Spreadable and Fresh Cheeses

Learn how to make your own seed cheeses

"You are just a few steps away from discovering a new dimension in Plant Based cooking. Through detailed recipes, we will see step by step how to achieve highly nutritious products. From now on, including cheeses in your dishes will be simple and delicious."""

"By choice, due to allergies or intolerances, cheeses are one of the most complex products to replace in Plant Based diets. From today, with a handful of seeds, water and dedication, we will learn how to prepare cheeses suitable for melting on pizzas or pastas. Almonds, cashews and walnuts will be the new substrates for your fermented cheeses.""

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Seed Cleaning and Activation

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PROGRAM

LEARN WITH MÁXIMO CABRERA

    1. Water and salt, the mother formula of life on earth.

    1. Maximo invites you to imagine to understand the behavior of seeds and to obtain all their nutritional and organoleptic benefits.

    2. Seed Cleaning and Activation Recipe

    1. We will learn about the factors and variables involved in fermentation.

    1. Fermented seeds are the substrate of this universe of cheeses, 100% Plant Based. Cashew nut ferment with rejuvelac.

    2. Cashew Nut Ferment with Probiotics.

    3. As a result of the Cajú Base Ferment, we are just a few steps away from our exquisite cheeses.

    4. Almonds and Pistachios . In this lesson Máximo teaches you how to use different seeds to create your ferment base.

    5. In this lesson Máximo presents the results of each seed base ferment that we have been learning about.

    6. 04 Seed Fermentation

    1. Rejuvelac, Enzymatic Water . In this lesson we will learn how to prepare this sprout water drink.

    2. Enzymatic Water - Rejuvelac

    1. Spreadable cheeses are part of recipes, breakfasts and dressings. They add creaminess and flavor to any preparation. In this lesson you will learn how to make it with pistachios.

    2. 05 Pistachio Spreadable Cheese

About this Course :

  • 30 lessons
  • 2 hours of video content

GO ONE STEP FURTHER AND TAKE THE MINI RECIPE COURSE WITH SPREADABLE AND FRESH CHEESES

I WANT TO REVOLUTIONIZE MY KITCHEN

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Revolutionize your kitchen

100% seed-based and naturally fermented cheeses.

  • More than 13 lessons where Máximo teaches you how to transform seeds into exquisite and tasty fresh and spreadable cheeses. Cheddar, Boconccinos, Rawladelphia without animal products.

  • Sign up today and get lifetime access to the full course. Download lesson plans for each lesson. Participate in Quiz Tests to review concepts and test yourself.

  • Anytime, anywhere and respecting your learning time. Watch each video as many times as you want on the device of your choice.

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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