Vegan Cheese Making with Nase Supplitt

What to Bring

  • Three containers equivalent to take-away sizing
  • Notepad and pen
  • Apron

What to Wear

  • Casual, no open toe footwear, long hair tied back

Vegan Cheese Making with Nase Supplitt

About This Class

Class Schedule

  • This workshops runs from 10:00 AM to 3:00 PM

What You Will Learn

  • Make your own vegan cheese
  • Learn how to make vegan milks, creamy spreads and dairy-free desserts

What You Get

  • Samples of what you make
  • Recipes to take home

Description

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.

Your Trainer:

Nase Supplitt Nase has been a vegetarian for 21 years and vegan for the last 6 years. He started cooking for himself at the age of 15. In his 20s he worked as a cook in various establishments. Nase is a giving and enthusiastic teacher and enjoys cooking for his family and friends as well as organising CERES staff cook-ups

CERES members and concession holders are entitled to a 10% discount. Enter "ceresmember" under the promotion and gifts code field.

RACV members please place "RACV" under the promotion and gift code field

 *Please note that the CERES member, concession or RACV discount does not apply to "Bring-A-Friend" which are already discounted

For Information on our cancellation policy please click here

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See yourself here?
Book soon. 3718 people viewed this class.
(6)
V
Jun 2017

Learning new ways of making the dairyfree cheeses and different ingredients.

S
Mar 2017

The cheese making class was a big let down. Nase is a nice enough guy but very unprofessional and unorganised. His equipment we used was rubbish and he didn't even have measuring spoons or measuring cups... Two of the five cheeses he was supposed to teach us how to make, didn't even come out right e.g. the Marinated Coconut Feta did not set at all due to the fact he didn't have one of the main ingredients (coconut cream). 2nd of all the Paprika Hard cheese came out soft, to which he made a joke about it and suggested we now call it a Paprika Soft cheese?? And then the second half of the day was going to be used to teach us how to make a raw cake and other sauces, which we didn't sign up for and at which point we decided to leave. I honestly feel that my partner and I wasted our time and money attending this course and that we could have learnt more off the internet for free. Very disappointed, would not recommend this course to anyone.

A
Dec 2016

I think what struck me, was the simplicity in gaining such astonishing results. I love cheese...but feel it's too hard to burn off at the gym. I came seeking healthy substitution, I left with a confidence and samples I shared and impressed my family with. It's an action packed day. I learned an inordinate amount. Sure, we had a variety of recipes unfold, but also the knowledge, of the Base elements, within which to experiment at home. I was very impressed! I have recommended this course to several, and will continue. Vegan ideology ISN'T discussed. One is simply shown alternatives to cooking styles. I pick over a range of styles for variety....in this case, healthy substitution. Here's the kicker!! Taste buds can be tricked! 10/10.

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