Cooking Class: Make Vegan-Style Italian Dishes

Chef Paul shares his secrets for creating vegan versions of Italian favorites with this in-person cooking class. Plant-forward eaters will love learning how to prepare an authentic feast that keeps the focus on fabulous flavor. 

You'll create a traditional caesar salad topped with a tahini-based dressing, creamy risotto featuring savory seasonal vegetables and homemade crostini topped with a rich cashew and miso spread. For dessert, enjoy a lesson in creamy sorbet made with fresh raspberries and flavored with thyme.  


Caesar Salad and Creamy Vegan Dressing

With romaine lettuce, tahini, garlic and olive oil

Seasonal Vegetable Risotto

With cashews, onions, garlic, vegetable stock and arborio rice

Carrot Cashew Miso Spread on Crostini

Raspberry Thyme Sorbet

With organic sugar

  • Minimum Guests 2
  • Maximum Guests 14
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Group, Vegan, Healthy, Italian
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Reviews Guests Left For Other Experiences

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23 Dec 2023

Chef Paul taught us so many things in a short time! We cook everything with love and passion now, thanks to him. The class was so much fun, well organized, and he provided recipes for us to keep cooking at home.

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27 Aug 2023

I bought this class as a present for my boyfriend's birthday and we both had a great time!! We learned so much from Chef Paul that we apply in the kitchen every day. I hope to take more classes from Paul in the future!

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17 Jun 2023

I learned so much in this class and the food was amazing! Chef Paul was very funny and easy to learn from. I hope I remember the lesson for a long time.

$ 135 Per person

all-inclusive: 3-hour class, meal and taxes.

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Event location: New York

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Paul
Chef Paul Verified chef

Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.

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