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Review: Non Dairy Evolution Cookbook

22 Jul

The Non Dairy Evolution Cookbook by Skye Michael Conroy has become one of my favorite cookbooks in my kitchen.  I rarely use cookbooks; I’m a self-admitted splash-of-this and pinch-of-that cook. However, I am constantly pulling out this one.

Everyone always says giving up cheese is the hardest part of going vegan – if I had had this book years ago, it never would have even been a question. I remember discovering Daiya, and the excitement of having “real cheese” again. I think Skye’s cheeses far surpass Daiya, although Chao is still a pretty serious contender. While I’d love to share recipes, I’m respecting the author’s wishes that people will purchase the book if interested. Here’s a link!!

Spaetzle in jarlsburg melt with broccoli greens and onions.

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The no yolks sauce on scrambled tofu (our Sunday breakfast now!)

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Again, no yolks sauce on tofu.

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A wheel of the mozzarella fior di latte.

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Mozzarella fior di latte in a Chicago style pizza.

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The mozzarella melt on a grilled caprese sandwiches.

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5 Responses to “Review: Non Dairy Evolution Cookbook”

  1. Ghislaine August 19, 2016 at 2:20 pm #

    Are you still making those cheeses or sticking with your aquafaba cheese recipes now?

    • avocadosandales August 19, 2016 at 2:24 pm #

      I alternate back and forth depending on the dish, I feel that both have their positives!

  2. Anne September 30, 2017 at 4:11 pm #

    I’m interested in purchasing this cookbook. Do many recipes call for the use of specialized kitchen equipment or odd ingredients?

    • avocadosandales September 30, 2017 at 3:14 pm #

      A few odd ingredients that can be purchased on Amazon, but no specialized ingredients!

    • avocadosandales September 30, 2017 at 3:15 pm #

      No Specialized kitchen equipment, sorry!

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