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Two timeslots on the same date: 10am-1pm, 5-8pm.Learn to replace traditional cheeses with healthier options. Your instructor is self-taught vegan chef, entrepreneur and owner of Jinglepear Deli, Sinead Hammons. We’ll cover types of vegan cheeses and common methods for making them. The workshop is mostly hands-off, but participants will practice some knife skills and do a bit of mixing. The recipes in this workshop are known as “instant” cheese versus fermented cheeses (that’s a whole other topic!)
OUTLINE & MENU
Intro to vegan cheese, what’s available and the different methods being used vs traditional cheese making.Why is animal based cheese so hard to give up?
Mozzarella & Cheddar from Soymilk: basic ingredients in “instant” vegan cheese, working with Agar, using additional ingredients to vary the style of cheese, where to purchase ingredients.
Nacho Cheese sauce from Cashews: using a high speed blender vs a stick blender, different ways to roast nuts, knife skills: onions, garlic & potatoes.
Oil-Free, All-Purpose Cheese Sauce - we make a cheese sauce from potatoes and carrots. What is nutritional yeast? Macaroni & cheese recipe, making heavy cream in 5, using a kitchen scale.
Tofu Cheese recipe by Miyoko Schinner - learn to make a low-oil and crumbly hard cheese, how to press tofu, storing and aging cheeses.
At the end, we enjoy eating the finished results together, along with a complimentary beverage. Fee includes an ebook of the recipes and a 10% discount on instore & online purchases on the day of the workshop
More upcoming workshops:
April 9 - Healthy Breakfast
April 16 - Sunday Lunch
April 23 - Using Grains & Pulses
May 7 - BBQ & Entertaining Recipes
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Event Venue & Nearby Stays
245 Greenwood Ave, Toronto, ON, Canada, Ontario M4L 1M2
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