For people who can’t or prefer not to eat dairy products, the craving for the fresh, creamy, salty, tangy, fatty, unctuous pleasures of cheese are available with just a little patience and ingenuity.
In this class, The Dep’s resident vegan maven Emily Zimmerman will be demonstrating how to make and use a variety of dairy product analogues, including coconut yogurt, two kinds of cashew cheese (fresh and using a yogurt starter), a macerated tofu “feta”, and almond “Parmesan”.
The workshop will include a meal of Spaghetti a la Norma (with savoury tomato sauce & roasted eggplant) featuring a fresh cashew cheese and almond parm, a beet salad with marinated tofu feta, and a maple coconut yogurt brulée for dessert.
Participants will leave with recipes & instructions, as well as a portion of cashew chevre, tofu feta, and some almond Parmesan.
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.