Soy Milk | Sữa Đậu Nành

---

Soymilk | Sữa Đậu Nành 

makes 5 cups

Ingredients

180 gr (1 cup) dried soybeans 

15 gr (2 tbsp) white sesame seeds

25 gr (4) pandan leaves

1.5 liters (6 cups) water 

A pinch of salt 

Preparation

1. Gently rinse the soybeans under cold water for 30 seconds. 

2. Soak soybeans for at least 8 hours, preferably overnight. The beans will expand 3-4 times so make sure you use plenty of water. 

3. The following day, drain and rinse the soybeans one more time. 

4. In a high speed blender, add soybeans, sesame seeds and water. 

5. Blend at high speed for 1 minute. Rest for 30 seconds. Blend on high speed again for 1 minute. 

6. Place cheesecloth in a strainer and both over a large bowl.

7. Strain the soybean mixture through the cheesecloth. Twist and wring the cheesecloth to extract as much liquid as possible. 

8. Pour the soy milk in a medium pot and bring to a boil. 

9. Let the mixture boil for 3 minutes. 

10. Reduce to medium-low heat, add pandan leaves and let simmer for 15 minutes. 

11. Make sure to stir the pot frequently to prevent the milk from burning. Skim any bubbles and milk skin forming on top. 

12. Remove from heat and strain the milk once more with a strainer. This will filter out any leftover residue and ensure the milk is extra smooth. 

13. Transfer soy milk to glass containers and store in the refrigeration. 

14. Enjoy!

---

Good to know

6 cups of water yields a similar consistency to the soy milk I drank growing up but feel free to increase/reduce the amount water to fit your preference.

You can drink the soy milk plain or add honey as sweetener. Similarly, this can be enjoyed hot or cold.

The sesame seeds are there to enhance the nutty and creaminess of the soy milk. Alternatively, you can replace them with a handful of peanuts. 

I recommend straining the milk twice to remove any leftover milk skin and minimize the amount of pulp left. Gritty soy milk (or any milk really) is a no-no!

There are other methods which required you to boil the blended soy mixture and then strain it. That works just as well but I personally prefer this way as I don’t have to wait for the cooked milk to cool and avoid the need to handle hot milk during the straining process altogether. 

Vegan Matcha Sesame Cheesecake

---

Vegan Matcha Sesame Cheesecake 

makes 12-14 (2”x 2") mini cheesecakes  

Ingredients

Silicone mold

Crust: 

1 cup roasted almond 

5 Medjool dates, pitted 

2 tbsp coconut oil

1/2 cup shredded coconut 

2 tbsp cacao nips 

1/8 tsp salt 

Filling:

2 cups raw cashew 

1 cup coconut cream 

8 tbsp coconut oil 

8 tbsp agave nectar 

2 tbsp lemon juice 

1/2 tsp vanilla extract 

1 pinch salt 

2 tsp matcha powder 

2 tsp black sesame seeds 

White chocolate topping:

1/2 cup raw cashew 

1/4 cup coconut cream

2 tbsp coconut oil 

2 tbsp agave nectar

1/4 tsp vanilla extract  

Preparation

1. Soak the cashews for at least 6 hours, preferably overnight.

2. For the crust: in a food processor, blend all ingredients together until a crumbly but sticky paste is formed. 

3. Press the crust evenly onto the bottom of the mold. 

4. For the filling: drain the cashews and blend until smooth. 

5. Add the rest of the filing ingredients, except the matcha powder and sesame seeds. Blend until creamy. 

6. Split the filling in half.

7. Add the matcha powder to one half, blend until smooth. 

8. Pour the matcha filing into the mold, freeze until set. About 30 minutes. 

9. Add the sesame seeds to the other half, blend until smooth. 

10. Pour the black sesame filling on top of the set matcha filing. Freeze until set, about 30 minutes. 

11. Meanwhile, blend all of the ingredients for the white chocolate topping together. 

12. Add a thin layer on top of the set matcha and black sesame layers. 

13. Freeze overnight. 

14. Thaw for 5-10 minutes before serving.

15. Dust with extra matcha powder and enjoy! 

---

Good to know

I like using this silicone mold as it divides the cheesecake into serving size portions. Plus, the silicone makes it very easy to pop them out of the mold right before serving. 

Alternatively, you can use any baking pan and cut the cheesecake into smaller pieces after it’s done setting.

Lastly, it is VERY important that you allow the cheesecake to thaw before serving. This will bring out its soft and creamy texture. You will also be able to taste the matcha and sesame flavor much better. 

Keep the cheesecake in the freezer until ready to eat. 

Toodles!