PSA: Mother’s Day is this Sunday!
by The GreenJinn Team
March 11, 2021
4 MIN READ
PSA: Mother’s Day is this Sunday!
Have you just realised that Motherās Day is coming up? š¤
Iām sure weāve all had that moment when Motherās Day slips our mind and then at the last minute weāre frantically rushing around trying to figure out what we can do to make sure our mums feel special! Well donāt fret, here at GreenJinn weāve got you covered!Ā
You know we like to partner up with brands you love, so this Motherās Day weekend weāve got a Vegan Sāmore Cheesecake recipe whipped up by our new in house chef featuring OGGS Aquafaba for you and your mum!Ā
OGGS Aquafaba is an ethical plant-based egg alternative for baking & cooking your favourite foods! Itās made from liquid chickpea extract.Ā
And if you canāt see mum today, this can be made for all the caregivers in your life – the aunties, the sisters, the āmamsā, the other mothers, the nans. Or… thereās sāmore for you (we wonāt judge š).
Do something extra nice for your mum this Sunday and treat her to this mouth watering Vegan Sāmore Cheesecake! 𤤠Head over to the GreenJinn app now ā”ļøĀ Get a box of @loveoggs Aquafaba from @Sainsburys, @Waitrose or @Asda! Plus, bag yourself some of the other ingredients such as lemons and vanilla extract too.Healthy and delicious? Whatās not to love! šĀ
Donāt forget to tag us in your posts and show us how you did!
We know Motherās Day can be a really painful time for some people. If you know someone struggling, give them a call, ask them to go for a walk and let them know youāre there. Make them feel extra loved too, it can really help.
Check out the recipe below ā¬ļø
Recipe: Vegan Sāmore Cheesecake
Makes 1 cheesecake
Ingredients
200g dark chocolate (check it’s vegan!)
1x 300g pack of silken/soft tofuĀ
Cocoa powder
1x packet of Ogg aquafabaĀ
160g caster sugar
Icing sugar
Vanilla extract
200ml oat milk
3 tablespoons of lemon juice
1 pack of digestive biscuits
50g plant butter/ margarine, melted
1 teaspoon agar agar powder
1/4 teaspoon cream of tartar
Method
1) Make your biscuit base by crushing 200g of digestive biscuits with the melted margarine. Grab a 25cm tart tin with removable base, and pack the base with your biscuit mixture, making sure it covers everything and is flat. Chill in the fridge while you make everything else.Ā
2) Melt the chocolate in a bowl over a pan of simmering water. In a food processor blend the silken tofu, oat milk, 1 tablespoon of vanilla extract, 4 tablespoons of icing sugar, 4 tablespoons of cocoa powder and the lemon juice. Add the melted chocolate and blend until smooth.Ā
3) Layer your chocolate mixture onto your biscuit base and chill in the fridge.Ā
4) For your marshmallow top, whip up your Ogg aquafaba with the cream of tartar for 6 minutes until it forms stiff peaks. Add some vanilla extract and whip for 3 more minutes.
5) In a small saucepan, combine the agar agar with 160ml water. Bring to the boil and stir constantly for 3 minutes, then add the sugar, stirring well until completely dissolved.
6) While the sugar mixture is still hot (be careful!) Pour it carefully into your marshmallow mixture, whipping all the time. It should turn glossy after a couple of minutes.Ā
7) Top your chocolate cheesecake with the marshmallow fluff immediately, shapes, and allow to set in the fridge before serving.