Cooking Class: Plant-Based Italian From Scratch
Craft a plant-based Italian menu from start to finish in this hands-on cooking class.
Start by slicing fresh tomatoes, red onion and basil, then combine them with cashew cheese to create a seasonal tomato burrata salad. Finish the appetizer with a drizzle of olive oil and balsamic vinegar and a sprinkle of white pepper. Next, learn the time-honored technique of making pasta dough from scratch before rolling it out and preparing a flavorful filling with tofu, spinach and vegan ricotta. Discover the proper way to stuff, seal and cook the ravioli before serving. For dessert, prepare a creamy pudding infused with limoncello and topped with fresh blueberries and cashews. Book this cooking class today!
MENU
Seasonal Tomato Burrata Salad With Cashew Burrata Cheese
With tomatoes, basil, red onion, olive oil, cashew cheese, balsamic vinegar and white pepper
Handmade Ravioli With Tofu-Spinach Ricotta Cheese
With tofu, spinach, nutritional yeast, garlic powder, onion powder and apple cider vinegar
Creamy Limoncello Pudding
With limoncello, cashews, agave syrup, lemon juice, plant-based milk and blueberries
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsPasta Making, Vegetarian, Vegan, Healthy, Italian, Pescatarian
Reviews Guests Left For Other Experiences
Sheila
31 Jan 2026
I had a really good time.
Hadassah
24 Jan 2026
We had a great time!! Thank you 😊
Paula
12 Jan 2026
The class was informative and fun. The food we made was delicious!!! Chef Maggie was delightful of full of interesting facts.
Event location: Sacramento
Chef travels to your location
Meet your chef
Drawing from a deep knowledge of global cuisines and locally grown produce, Chef Maggie crafts creative plant-based menus to inspire student cooks. Having previously worked at a yoga and wellness retreat and as a sous chef at a vegan restaurant, the chef infuses her creations with an appreciation for ingredients elevated by expert technique. Chef Maggie ignites the passion in students of all levels who are interested in exploring the exciting possibilities of plant-based cuisine.
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