Reddit mentions of The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods

Most of the cheese recipes by Skye Michael Conroy are outstanding.

https://thegentlechef.com/category/cheeses/

https://www.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423

no specific recipe, but

pizza sauce is from serious eats

sausage and pepperoni are both seitan based, from
Seitan & Beyond by Skye Michael Conroy

The mozzarella, cheddar, smoked provolone and feta were all from Non-dairy Evolution by Skye Michael Conroy. Can't recommend his book enough for serious vegan chefs who want to create dairy analogues.

The dough was from a pizza place I used to work at. Caramelized onions were just onions sauted with coconut palm sugar, and the cremini mushrooms sautéed with red wine and thyme.

Baked in the kitchen I work at on a sheet tray in an industrial convection oven at 550 low fan for about six minutes.

It was crazy good.

Here's another option. Not familiar with the other book, but this one is very focused on the modernist techniques for making cheeses. The mozzarella recipe is exceptional.

I'd recommend the Non-Dairy-Evolution-Cookbook. That book has tons of vegan cheese recipes. I have been very impressed by what I have tried. I have tried a lot of recipes found online and I prefer his the best. https://smile.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423/ref=sr_1_2?crid=4NKQ6PMQQ3SG&keywords=the+non-dairy+evolution+cookbook&qid=1566477241&s=gateway&sprefix=the+non-dairy%2Caps%2C150&sr=8-2

I found a seitan pepperoni recipe ages ago. I already make vegan cheese (I use this) and desperately, desperately want a pepperoni pizza. Of all the things to miss, that's the top for me. Second is a bacon butty. I really envy the vegans who say they don't miss meat, sadly that's not me. When lab grown meat is sold to the masses I'll be first in line!

Here's some amazon links for some that I own:

• Keep it Vegan (there is a new edition but this is the one I have) - https://www.amazon.co.uk/Keep-Vegan-simple-healthy-delicious/dp/0857832522/ref=sr_1_1?s=books&ie=UTF8&qid=1465990745&sr=1-1&keywords=keep+in+vegan
  
  
• Plant pure nation - https://www.amazon.co.uk/PlantPure-Nation-Cookbook-Breakthrough-Plant-Based-ebook/dp/B00THMM9QU/ref=sr_1_1?s=books&ie=UTF8&qid=1465990771&sr=1-1&keywords=plant+pure+nation
  
  
• The China Study Cookbook - https://www.amazon.co.uk/China-Study-Quick-Easy-Cookbook-ebook/dp/B00U27BMT4/ref=sr_1_2?s=books&ie=UTF8&qid=1465990779&sr=1-2&keywords=the+china+study+cookbook
  
  
• Forks Over Knives - https://www.amazon.co.uk/Forks-Over-Knives--Cookbook-Plant-Based-ebook/dp/B007JN6UOG/ref=sr_1_1?s=books&ie=UTF8&qid=1465990810&sr=1-1&keywords=forks+over+knives+cookbook
  
  
• The Non-Dairy Evolution - https://www.amazon.co.uk/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423/ref=sr_1_2?s=books&ie=UTF8&qid=1465990798&sr=1-2&keywords=the+gentle+chef
  
  
• Seitan and Beyond - https://www.amazon.co.uk/Seitan-Beyond-Soy-Based-Analogues-Ethical/dp/1516860888/ref=sr_1_3?s=books&ie=UTF8&qid=1465990798&sr=1-3&keywords=the+gentle+chef
  
  The last two are particularly gourmet, but interesting reads if you want to attempt some mind-blowing meals. I wouldn't list them as beginner though.

> Do you guys have any sources of really high quality vegan meals by like high level chefs and shit.

Take your pick! What cuisines does she like to make? What do you like to eat? Choose something that fits both.

Gourmet Stuff (youtube channels, blogs, and/or cookbooks. Some are all three):

• Hot For Food
  
• Sweet Potato Soul
  
• Edgy Veg
  
• AvantGardeVegan
  
• Exceedingly Vegan
  
• Mr. Vegan
  
• VeganLovlie
  
• Peaceful Cuisine
  
• Vegan Soul Kitchen
  
• Oh She Glows
  
• Minimalist Baker
  
  For direct recreations of dairy, meat, and condiments/sauces.
  
  
• Seitan and Beyond by Skye Michael Conroy
  
• The Non-Dairy Evolution Cookbook by Skye Michael Conroy
  
• The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner
  
• Artisan Vegan Cheese by Miyoko Schinner
  
  For recreations of eggs:
  
  
• Baking substitutes
  
• For straight eggs
  
  For a general cookbook: Veganomicon
  
  ---------
  
  My list of substitutions, taken from another comment:
  
  "
  Another thing you can do is learn or find vegan substitutes to things, then you can look up recipes that are as complex or authentic as you want, and simply use the substitutions. For gourmet vegan cooking, some are:
  
  
• Beef, sausage: seitan, commercial vegan meat substitutes
  
• Bacon: Coconut bacon or Bac'n bits
  
• Heavy Cream: Cashew Cream
  
• Butter: Vegan Butter, margarine, vegetable oil or coconut oil in baking
  
• Cheese: blended up nuts or other things with flavorings or gelling agents, different for different ones. Mozzarella, Ricotta, Feta, Parmesan, Fancy Cookbooks: 1, 2
  
• Eggs: For cooking, Tofu or Commercial Egg Replacers. For baking, a bunch of different things depending on what you're making.
  
• Crab cakes: hearts of palm
  
• Tuna salad: mashed chickpeas
  
• Merangues: aquafaba
  
  "

The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods https://www.amazon.com/dp/1499590423/ref=cm_sw_r_other_apa_R8pLxbNHPQ4Y7 is a really good cookbook made by a modernist chef (think molecular gastronomy) that goes over making vegan alternatives to dairy ingredients that closely match the characteristics they need. The cheeses will even melt and stretch! The flavors don't match 100% but I am allergic to casein, so it's the best I got. They also have whipped cream, coffee creamers, butter, etc. for all dairy 1:1 ingredient subsitutions.

https://www.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423

Here, change your life. <3