Gourmet restaurateur and vegan food expert Miyoko Schinner set herself the challenge of producing an array of vegan cheeses that would please both her vegan and omnivorous friends. Her amazing cheese experiment has resulted in a treasure trove of inventive recipes including Cashew ChÃ¨vre (vegan goat cheese), GruyÃ¨re, Sharp Cheddar and Meltable Mozzarella. For some recipes, you will need to stock up on some unusual ingredients: carrageenan powder, xanthan gum, tapioca flour and agar powder. Some of the recipes are quick while others are time consuming but worth the effort! Her book includes a chapter on cheese-based sauces and a selection of cheesey recipes including Cauliflower Gratin and Chard & Ricotta Calzones. It also includes a chapter on desserts including a baked San Francisco Cheesecake and Pumpkin Tiramisu. Truly dairy-free, delicious and a good investment!