Cherry Cheesecake Mousse
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • *Mousse Mixture
  • ½ pack soft tofu (approximately 6-7 oz. - 200g)
  • ¾ cup pitted cherries (fresh or frozen)
  • ⅓ -1/2 cup almonds
  • 2 tablespoon lemon juice
  • 4 large dates
  • Some water (optional)
  • *Kudzu Mixture
  • 1 tablespoon kudzu root powder
  • 2 tablespoon water
Instructions
  1. Soak almonds overnight.
  2. Boil tofu for five minutes. This will help remove "tofu" smell.
  3. Cool down tofu in a colander.
  4. Mix kudzu root power and water and set aside.
  5. When tofu is cooled down, blend all mousse ingredients until it becomes smooth. If it's too thick add some water so it'll blend.
  6. Pour mousse mixture into a pot and add kudzu mixture. Cook over low heat. Keep stirring.
  7. When the mixture gets thicken (until you can see the bottom of the pot), remove from heat. This takes 15-20 minutes.
  8. Pour the mixture into a container/pan to cool down. When it cools down a bit, put it in the refrigerator for a couple of hours.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/vegan-cherry-cheesecake-mousse/