Online Cook-Along - Vegan Cheese

Vegan Cheese

Date and Time

Thursday 1st October 2020

4:00pm - 6:00pm

Cost

Suggested donation £20 but any donation amounts accepted. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

Location

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

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The Event

Let vegan cheese producer Bruna Oliveira show you how to whip up a quick, easy and delicious cheesey dish from 100% plant-based ingredients. You'll also discover how to create the amazing textures, flavours and health benefits of raw, fermented nut cheese.

In this class you will learn how to make:

  • A quick, easy and nutritious Vegan Parmesan 
  • A delicious Plant Powered Mac n Cheese
  • A gorgeous Fermented Almond Ricotta with herbs (ready to eat within 48 hours)

For ingredients and equipment needed see below

About Bruna

Bruna Oliveira is the founder of London Nut Cheese Co and 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. 

Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

INGREDIENTS LIST

  • 300g ground almonds 
  • 300g blanched almonds (or otherwise cashew nuts or sunflower seeds, but bear in mind sunflower seeds have quite a strong flavour)
  • 1 pot nutritional yeast 
  •  15g garlic powder (or otherwise fresh garlic to taste)
  • Sea salt
  • Dried oregano 
  • Whole grain or gluten free pasta (like penne)
  • ½ head broccoli 
  • ½ head cauliflower 
  • 200g raw cashew nuts (whole or pieces) 
  • 500ml plant based milk 
  • 50g tapioca flour (or cornflour)
  • 1 small jar roasted red peppers (or use tomato paste to add flavour)
  • 30ml olive oil 
  • 15ml miso paste (optional)
  • 1 lemon 
  • 10g mustard powder (or use regular mustard)
  • 10g onion powder 
  • 5g smoked paprika
  • 15ml apple cider vinegar (or white vinegar)
  • 1 clove garlic 
  • 1 vegan probiotic capsule (any vegan probiotic capsule with at least 1 billion CFU. If your capsules contain less you can use 2 capsules instead of one). 
  • 1/2 bunch parsley (optional)

EQUIPMENT LIST

  • 2 medium bowls
  • 1 small bowl 
  • Blender
  • Cooking pot (large)
  • Pyrex dish (large)
  • Sieve
  • Muslin cloth/nut milk bag/cheesecloth
  • Measuring spoons and cups

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Unfortunately we cannot share recordings of classes as they also feature participants and we do not have their permission.

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

LocationZoom, details to be provided via email (usually the day before the class)


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.