Our Favorite!
Vegan Cheese Masterclass
$199 $119 |
Who loves cheese? Why do you love cheese? We love its creaminess, deep complex flavor, salty, sweet, melting-in-mouth feel! And what if we tell you that YOU can create healthy, delicious vegan cheese without dairy and gluten? Discover the magic of flavor explosion of the world of vegan cheese
Yes! I want to enroll nowLearn Sayuri's secrets to making amazing vegan cheese at home
Sayuri has been working as professional Raw, Plant-Based, Vegan Food Chef for over 20 years. She will show you step by step how you can create your own vegan cheese using a variety of different preparation techniques and essential ingredients
“Learning vegan cheese is about bringing excitement in life! Learning fermentation is about connecting to the wonder of nature!”
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Master the art of vegan cheese
You will learn many different types of cheese and preparation methods from non-fermentation to lactic acid bacteria fermentation and blue and camembert mold fermentation to create your own flavorful cheeses in various shapes and forms.
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Enroll Now - Vegan Cheese Masterclass
Enroll now in Sayuri's "Vegan Cheese Masterclass" and discover the flavorful world of vegan cheese.
Learn how to make fermented cheese, raw vegan cheese, vegan camembert, blue cheese, family-friendly cheese recipes, and much more!
What you will get out of this course?
- 1st chapter is simple, easy family pleasing vegan cheese without fermentation: cooked and raw. You will learn how to recreate cheesy flavor, and the family-proven comfort cheese recipe and cheese dishes that everyone loves, from young to old. Basic technics, tools and ingredients that you need to make vegan cheese. How to make cheddar, mozzarella, ricotta, feta, cream cheese, and recipe variations using those cheese such as macaroni & cheese, caprese, bruschetta, Greek salad, & sandwiches, party cheese ball.
- 2nd chapter is to get into fermentation! Here comes the fun! Not only this cheese makes you happy but your guts microbes will be very pleased ;) You will learn how to use basic nut fermentation as a starting point for creating many kinds of exquisite vegan cheeses, the essential ingredients such as lactic acid fermentation and its unique characteristics & conditions to develop the fermentation, the essential techniques for forming cheese into different shapes, such as sliceable aged cheese, cheese logs and balls, how to make flavor variations of your homemade cheeses to fit your personal taste, the simple yet powerful rules to present your beautiful cheese plate.
- 3rd chapter is about using molds, to make camembert and blue cheese. We will look at the scientific aspect of lactic acid bacteria, and those unique characteristics of Camembert & blue cheese mold. You will learn how to use specific molds to create the popular camembert and blue cheese - completely vegan!, step by step detailed process of aging and ripening of mold vegan cheese, mold cheese starters & helpers and its unique characteristics & conditions to develop a richer & tangier flavor profile, and how to build your amazing cheese board!
- You will also learn how to make the perfect condiment such as mango chutney, balsamic reduction and candied nuts, and raw breads, bagels & crackers, to accompany the cheese plate and cheese board in chapter 4, and on the last chapter, you will learn how to make raw cheesecake and baked cake with cream cheese frosting.
- Additional bonus cookbook with full photos (note it is the same recipe as the coursebook but it is the published version with full photos in PDF.)
- All the tips and tricks to make vegan cheese tasty, exciting, satisfying, comforting for yourself, your family and friends from internationally renowned, plant-based, vegan chef, Sayuri’s video lessons of her 20 years of experience in this field
- Online support from our instructors for your questions
- Support through the online community to inspire each other, share your creations, and exchange information with your colleagues.
- Possible transformation of your perception of what vegan cheeses are, and also possible transformation of your lifestyle into healthier and vibrant living!
What is the curriculum?
