I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Readers learn the process of creating their own unique vegan cheeses in the cookbook “Non-Cheese Veg” by NEMO.

The Synopsis

Non-Cheese Veg is the complete handbook for making fermented plant-based cheeses at home: fresh, spreadable, aged and ripened specialities made from oil seeds, pulses and natural ferments, without animal ingredients or industrial products.

The volume guides the reader through every production stage: from technical foundations (ferments, plant-based kefir, rejuvelac, agar) through quick ferments to long-aged specialities with noble mould. Temperature management, fermentation times, ageing and natural smoking are explained with clarity.

Recipes include: spreadable cashew specialities, lupin-based spreads, chickpea ferments, aged herbed rounds, long-ripened affinated cheeses. Each preparation includes practical notes, seasonal variants and storage guidance for consistent results.

This is not about imitation: every plant-based cheese has its own dignity, a unique aromatic profile, a complexity that surprises. Anyone who has tasted an aged cashew blue after three weeks of fermentation knows these are no compromises.

The ideal book for those who wish to explore plant-based fermentation with rigour, creativity and passion.

THE REVIEW

This was an engaging and fun cookbook to get into. The author does a great job balancing the preparation and process of making vegan cheese while also exploring the many types of vegan cheese. Being able to see how everything from spreadable cheeses to aged cheeses and so much more is created, and the multitude of different cheeses themselves, was fascinating to see in these recipes.

What made this book special was how it showed how cheese is made. From the types of oils used as the base for creating this cheese to the fermentation process and how that is even used for items such as kombucha, and the process of aging this cheese was a unique process. The author goes into great detail and lets readers use these recipes to test the items for themselves.

THE VERDICT

Compelling, engaging, and creative, Author Nemos “Non-Cheese Veg” is a must-read non-fiction book on Italian cuisine and vegan cooking. This cookbook is detailed and engaging, lets readers reference it for several recipes, and offers insight into the entire process of crafting these vegan cheeses from scratch. If you haven’t yet, grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.