Artisanal Plant-Based Cheese, Please!

• Enjoy a tasting party in which you get to try healthy delicious artisanal plant-based cheeses,
• Learn how to make two types of whole plant food, oil-free cultured nut cheeses,
• Learn several variations of each cheese, and get ideas for further variations,
• Find out about a nut-free version of the cheese that is lower in fat,
• Get acquainted with basic equipment for making plant-based cheeses,
• Learn tips and tricks from a master chef,
• Learn techniques for culinary creativity, ingredient substitutions, and making food taste scrumptious without reliance on added salt, sugar, or fats,
• Receive recipes for the cheeses we make in class,
• For your donation, take home a small cheese to enjoy and a ceramic cheese mold to use over and over again,
• Enjoy connecting in community, and
• Have a chance to get your questions answered.

• Semi-Firm Cashew Cheese
• Almond Cheese
• Numerous variations including Tomato Chipotle, Porcini Balsamic, and Rosemary Garlic!

Eat for the Earth wants to make sure our classes are accessible to all, regardless of income. Similar classes can cost $200 or more. Please be as generous as you can so that we can continue providing quality education, support, and programs for dietary transformation!

Note: All foods created in this class are delicious and nourishing Whole Food Plant-Based, and SOS-Free (free of added salts, oils, and sugars). The exception is miso, which is offered as an optional ingredient.

Rev. Chef Beth Love is the author of the Tastes Like Love book series. A gifted speaker, facilitator, teacher, and ordained New Thought minister, Beth has motivated and educated people in diverse contexts such as nonprofit organizations, schools, churches, businesses, and the California State Pr*son system. She has inspired large and small audiences, in-person and through radio and television, from local community TV to the Oprah show.

Rev. Chef Love delights in helping people to create amazingly delicious and deeply satisfying foods that please the palate, nourish the body, demonstrate compassion for animals, and have a light footprint on the earth. Due to her concern about the contribution of animal agriculture to climate change and other environmental issues, she started Eat for the Earth, a movement that partners with institutions to adopt policies and practices that make it easier for people to eat more plants and less animal products to sustain all life on earth. Learn more and find out how you can get involved at EatForTheEarth.org.

Host or Publisher Eat for the Earth