Showing posts with label vegan mousse. Show all posts
Showing posts with label vegan mousse. Show all posts

Tuesday, February 12, 2013

Head-Over-Heels Vegan Strawberries and Cream Cheesecake:


I know this post is a little late. My deadline for posting it was yesterday, but I still had to post it for V-Day because you’re gonna be over the moon for it, and everyone should feel over the moon on V-Day in one way or the other. Your Valentine will love it too (be it your significant other, best friend, little sister, neighbor, or puppy dog).
In this recipe, strawberries and (vegan) cream combine with a homemade Vegan Oreo crust to transport you to Heaven. If you’re running low on time, you can also use a premade graham cracker crust. It will have a different flavor, but it will be Heavenly in its own graham-crackery way. And if you only have 5 minutes, skip the crust: make the filling and mix it into a simple but decadent strawberry mousse (recipe below). But if you opt to make the pie, use the extra filling to whip up some strawberry whipped cream. XOXO.

Ingredients:

Homemade Vegan Oreo Cookie Dough (from Chocolate-Covered Katie (link))
14oz. firm tofu
2/3 cup raw cashews, soaked for at least an hour
4 to 5 strawberries, cut in half
1/3 cup + 1 tsp.  plain unsweetened almond milk
¼ cup white sugar
1 tbsp. brown sugar
1 tbsp. ground flax + 2 tbsp. water
1 tbsp. coconut oil
1 tsp. vanilla
1 tsp. agave nectar
1 tsp. lemon juice
½ tsp. salt
2 tbsp. melted chocolate or chocolate syrup (non-dairy)

Instructions:

1. Make the crust, and refrigerate for at least an hour before baking. 
2. To make the filling, add the cashews and almond milk to your food processor. Process until smooth and creamy. Make sure there are no clumps. Add the tofu, strawberries, white sugar, and brown sugar. Pulse a few times, and then add the flax/water mixture, the coconut oil, vanilla, agave nectar, lemon juice, and salt. Pulse until the mixture is creamy and blended well. Taste to make sure the flavor is right. You may want to add a little salt or sugar to taste.
3. Once you are ready to bake, preheat your oven to 350 degrees. Grease a pie pan, roll out your dough into a circle that’s about 10 to 11 inches in diameter, so it will fit in the pie pan.
4. Lay the dough out in the pan, and then fill it with ½ to ¾ of the filling. Drizzle with chocolate syrup, and bake for 15 to 20 minutes.
5. Let the cheesecake rest and set on the counter for a half an hour, and then refrigerate overnight. Top with strawberries, and use the remaining filling as whipped cream or mousse (see below).

Simple But Decadent Vegan Strawberry Mousse

(Same ingredients as above, minus the Vegan Oreo Crust)
1. Add the cashews and almond milk to your food processor. Process until smooth and creamy. Make sure there are no clumps. Add the tofu, strawberries, white sugar, and brown sugar. Pulse a few times, and then add the flax/water mixture, the coconut oil, vanilla, agave nectar, lemon juice, and salt. Pulse until the mixture is creamy and blended well. Taste to make sure the flavor is right. You may want to add a little salt or sugar to taste.

2. Next, if you have a mixer, mix the filling in your mixer until peaks form and a lovely mousse/ whipped cream texture has formed. Otherwise, continue pulsing in your food processor until you have achieved a fluffy, airy texture.

3. Top with graham cracker crumbs and strawberries. Drizzle with chocolate or vegan caramel if desired. 
 PS: I'm also going to post a V-Day dessert recipe round-up tomorrow. ❤❤❤
Related Posts Plugin for WordPress, Blogger...