The age of the Vegan Pastries is upon us. Everyone wants to learn to make amazing vegan cheesecakes that are dairy free. Typically made with eggs, cream cheese, butter, sometimes gelatin. We take you on vegan culinary journey and learn to make these amazing and decadent cheesecakes using an innovative new allergy free and low cost approach. We teach you a modernist, sustainable, and healthier way of making these cheesecake.
- No Aquafaba
- No Nuts
- No Soy
- No Eggs
- No Dairy
- No Gluten
- Advanced clean label products
This is a 10 minute training video on how to make Modernist Vegan Cheesecakes from the world's leading pastry academy. The course is taught by Jessica McKenzie, Pastry Instructor, of Vegan Gastronomy Culinary Academy. The video was recorded January 31, 2019 at training facility in Spain.
- 10 Minute training video
- Complete recipe
- Free support on using SPREAD Potato Protein to make this recipe
*We recommend purchasing SPREAD Potato Protein or Proteina de Patata for this course. You can purchase this online: BUY NOW
ABOUT THE INSTRUCTOR
Jessica McKenzie is from Australia and has trained at TAFE Academy and the Australian Pastry Academy, part of the Cordon Bleu program in Australia. She has also helped several cafes and restaurants develop lines of vegan pastries. Jessica teaches at our academy in Spain, at hotels around the world, and at partner academies in Europe and Australia. She is the author of multiple vegan E-Book cook books available on our website: https://www.vegangastronomy.com/books/
ONLINE COURSE STUDENTS
You will be provided with a list of specialized ingredients you can buy online or in stores near your home.