Vegan Cheesemaking Class
In-PersonHumboldt Park, Chicago
SOLD OUT
$60.00
House
BYOW
Small (4-10 Guests)
vegetarian, vegan
Vegan, Vegetarian
In-Person
We'll be spilling a lot of our secrets for making our vegan cheeses, you'll be able to make them in a hands on way, and then we'll also use them to make a nice lunch!
From making rejuvulac, to culturing cashew, to making meltable vegan mozzarella, we'll do it together each step of the way.
Plus, you'll be able to take home recipes and the cheeses you made!
Menu detail
Rejuvulac, Cultured Cashew, and Cashew Cream Cheese
Appetizer
I'll take you through the process of making rejuvulac, and will have it prepared each step of the way. From sprouting quinoa, to soaking it, we'll take the mystery out of it so you can make your own! Like many fermented products, cultured cashew keeps in the refrigerator for a very long time.
It can be used as a basis for many different recipes!
Cashew Mozzarella
Appetizer
Making your own cashew mozzarella is intimidating at first, but becomes a very easy process. I'll show you how to make it into nice buffalo mozzarella style balls, but you can also just pour it into a mold for a different style!
Almond Ricotta
Appetizer
An easy cheese to make, that is useful in many different preparations, I'll share with you our process for making almond ricotta!
Cashew Almond Feta
Small Plate
A really nice rich cashew-almond feta style cheese which is wonderful for many dishes!
Chicory Salad with Walnuts, Beets, and Almond Ricotta
Small Plate
For lunch, we'll be sure to use the almond ricotta we made to make a nice spring salad to eat!
All You Can Eat Pizza!
Entree
We'll be making tons of different pizzas, with many different toppings (build your own!) using our different cheeses.
Vegan Cheesemaking Class
In-PersonHumboldt Park, Chicago