LES FROMAGES VEGAN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! RECETTES

SOURCE

C' EST SI VRAI!!!! SE PASSER DE FROMAGES ET LA CHOSE LA PLUS DIFFICILE QUI SOIT!!
 LE LAIT AUCUN PROBLÈME , LE VRAI  LAIT  N' A PLUS AUCUN GOÛT DE TTE MANIÈRE, LE BEURRE PEUT ÊTRE REMPLACE PAR LA MARGARINE, LES FROMAGES BLANCS ET AUTRES PAR LES DESSERTS AU SOJA.. MAIS LES FROMAGES....

 ET POURTANT COMME LE RAPPELLE L' AUTEUR DANS SON TEXTE EN ANGLAIS. LE LAIT, LES LAITAGES TUENT LES VEAUX!!!
 LE LIVRE QUÈ IL PROPOSE  SUR SON SITE (LA SOURCE) COMPORTE 80 RECETTES DE FAUX FROMAGES
 CELA PARAIT INCROYABLE!! MAIS LES IMAGES FONT VRAIMENT ENVIE....



SOURCE AVEC PLUS D' INFOS ET PHOTOS DE JOLIS FROMAGES QUI DONNENT VRAIMENT FAIM!!!


I don’t talk a lot about how I struggled to give up cheese when I went vegan years ago; I don’t want people to think that living dairy-free is so difficult that they put it off or, worse, never even try. For many people, ditching dairy is only moderately difficult; for others, it isn’t hard at all. But for some it’s a real obstacle; one of the most consistent objections to veganism I encounter is “I could never live without cheese!” But the truth is that while we joke about dying without dairy products, millions of cows and calves are killed each year in the name of dairy production, with calves cruelly torn from their mothers at birth even on small, so-called humane dairy farms. So even though I’ve gotten to a place in my life where I don’t miss cheese anymore, I’m constantly on the lookout for new vegan cheeses to try, in the hopes of finding one that would satisfy even hardcore cheese lovers.
Frankly, I haven’t had a lot of luck. I’ve tried some store bought vegan cheeses, as well as some fancy ones available online; at best, there were a couple that were okay if melted. But for cold slices or wedges, I have never found anything that was delicious and strongly reminiscent of dairy cheese, until discovering the brilliant new cookbook, The Non-Dairy Formulary. Written by esteemed vegan chef Skye-Michael Conroy, The Non-Dairy Formulary contains over 80 delicious recipes for plant-based cheeses, butters, milks and creams, including cultured cheeses, buttermilk, and sour cream; block and wheel cheeses that shred and melt beautifully; egg alternatives and eggless egg dishes; and scrumptious non-dairy desserts. These recipes are easy to follow and extremely user-friendly; many of the block cheeses, including cheddar, mozzarella, provolone, brie, havarti, and muenster— take less than 15 minutes to make, with only 8 or 9 ingredients involved (they then refrigerate for a few hours). But best of all is the taste. Not only are these cheeses reminiscent of dairy cheese; some of them, like the mozzarella and the muenster, taste so much like their dairy counterparts it would be nearly impossible for me to tell them apart. Click through the photo gallery below for more information, mouthwatering images, and two exclusive cheese recipes from The Non-Dairy Formulary. Scroll down for Frequently Asked Questions about the cheese ingredients, and for ordering information.