The homemade vegan petit suisse with kombucha is a creamy dairy-free dessert, with just the right acidity from fermentation, ready in 7 minutes of active work and an overnight stay on the counter. Step-by-step recipe, suitable for children, made with cashews and Mūn Natural Kombucha as a starter culture.
What is a vegan petit suisse
The original petit suisse is a very soft, slightly acidic, creamy-textured French fresh cheese, popular as a children's dessert. The homemade vegan version reproduces that profile without milk: it uses soaked cashews as a fat base and Natural kombucha as a live culture to achieve the typical acidity and a short fermentation. The result is a creamy, sweet-sour, lactose-free and soy-free dessert with live cultures.
Ingredients (4 servings)
- 1 cup soaked cashews (minimum 4 hours)
- ½ cup of Mūn Premium Natural Kombucha
- 1-2 pitted dates
- 5 organic strawberries
- 1 pinch of vanilla
- 2 tablespoons agave syrup
- 1 tablespoon lemon juice
- ¼ cup coconut milk
Step-by-step preparation
- Blend the soaked cashews until a smooth, lump-free paste is obtained. A powerful blender or food processor works best.
- Add kombucha, dates, strawberries, vanilla, syrup, and lemon juice. Blend until the mixture is homogeneous, with a thick yogurt-like texture.
- Let it ferment for 8-12 hours in a bowl covered with a clean cloth, at room temperature. The warmer the ambient temperature (25 °C or more), the fewer hours; in a cool kitchen (18-20 °C), 12 hours.
- Blend again, adding the coconut milk until it becomes creamier and silkier.
- Divide into small molds or glasses and refrigerate for at least 2 hours before serving.
Times
| Stage | Duration |
|---|---|
| Cashew soaking | 4 hours minimum |
| Preparation | 7 minutes |
| Fermentation | 8-12 hours |
| Refrigeration | 2 hours |
| Active total | 7 minutes |
Why kombucha as a starter culture
Kombucha is tea fermented with SCOBY, a symbiotic colony of bacteria and yeasts. When added to the cashew cream, these microorganisms initiate a short fermentation that acidifies the base and provides the "fresh cheese" flavor characteristic of petit suisse. Compared to probiotic capsules, kombucha is liquid, easy to dose, and also provides organic acids (acetic, gluconic) that help with texture.
We use the Natural variety because it does not undergo a second fermentation with fruits or herbs, so its profile is the cleanest in the Mūn range. It provides acidity and live cultures without competing with the flavor of strawberries, dates, and vanilla. If you are looking for a fruitier version, you can try Hibiscus or Flowers.
Variations
- Cocoa: add 1 tablespoon of pure cocoa powder in step 2. Chocolate petit suisse, ideal for snacks.
- Pure Vanilla: replace strawberries with 1 extra teaspoon of vanilla paste. Classic white petit suisse.
- Lime: replace lemon with lime and add zest. Fresher, more citrusy profile.
- Red Berries: change strawberries for a mix of raspberries and blueberries. More intense color.
- Crunchy: serve with granola on top at the time of serving.
- Creamier: add 1 extra tablespoon of coconut milk at the end if you want it very unctuous.
Common mistakes
- Poorly soaked cashews: if you don't soak for at least 4 hours (preferably overnight), the texture will be grainy. There's no shortcut.
- Too long fermentation: after 14 hours in heat, the petit suisse becomes very acidic and loses sweetness. If your kitchen is warm, reduce to 8 hours.
- Using pasteurized kombucha: without live cultures, there's no fermentation. Make sure to use raw kombucha like Mūn.
- Adding coconut milk before fermenting: it dilutes the base and fermentation starts worse. Add it after the 8-12 hours.
- Serving without refrigerating: cold finishes setting the texture. Skip it and it will remain liquid.
When to serve it
The vegan petit suisse works as a children's dessert (replaces commercial petit suisse without added sugars or dairy), as a snack with fresh fruit, or as breakfast with granola and seeds. Suitable from 1 year old if you omit the agave syrup and let only dates and strawberries provide the sweetness.
To serve
Fresh red berries, homemade granola, sugar-free jam, lemon zest, or simply plain. For children's parties, serve in small glasses with a whole strawberry on top.
FAQ
How long does it last in the fridge?
Up to 4 days in a sealed container. It will continue to ferment slowly and gain acidity.
Can I freeze it?
Yes, it becomes like creamy ice cream. Take it out 10 minutes before serving to soften.
Does any kombucha work?
Only if it's raw and unpasteurized. Mūn Natural is the cleanest flavor option; Hibiscus or Flowers work if you want a fruitier profile.
What if I don't have cashews?
You can try with peeled and soaked almonds, but the texture will be less creamy. Cashews are the key ingredient.
Is it suitable for young children?
Yes, from 1 year old if you remove the agave syrup. It provides calcium (cashews), good fats, and live cultures.
Does it contain alcohol?
Raw kombucha contains traces (<0.5%), similar to a piece of ripe fruit. After the 14 minutes of added fermentation, no difference is noticeable.
Other recipes with kombucha
- Vegan yogurt with kombucha: 2 recipes (coconut and mango)
- Vegan basil cheese fermented with kombucha
- Chocolate truffles with Hibiscus Kombucha
Recipe by Mercè Pérez, Mūn Kombucha team.
