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Vegan Cheesemaking

Whether you are lactose intolerant, vegan or a foodie, you can make fresh and fermented plant-based cheeses at home.


This workshop explored a variety of animal by-product-free cheeses, most gluten-free, which can be used for a variety of culinary purposes. We demonstrated how to prepare various cheeses using bases of nuts, seeds, beans and more. The spreadable, meltable, creamy and delicious results are real alternatives to conventional cheese.


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Sheena Swirlz

Geneviève Sicotte


Sheena Swirlz

Try it Yourself Using this Recipe

Simple Cheesy Cashew Spread



2 cups raw cashews (soak for 2 hours​

or overnight).

1/2 cup water

1 tsp miso paste

4 tbsp nutritional yeast

1/4 tsp salt


Add all ingredients to a blender and blend until smooth.

Serve on crackers!

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Sheena Swirlz offers educational workshops and presentations on a variety of sustainability topics through her company Urban Homestead Montreal.

Sheena's affordable homesteading & sustainable skills workshops aim to inspire modern homesteaders with practical skills needed for a more self-sufficient lifestyle. 

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