Cheese is one of the things that people miss most on a plant based diet, and they don’t need to! Creating your own plant-based cheese at home doesn't have to be complicated, and is also incredibly fun! Join Megan as she shows you how to craft your own simple and quick cheeses like ricotta and cheese dips, as well as more complex fermented cheeses such as camembert and parmesan - you can make almost any cheese you can think of using just plants! Expect to learn how to craft your own delicious nut cheeses at home, takeaway tips and recipes on how to enjoy them, and sample some nut cheeses with delicious plant-based pairings. Menu: Camembert 'Cheese' Board with Beetroot, Carrot & Rosemary Crackers and Kale, Spinach and Rosemary Crackers Macadamia Ricotta Beetroot Salad Aged Cashew Parmesan with Smashed Pea & Courgette Linguine Fermented Cream Cheese Mini Berry Cheesecakes Nachos Bowl with Mexican Nacho Cheese
To accompany these dishes we will be serving Daily Organics Kombucha, and Kaimira Estate wines of Nelson is pleased to provide certified organic, vegan friendly wines to mix and match with these intriguing vegan cheeses.
Megan will have signed copies of her new cookbook "Little Bird Goodness" available for purchase on the night.
