I couldn’t wait for my copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry to come in the mail. Nicole Axworthy and Lisa Pitman have been dropping vegan knowledge at VegNews for years, and I’ve been making an effort to move away from palm oil products for some time now – so a DIY guidebook was just what I needed.

This book is a treasure, including a very thorough pantry section and recipes for everything from vegan cheese to Worcestershire sauce. I was particularly intrigued by the Buffalo Mozzarella recipe, which called for ingredients that I found much easier to source than a similar recipe from Artisan Vegan Cheese (which is also a must-own, in my opinion).

If you don’t already have a well-stocked vegan pantry, there are a couple things you’ll want to get in order to make this recipe, along with some other ways you can use them:

Probiotic powder – gives vegan cheese their cultured tanginess, you can also throw it in your smoothie to make you poop more because pooping is the most fun thing you can do for free besides sleeping

Nutritional yeast – a vegan staple, gives food a cheesy flavor while adding b12 to your diet and making you pee bright yellow – I’m sensing a theme here

Xanthan gum – thicken all sorts of non-dairy foods from butter to dressing to cheese

Agar flakes or powder – seaweed-based replacement for gelatin, use it in marshmallows, custards and yeah… cheese

Reprinted fromDIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin. All photos by Nicole Axworthy.

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