Julie Piatt on Demystifying Vegan Cheese

julie

Cheese. I can finally make cheese!

Cheeses (from nuts, not dairy, of course) that the recipes I really want to cook call for. For example, long before I went vegan, my signature (slash, only) dish was gnocchi with gorgonzola sauce.

Well, thanks to Julie Piatt’s recipe on page 99 of her brand new cookbook This Cheese is Nuts, now I can make gorgonzola — and the dish again, in full, plant-based glory.

Same goes for authentic margherita pizza (mozzarella) and any number of Mario Batali recipes like fava beans with burrata and mint.

(Haha, can you guess what my favorite cuisine to cook is?)

Wouldn’t you know it though, Julie put recipes for both these cheeses (and about 30 others) in her book.

So that’s my somewhat quirky reason for loving This Cheese is Nuts, but much more importantly, the book is an answer to that most tiresome of “why I could never go vegan” excuses… called “I could never give up cheese.”

Not the first book to attempt to be that, but judging from its Amazon reviews and ranking already, I get the sense it’ll be the first one to do it on a bigtime, mainstream, somehow-your-weird-non-vegan-aunt-knows-about-it kind of level.

In today’s episode of No Meat Athlete Radio, I speak with Julie about just that, and what it could mean for the community.

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Comments

  1. Not sure the fact that coconut oil melts at body temperature guarantees that it won’t clog your body!! Most oils are liquid and they really don’t struggle to stay in the body do they. Really struggle to understand the logic here. Opinions and personal experience are not valid data to give health advice.

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