Whether for a small or a big occasion, let yourself be tempted by this little dessert vegan.
⋙ Discover the recipe vegan mini strawberry cakes cheesecake style from Jean-Philippe
You need :
- 18 Graham crackers, Digestives, Lu brown tea
- 200 g cashew nuts
- 1/2 teaspoon vanilla extract
- 75ml + 45ml maple syrup
- 1 can of coconut milk
- 2 teaspoons of cornstarch
- 1+ 1/2 tsp agar-agar
- 600 g of fresh or frozen strawberries
- 45 ml of water
- 2 tbsp lemon juice
The stages of realization
The biscuit :
Crush graham crackers in a food processor or crush them with a rolling pin. Add coconut oil to cookies and mix. Place the preparation in mini muffin cups to cover the bottom of the pan and bake at 180˚C] for 5 to 10 minutes.
Vegan cheese:
Soak the cashews in water for 1 hour. and drain them
In a blender, combine the drained cashews, salt, vanilla extract, maple syrup, cornstarch, agar-agar, coconut milk and lemon juice and grind everything until a homogeneous consistency is obtained. Pour the mixture into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, remove from the heat. Then pour the mixture into the molds, on the graham cracker base, up to 1/2 cm from the edge. Level with a damp spoon. Set aside.
Strawberry coulis
Place the frozen strawberries in a saucepan and bring to a boil. Simmer over low heat for 15 minutes. Sift the strawberries, pressing down with a spatula to collect the juice.
In a bowl, combine the water, maple syrup, lemon juice and agar agar. Pour the mixture into a saucepan, add the strawberry juice and bring everything to a boil. Pour the coulis over the tarts and even out with a spatula.
Refrigerate mini cakes for at least 30 minutes. before unmolding and serving.
To discover other vegan recipes from Jean-Philippe.
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