Cherry Cheesecake Mousse
Prep time:
Cook time:
Total time:
Serves: 4
- *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
- Soak almonds overnight.
- Boil tofu for five minutes. This will help remove "tofu" smell.
- Cool down tofu in a colander.
- Mix kudzu root power and water and set aside.
- 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.
- Pour mousse mixture into a pot and add kudzu mixture. Cook over low heat. Keep stirring.
- When the mixture gets thicken (until you can see the bottom of the pot), remove from heat. This takes 15-20 minutes.
- 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/
3.5.3208