LET’S MAKE PLANT-BASED CHEESE

One of the biggest things I hear people say is that they can’t imagine being vegan because they would miss the cheese too much. I get it. Cheese is addictive. But it’s also unhealthy. 

While even most plant-based cheeses are not health promoting per se, when eaten sparingly as part of a healthy plant-based diet, it’s wonderful to have the cheese experience. 

In this class I teach you how to make a cheese and a cheesy sauce.

These cheese dishes were originally part of the Summer “No Oven” Cooking Class where we learned to make plant-based dishes that did not require an oven. 

The cheese:

Who Needs Dairy if You Can Eat this Cheese Cheese

A couple of friends came over for dinner and I served this cheese. My friend, Julie’s immediate response was: Who Needs Dairy if You Have This? (Hence the name) I tend to agree. It is cashew based. 

The cheesy sauce:

Lori’s Wonder Spread Cheesy Sauce

My friend, colleague and vegan comrade, Valerie, shared this recipe with me. It’s called Lori’s Wonder Spread and I’m excited to share it with you. (It originated with her friend Lori, so a shoutout to Lori, whoever you are. Thank you!) It’s a cheesy plant-based sauce that you can use however you’d like. My favorite way to use it is on potatoes and veggies instead of using butter and salt. It is also cashew based. 

Note, The cheesy sauce calls for a high-speed blender and the cheese calls for a food processor. It’s possible they can both be made in either, but since I don’t know that for a fact, please take note of which appliances you have before purchasing the course. 

You can gather the ingredients and cook along with me, or watch the video and cook later.

Class Runs Approx. 60 minutes

Cost: $23.99

GOT A QUESTION OR INTERESTED IN 1:1 COACHING WITH ME?

Drop us a line at Diane (at) whatsplantbasedcooking (dot) com and we’ll be happy to help.