"More than a compilation of recipes, The Art of Plant-Based Cheesemaking is an in-depth course for every would-be cheese crafter and culinary artisan. With luscious, full-color photos of finished cheeses and step-by-step instructions replete with visual aids, McAthy deconstructs the cheesemaking process to make it accessible to everybody. From quick non-cultured cheezes to fresh and aged cultured cheeses, no curd is left behind. Think it's impossible to go vegan because you can't live without cheese? Think again! This book will quash all your excuses."