Vegan Cheesemaking Class

In-PersonHumboldt Park, Chicago


Small (4-10 Guests)
vegetarian, vegan
Vegan, Vegetarian
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
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!
Lasagna with Cashew Mozzarella and Smoked Lentil Bolognese
During leaner times, lentils would be used in place of the meat bolognese that might be in a lasagna. I love this dish, and we smoke the lentils to make it have a richer, meatier taste. To this we add a meltable cashew mozzarella, almond ricotta, a rich tomato sauce, some torn basil, and our housemade lasagna noodles.
Cashew Mozzarella
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
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!

Vegan Cheesemaking Class

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)