Things To Do

Make-Your-Own Cashew Cheeze Class Kicking Off This Friday in Lake Worth

For most people considering a plant-based diet, one thing tends to hold them back: an obsession with all things cheese. Creamy, savory, delightful cheese. Luckily, this is 2015, and there are plenty of mouthwatering alternatives to the traditional stuff, many of which are cruelty-free and healthier than their cow's milk counterparts. 

This Friday, Bean Scene is hosting a cashew "cheeze" course, led by Randie Dalia of RD Foodie. Dalia is already selling her cheezes in One Kombucha, Nutrition S'Mart, and Celis Produce, and she's an expert on whipping up tasty, healthy eats. 

"In the transition to vegan, the one food that seems people are the most reluctant to let go of, is cheese," says Bean Scene co-founder Nina Kauder. "I hear all the time 'I can give up meat, but don't take away my cheese!' So when Sarah Steinberg and I founded Bean Scene, we wanted to take a stand for making veganism fun and far more approachable — an alternative to PETA. And vegan cheese has thankfully evolved so very much in the last two to three years."

Dalia will lead attendees through the process of making a simple cashew cheeze, and then they'll get to experiment with different mix-ins to create new flavors. The class costs $30 and includes the lesson, the tasting and a batch of cheez to take home.

As far as who would enjoy the class, it's not just for vegans, says Kauder.

"Foodies of all stripes who want to learn how to always have fresh cheese on hand in only 24 hours - all it takes is a few pantry staples. In addition to this class being for everybody, it'll hold special appeal for those seeking allergen-free, raw, vegan, gluten-free, plant-strong/protein rich foods."

And, for those who are hungry for more than cheese, Common Grounds coffee (an event sponsor) is next door, and will be selling vegan sweets, treats, and fair trade coffee. 

The class runs from 6:30 to 8:30 p.m. on Friday, August 21, at Space Fourteen, 14 S. J St., Lake Worth. Tickets are $30, and must be prepaid. You can learn more about the event on Facebook, and pre-pay for tickets via Venmo (5612880358) or Paypal to [email protected]
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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. In addition to the Miami New Times, she's written for Live Happy magazine, Paste magazine, Thive magazine, and Hannah is also editor-in-chief of
Contact: Hannah Sentenac