No Cow Milk Needed

This morning Hubby Tony and I did something unique. We took a class to learn how to make vegan cheese! The class was held at the Bike Stop Cafe in Chesterfield, and taught by Stephanie Bosch, who is a Culinary Nutritionist.

We arrived at the cafe a couple of minutes early, where we signed in and collected a packet of recipes. Right on time Stephanie invited the approximately dozen people into the back kitchen area, which was where the class took place. Everyone put their personal things away and washed their hands, then took places around the work table in the center of the room. There was a large, beautifully arranged cheese board in the center of the table for us to sample.  As most of the recipes were finished, we got to taste them too.

To start, Stephanie had everyone introduce themselves and tell why they were taking the class. Some people were there for themselves, and others because they wanted to cook healthier for their family members. The common denominator, though, was that everyone was following a predominantly plant-based diet.

Over the course of two hours Stephanie showed us how to make three cashew-based cheeses (and one based on almonds). All of them started with soaked nuts, which were pureed in a blender with spices and other ingredients. Some of the recipes included nutritional yeast, and others used thickening agents. Some were cooked, and some were not.

The first recipe Stephanie made was a queso cheese, which was a simple blend of cashews, nutritional yeast, spices, and a canned chipotle in adobo sauce, served with tortilla chips.  This one was pretty good (and I even went back for seconds), but I personally would have added more heat to it. I did not take a photo of this one.

For the second cheese Stephanie made a "Melty, Stretchy, Gooey" mozzarella that she said was great for grilled cheese, quesadillas, or vegetarian lasagna. A combination of soaked cashews, yogurt, acid, nut milk, nutritional yeast, and tapioca starch were blended together and cooked. Stephanie said it was important to stir the entire time the cheese was on the heat.  This was served with toasted sourdough bread. 

Cooking the mozzarella

Next, Stephanie changed gears and made some chèvre from almonds.  She started by blending soaked blanched almonds with water and salt, then poured the mixture into a nut milk bag and squeezing out as much liquid as possible. (I learned that if you sweetened this liquid a little bit you could call it almond milk.) However, it was the solids that Stephanie used for the cheese. To them she added apple cider vinegar, nutritional yeast, refined coconut oil, and spices. Although she told us this cheese would be best if it aged for at least 24 hours we sampled it immediately. It was still good.

Blended almond solids-the beginning of chèvre

The last cheese was a pepper jack, which Stephanie told us could be cubed, grated, or sliced.  It was the most complicated recipe, and used several new-to-me ingredients. After the cashews were blended with plant-based milk cider vinegar, coconut oil, spices, tapioca starch, inulin, and carrageenan it was heated to a specific temperature. Stephanie mixed in diced jalapeno, red pepper, and pepper flakes, then scooped the mixture into molds. There wasn't time for the cheese to completely set up, so we were not able to sample this variety. It sure looked good, though.

Spreading pepperjack into molds

I couldn't believe how fast the two hours flew by. I don't know how soon I'll be incorporating all of these new cheeses into my daily eating plan, but at least now I have options

Five years ago today: But I Saw It On The Internet!