Creamy Matcha Mousse with Vegan Cheddar Sauce

Creamy Matcha Mousse with Vegan Cheddar Sauce

The unique flavor of the cheddar cheese blends perfectly with the refreshing taste of the tofu mousse, and the pancakes have just the right texture. The slightly sweet pancakes complement the salty flavor perfectly, creating an impressive dish.

Servings: 5-6 

Ingredients:

Fluffy Butter Milk Pancake

• 1 cup All Purpose Flour

• 1 tbsp Beet Sugar

• 1 tsp Baking Powder

• 100ml Butter Milk

• 1 pc Large Egg

• 15g Melted Butter 

Vegan Cheddar Sauce

• 180g Potatoes

• 67.5g Carrot

• ¼ cup Vegetable Broth

• ¼ cup Nutritional Yeast

• 35g E.V.O.Oil

• 2 tsp Lime or Lemon Juice

• Sea Salt to taste

• ¼ tsp Garlic Powder

• ¼ tsp Onion Powder

Creamy Tofu Matcha Mousse

• 200g Cream Cheese

• 200g Silken Tofu

• 200ml Grasfed Milk

• 6-8g Geratin Powder

• Sea Salt to taste

• 1 tsp Onion Powder

• 2 tsp Matcha Powder

Garnish

• Edible Flour or (Tomato Skin or can be any colorful ingredients)

• Matcha Powder

Instructions:

Mousse

1. Drain the tofu. Wrap the tofu twice in paper towels, place it between a flat container, and place a weight on it to drain excessive water for about an hour.

2. Beat the cream cheese. If the cream cheese is firm, transfer it to a heat-resistant bowl and soften it in a double boiler. Beat with a whisk until smooth.

3. Combine tofu and cream cheese. Place the drained tofu in a strainer and crush it with a spatula to puree it, then add it to the cream cheese bowl. Mix the cream cheese and tofu thoroughly with a whisk until there are no lumps left in the tofu.

4. Put the tofu and salt in a small saucepan and heat over medium heat. Once the mixture has thickened a little, turn off the heat and add the gelatin. Stir well with a whisk.

5. Add the milk. Once the soy milk has cooled, add it little by little to the bowl from step 3 and mix thoroughly.

6. Transfer the mousse to a container and tap it several times to remove any air bubbles. Cover and refrigerate for 3 hours to set.

Cheddar Sauce

1. Peel the potatoes and carrots, cut them into small pieces and boil them in water until soft. Once soft, drain the water and put them in a blender or food processor

2. Add vegetable broth to the blender,followed by lemon juice, garlic powder, onion powder, sea salt, olive oil and nutritional yeast. Blend on high until the mixture is smooth. 

3. Taste and adjust flavor as needed, adding more lime juice for acidity, nutritional yeast for cheesiness or salt to taste.

4. The cheese sauce is ready to be enjoyed.

Pancake

1. Combine flour, baking powder, and sugar in a large bowl.

2. Put buttermilk and egg together in a separate bowl. Keep the two mixtures separate.

3. Heat a lightly oiled frying pan over medium heat.

4. Combine the bowl containing the powder and the bowl containing the milk and mix together.

5. Pour batter onto the preheated frying pan. Cook until bubbles appear on the surface, flip with a spatula and cook until browned on the other side. Repeat with remaining batter.

Assemble the dish

1. Pour the cheese sauce evenly onto the plate. Use a pastry cutter to cut out the shapes of the cooled pancakes.

2. Make sure the tofu mousse has set, then use a pastry cutter again to cut out the mousse.

3. Place the cut-out tofu mousse on top of the pancake. 

4. Sift the matcha powder and sprinkle it on top of the tofu mousse.
   
   

5. Use a flat spatula to place it in the center of the cheese sauce, then top with a garnish to serve.

Also in Recipes