We are coming back to Ottawa with our introduction to vegan cheese making workshop/demo. Learn how to make your own vegan yogurt and cheeses. Samples to take home and lots of tasting.
About The Workshop:
The workshop is taught by Sophia Banks, the owner and chef of Vegan Canteen. Sophia has worked in kitchens for nearly 20 years and is a patient and hands on teacher with lots of experience teaching people how to prepare food.
The workshop is a three hour, semi-hands on workshop where will go over the basics of vegan cheese making, fermentation, culturing and setting vegan cheese.
We will go over making rejuvelac (a natural probiotic) to start your vegan cheese, using rejuvelac and miso for culturing and fermentation.
We will also go over what makes vegan cheese melt and stretch, what agar is, what kappa carrageenan is, the main differences between the two.
We personally believe what makes vegan cheese great is the culturing process, it's add depth and nuance to the flavour.
We will be making:
Hemp seed yogurt
Nacho cheese (that stretches)
Smoked cashew cheddar
Sunflower seed cream cheese
Chickpea mozzarella (better than daiya)
Almond feta cheese
Saturday April 28th, 2018
10am- 1pm (sold out)
Art House Cafe
555 Somerset St W, Ottawa, ON K1R 5K
Meltable Chickpea Cheese
Aged White Cashew Cheddar
Sunflower Seed Cream Cheese