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Vegan Cheesemaking Class + Lunch: Saturday March 3

March 3, 2018 @ 12:00 pm - 3:30 pm


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!
If you are interested, you can sign up for the class here.
We can also accommodate for gluten free.

You’ll be making:

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!
Vegan Cream Cheese, and Vegan Sour Cream.

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
A fatty and tangy almond feta.

And for lunch, we’ll get to eat:

Chicory Salad with Walnuts, Beets, and Cashew-Almond Feta: A nice salad with our homemade feta.

We’ll use the mozzarella and almond ricotta we made, to make a nice lasagna for lunch!

If you are interested in coming, this class, the lunch, and the recipes and cheese to take home are an all inclusive (no tax, no tip!) $60, and reservations can be made here.

Hope to see you in class!


-Kevin Schuder


March 3, 2018
12:00 pm - 3:30 pm




Humboldt House
Chicago, 60651 United States + Google Map