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Vegan Cheese Workshop


Vegan Cheese Workshop

Hosted by the talented Arianne Schreiber from Yummify Vegan Food.

This hands-on workshop will give you the skills and knowledge to create your own array of vegan cheeses, milks, creamy spreads and dairy-free desserts. Limitless options for flavours and styles, a great way to impress yourself, your family and your friends.

Class includes:
-Learn how to make vegan milks, creamy spreads
-Make your own vegan cheeses to take home

-A nut milk bag
-What to Bring:
-6 containers equivalent to take-away sizing
-Notepad and pen

What We’ll Make:
- Almond milk
- Cooked almond parmesan
- Cashew parmesan
- Pesto
- Cashew cheese
- Hot cooked nacho cheese

About Arianne & Yummify:

Arianne is an integrative nutrition coach and an eating psychology coach . She has been vegetarian and vegan since she was 15 and has always had a thirst for the organic healthy food movement. This passion led her to study as a raw vegan chef first with the UK-based “The Raw Chef”, then with Veet’s Vegan Cooking School in Mullumbimby and then with Matthew Kenney’s Plantlab in New York .

Yummify caters for retreats, festivals and private functions as well as offers a home delivery service with a menu that is organic, locally sourced and changes weekly.

Arianne also specialises in making artisan vegan cheeses ranging from parmesan (3 ways), almond feta, double brie cheese, blue cheese and many others.

She was Head chef at Elixir Byron Bay, and has also worked at Jing Organic Cafe and Gaia Retreat.

After training with Simon Jongenotter in Bali, at The New Earth Cooking School , Arianne is hosting classes from Forage To Feast where students can learn how food is grown, harvested and cooked, all in class.

Watch this space! Arianne is now working towards opening a vegan deli with artisan plant based cheese.

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Map Open Table Byron Bay, 111 Lagoon drive , Myocum N.S.W, Byron Bay, New South Wales 2481, Byron Bay, Australia
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