Vegan Rio Cooking Class: Hands-On Moqueca & Caipirinhas

Vegan Caipirinha

Make your caipirinhas — classic lime or tropical twists like passionfruit, prepared with fresh lime and raw sugar.

Tapioca Dadinhos

Golden, chewy tapioca cubes with a crisp exterior — perfect for dipping and sharing.

Goiabada Dipping Cream

A silky sweet-and-sour guava (goiabada) cream — a bright, fruity contrast for the tapioca dadinhos.

Cachaça-Flambéed Tofu

Tofu flambéed in cachaça with a medley of fresh peppers and orapronobis — bold, smoky, and irresistibly aromatic.

Plantain Moqueca with Hearts of Palm

A fragrant, coconut-simmered moqueca made with sweet plantain and tender hearts of palm — tropical and comforting.

Side · Lemongrass Cashew Rice

Light, fragrant lemongrass-infused rice studded with toasted cashews — ideal for soaking up the moqueca’s broth.

Side · Saffron Farofa

A buttery, toasted manioc flour dish sautéed with garlic and onion — a uniquely Brazilian side that lifts the main course.

Açaí Sorbet with Baru Nut Crumble

A cool, tangy açaí sorbet finished with crunchy baru nut crumble — a refreshing Amazonian finish.

Exotic Fruit Tasting Platter

Seasonal Brazilian fruits selected for bright, unexpected flavors — a fresh, palate-cleansing course.