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. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote), salts, and alcohol to colour and preserve the cheeses.

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 a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. She’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’, Toronto’s Yenta of Burlesque.
@goldieluxemburg | @spiceboxsoirees

—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.