The hardest thing to give up when switching to a plant-based diet? For most people, it’s cheese, says Jules Aron, a holistic health and wellness coach in New York and the author of Vegan Cheese: Simple, Delicious, Plant-Based Recipes. “The increasing popularity of nut milks in recent years has changed the plant-based cheese landscape forever,” says Aron, who uses nuts, nut milks, nutritional yeast, and other ingredients that impart a cheese-like flavor to her recipes. “With a little time and effort, you can easily dazzle your friends, family, and guests by making your own rich and creamy varieties at home,” she says. Aron’s book features 60 DIY vegan cheese recipes, from classics like American, Swiss, and blue cheeses to more gourmet-style spreads and cheese balls. You’ll also find recipes for sweet cheeses and nondairy desserts, like this beautiful maple-laced Pumpkin Cheesecake. Find Aron online at julesaron.com.
Keep raw nuts and seeds in sealable containers, such as mason jars, in the refrigerator or freezer for maximum shelf life.