“Scrumptious Vegan Japanese Matcha Mousse Torte Recipe: A Perfect Fusion of East Meets West”

Allergens

Tree Nuts, Coconut

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup almond milk
• 1/3 cup coconut cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons matcha green tea powder
• 1 teaspoon pure vanilla extract
• A pinch of salt
• For the crust: + 1 cup almonds, processed into flour + 3 tablespoons coconut oil, melted + 2 tablespoons granulated sugar

Instructions

1. First, prepare the crust by combining the almond flour, melted coconut oil, and sugar in a bowl. Mix well until it forms a sticky dough. Press the mixture into the bottom of a springform pan, creating an even layer. Set aside.
2. Drain and rinse the soaked cashews thoroughly. Add them to a blender along with almond milk, coconut cream, sugar, cornstarch, matcha powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. Pour the matcha mousse mixture over the crust in the springform pan, smoothing out the top with a spatula.
4. Freeze the torte for at least 6 hours or overnight until it's set.
5. Before serving, remove the torte from the freezer and let it thaw slightly for about 10 minutes. Slice and serve immediately.

Chef’s Insight

The combination of creamy cashew mousse and crunchy almond cookie crust creates a delightful contrast in textures that complements the earthy flavor of matcha green tea powder.

Notes

This recipe is perfect for a vegan diet and can be easily adapted to accommodate gluten-free diets by using certified gluten-free oats and flour.