Crafting your own Nut Cheeses and Plant Based Cuisine


6pm-8pm, 9th November 2017
Taste, 45 Normanby Rd, Mt Eden, Auckland
Presented by
Megan May, Little Bird Organics


Cheese is one of the things that people miss most on a plant based diet, and they don’t need to! Creating your own plant-based cheese at home doesn’t have to be complicated, and is also incredibly fun!

Join Megan as she shows you how to craft your own simple and quick cheeses like ricotta and cheese dips, as well as more complex fermented cheeses such as camembert and parmesan – you can make almost any cheese you can think of using just plants!

Expect to learn how to craft your own delicious nut cheeses at home, takeaway tips and recipes on how to enjoy them, and sample some nut cheeses with delicious plant-based pairings.

Camembert ‘Cheese’ Board with Beetroot, Carrot & Rosemary Crackers and Kale, Spinach and Rosemary Crackers
Macadamia Ricotta Beetroot Salad
Aged Cashew Parmesan with Smashed Pea & Courgette Linguine
Fermented Cream Cheese Mini Berry Cheesecakes
Nachos Bowl with Mexican Nacho Cheese

To accompany these dishes we will be serving Daily Organics Kombucha, and Kaimira Estate wines of Nelson is pleased to provide certified organic, vegan friendly wines to mix and match with these intriguing vegan cheeses.

Megan will have signed copies of her new cookbook “Little Bird Goodness” available for purchase on the night.




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