Join artisan vegan cheese producer Bruna Oliveira to prepare for the festive period and learn how to create the amazing textures and flavours of raw, fermented nut cheese at home. You can enjoy your matured version over Christmas and your other cheeses whenever you wish!

This recording of a live interactive masterclass will include:

• Making a delicate and versatile tasty fermented cashew cream cheese (ready in 48 hours)
• Making a fermented Cranberry & Thyme fermented cheese (ready in 5 days or mature for longer)
• Make a delicate Garlic & Herb ‘Chevre’ fermented cheese (ready in 3-4 weeks just in time for Christmas!)
• Make a pear and fig chutney (with the option to substitute pears for apple and figs for dates or dried apricots)
• All cheeses made in class can be frozen for up to 3 months and enjoyed whenever suits!
• Learn about the health benefits of fermenting nuts and seeds
• Extensive recipe pack with bonus recipes for fermented and non-fermented nut cheeses

For ingredients, tips on sourcing ingredients, and equipment needed see below

About Bruna

Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.

EQUIPMENT LIST

• Blender or food processor
• 3 x bowls
• Parchment paper
• 2 sieves (or colanders)
• Small (500ml approx) glass or plastic container
• 2 x squares of cheesecloth  (size: 30x30cm approx) - available at fabric stores or online (you can also use a muslin face cloth or a nut milk bag, or otherwise a very thin piece of light coloured cotton fabric such as an old pillowcase or sheet. You can also use a pair of sheer tights). 

INGREDIENTS LIST 

Please note you will need to soak your cashew nuts overnight in order to blend them

Cheese 1 - Cream Cheese

• 300g cashew nuts  
• 2 vegan probiotic capsules (or you can use 3 tablespoons plain vegan yoghurt* containing live cultures)  
• 30g nutritional yeast 
• 5g onion powder (optional)
• 1 shallot (replace for white onion or leek)
• 1 tablespoon chopped chives (or use spring onions)
• 1 tablespoon of fresh chopped parsley
• sea salt
• black pepper 

Cheese 2 - Cranberry and Thyme

• 150g cashew nuts 
• 1 vegan probiotic capsule (or you can use 2 tablespoons plain vegan yoghurt* containing live cultures)
• 100g blanched almonds 
• 30g nutritional yeast 
• 30ml odourless coconut oil 
• 10g garlic powder 
• 30ml white miso paste (or use extra nutritional yeast and garlic powder)
• 1 lemon
• 100g dried cranberries (or sour cherries) 
• 5 sprigs fresh thyme 

Cheese 3 - Garlic and Herb

• 300g cashew nuts 
• 1 vegan probiotic capsule  (or you can use 2 tablespoons plain vegan yoghurt* containing live cultures)
• 10g nutritional yeast 
• 5ml apple cider vinegar (ACV) 
• 1/2 clove garlic 
• dried oregano
• optional: sun-dried tomatoes

*7 tablespoons (105ml) total if using yogurt. Most plain vegan yogurt contains live cultures but check the label to be sure it lists ingredients such as "Lactobacillus Acidophilus"  ''Lactobacilus Gasseri''  ''Lactobacilus Rhamnosus'', ''Bifidus infantis'' or ''Bifidus adolescentis''.

Pear and Fig Chutney (with the option to substitute pears for apple and figs for dates or dried apricots)

• 2 pears
• 4 dried figs
• 1 garlic clove
• 1/4 teaspoon cumin seed
• 1/4 teaspoon Cumin powder
• 1/4 teaspoon Coriander powder
• 1 Star anis
• 1/8 teaspoon cinnamon
• 1/2 - 1 tablespoon Apple cider vinegar
• Salt and pepper

TIPS ON SOURCING INGREDIENTS:

• Cashew nuts (ideally organic and fair trade): buy locally or online from e.g. https://www.realfoodsource.com...
• Cashew nut pieces (cheaper option): https://www.realfoodsource.com...
• Extra virgin organic coconut oil: buy from health food stores, supermarkets or online e.g. https://www.thevegankindsuperm... 
• Nutritional Yeast: buy from health food stores or online at e.g. https://www.thevegankindsuperm...
• Garlic powder, onion powder and other spices: buy from Asian shops, supermarkets or online from e.g. https://hattonhill.com/collections/herbs-spice?page=2
• Probiotics: we recommend vegan probiotics with 3 billion friendly bacteria such as this one from Holland & Barrett https://www.hollandandbarrett.... You can buy probiotics from health food shops, chemists and some supermarkets or online from e.g. https://naturaldispensary.co.u...

We recommend Good Club for a variety of vegan ingredients: https://www.goodclub.co.uk/sho... - you will need join the club and pay a small fee (but it can be worth it if you intend to buy items regularly)

Fee*: £30 (£20 Concessions**/ £10 Unwaged) inclusive of VAT . Bookings close 30 mins before the class starts.

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

** Concessionary rate available for students, pensioners, unemployed and low waged

Food allergies: if you have any food allergies please email details to classes@madeinhackney.org and we will suggest alternatives

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number. N.B. For classes exceeding our regular price of £84 an additional fee will apply

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: The class will be held on Zoom. Details will be provided in your booking confirmation email and in a reminder email the day before the class. If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

For information: classes@madeinhackney.org / 020 8442 4266

Photo credit: Emel Ernalbant