CHAPTER 1: Vegan Cheese Without Fermentation -Cooked & Raw-
Lesson 1: Vegan Cheese Introduction & Ingredients
Lesson 2: Vegan Cheese Tools
Lesson 3: Cheddar Cheese Dip
Lesson 4: Macaroni & Cheese-Recipe Variation with Cheddar Cheese Dip-
Lesson 5: Mozzarella Cheese
Lesson 6: Caprese -Recipe Variation with Mozzarella Cheese-
Lesson 7: Almond Ricotta Cheese
Lesson 8: Bruschetta -Recipe Variation with Almond Ricotta Cheese-
Lesson 9: Feta Cheese
Lesson 10: Greek Salad -Recipe Variation with Feta Cheese-
Lesson 11: Cream Cheese
Lesson 12: Bagel Sandwich -Recipe Variation with Cream Cheese-
Lesson 13: Party Cheese Ball
CHAPTER 2: Raw Vegan Fermented Cheese
Lesson 1: Fermented Vegan Cheese Introduction & Ingredients
Lesson 2: Fermented Vegan Cheese Tools
Lesson 3: Fermented Cashew Cheese
Lesson 4: Fermented Almond Cheese
Lesson 5: Cheese Flavoring
Lesson 6: Hard, Sliceable, Aged Cheese -Cheese Forming 1-
Lesson 7: Cheese Log -Cheese Forming 2-
Lesson 8: Cheese Ball -Cheese Forming 3-
Lesson 9: Cheese Plate
CHAPTER 3: Raw Vegan Molded Blue & Camembert Cheese
Lesson 1: Molded Vegan Cheese Introduction
Lesson 2: Molded Vegan Cheese Ingredients & Tools
Lesson 3: Cashew Blue Cheese
Lesson 4: Cashew Camembert Cheese
Lesson 5: Cheeseboard
CHAPTER 4: Vegan Cheese Accompaniments: Condiments, Raw Breads & Crackers
Lesson 1: Onion Bread Loaf & Onion Baby Bagel
Lesson 2: Chia Crackers
Lesson 3: Candied Almonds
Lesson 4: Balsamic Reduction
Lesson 5: Mango Chutney
CHAPTER 5: Cheese-Related Vegan Desserts -Baked & Raw-
Lesson 1: Cheesecake Crust
Lesson 2: Tropical Cheesecake
Lesson 3: Agar Glaze -Garnishing Cheesecake-
Lesson 4: Pumpkin Cake
Lesson 5: Cream Cheese Frosting & Garnishing Pumpkin Cake
When you purchase the course, what else do you need to buy?
The Main equipment that we use is a blender. To create the nice and smooth cheese, we recommend the good quality high-power blender but there are wide price ranges to purchase it, so you can buy at your own budget.
Food processor is used only to make cheese cake crust and raw cracker. So, if your focus is to make cheese, it is not a must.
Dehydrator is used only for 3 recipes to make condiment: candied almond, raw bread loaf and raw cracker. So, if your focus is to make cheese, it is not a must.
To recreate our café s famous aged cheese, you do not need wine fridge. Only when you want to create camembert and blue cheese and if you are living in a warm climate, you will need a wine fridge to maintain the optimum aging temperature of 10°C (50°F) .
Basic cooking tools such as mixing bowls, spatulas, a set of measuring spoons, a set of measuring cups and a kitchen scale are needed to follow the recipes.
Cheese starter ingredients:
For the chapter 1 vegan cheese without fermentation, we do not need starter.
For the chapter 2 fermented raw vegan cheese, you will need lactic acid bacteria, often called & sold as “probiotics”, you can easily find in any pharmacy or supermarket. capsule or powder, either is okay.
For the chapter 3 raw vegan molded blue & camembert cheese, you will need lactic acid bacteria (probiotics) and mold starters.
To make blue and camembert cheese here is what you need:
PENICILLIUM ROQUEFORTI for blue cheese.
PENICILLIUM CANDIDUM, for camembert cheese. GEOTRICHUM CANDIDUM is a option to add for camembert. It helps for the better result.
So far, those starter powders have a better result especially for camembert but if you already have dairy or non-dairy blue and camembert, those can be a starter. Especially blue, no problem to use the previous batch of blue cheese as a starter. 1 tablespoon is enough.
Transglutaminase enzyme is sold at Cashewbert (https://shop.cashewbert.com) with the name of “V-ZYME”, but you may be able to find Transglutaminase enzyme in your country. This ingredient is not a must. It is possible without. ( in the coursebook, it is being explained how to do without).
Online shops to buy starters:
Germany Cashewbert https://shop.cashewbert.com
USA The Cheesemaker https://www.thecheesemaker.com/vegan
Australia Little Green Workshops https://www.littlegreenworkshops.com.au
Green Living Australia https://www.greenlivingaustralia.com.au
TRANSGLUTAMINASE ENZYME
Transglutaminase enzyme is sold at Cashewbert (https://shop.cashewbert.com) with the name of “V-ZYME”
For the other small tools and groceries, you can download the list for your reference.
*Many tools on this list are NOT a must and you can find the way around if you do not have. You can always ask questions how to and what to replace.
*Many ingredients on this list are NOT a must. You can be creative to use of what you have seasonally and geographically and we talk about it on the lessons. You can always ask for help if you need to know what to replace with for certain ingredients.
