01 Non-Cultured Spreads & Sauces

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What you’ll learn

Learn about the basics of dairy-free cheesemaking, how to build flavors, all about ingredients, the tools you need, and practice with easy, cheesy spreads and sauces that don’t require culturing.

The objectives for this module:

  • Become acquainted with the basics of dairy-free cheesemaking
  • Learn about techniques, necessary tools, and what to expect all along the way
  • Familiarize yourself with ingredients that create texture and build umami taste
  • Practice making simple, everyday dairy-free cheese spreads and sauces

Overview & Recap

Required: read this section, all sections in the recipe, and complete the module recap.

1: Dairy-Free Cheeses Overview

A general overview of what to expect in the Dairy-Free Cheeses Course.

00:12 What to expect
01:00 Time is an important ingredient
01:08 Overall tips
01:28 Module 1
01:48 Module 2
02:06 Module 3
02:15 Culturing
02:41 Module 4
02:56 Module 5
03:36 Naming

2: Practice Recipe Recap

This second Recap will be your personal input for this module’s Practice Recipe (photo and written). Grab your cheesemaking journal, prepare one Practice Recipe, then complete this recap.

You must complete the recap to complete the module and eventually the course.

Practice Recipes


Remember to always read the entire recipe, all the tips and articles within the accordions, and watch the step-by-step videos before preparing a recipe so you know what to expect. Make sure that you have the right ingredients on hand and the tools you need to make it all effortless and fun. Document your discoveries and preferences in your fermentation journal.


Cashew Sauce

This classic, magical sauce is delicious room temperature and thickens with heat to resemble ricotta or mozzarella. Try it in a lasagna, drizzled over roasted veggies, cooked noodles, and/or grains.

Veggie Cheese Sauce

The ultimate sauce for a Mac & Cheese made with whole-food ingredients like potatoes, carrots, and cashews. Be sure to check out substitutions to use a variety of veggies like sweet potatoes, butternut squash, and cauliflower for a change up. The kids will never know!

Lessons & Articles

Required: read all articles here, they are your lessons.

Helpful and inspiring know how and support for successful and creative dairy-free cheesemaking.

Lessons & Articles

Ensure that your creations are successful every time with this know how and support. Gain an understanding of potential variables and substitutions, get troubleshooting ideas, a general shopping list to get started, creative inspiration, and much more. Reference these articles throughout this entire course.


Extra Recipes

Recommended: practice your cheesemaking skills by making these extra recipes.

Recommended Reads

The Pantry to Plate Cookbook

Good Food Cooking School founder Heather Crosby’s cookbook full of recipe templates that include dairy-free cheeses.


Get extra dairy-free cheese recipes and learn more about gluten-free, plant-based cooking with Good Food Cooking School founder Heather Crosby’s first cookbook.

Shopping: Tools

This is a convenient listing of basic tools called for in this course as well as some “nice to have but not necessary” items that make cheesemaking easier and more fun. For the why-we-use-it behind each tool, go here.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.