I've been taking a dive into more vegan cheesemaking techniques, and am excited to revise our class to cover new territory! As recently as 2023, people started using melon seeds to curdle milk, and Miyoko features it prominently in her new cookbook.
We'll be making:
1) Cultured Cashew Cream 2) Melon Seed Ricotta 3) Tofu Cashew Ricotta 4) Cashew Mozzarella 5) Cashew Burrata
And we'll get to eat:
1) Greek Feta and Tomato Salad with Cucumbers, Red Onion, Olives, Basil and Mint
2) Ricotta and Toast with Cherries and Tarragon
3) Eggplant Parmesan with Cashew Mozzarella & Burrata
PLUS, you'll get to take home cashew cheese starter (for fermenting your own!) as well as a recipe book of the cheeses you made!
Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
Request informationMore information
New Edition Vegan Cheesemaking Class at Fancy Plants Kitchen is sold out.