Description
After years of disappointment with alternative dairy products, Chef Brandon decided to take matters into his own hands and create his own. Learn firsthand how to make his favorite plant-based dairy alternatives using nuts and seeds in this part hands-on and part demo class. You'll learn how to blend, strain, and store plant-based milks, which alternatives work best for different applications, and how to make delicious and versatile cheese and butter alternatives. Best of all, the ingredients are unprocessed, highly nutritious whole foods, which is always the best place to start.
Contains nuts.
About the instructor: Brandon Rouge is a local Seattle-born chef who is passionate about cooking healthy and delicious plant-based foods. Having struggled with his own personal health issues and dietary restrictions over the past two decades, Chef Rouge seeks to help people heal themselves while enjoying good food. He specializes in making allergen-friendly plant based versions of traditional comfort foods using whole food ingredients. In addition to cooking, Rouge is an avid Qi Gong Enthusiast, Meditation Practitioner, and Puppy Whisperer.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
MENU
- Turnip Ravioli stuffed with Basil Pepita Ricotta
- Cheesy Garlic Toast with Coconut Cashew Butter and Pepita-Cashew Cheese
- Vanilla Almond Milk
- Demo: Broccoli Mac and Cheese with Pepita-Cashew Cheese
Classes
Bothell PCC
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Thursday, May 30, 6:00 - 8:00 pm
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Edmonds PCC
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Sunday, June 2, 4:00 - 6:00 pm
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Issaquah PCC
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Thursday, June 6, 6:00 - 8:00 pm
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