As for the exact amount, you will have downloadable Shopping & Prep list on each Module, so that you will know what you need to buy and its quantity in advance.
Frequently Asked Vegan Cheese Tools & Ingredients Questions
What starter do I need to make cheese?
For the chapter 1 vegan cheese without fermentation, we do not need starter.
For the chapter 2 fermented raw vegan cheese, you will need lactic acid bacteria, often called & sold as “probiotics”, you can easily find in any pharmacy or supermarket. capsule or powder, either is okay.
For the chapter 3 raw vegan molded blue & camembert cheese, you will need lactic acid bacteria (probiotics) and mold starters.
To make blue and camembert cheese here is what you need:
PENICILLIUM ROQUEFORTI for blue cheese.
PENICILLIUM CANDIDUM, for camembert cheese. GEOTRICHUM CANDIDUM is a option to add for camembert. It helps for the better result.
So far, those starter powders have a better result especially for camembert but if you already have dairy or non-dairy blue and camembert, those can be a starter. Especially blue, no problem to use the previous batch of blue cheese as a starter. 1 tablespoon is enough.
Transglutaminase enzyme is sold at Cashewbert (https://shop.cashewbert.com) with the name of “V-ZYME”, but you may be able to find Transglutaminase enzyme in your country. This ingredient is not a must. It is possible to make molded cheese without it. In the coursebook, it is being explained how to do without it.
Where can I get cheese starters & molds starters?
Online shops to buy starters:
Germany Cashewbert https://shop.cashewbert.com
USA The Cheesemaker https://www.thecheesemaker.com/vegan
Australia Little Green Workshops https://www.littlegreenworkshops.com.au
Green Living Australia https://www.greenlivingaustralia.com.au
TRANSGLUTAMINASE ENZYME
Transglutaminase enzyme is sold at Cashewbert (https://shop.cashewbert.com) with the name of “V-ZYME”
Do I need to buy lactic acid bacteria (probiotics)
You can ferment your nut cheese with any probiotics. Means, you can preferment it with your kimchi, sauerkraut, miso, water kefir and even your favorite drink, kombucha! So, purchasing the lactic acid bacteria (probiotics) is not a must. But if you want to have your cheese a neutral flavor, lactic acid bacteria (probiotics) capsule or powder is useful.
Do I need to buy mold starters to make blue & camembert cheese?
if you do not have access to purchase those molds starters, and if you already have dairy or non-dairy blue and camembert, then you can always try to use those cheese as a starter!! So, it means it is not necessary to buy the packaged starters. Especially with blue cheese, it is no problem to grow healthy blue mold by using the previous batch of blue cheese as a starter. 1 tablespoon is enough.
So far, from our experience, using the packaged starters bring the better result especially for camembert though.
What is transglutaminase enzyme? Can I use rennet instead?
Transglutaminase enzyme (or something it called “V-ZYME”) is an enzyme that binds plant-based proteins so that nut milk can curdle in a similar way that rennet does in traditional cheese making. This helps the cheese to hold the right amount of liquid, become firm, and become easy to handle. For your information, rennet does not work for plant-based milk. (Rennet is an enzyme from a young cow’s stomach).
Do I need to buy transglutaminase enzyme?
You can make molded cheese without transglutaminase enzyme but without it, the cheese will stay soft and will not be as easy to unmold. How to do it without this enzyme is explained in the Cashew Blue Cheese lesson, and written in the coursebook
Do I need wine fride to make cheese?
To recreate our café s famous aged cheese, you do not need wine fridge. Only when you want to create camembert and blue cheese and if you are living in a warm climate, you will need a wine fridge to maintain the optimum aging temperature of 10°C (50°F)
When can I start? Is there any expire date?
You can start any time at your own pace and learn on your own pace! You can always repeat watching videos anytime. The course is for your lifetime and there will be no expiration to complete the course BUT: we highly recommend you aim to complete the entire course within 6 months to make sure the information you learn can be applied during your assessment and while it is fresh
What our students say
To be completely honest, the taste of cheese is one of the things that I miss the most ever since I transitioned to a plant-based diet 10 months ago [...]
True enough, the masterclass exceeded my expectations. Sayuri shared with us so many different recipes and techniques on how to make different kinds of amazing and delicious vegan cheese and incorporate them into different dishes [...]
