Wednesday, January 16th, 2019

This Cheese is Nuts: Delicious Vegan Cheese at Home

Published on May 16, 2017 by   ·   No Comments Pin It

Mother of 4, acclaimed chef, yoga teacher, motivational speaker, and meditation guide Julie Piatt has done it again. We couldn’t have loved her book The Plant Powered Way (written alongside her ultra-endurance athlete husband Rich Roll) more, so when we found out she was writing a book all about healthy vegan cheeses, we couldn’t wait to get our ethical fromage loving mitts on her new book. And it doesn’t disappoint. In THIS CHEESE IS NUTS: Delicious Vegan Cheese at Home, Julie proves that vegan cheeses can be as divine as the real thing with nut- based cheese recipes like Smoked Almond Cheddar Spread and Aged Cashew Truffle Cheese, along with nut-free tofu and seed-based options. These cheeses not only rival the best cheese of France— they taste even better. Filled with exquisite images, unbelievably delicious recipes, and healthful decadence – this book may just be the best vegan cookbook of 2017.

This Cheese is Nuts

This Cheese is Nuts

Julie has made it her mission to show the world that plant-based food is both tasty and inspiring. However, even as people embrace a healthier lifestyle, they are reluctant to give up dairy and find vegan cheese especially, to be a bland, meager alternative.

THIS CHEESE IS NUTS also includes recipes that highlight cheese at the center of each dish, such as Manicotti with Whipped Cashew Ricotta, and “Eggs” Bennie with Hollandaise Sauce and Coconut Bacon. And if the taste and decadent texture alone aren’t enough to convince you, nut cheeses are also gentler on the gut, skin, heart, and the environment. So you can eat your Fettucine Alfredo, and feel good about it too. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to dive into the world of nut-based cheese making, THIS CHEESE IS NUTS demonstrates why plant-based cheeses can (and should) be part of any healthy, sustainable diet.

Books from the Piatt/Roll Family;


Cashew Camembert

Cashew Camembert

Cashew Camembert


  • 2 cups raw cashews
  • 2 tablespoons unrefined coconut oil, plus more for greasing the pan
  • 3/4 cup aquafaba (liquid from canned garbanzo beans)
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon white truffle oil

Easy Pre-Prep

Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.


  1. Lightly oil a 4 x 2-inch pan with coconut oil.
  2. Drain the cashews. In the pitcher of a Vitamix, place the cashews, aquafaba, salt, coconut oil, and truffle oil.
  3. Process first on medium speed, using the plunger to evenly distribute the mixture.
  4. Gradually increase the speed, stopping intermittently to redistribute the mixture until the it is smooth.
  5. Transfer the mixture to the prepared pan and smooth out the top with a rubber spatula. and cover with a round of parchment paper cut to fit the pan.
  6. Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.
  7. Run a sharp knife around the edges of the mold. Turn the cheese out onto a cutting board and remove the sides. Using the wide flat side of a large knife, run the flat edge under the metal round, pressing upwards to separate the round from the cheese. Smooth the cheese surfaces with rubber spatula If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold from appearing.
  8. Serve.

Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.


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