Ever wanted to make your own aged vegan cheeses and were too scared to try? Ilsa “The Nacheez Lady” Hess shows you how fun and easy it is to make your own probiotic, rejuvalac, and use it to easily age vegan cheeses.
We will make a selection of delicious aged vegan cheeses including:
• Cashew Cream Cheese
• Herbed Chèvre
• Lox-Flavored Cream Cheese
• Sharp Cheddar Nutty Cheese Ball
These cheese recipes come from
Miyoko Schinner’s cookbook “Artisan Vegan Cheese” and “The Non-Dairy Formulary” by Michael Conrad.
A selection of homemade vegan cheeses will be available for tasting including all of the cheeses we will be making. I will also have a vegan butter made without palm oil for people to sample and the recipe to take home.
Sunday, Juy 13, 2014
10am to noon
Grange Conference Room
California State Grange
3830 U Street (at Stockton Blvd.)
Cost: $15 for dues-paying SVS members* and $18 for non-members.
* Not a member yet (Meetup doesn’t count)? You can join online at:
Ilsa Hess is the owner and operator of Nacheez Vegan Nacho Cheese Sauce. She loves making all kinds of vegan cheeses and wants to spread the word about how easy it is to make delicious dairy-free cheeses.