Masterclass: Plant-Based Fermentation & Cheese Making

Discover the Art of Cultured Flavour

🧀🌿 Join us for a delicious and inspiring Vegan Cheese Masterclass, where you’ll explore the art of making both fermented and non-fermented plant-based cheeses. This hands-on workshop will give you everything you need to start creating your own beautiful vegan cheeses at home.

There are many reasons people choose to avoid dairy — including health, environmental, and ethical considerations. Whatever your reason, this class will show you how easy it is to make flavourful and satisfying cheeses using nuts, seeds, beans, and tofu.

🧂 You will leave the workshop feeling confident in:

• How to make a fermented nut cheese
• How to age fermented vegan cheeses
• The difference between fermented and non-fermented vegan cheeses
• How to harden and shape vegan cheeses
• How to create a beautiful vegan cheese platter

🧀 Vegan Cheeses We’ll Make

Examples of the cheeses we will prepare include: Vegan Boursin, Paprika Cashew Chèvre, Almond Ricotta, Tofu Feta, Seed Parmesan and Almond Mozzarella

We will also make:

• A simple fermented pickle mix to accompany your cheeses
• A delicious vegan chocolate cheesecake for dessert

🍽 Also Included

• A delicious plant-based lunch
• A detailed recipe sheet so you can recreate the cheeses again and again at home

This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to 'family style' cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience, working together as a team. All ingredients, equipments, and containers needed for the class are provided.

About Asa Simonsson

Åsa Linéa Simonsson is the author of 'Fermentation - How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More' published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats.

The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease." Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition.

Note: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact, please click here.

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know).

Vouchers: If you need assistance to redeem a voucher purchased on our website, please contact us via email: classes@madeinhackney.org.

We’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school, it offers practical, inclusive, and delicious plant-based recipes with creative solutions to real-life challenges like cost, access, and time. 👉 Buy Our Debut Cookbook - We Cook Plants and support our mission to make healthy, sustainable food accessible to all.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894