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Ask the majority of vegans, one thing that is dearly missed when opting for the plant-based life is cheese. Recreating the creamy, tangy and sometimes stringy food without using dairy can be a tricky art. In fact, most of the vegan cheese you can buy off the shelves in supermarkets tastes too much like feet (yes, really) or nothing like cheese at all, so we’d rather go without. And this is mainly because a lot of varieties of plant-based cheese sold at shops are highly processed. The big difference between “real cheese” and vegan cheese is the way in which they are made. “Real cheese” goes through stages where the proteins physically bond to each other, which is why you can get so many different unique flavours and textures by aging the cheese. Plant-based cheese proteins get modified differently, if at all, and this is the reason that you can’t taste the same strong and unique flavours.

However, there is a way you can feed your cheesy cravings without having to depend on brands and recipes which use soy protein and other excessive factory-extruded processed ingredients. Get in the kitchen and learn how to create your favourite tangy or mild flavours yourself. Innovation in the plantbased cheese industry is happening — using traditional cheese aging and bacterial culturing methods to make vegan cheeses with only a few ingredients like nut milks, enzymes, salt and nutritional yeast can really transform your vegan cheese experience. From nacho cheese to mozzarella and cashew ricotta — we’ve chosen four delicious dishes to kick start your homemade plant-based cheese making.


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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.

Other Articles in this Issue

Cook Vegan
First things first — I hope you’re having an incredible
A round up of the latest vegan food, product news, and gadgets
We give our verdict on the latest plant-based guides
All pastry recipes are perfectly adaptable for both
English businesswoman, activist and skiing world record holder, Heather Mills, talks to Cook Vegan about how she fuels her busy lifestyle…
It’s easy to make delicious plant-based dishes with the foods you can find in any typical store cupboard. Some meals call for slightly less familiar foodstuffs. We have created a round-up of some of the most common uncommon vegan ingredients.
Jacqueline Meldrum inspires you to make the most of your weekly veg box
This easy make-ahead pie is packed with vegetables
A gorgeous vegan curry packed full of vegetables and
1 Preheat oven to 180˚C (350°F/Gas Mark 4). Mix walnuts
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various vegan eateries to bring you this month’s hot spots.
Served in an elegant champagne glass, this sophisticated sparkling fruit mocktail makes the perfect welcome drink. The fruit very subtly infuses the drink, so use the very best you can find.
Make the most of your leftover ingredients with these recipe ideas
Blogger, Laura-Jane Koers reveals how adapting to healthful plant-based nutrition is fundamental to feeling at home in your own skin
Ditch the carbs and coffee. Up your nutrient intake
Alessandra Felice shares the weird and wonderful ways you can use the orange pot
Being vegan before and during pregnancy helps you have a vivacious and robust baby! By Juliet Gellatley, founder & director of Viva!, nutritional therapist and mum of twin sons.
1 Remove the thick outer layers from each corn husk;
The crunchy corn chips dipped in a wholesome tomato
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Four delicious ways to master vegan cheese in the kitchen
Everything you need to know about nutritional yeast…
When the foodie world went naturally nuts…
The chickpea trick we’ve all been missing
Made in Hackney might appear as your typical vegan
Escape adulthood and cater for your friends and family with some delicious summer campfire treats.
These sweet and smoky beans come together effortlessly
• Recipe and image from Vegetarian Heartland: Recipes
1 Heat your grill to medium-high and cook the tomatoes
This recipe looks beautiful with its golden pineapple
Although this isn’t the best fare if you are travelling
• 2 scallions, white and light green parts, thinly
1 Preheat oven. Coat the bottom of a an oven safe pan
Your ultimate healthy and wholesome grain breakfast guide
Add 40g (1/3 cup) of rolled oats into a saucepan. Now
Our pick of the best…
A simple, warming, comforting porridge for when you
A good, healthy granola is a must-have because it is
• 35g (⅓ cup) blueberries or raspberries, frozen or
Overnight oats are awesome, filling breakfast options
1 In a bowl whisk the chickpea flour, almond milk,
2 In a frying pan, heat the olive oil over medium heat
This vegan version of the classic Italian dish wraps
With just roasted cauliflower, homemade cashew milk
There’s nothing quite like a good old roast dinner
The personal trainer transforming lives with plant-based nutrition
Avocado is a staple for most vegans and lately it’s
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