Sunday, August 19th

cheese

Date: May 28 from 11-2 pm

Location: Canadian School of Natural Nutrition

2245 West Broadway, Room 102

Register Here


This class is part of our Whole, Plant-Based Baking School Series with Guest Chef, Ellexis Boyle.

Did you know that you could make authentic, homemade cheeses without using dairy? Join Guest Instructor Ellexis Boyle on a foray into making fermented and fresh soft and hard dairy-free cheeses based on nuts, seeds and grains. Learn how to get real tangy cheese flavor naturally by fermenting your own nut-based cheeses!! This is a total life-changer for people who are dairy-free and want a better alternative! Learn key recipes and methods for molding, aging, flavouring, and presenting your cheese to impress your dinner guests.

 

This course is gluten free.

Recipes

  • Basic cashew cream cheese
  • Making rejuvelac for fermenting cheese (inoculation method)
  • Hard cheese
  • Buffalo mozzarella

Register Here

You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

2 Responses

  • CORI BUSBY May 24th, 2016

    Hello,

    I am interested in the vegan cheese making class. How much is it?

    Thanks!
    Cori

    • Andrea Potter (old.wholefoodscooking.ca) May 24th, 2016

      Hi there,
      Single tickets are $75 (+ticket fee). A package of 3 classes for this series works out to be $65/ticket (if there are other classes you are interested in)
      The spring session tickets are here
      and we’ll announce this entire series again for the fall by the end of June.



Leave a Reply

Video and Audio Terms of Use | Terms and Conditions Of Use | Privacy Policy | | Location
Compensation Policy | DMCA Notice | External Links Policy | Cancellation Policy | Anti-Spam Policy | Site Map
Design by Peak To Peak Marketing
Copyright © 2012 Rooted Nutrition Vancouver. All Rights Reserved.
Rooted Nutrition