Vegan cashew keese workshop in Berlin

From cashew nuts to keese
4.9 Partner rating

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For yourself or a team. Also great for corporate events or private groups. Get a non-binding quote.

3h
German, English
1 - 6 people
Berlin

What to expect

  • Make vegan cheese from cashews
  • From creamy to aged and savory
  • Learn fermentation hands-on
  • Taste inspiring cheese variations

About this class

Dive into the fascinating world of vegan cheese making and discover how cashews are turned into aromatic, lively cheese alternatives through fermentation. In this workshop, you will learn ho…

What you’ll do in the class

After a hearty welcome drink, we start with a theoretical introduction to the world of vegan cheese and fermentation. It is then virtually time to ferment the cashews. We start with the cashew mass and cashew yoghurt. With already prepared ferments, you will then be shown various options and techniques for further processing the mass.

At several stations, you will make various dishes and varieties of cheese.

At the end, there is of course a joint tasting, time for exchange, questions and creative ideas.

You'll learn:

  • How traditional cheese can be thought of as vegan — possibilities & limits
  • Basics of fermentation
  • Useful information about lactic acid bacteria
  • Differences between raw food and heated products
  • Preparation of cashew cheese and cashew yoghurt
  • Dehydrating, pickling, smoking, ashing and ripening techniques
  • Storage, packaging and further processing
  • Creative recipe ideas and variations

Objectives of the workshop:

You will develop a sound understanding of vegan cheese fermentation, learn various techniques in a practical way and gain the know-how to independently produce and further develop plant-based cheese alternatives at home.

What is included in the class?

  • Welcome drink and theory intro
  • 3-hour workshop with pro guidance
  • Tasting of assorted vegan cheeses
  • Ingredients, kitchen tools and equipment

What to bring to the class

Please bring along:

  • 1 small and 2 medium-sized, clean & hot rinsed glass jars (e.g. mustard or jam)
  • Own containers to take away in case there are leftovers

Who is the class suitable for?

The workshop is aimed at anyone who:

  • are interested in plant-based nutrition and fermentation
  • Want to make vegan alternatives to cheese yourself
  • Enjoy experimenting and tasting
  • want to learn new kitchen crafts
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