Artisanal Vegan Cheese
Create fermented vegan cheeses using artisanal processes, natural cultures, and a variety of ingredients that bring flavor, texture, and authenticity to each piece.
Expert chef in fermented vegan cheeses
Ferments artisanal cheeses without additives and masters the use of natural starters
In this course, chef Beba Baxter shares her methodology for making artisanal fermented plant-based cheeses. Ingredients such as nuts and plant-based milks are combined with natural cultures and enzymes to create cheeses full of flavor, texture, and personality.
Throughout the lessons, you will learn how to prepare homemade ferments, control acidification, aging, and pressing processes, and apply molds, ashes, and coatings to achieve fresh, aged, camembert-style, and blue cheeses. All with accessible tools and professional techniques that ensure high-quality results.
By the end of this online course, you’ll be able to:
- Prepare fresh and fermented vegan cheeses in an artisanal way
- Use natural starters and control plant-based fermentation
- Apply pressing, aging, and coating processes
- Make camembert-style and blue cheeses without additives
- Create plant-based yogurts and other functional ferments
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Course Syllabus
Course Content
Chapter 2 - Fermented vegan cheesemaking explained
Free
Chapter 3 - Fermentation starters for homemade vegan cheeses
Chapter 4 - Vegan cashew cheese and yogurt
Chapter 5 - Almond cheese
Chapter 6 - Almond ricotta
Chapter 7 - Ash camembert
Chapter 8 - Blue cheese
Chapter 9 - Extra Recipes
Plant-based cheeses with texture, flavor, and professional technique
What you'll learn
- Fermentation starters: Base preparations such as water kefir or fermented hot sauce, providing live cultures essential for making cheeses and other plant-based fermented products.
- Cashew cheese: A family of cheeses made from fermented cashews, using different drying, aging, and flavoring techniques.
- Vegan cashew yogurt: A creamy, smooth plant-based ferment made from cashews, perfect to enjoy on its own or as an ingredient in other recipes.
- Almond cheese: A variety of cheeses made with almond milk, fermented and aged to achieve different textures and flavors.
- Almond ricotta cheese: A fresh, light cheese made from almond milk, curdled with acid and fermented for added complexity.
- Camembert cheese with ash: A plant-based camembert-style cheese, matured with edible molds and coated with vegetable ash for flavor and protection.
- Blue cheese: A plant-based cheese fermented with roquefort cultures, aged to develop blue veins and intense flavor.
- Complementary recipes: Extra preparations, such as sauces or sweet and savory dishes, that accompany and enhance artisanal cheeses.
In this course, beyond the recipes themselves, you’ll also learn various culinary techniques that will be useful in many contexts.
The techniques you will learn include:
- Preparation of fermentation starters (water kefir, homemade fermented hot sauce)
- Making cheese bases from cashews and almonds
- Drying and maturing cheeses
- Forming rolls and molding cheeses
- Making vegan yogurt
- Preparation of plant-based milk (almonds)
- Fermentation with different cultures (mesophilic, probiotic, kefir, etc.)
- Aging, maturation, and finishing cheeses with spices, miso, ash, or grappa
- Application of ash and maturation in a “cheese cave”
- Piercing the cheese for oxygenation (blue cheeses)
- Making ricotta, camembert, and Roquefort-style vegan cheeses
- Using a dehydrator as an alternative to the oven for drying
- Packaging and storage of fermented cheeses
Course recipes
In this course you will learn
Meet your Instructor
Expert chef in fermented vegan cheeses
German chef specialized in artisanal vegan cheeses, fermentation, and plant-based cuisine.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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