Vegan tiramisu – Soymilk Mission!

When creamery meets foam… nothing can ever separate them!

00OK - Tiramisu - Révolution  végétale - www.revolutionvegetale.com

So let short because the recipe is quite long (if you do everything home, and there will be the case)

Step 1: Vegan mascarpone

You already know the creamery, here is an alternative:

Ingredients:

  • 75g Cashew
  • 75g Soy yogurt (it contains ferments I want here)

Preparation:

  1. Soak cashews from 2 to 6 hours, then drain and mix them as thinly as possible (ideally to have a non-grainy paste, soak rather 6h)
  2. Mix the paste of cashew yogurt, close the jar
  3. Wait 15 to 20 hours, or better, 4 to 6 hours at 45 ° C
  4. In addition, chill!

Step 2: Preparation of vegetal white

So this time, I’ll use tofu whey (and then I prepare a tofu marinade with the rests, it changes from hummus ^^).

Ingredients:

  • 1L of soy milk (calcium enriched)
  • 2 teaspoons of Nigari (most neutral taste, if not lemon juice or vinegar will do)

Preparation:

  1. Boil the milk
  2. At boiling, turn off the heat, add nigari and wait 20 minutes
  3. Using a container and cheesecloth strainer, separate tofu and tofu whey

Step 2a: making a tofu marinade (optional)

That is, rather than saying nothing, I give you my tofu marinade recipe:

Ingredients:

  • (Tofu from the previous step)
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 2 tablespoons sesame seeds

Preparation:

  1. Mix all
  2. After a maximum of 1 hour, remove the mixture through cheesecloth, a container, and place a heavy object on
  3. Place in the refrigerator until you get the desired consistency (very close to me)

Note: Have a special box to make his tofu, it’s still easier!

Note 2: can also be cooked with a pan!

Step 3: Vegan boudoirs

You already know them, but I give you other ingredients!

Ingredients:

  • 100g vegetal white
  • 100g of sugar
  • 100g Flarch (50g and 50g flour starch)
  • 65g Purthin (20g cashew puree and soy cream)

Preparation: here is my basic recipe variant (faster I think)

  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add flarch (gently with a spatula)
  4. Add purthin (gently with a spatula)
  5. If the device lacks texture (too thin), add the flour (and let me note below ^^)
  6. Poach and bake at 200 ° C for 30 minutes

cropped-2014-11-13-19-33-12.jpg

Step 4: Vegan Tiramisu

Ingredients:

  • 150g vegan mascarpone (see step 1)
  • 70g vegetable white (step 2: tofu whey)
  • Sugar 60g
  • Vanilla or vanilla sugar
  • Purthin 50g (20g cashew puree and soy cream)
  • Vegan boudoirs (step 3)
  • Coffee
  • Amaretto (or other alcohol or without alcohol!)
  • Chocolate powder, bitter

Preparation:

  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add purthin (gently with a spatula)
  4. Add the vegan mascarpone (gently with a spatula)

Assembly:

  1. Put amaretto in coffee (depending on your taste – in moderation)
  2. Soak your biscuits. If it is soft, 3 seconds, they are very hard, soak 1 minute
  3. At the bottom of a ramekin, make layers of biscuits / unit as much as you want!

At serving time only, remove the bitter chocolate (with a stamen is even cleaner)

 00OK - Tiramisu2 - Révolution  végétale - www.revolutionvegetale.com

9 thoughts on “Vegan tiramisu – Soymilk Mission!

  1. Joel this is amazing! You are seriously the king of invention. A gorgeous recipe and perfect for special occasions. Thank you for the amazing share 🙂

  2. Pingback: Les recettes venues d’ailleurs | recettesvgsm

  3. Salut !
    J’ai essayé de faire juste les boudoirs en suivant cette recette mais en 15 minutes au four c’était presque complètement cramé :'( Du coup tu es sûr-e des modalités de cuisson que tu indiques ?

  4. Bonjour,

    Tout d’abord merci pour votre blog, vegan que je suis et frustrée de pâtisserie à la texture raffinée c’est en effet une révolution !
    Ayant essayé quelques recettes avec succès, je rejoins le commentaire précédent, au bout de 10mn, tout était presque cramé à 200°C chaleur tournante (et encore, j’avais pas prudence réglé mon four un peu capricieux sur 180°C). Les boudoirs n’ont donc pas monté du tout (le goût est bon).
    En revanche, j’arrive à monter l’aquafaba sans passer par la phase de cuisson (avec le sucre), est-ce indispensable ? Cela pourrait-il expliquer l’absence de gonflement (en dehors de la température) ? Encore merci !

    • Bonjour, c’est difficile à dire, parfois il suffit d’un four capricieux ou trop performant (par rapport au mien…) pour que les températures et les temps de cuisson différent… ! 🙂

  5. Bonsoir, pour votre Purthine, pour la préparer, si je comprend bien, il faut 20 gr de cajou et 20 gr de crème de soja que l’on mixe ? Faut il les faire tremper 2 heures avant (les cajou).
    Merci pour vos précisions.

Leave a Reply

Your email address will not be published. Required fields are marked *