對,你沒看錯,這款全素、無蛋奶的胡桃慕斯蛋糕有豆腐! 特別的是,它嚐起來沒有豆腐的味道,反倒帶點偏像芋頭的滋味,我想你會想試試這個全素胡桃豆腐慕斯蛋糕的! No, you didn't read wrong. This vegan, eggless, dairy-free pecan mousse cake contains tofu! What's more interesting is that it doesn't taste like tofu, but more like a taro-y flavor. I think you would want to try this Vegan Pecan Tofu Mousse Cake!
Then add the rest of the base ingredients. Continue to process until it becomes a wet bread crumb texture. The mixture should stick together when pressed between your fingers. Otherwise, add a dash of water to help binding.
Grab a 6" pan. Line the bottom with parchment paper. Transfer the base mixture the pan and pressed down evenly. Place it in the freezer while we make the filling.
Unpackage the tofu and let it sit for a while to let the water inside comes out. Or do your best to press out the water from it.
Drain out the water from tofu. Then add it to a blender along with other ingredients, including cashews, pitted dates, coconut milk, salt, and vanilla extract. Blend until smooth.
Take out the pan from the freezer. Pour the mixture onto the base and spread it out evenly.
Return to the freezer for another 3 hours or until the cake is completely set. Then you can remove it from the pan and slice to enjoy!