The cheese needs time to cool and set, ideally overnight, as the longer it rests, the firmer, creamier, and more sliceable it becomes.

Nutrition columnist Molly Kimball was intrigued by the cookbook, Jules Aron's "Vegan Cheese: Simple, Delicious Plant-Based Recipes" (May 2017, Countryman, $24.95), which she wrote is "filled with ...

This is a quick fermented vegan cheese made out of leftover wheat starch from the last seitan video! You can ferment this starch in a matter of hours to get a funky rich taste that'll seriously flavor ...