Artisan Vegan Cheese Workshop

Pam will teach you how to make a range of beautiful vegan cheeses using sprouted almonds, cashews and seeds. We will explore fermentation techniques using probiotics and rejuvelac cultures. Learn about the ageing and dehydrating process to create a firmer texture for slicing and grating cheeses. We will create an exquisite cheese platter including:

~Soft Herbed Almond cheese

~Almond Rosemary Feta

~Sliceable Blue fermented cashew cheese

~Creamy Peppercorn Chevre

~Fermented smoked Paprika and Sundried tomato

~Crumbly Parmesan

~Soft Cranberry Almond cheese

~Almond Milk

~Dips and spreads

She will also share her favorite cracker recipes pairing these with scrumptious fruit compotes. The workshop will be a mixture of demonstrations packed with tips, tasting and Q&A. Recipe handouts included. Come! Whether you’re vegan or not, you’ll be amazed at what you can create with a few simple ingredients and techniques!