Last weekend I attended a nut-free vegan cheese workshop. I've made plantbased cheeses in the past going to this event was a way to confirm what I knew and to learn new tricks! Having allergies means I can't have nut cheeses luckily there are always alternatives. The workshop as well as many of the online recipes I've tried in the past inspired me to try to make my own cheese. I put olives in everything so I decided to make a spicy pimento olive cheese!
I'm happy that I got a spot at that workshop there were only 25 places available. I had a great evening filled with insightful conversations with like-minded people. The event took place at Le Milieu filled with insightful conversations with like-minded people. The event took place at Le Milieu a space that hosts many skillshare events. Clara the host made 4 different kinds of cheese - a zucchini cheese a smoky sesame cheese (my personal favourite) a coconut cream cheese for cakes and a melty mozzarella! I will definitely try these recipes at home again soon.
The cheese recipe I'm sharing with you today can be grated or sliced. I learn some of my cheese-making knowledge from various sources but the first that i tried and liked is Vegan Richa's almond milk and pepper jack cheese. I'm not a big fan of daiya products