Julie Piatt, author of The Plantpower Way, brings the plant-fueled diet to the forefront once more, with a stunning collection of flavorfulnut-based cheeses. Always known for her dairy-free cheeses, here she shares seventy-five recipes using almonds, cashews, and other nuts to createcheeses anyone can make at home. Nut-based cheeses areon the cutting edge in the world of vegan cuisine. They’re remarkably simple toprepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit forany occasion. Even creating aged cheeses is easy—they require only a day or two inthe dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is analmost entirely hands-off process. And though they’re delectable on their own,Julie’s nut-based cheeses are a terrific component in her recipes for RawBeet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel andBrazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with theessential tips, tools, and mouth-watering recipes home cooks need to immersethemselves in the world of nut-based cheese-making,This Cheese is Nutswilldemonstrate why nut cheeses should be part of any healthy, sustainable diet.