128 pages, 70 colour photographs, paperback with flaps
Vegan cheese, yoghurt, tofu and vegan drinks for making yourself
More than 50 recipes, ranging from cheese specialties such as tomato-rosemary cheese and coconut cream and almond crème fraiche to chickpea tofu and oat drink.
From the author, food blogger and runner-up of a food blog award in the “Best Vegan Recipe” category.
With the necessary expertise for basic recipes, utensils, basic ingredients, the fermentation process, and tips and tricks for suitable herbs, and to ensure successful results.
Yvonne Hölzl-Singh is an Austrian author, artist, and blogger known for her expertise in vegan cuisine and creative cake design. She manages Tortenfiguren.at, a company specializing in custom cake figures, where she combines her artistic skills with her passion for baking. As a dedicated food blogger, Yvonne shares her culinary creations and experiences on her Instagram account, @freudeamkochen, inspiring others to explore plant-based cooking. Her contributions to vegan cuisine include authoring the book Käse, Joghurt, Tofu, Milch. Vegan und selbstgemacht (Cheese, Yogurt, Tofu, Milk. Vegan and Homemade), which offers a comprehensive guide to creating plant-based dairy alternatives at home.
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