Comments for Full of Plants

Comment on Vegan Aged Camembert Cheese by Thomas Pagot

Thomas Pagot — Thu, 30 Nov 2023 07:05:20 +0000

In reply to Pam Bochel. Hi Pam, I am using a Magimix blender. If you soaked the cashews overnight they should be soft enough to be blended with just 150ml of water. However, it's not an exact science so you might have to add a bit more until the cashews turn into a very thick cream. Hope this helps!

Comment on The Best Vegan Foie Gras by Thomas Pagot

Thomas Pagot — Thu, 30 Nov 2023 07:03:52 +0000

In reply to Emy. Thanks for your feedback Emy!

Comment on The Art of Vegan Cheese Making – Free eBook Now Available! by Thomas Pagot

Thomas Pagot — Thu, 30 Nov 2023 07:03:40 +0000

In reply to Joetta Steinmetz.

Hi Joetta,
I can see you subscribed to the newsletter the first time on 2020-06-17. If you try to subscribe again, you won’t receive the ebook as you are already a subscriber.
I manually resent the ebook to you.

Comment on The Art of Vegan Cheese Making – Free eBook Now Available! by Joetta Steinmetz

Joetta Steinmetz — Thu, 30 Nov 2023 03:43:27 +0000

I have tried a number of times to download the vegan cheese ebook, but it never shows up. I have made several of your cheeses with great success. I hope I can get the ebook!

Comment on The Best Vegan Foie Gras by Emy

Emy — Thu, 30 Nov 2023 02:29:23 +0000

I tried it. It’s a tasty recipe. Thank you for sharing.

Comment on Vegan Aged Camembert Cheese by Pam Bochel

Pam Bochel — Wed, 29 Nov 2023 21:17:42 +0000

Hi Thomas

Thank you very much for this wonderful recipe – I’m about to start making it for the third or fourth time.

Can I ask what type of blender you use? Blending 600g cashews in 150ml water is just not do-able with the equipment I have – I end up having to add much more liquid. Thanks to you I’m getting more & more into cheese-making and I would consider investing in a better blender, but despite hours of online research I just don’t know what to go for! What are your recommendations?

Many thanks, Pam