Online Cookery Class - Vegan Nut Cheese Online Masterclass

Vegan Nut Cheese Online Masterclass

Date and Time

Saturday 8th May 2021

11:00am - 2:30pm

Cost

Fee: £50 (£40 Concessions / £20 Unwaged).  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

Join artisan vegan cheese producer, Bruna Oliveira, to learn how to create the amazing textures, flavours and health benefits of raw, fermented nut cheese at home, to help you transition to a vegan diet...

This masterclass will include:

  • Making a delicate and versatile tasty fermented cashew cream cheese
  • Make a wonderful fermented Cranberry & Thyme fermented cheese, using organic cashews and almonds 
  • Make a delicate Garlic & Herb ‘Chevre’ fermented cheese, using organic cashews, garlic and oregano
  • Learn how to make gluten free Turmeric Crackers and fermented apple & pear chutney to enjoy with your cheeses during demo sessions 
  • Learn about the health benefits of fermenting nuts and seeds
  • Numbers limited in class
  • Invaluable online group troubleshooting support for 3 weeks following the class 
  • Extensive recipe pack with bonus recipes for fermented and non-fermented nut cheeses

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

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.

Fee*: £50 (£45 Furlough Rate / £40 Concessions**/ £20 Unwaged) inclusive of VAT . Bookings close 30 mins before the class starts.

*This fee is used to help fund our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

** 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

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 

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''.

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)

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.