such as Mozzarella (both firm and fresh), Swiss, Cheddar, Havarti, Pepper Jack, Brie just to name a few. Then there is a great selection of tofu based cheese such as Gorgonzola, Creamy Ricotta, Queso Fresco etc. Then there are the other classic Italian cheeses such as Parmesan and Mascarpone! There are also cheese sauces to make dishes like mac-n-cheese that is out of this world and then there are the cheese melts that are thicker for grilled cheese, French Onion Soup, etc!Chef Skye even created spice blends to make your own Nacho Cheese and Cool Buttermilk No'ritos!How about some Eggless Eggs? You have the full gamut of scrambles to frittata, to omelets, to the richest, creamiest mayo that no one will ever believe is non-dairy just to name a few!How about something for your sweet tooth? There is everything from Key-Lime Pie, New York Style Cheesecake, Creme Caramel, Gelato, etc.I can keep on writing for days, but my mouth is literally watering as I write this. Time to get into the kitchen!For those of you that may be wondering what the differences are between this book and Chef Skye's first non-dairy cookbook, with "The Non-Dairy Formulary", he reworked almost all the recipes and added a whole bunch of new ones. He also went to great lengths to give even more detailed instructions for some of the cheese making techniques. He added options for making the soy milk based cheeses with other non-dairy milks for those who choose not to consume soy.I have no doubt that once you try some of these dishes, your dairy free world will be even brighter thanks to these lifestyle changing recipes we can still eat insanely delicious food while protecting the animals, the earth and our health.Happy Cooking

Für viele Rezepte sind spezielle Zutaten notwendig, die teilweise in Deutschland nicht erhältlich sind (Milchsäurepulver). Ich habe mir alle Zitaten besorgt und bereits viele Käserezepte ausprobiert. Alles hat gut funktioniert und mir sehr gut geschmeckt. Mich erinnern die Ergebnisse tatsächlich an echten Käse. Ich lebe allerdings schon mehrere Jahre lang vegan. Mein vegetarischer Mann mochte bisher leider keinen meiner zubereiteten Käse aus dem Buch. Daher gibt es nur 4 Sterne

Ich war anfänglich skeptisch, ob ich wirklich tolle vegane Käsesorten hinbekommen würde.Auf Anhieb habe ich gleich 5 verschiedene Sorten gemacht - die ganze Familie ist sowohlvom Geschmack als auch von den Konsistenzen absolut überzeugt. Die besten Sorten,die ich bislang gemacht habe.

Tolle Rezepte! Der meditarrean herbed Feta ist mein Favorit.

It is a science rather than a cookbook, all you need to know. Well explained and structured. Lots of room to bring your own ideas in.

This book has been invaluable for me especially for the vegan butter recipe...before I went vegan I used to crave salted butter and could eat it in slices from the packet (I know..greedy!) and I didn't want to buy shop versions with additives in. I'd bought another vegan cookbook with a recipe in but it didn't do it for me. Whereas THIS one...I have yet to find a non-vegan who can tell the difference and I honestly can't! You'll need lactic acid powder, available on Amazon.co.uk - it makes all the difference. I haven't made many of the recipes but reading them, they make sense to me as an experienced wholefood cook and I anticipate they'll be equally as well researched and will give just as pleasing results. The butter recipe reassured me I could stick to veganism. And I don't follow his method either...just bung it all in the Nutri Ninja and pour it into a mould to set!