Vegan, lactose-intolerant or just trying to reduce the dairy in your diet, but still crave the rich-salty-creamy qualities of cheese? Rejoice! Vegan kitchen ninja Emily Zimmerman will show you a slew of clever kitchen techniques that will allow you to indulge your yearnings without having to rely on highly-processed, store-bought cheese substitutes.
Using different techniques such as fermentation and maceration, Emily will teach you to make several different kinds of delicious cheese-like ingredients that can be used in a wide variety of dishes. It’s a versatile addition to the any cook’s recipe toolkit.
with macerated firm tofu ‘Feta’
Creamy Grilled Cheeze sandwiches
with soft tofu and nutritional yeast roux
Easy fermentation lets you make your own cashew cream cheese
Participants go home with a recipe package, and a shaker of almond parmesanalogue.
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 on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.