Quick And Easy Dairy Free Cheese Course
Skill Success
Summary
- Certificate of completion - Free
- Tutor is available to students
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Overview
Certificates
Certificate of completion
Digital certificate - Included
Course media
Description
Who this course is for:
- Anyone who wants to learn how to make vegan cheeses and cheese style dishes
- Curious student who love to learn and simply just love quick and easy dishes
- Anybody who wants to add vegan cheeses into their diet and challenge themselves through the art of vegan cooking
What you'll learn:
- You will learn to make 6 quick and easy cheeses, both liquid and solid. You will also have the tools and knowledge to incorporate these dishes into a few amazing meals.
- You will acquire the knowledge to create a cheese base that you can then add your personal flavor and touch to design your own cheese.
- Food prep ingredients that most people are nervous to try, i.e. agar agar and jalapeños
- New tools and ingredients that would traditionally not go together in a non-vegan world.
We believe that what you love goes into how you cook, so we want you to have fun and relax with cooking. We've studied food biology and have been in The Art Of Vegan cooking for over 5 years and have truly fallen in love. With this course, we will show you how to make 6 of our Quick Cheeses in as little as 15 minutes, because who has all the time in the world these days?
Cheeses:
- Smoked Cheddar
- Jalapeño Cheddar
- Red Peppered Nacho Cheese
- Rosemary and Sage Cream Spread
- Quick and Easy Parmesan
- Quick and Easy Ricotta
As a bonus, we've included dishes that you can then use your newly created cheeses with. We're ready whenever you are!
Bonus Dishes:
- Baked Stuffed Shells
- Smoked Macaroni and Cheese
- Gourmet Grilled cheese
- Seitan Philly Cheese Steak
- and many, many more
The Quick And Easy Dairy Free Cheese Course will cover the following topics:
Section 1 - Introduction To Course
- Introduction To Course
Section 2 - Tips And Best Practices
- Ingredients List Video, Text And Audio
- Cutting A Jalapeño
- 2 Ways To Soak Your Cashews
- Roasting Red Peppers Without Oils
- Straining Tofu To Absorb YOUR Flavors!
- Agar Agar How To Activate And Use
- Tools & Accessories Break Down
Section 3 - 6 Cheese Recipes And Video
- Jalapeño Cheese Recipe
- Jalapeño Cheese Video
- Rosemary Sage Cheese Spread Recipe
- Rosemary Sage Cheese Spread Video
- Smoked Liquid Cheese Sauce Recipe
- Smoked Liquid Cheese Sauce Video
- Red Pepper Nacho Cheese Dip Recipe
- Red Pepper Nacho Cheese Dip Video
- Quick And Easy Parmesan Cheese Recipe
- Quick And Easy Parmesan Cheese Video
- Quick And Easy Ricotta Cheese Recipe
- Quick & Easy Ricotta Cheese Video
Section 4 - Stuffed Shells Recipe
- Stuff Shells Recipe
Section 5 - Smoked Macaroni And Cheese
- Smoked Macaroni And Cheese Recipe
- Smoked Macaroni And Cheese Video
Section 6 - Bonus Recipes
- Rosemary Herb Cheese Spread
- Gourmet Spinach Rosemary Grilled Cheese
- Gourmet Kalamata Bruschetta (Peloponnese Style)
- Gourmet Tune-a Melt
- Gourmet Philly Cheese Steak
Section 7 - Comfort Food Recipes
- Italian Seasoned Mozzarella Sticks
- Smoked Paprika Mozzarella Cheese
Who is this course for?
This course is designed for those interested to learn how to make vegan cheeses and cheese-style dishes.
Requirements
- Be able to measure dry and wet ingredients
- Be able to operate basic cooking equipment, i.e. stove, blender, and food processor
Career path
None
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This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.
