It’s brie-ginning to look a lot like Christmas 🧀🎄{ad}
If you watched my stories last week, you would’ve seen that I headed down to @nurishh.uk’s pop-up to try some of their creations. One of the dishes I tried was a vegan alternative to cheesecake and I fell in loooove with it 😍 This coming from someone who can take or leave sweet things…
This is deffo going to be my new go-to dessert and probs yours too! So, without further ado, here’s the recipe:
🥭 No Cheesecake
Mousse:
🌱 100g @nurishh.uk Mozzarella Style Block, diced
🌱 250ml vegan alternative to cream (I used Oatly whipping)
🌱 50g sugar
🌱 2 limes, juice & zest
🌱 Salt to taste
🌱 Place 50ml of the vegan alternative to cream, sugar & diced @nurishh.uk Mozzarella Style Block in a saucepan
🌱 Melt over a low heat until smooth then allow to cool
🌱 Whip the rest of the cream to a soft peak
🌱 Add the lime juice, 3/4 of the zest & salt to the alternative to cheese mix and fold in the cream
🌱 Place in a container and chill for at least an hour
Ginger crumb:
🌱 120g plain white wheat flour
🌱 40g caster sugar
🌱 5g cornflour
🌱 5ml vanilla extract
🌱 40g vegan alternative to butter
🌱 40g extra virgin olive oil
🌱 10g ginger powder
🌱 Heat oven to 170 degrees
🌱 Mix all ingredients together to from a smooth dough
🌱 Wrap & chill in fridge for 30 mins
🌱 Line a baking tray with parchment paper
🌱 Place the crumble on the tray, bake for 15-20 mins until slightly golden
🌱Take out, allow to cool
🌱 Break into a crumble
Mango coulis:
🌱 1 medium ripe mango
🌱 30g sugar
🌱 1/2 lime, juice & zest
🌱 Peel the mango, dice half of it
🌱 Roughly chop the other half and add to a blender along with sugar & lime juice
🌱 Mix the diced mango, purée and lime zest together and reserve
To serve:
🌱 Divide your crumble between six serving bowls (or into jars like mine)
🌱 Spoon over the mousse, then the coulis and remaining lime zest
🌱 Enjoy!
Let me know if you try it and what you think. Also let me know if you’ve tried any of the @nurishh.UK products yet!
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