A fun, informative and tasty time was had this afternoon at Goodness Me Guelph during our ‘Vegan Cheese Making’ class. Kathryn Hill shared her artisan cheese knowledge with a great group of participants, leading us through the techniques for making cheddar, havarti, brie, feta and sour cream. Thanks everyone!

Our next class is ‘Vegan Indian Cooking‘ on July 16.

A variety of vegan cheeses for participants to sample.

Participants learning the process for making artisan vegan cheese.

Nutritional yeast is a popular ingredient in vegan cheeses and sauces.

Adding nutritional yeast – a popular ingredient in vegan cheese.

Soaked raw cashews – one of the ingredients in cultured sharp cheddar.

Recipes for the cheeses Kathryn made are in The Non-Dairy Evolution cookbook by Skye Michael Conroy. For more information visit thegentlechef.com

Learning the process for making brie.

Kathryn showing the texture after ingredients have been in the food processor.

Mediterranean herbed feta

Mixing the ingredients in the food processor.

Pouring the brie. It'll need to set for a while.

Pouring the brie. It’ll need to set for a while.

A close look at the brie. Once set it's dusted with tapioca starch.

A close look at the brie. Once set it’s dusted with tapioca starch.

The texture of vegan sour cream is very similar to its dairy counterpart.

The texture of vegan sour cream is very similar to its dairy counterpart.

Sampling the feta, brie and sour cream.

Sampling the feta, brie and sour cream.

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