How to Make Cultured Cashew Cheeses & Spreads
April 28 @ 2:00 pm - 4:00 pm
Come learn how to make your favorite creamy, cultured dairy products from cashews and other nuts!
In this class, you will learn how to make the foundations for hard and soft cultured cashew cheeses and cultured nut milks. Making your own plant-based cheeses opens so many possibilities for flavor and experimentation. Instead of being limited by cheese varieties in the store, you can make whatever cheese your heart desires. Smokey cheese, sweet cheese, spicy cheese, tangy cheese, mild cheese, herbal cheese… the list goes on! We will learn about how to create cashew “cream” bases, how to imitate dairy versions of a variety of cheeses, how to shape cheeses, how to age cheeses, and how to make simple, homemade plant-based milks. Of course, we will sample a large variety of cheeses to learn about the diversity of cashew cheeses and inspire your own delicious flavor creations!
Whether you are vegan, avoiding dairy, or simply looking for a greater diversity of cultured foods, you are sure to enjoy this class!
Sarah McCarthy is a recent graduate of Bowdoin College and a future food scientist. She has a background in biology, plant science and sustainability, is a passionate home cook, and loves to take plant-based cooking to the “next level” through scientific experimentation. She hopes to work in the plant-based food science world and bring healthy, sustainable vegan meats and cheeses to a greater number and diversity of people.