I truly believe that vegan cheese could help convince more people to switch to a plant-based diet and Sayuri’s 2-Day Vegan Cheese Masterclass would be the perfect way to introduce them to the magical world of vegan cheese. Thank you so much, chef Sayuri
Maxene Magalona-Mananquil
What our students say
Your Vegan Cheese Course was the "perfect complementto" our rainy monsoon days in Goa! We feel very inspired by what we learned...and reinvigorated to make new creations! Everything was mouth-wateringly, delicious. The dragon fruit-mango cheese cake was spectacular and the fermented cheeses were Divine. We loved how simple the instructions were (with one exception of molded cheese) and how sophisticated and tasty the dishes present. We also very much enjoyed being able to follow you along and learn from you directly...it was like old times! Thank you for sharing your alchemy wisdom with us.
Rolf & Marci Naujoka
2021Vegan Cheese Masterclass
Frequently Asked Questions
When does my course begin?
After you purchase your course, you can start anytime you wish. There are no specific start dates.
How and when do I attend class?
Your course is available 24/7 from any internet enabled device. The program is self-paced, meaning there are no specific dates to attend class. You will have lifetime access to your course content.
Is there a time limit to complete this course?
No, there is not. The course is self-paced, so you are not required to be online at any particular time. It is available to you 24/7 from any internet enabled device. You will have lifetime access to the program.
For how long do I have access to the program?
Once you purchase the course, you have lifetime access to the course.
What type of support do I get with this course?
There are many opportunities for interaction, engagement, and support throughout your course. As an instructor-guided course, you will have an opportunity to interact with our instructors in multiple ways. This includes communication with teachers directly and our community. Additionally, there is a Facebook Group called ’Sayuri Healing Food Academy' to engage with classmates and your instructional team. Contact [email protected] if you need assistance.
Are there any prerequisites or requirements to take this course?
While there are no formal prerequisites, we do have expectations that you are passionate about healthy food and choices as we are, you are open minded and excited to learn something new, have the desire to take the time to cook, experiment, play and have fun.
Are there age requirements for enrollment?
No. There are no age requirements. We are open and welcoming people of all ages around the world to be better cooks.
Can I modify recipes to suit my specific dietary needs?
Yes, we want all of our students to learn to prepare foods that they can enjoy. Feel free to make any appropriate modifications or adaptations that you need.
Do I get a certificate upon successful completion of the course?
For the Vegan Cheese course the certificate is not provided.
Is there a test at the end of the course?
At the end of the Vegan Cheese course we offer a quiz, which is more for fun to check yourself, this quiz is not obligatory.
How do I pay for the course?
You pay for the entire course tuition at registration time, using VISA, MasterCard, American Express. Contact us via [email protected] if you would like to find out about our no-interest payment plan.
What equipment will be needed for participation in this course?
There is a downloadable Equipment & Tools list in PDF.
Also, equipment & Tools that requires on each recipe is described on each lesson.
Is there a shopping list of all ingredients needed for the course?
Yes there is a downloadable shopping list in PDF.
Also, ingredients and amount that requires on each recipe is described on each lesson.
Do I need to be a plant-based eater or vegan to take the course?
Of course not. You don’t have to be 100% plant-based to benefit from this course. We encourage you to look at this course as a resource to help you better understand basic cooking and nutrition principals – information we hope will encourage you to begin incorporating more plant-based foods into your diet. While this course won’t teach you how to prepare animal-based foods, the techniques you learn here, can be applied to any diet that you follow.
Enroll Now - Vegan Cheese Masterclass
Enroll now in Sayuri's "Vegan Cheese Masterclass" and discover the flavorful world of vegan cheese.
Learn how to make fermented cheese, raw vegan cheese, vegan camembert, blue cheese, family-friendly cheese recipes, and much more!
What our students say
After watching the online course I strongly felt that the course was very well organized and laid out. I like that fact that you have started the course by explaining about the basic equipment’s and tools that were needed to make raw vegan cheese. Especially, if you are new to raw vegan food preparation and making raw vegan cheeses it’s very helpful and have that information provided in the begging of the course!
The course was designed in the way to introduce simple plant-based cheese making (without fermentation and aging) first and gradually introducing more complicated method of making plant-based cheeses and related dishes. This way, participants are able to follow the simple method - intermediate method - advance method of making the cheeses without feeling overwhelmed. ( also including some yummy and easy to make dishes like cheese dip and Macaroni and cheese were fun and desirable by everyone to make the dishes!)
I enjoyed watching the course, it was easy to follow, your explanations and information you provided to make plant based cheese were very detail and comprehensive!
Kumi King
2022 Vegan Cheese Masterclass
