Learn how to make three fast and simple non-dairy, lactose-free vegan cheese substitutes using a food processor: Tofu Basil Ricotta, Cashew Macadamia Goat-Style Cheese & Holiday Sharp Cheddar-Style Cheese Ball. Recipes and a light dinner will be provided.
Class is gluten-free friendly, but please specify at sign-up if you are sensitive to gluten (email firstname.lastname@example.org).
About the teacher:
Andrea Parros owns and operates The Red Fern, an all-vegan restaurant with gluten-free options in Rochester. In 2009, she relocated from Boston to Rochester as a founding partner of The Owl House. She learned her trade from 12 years hands-on experience in the restaurant and hospitality industries in both front- and back-of-house. Her culinary focus is on transitional and healthy vegan cooking.