Who says decadence can’t be dairy-free? In this one day course you will master classic desserts that are greener and healthier but without losing any of the deliciousness. Learn how to make cheesecakes without the cheese, mousses from tofu, and meringues from chickpea water.
Course tutor: Stu Henshall
Stu Henshall is a plant based food writer, consultant and tutor. Stu made the decision to dedicate himself to only creating food using plants rather than relying on meat, dairy, and eggs. The result, a truly fulfilling ongoing experience of experimentation, innovation, and discovery that he truly feels to be his calling. Be inspired – join Stu for all that is best in Vegan Cookery!
Stu will take you through the process of making various delicious desserts and the techniques to build your confidence in the vegan kitchen. This course is suitable for those with little experience in vegan cuisine but also for those looking to broaden their culinary knowledge.
There will be lots of cooking, but also plenty of chat, tasting, and most importantly fun.
Things You Will Learn:
How to make various plant based egg replacements and their application to bind, whip, and give richness to various desserts and tips on presentation and edible decorations.
|Saturday 28th Mar 2020||Stu Henshall||Places remaining|
|Saturday 20th Jun 2020||Stu Henshall||Places remaining|