Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere

Name: Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere
Price: 32.00 USD
Availability: InStock
ISBN: 9780306833526

✍️ Ruskus, Bailey

Reader Score

4.4

(1 review)

$32.00

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🌱

Vegan

📚 EDITORIAL REVIEW

“This volume suits cooks craving rich, creamy textures without animal products. It is ideal for those willing to invest time in crafting homemade plant-based cheeses and sauces from scratch. If you prefer quick, five-minute meals or dislike making your own dairy alternatives, this book will likely frustrate you.

— Editorial Team

Author

Ruskus, Bailey

📚 all books by this author →

🏛 Balance 📅 2025 📔 Hardcover ISBN: 9780306833526

📚 This Book in Collections

🌱 Plant-based cooking

📝 Description: Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere

Make the switch to a dairy-free lifestyle--or simply consider a dietary change--without sacrificing flavor with this cookbook full of delicious recipes by Chef Bai. Cheese can be the breaking point that keeps many from breaking up from dairy--because let's face it, dairy is delicious. In Breaking Up With Dairy, Chef Bai shares over one hundred unbelievable plant-based dairy recipes. Includes recipes that mimic beloved cheeses like Gorgonzola, Young Gruyere, Pepper-Jack, Parmesan, and more, which you can use in the following recipes: -Baked Truffle Mac -New York Style Spelt Bagels with Roasted Garlic Cream Cheese -Breakfast Pizza Pockets with Hollandaise -Mini Quiches -Air-Fried Ricotta Balls with Ratatouille Sauce -And so much more! Breaking up with dairy doesn't have to feel like a loss with these mouth-watering substitute dishes!

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Chef Bai delivers a compelling collection of over one hundred plant-based dairy recipes aimed squarely at cheese, butter, cream, and milk enthusiasts. The publisher's description provides a clear roadmap of what to expect, focusing heavily on mimics for beloved cheeses and comforting dishes like air-fried ricotta balls and breakfast pizza pockets. It does NOT suit strict whole-food, oil-free purists or those seeking minimalist, quick-weeknight cooking, as these decadent substitute recipes lean heavily into rich, indulgent plant-based replication.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This volume suits cooks craving rich, creamy textures without animal products. It is ideal for those willing to invest time in crafting homemade plant-based cheeses and sauces from scratch. If you prefer quick, five-minute meals or dislike making your own dairy alternatives, this book will likely…

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Chef Bai delivers a compelling collection of over one hundred plant-based dairy recipes aimed squarely at cheese, butter, cream, and milk enthusiasts. The publisher's description provides a clear roadmap of what to expect, focusing heavily on mimics for beloved cheeses and comforting dishes like air-fried ricotta balls and breakfast pizza pockets. It does NOT suit strict whole-food, oil-free purists or those seeking minimalist, quick-weeknight cooking, as these decadent substitute recipes lean heavily into rich, indulgent plant-based replication.

❓ Frequently asked questions

You will need specialty items like nutritional yeast, cashews, and agar. While common online, these might be inconvenient for cooks without access to well-stocked natural food stores or large supermarkets.

Expect a moderate learning curve. Making your own cheeses and creams requires patience and precise technique. This is not for beginners seeking instant results, but rather for those who enjoy the craft of food preparation.

📖 Who should read this

📜 Historical context

The work emerges from the modern wave of culinary innovation focused on plant-based gastronomy. It reflects a contemporary movement where chefs experiment with fermentation and nut processing to replicate traditional dairy profiles. The author approaches these dishes not as dietary restrictions, but as opportunities to explore new flavor landscapes in everyday cooking.