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!
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!
Cheddar Style Aquafaba Cheese
'Aquafaba' is the leftover cooking liquid from beans, and there is a very meltable, tasty cheese recipe we use to make grilled cheese sandwiches!
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!
Grilled Cheese!
Small Plate
We'll use the aquafaba cheese we produced to make some nice grilled cheese sandwiches to enjoy.
Penne Pasta, Cashew Mozzarella, Tomato, Lemon, Pine Nuts, and Basil
When I was first learning to cook, this was one of my favorite dishes to make. A nice chilled pasta dish is so refreshing when it's warm out, and the nice acidity from freshly squeezed lemon gives this dish a wonderful lift. Having nice tomatoes, our fresh cashew mozzarella, pine nuts, and basil makes for an addictive combination.

Vegan Cheesemaking Class

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