Vegan Workshop: Yoghurt & Rejuvelac

Learn to make your own vegan yoghurt, fermented cheese and rejuvelac at this cooking workshop in Sydney.

There are many dairy substitutes now hitting the shelves of our supermarkets, but it’s easy to make your own nut milks, plant-based yoghurts and more. And when you make it at home, you know they’re not loaded with unhealthy additives or too much sugar and salt.

Join this tasty demonstration workshop, with vegan chef Ayse Moonen, to learn how to make a range of healthy staples for your plant-based kitchen. Whether you’re lactose intolerant, making the switch to vegan, or just curious about plant-based alternatives, this session will provide the skills, recipes and experience to create these items at home.

Ideal for

This class is perfect for beginners or home cooks alike.

Course content

See a demo, and taste samples of:

• Rejuvelac

Learn how to create this cultured probiotic-rich drink from freshly sprouted grains

• Almond milk and yoghurt

Learn how to make almond milk, and use it to make yoghurt

• Fermented cashew cheese

Learn how to make fermented cashew cheese (vegan versions of Brie/Camembert and Parmesan)

While we can’t linger longer due to COVID safety, you will get to watch the magic happen, ask all your questions, get plenty of chances for tasting – plus recipes to take home.

On the day...

• We’ve cut out disposable plastics, so please bring a food container to take any leftovers home
• All participants must wear closed-in shoes
• Aprons supplied, but dress appropriately for the kitchen, and tie back long hair

Accessibility: Please note there is no level access to the room for this class. Access is via approx. 20 steps.