Live Online Cookery Class - Festive Vegan Cheese 

Festive Vegan Cheese 

Date and Time

Saturday 27th November 2021

3:00pm - 6:30pm

Cost

Fee: £45 (£35 Concessions / £20 Unwaged).  All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join artisan vegan cheese producer Bruna Oliveira to prepare for the festive period and learn how to create the amazing textures and flavours of raw, fermented nut cheese at home. You can enjoy your matured version over Christmas and your other cheeses whenever you wish!...

This live interactive masterclass will include:

  • Making a delicate and versatile tasty fermented cashew cream cheese (ready in 48 hours)
  • Making a fermented Cranberry & Thyme fermented cheese (ready in 5 days or mature for longer)
  • Make a delicate Garlic & Herb ‘Chevre’ fermented cheese (ready in 3-4 weeks just in time for Christmas!)
  • Make a pear and fig chutney (with the option to substitute pears for apple and figs for dates or dried apricots)
  • All cheeses made in class can be frozen for up to 3 months and enjoyed whenever suits!
  • Learn about the health benefits of fermenting nuts and seeds
  • Invaluable online group troubleshooting support for 3 weeks following the class 
  • Extensive recipe pack with bonus recipes for fermented and non-fermented nut cheeses
  • The opportunity to ask Bruna questions
  • If you live in local surplus organisation Streetbox's delivery area you can get your veggies ingredients and some extra ones delivered for free! More info below*

For ingredients, tips on sourcing ingredients, and equipment needed see below

About Bruna

Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.

Photo credit: Emel Ernalbant 

*GET YOUR VEGGIES DELIVERED FOR FREE

If you live in local surplus organisation Streetbox's delivery postcodes listed below and book by 5pm the Wed before the class using the promo code 'STREETBOX' you can get your herbs & veggies and some extra veg delivered for free. You will be prompted to supply your full address when booking your ticket. Please note you will need to source all other ingredients yourself.

You must live in Streetbox's delivery postcodes: EC1, EC2, E1, E2, E3, E5, E8, E9, E10, E11, E15, E17, E18, E20, EN4, N1, N2, N3, N4, N5, N6, N7, N8, N9, N10, N11, N12, N13, N14, N15, N16, N17, N18, N19, N20, N21, N22, NW1, NW3, NW5

EQUIPMENT LIST

  • Blender or food processor
  • 3 x bowls
  • Parchment paper
  • 2 sieves (or colanders)
  • Small (500ml approx) glass or plastic container
  • 2 x squares of cheesecloth  (size: 30x30cm approx) - available at fabric stores or online (you can also use a muslin face cloth or a nut milk bag, or otherwise a very thin piece of light coloured cotton fabric such as an old pillowcase or sheet. You can also use a pair of sheer tights). 

INGREDIENTS LIST 

Please note you will need to soak your cashew nuts overnight in order to blend them

Cheese 1 - Cream Cheese

  • 300g cashew nuts  
  • 2 vegan probiotic capsules (or you can use 3 tablespoons plain vegan yoghurt* containing live cultures)  
  • 30g nutritional yeast 
  • 5g onion powder (optional)
  • 1 shallot (replace for white onion or leek)
  • 1 tablespoon chopped chives (or use spring onions)
  • 1 tablespoon of fresh chopped parsley
  • sea salt
  • black pepper 

Cheese 2 - Cranberry and Thyme

  • 150g cashew nuts 
  • 1 vegan probiotic capsule (or you can use 2 tablespoons plain vegan yoghurt* containing live cultures)
  • 100g blanched almonds 
  • 30g nutritional yeast 
  • 30ml odourless coconut oil 
  • 10g garlic powder 
  • 30ml white miso paste (or use extra nutritional yeast and garlic powder)
  • 1 lemon
  • 100g dried cranberries (or sour cherries) 
  • 5 sprigs fresh thyme 

Cheese 3 - Garlic and Herb

  • 300g cashew nuts 
  • 1 vegan probiotic capsule  (or you can use 2 tablespoons plain vegan yoghurt* containing live cultures)
  • 10g nutritional yeast 
  • 5ml apple cider vinegar (ACV) 
  • 1/2 clove garlic 
  • dried oregano
  • optional: sun-dried tomatoes

*7 tablespoons (105ml) total if using yogurt. Most plain vegan yogurt contains live cultures but check the label to be sure it lists ingredients such as "Lactobacillus Acidophilus"  ''Lactobacilus Gasseri''  ''Lactobacilus Rhamnosus'', ''Bifidus infantis'' or ''Bifidus adolescentis''.

Pear and Fig Chutney (with the option to substitute pears for apple and figs for dates or dried apricots)

  • 2 pears
  • 4 dried figs
  • 1 garlic clove
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Coriander powder
  • 1 Star anis
  • 1/8 teaspoon cinnamon
  • 1/2 - 1 tablespoon Apple cider vinegar
  • Salt and pepper

TIPS ON SOURCING INGREDIENTS:

We recommend Good Club for a variety of vegan ingredients: https://www.goodclub.co.uk/sho... - you will need join the club and pay a small fee (but it can be worth it if you intend to buy items regularly)

Fee*: £45 (£35 Concessions**/ £20 Unwaged) inclusive of VAT . Bookings close 30 mins before the class starts.

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 5 days' notice for any cancellations or transfers once you have booked onto a class.

Food allergies: if you have any food allergies please email details to classes@madeinhackney.org and we will suggest alternatives

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number. N.B. For classes exceeding our regular price of £84 an additional fee will apply

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

For information: classes@madeinhackney.org / 020 8442 4266

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.