When creamery meets foam… nothing can ever separate them!

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

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)