Even with the growing popularity of dairy-free milks in the market today, they can often be expensive or can lack good flavour. Join plant-based cook, Emily Anderson, as she shares the simplicity, satisfaction, and deliciousness of creating your own homemade nut and oat milks!
In this class, you will learn the simple preparation methods of plant-based milk making, the range of flavour possibilities, the tried and true techniques, and some additional recipe ideas for future kitchen fun. Each participant will take home some fresh milk – so please bring a reusable jar with you!
In this class we will be making:
Basic Cashew, Almond, and Oat Milks
Fun Flavoured Milks including Chocolate, Strawberry, and Spiced Chai
Homemade Granola – using our leftover milk ‘pulp’
The idea of making homemade milks can feel daunting but with a bit guidance, you will see really how simple and delicious it can be!
Emily is an emerging self-taught plant-based chef and artist. Her passion lies in creating beautiful food that is both nourishing and full of simple, delicious ingredients. She enjoys working as a vegan sous-chef for a local plant-based catering company. In her own kitchen, she explores new flavour combinations through her recipe development. When she isn’t in the kitchen, Emily is often exploring her creativity further through mixed media abstract painting and modern calligraphy art. She loves to connect and bring people together through immersive food-focused experiences. In sharing her culinary methods, Emily hopes to encourage others to explore and create in their kitchen. Check out Emily’s Instagram.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.