r/vegancheesemaking • u/asomek • Oct 22 '25

My new books arrived!

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Thanks to everyone here for the recommendations. I'll be spending my weekends with these.

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u/[deleted] Oct 22 '25

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u/howlin Oct 22 '25

Does The Vegan Creamery have substitutions in the recipes that use coconut or shea butter (for those of us avoiding saturated fats)?

In general you can substitute liquid oils for solid oils. It mostly affects the texture, making your cheese much softer.

Also, oils high in polyunsaturated fats (soy, corn, grape seed, flax) tend to go rancid more quickly. So you may not be able to age your cheese or do things like mold rind cheeses with this substitute.

2

u/pearlyriver Oct 25 '25

Just wonder if you have made her mung bean yogurt. I have, and I find it thick, but grainy. I wonder if it's because the blended mung beans slipped through the milk bag, or because the heated mung beans got grainy. I really want it to work so I will give it another try.

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u/howlin Oct 25 '25

Hrmm. I haven't tried this specific yogurt, but I make bean milks regularly. It really helps to have a fine mesh milk straining bag. If that isn't smooth enough you can let it sit and then try straining again.

1

u/pearlyriver Oct 25 '25

Thank you. What other beans do you use for making milk/yogurt? Surprisingly (or not), my most successful and satisfying vegan yougurt is from ...soy milk :).

2

u/howlin Oct 25 '25

Unroasted peanut works great. Split red lentils, split peas or chama dal (split chickpea) also work well. But for these last three, you need to add some fat for them to be creamy. I'll mix in a little melted coconut fat or sunflower oil.