Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese.
Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, tofu, and seaweed, and participants will learn how to make delicious, dairy-free cheeses for any diet, budget, or schedule.
Mid-way through the workshop, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings, caesar salad with “parmasanalogue”, and creamy coconut creme brulee.
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.