About This Product
Vegan Deluxe Cheesemaking Kit
Make Vegan/ Non-Dairy Deluxe Fresh & Aged Cheeses at Home
For making both Fresh and Aged/Cultured ‘ Vegan Cheese’ from non-dairy substrates such as
Cashews, Coconut Milk or other Plant Based Milks
This kit allows you to make several different Non-Dairy cheeses from substrates including cashews, almonds, coconut milk and tofu including instructions as how to make:
(all Non-Dairy)
- Nut Milk
- Coconut Yogurt
- Almond Butter
- Non Dairy Sour Cream (cultured) from cashews
- Cream Cheese (cashew)
- Sliceable Pepper Jack from Coconut Milk
- Mozzarella from cashews and almonds
- Feta from Tofu
PLUS- CULTURED / AGED NUT BASED CHEESES:
- Longer aging Vegan Cheeses including
- Camembert (cashew)
- Gouda (cashew / coconut milk)
- Blue Cheeses (Blue Cheese Optional)
(You can make GREAT Vegan Blue Cheese- but we know some people love
Blue Cheese and others do not; and so we make the Blue Cheese Penicillium an option)
Your Deluxe Vegan Cheesemaking Kit Includes:
- (1) 2 oz Package of Agar Agar (approx. 8 tablespoons / 24 teaspoons)
- (1) 4 oz Package of Tapioca Starch (great for vegan cheeses that melt)
- (1) 3 oz Package of Nutritional Yeast – adds texture and cheese like color
- (1) 4 oz Package of Kosher Cheese Salt
- (1) 1 Package of seasoning blend
- (1) Nut Bag / Draining Bag
- (1) Set of Mini Measuring Spoons 1/32nd tsp – ¼ tsp
- (1) Aging Container with Draining Platform (for aged cheeses)
- (1) Pack of 8 White 2-ply Cheese Wrap for aging and storing cheeses
- (2) Springform Moulds 4” – ideal for forming the aged cheeses
CULTURES and Ripening Molds: (store these in freezer upon arrival)
- (1) Packet of Probiotic Fermentation Blend (PFB) to ferment non-aged cheeses
- (1) Packet of Mesophilic Starter Culture (MSC) (for all 3 aged cheeses)
- (1) Packet of Penicillium Candidum / Vegan Strain (for Camembert)
- (1) Packet of Geotrichum Candidum / Vegan Strain (for Camembert)
OPTIONAL
- (1) Bottle of Penicillium Roqueforti (Liquid Vegan) for Blue Cheese
Includes Instructional Booklet:
- (1) Booklet: ‘Plant Based Cheese Making Basics’ with info and recipes
Note: you may find you need a few more ‘standard’ pantry ingredients which are not in the kit; read each recipe before starting. ( i.e. Lemon Juice, Garlic Powder etc.) and you’ll want to have about a 12 oz – 1 quart glass / pyrex type bowl to form you cheeses, and parchment paper when making Aged Cheeses to line your Springform moulds.
You’ll also want to read recipes ahead of time and make sure you have the right non-dairy substrate such as Coconut Milk, Cashews or Almonds.
BOOKS- OPTIONAL- more comprehensive Vegan Cheesemaking Books
- Option to purchase at same time
- ‘Artisan Vegan Cheese’ by Miyoko Schinner with many great recipes and tips and/or
- 'This Cheese is Nuts' by Julie Piatt offering many more vegan cheese recipes and ideas
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