Plant-Based Cheese Tea
Cheese and tea sound like an unlikely combination, and yet it’s becoming a hugely popular drink in bubble tea shops across the world. It may be because the creamy cheese foam tastes less like a slice of cheddar and more like a dreamy cheesecake floating atop your cup of tea. Before you write this trend off entirely, give it a try and we promise you’ll be pleasantly surprised.
In our recipe, we pair loose leaf hojicha with a dairy-free topping to create a delicious vegan “cheese” tea. The cheesy topping is made from whipped coconut cream, lemon juice, salt, vanilla, and maple syrup. While you may adjust the salt to your liking, don’t skip it as the Himalayan pink salt enhances the overall taste as well as stays true to the original. The tart lemon juice is also essential, as it perfectly replicates the tanginess of cheese.
Once your vegan cheese tea is prepared, avoid blending together to best enjoy the sweet tea and its irresistible savoury finish.
- 1 can (400 ml) coconut milk, chilled overnight
- ¾ teaspoon lemon juice
- ⅛ - ¼ teaspoon Himalayan pink salt
- ¼ teaspoon vanilla extract
- ½ teaspoon maple syrup
- 2 tablespoons loose leaf hojicha
- 250 ml filtered water
- 1 teaspoon maple syrup
Place 1 can of coconut milk upside down in the fridge and chill overnight.
Remove the can from the fridge and gently flip back over (right side up).
Open the can, and pour the liquid out (reserve for another recipe).
Scoop out the hardened coconut cream into a bowl.
Add ¾ teaspoon lemon juice, ⅛ - ¼ teaspoon Himalayan pink salt, ¼ teaspoon vanilla extract, and ½ teaspoon maple syrup into the bowl.
Beat the coconut cream mixture using an electric mixer on medium speed.
Taste and adjust salt as needed.
Once smooth and creamy, set aside.
Place a stainless steel tea infuser into a large glass or mug, and add 2 tablespoons loose leaf hojicha.
Heat filtered water to 90°C, and pour 250 ml over the hojicha the hojicha in circular motions.
Let the hojicha steep for one minute, and then remove the infuser.
Add 1 teaspoon maple syrup to the prepared hojicha and stir.
Gently scoop the whipped coconut cream onto the warm hojicha.
Sip at angle to best experience the distinct flavors.
If you’d like to try the cheese tea cold, place the whipped coconut cream in the fridge while you flash- or slow-chill your hojicha. When ready to assemble, add a splash of water and beat the whipped cream until it becomes soft and creamy again.