Vegan Cheese Course


2 days/ 6 hours total

About the Course

Learn to make your own vegan cheese, including Parmesan, Butter, Mozzarella, Sour Cream, Cream Cheese, Blue Cheese Dressing, and much more.

The Vegan Cheese Course is a training journey to make some of the most popular cheeses vegan and some of the most popular cheese dishes. The course is for over 6 hours and provides an intensive focus on the processes of making plant-based non-dairy cheese. I will take you through the basics, from ingredient selection to getting the best possible vegan mozzarella perfect for pizzas and Caprese Salad and a stunning cashew cheese you’ll want to eat every day!

We will get through proper special techniques, including quick setting, fermentation, flavoring, and creating various cheese textures.

You will be extremely able and confident to make your own vegan cheese at home.


Day 1 - 3h

  • Introduction to Vegan Cheese

  • Nut Milk

  • Fermented Cashew

  • Yogurt

  • Butter

  • Shredded Cashew Parmesan

  • Mozzarella

  • Provolone

  • Cashew Feta

  • Marinated Tofu Feta

  • Parmesan Cheese

  • Cream Cheese Penne

  • Tasting

Day 2- 3h

  • Oats Soda Bread

  • Cheese Dressing

  • Cream Cheese

  • Sour Cream

  • Cheese Flavoring

  • Pesto

  • Italian Sandwich

  • Caprese

  • Cheese Plating

  • Tasting


*Learned almost everything about vegan cheese

*Tested all the recipe

*Written instructions to make your own easily


  • Group Classes 1100MOP/pax

  • One-on-One Classes 5500MOP/ Class

  • On-line Classes 100USD/ pax

Your Instructor

Andreea Apostol

Andreea Apostol

"I love cheese, and I am very passionate about developing new and exciting variations of vegan cheese.
I have discovered vegan cheese at my first professional raw food course, and since then, I have explored many recipes and techniques. For a few years, I have been trying and testing new ways to bring out the diverse flavors of vegan cheese. My recipes result from a great deal of study related to dairy cheeses and an understanding of how to replicate those flavors and textures using plant-based ingredients. “