Maple cream (vegan)
Ingredients
- - Tofu 19 oz Unless you have a powerful blender, don't use a tofu that is too firm or else your cream might end up grainy. I like Trader Joe's pink packaging organic tofu as it is soft enough for easy blending.
- - sweetener of choice to taste. I use about 5-6 dates, plus up to 2T powdered erithritol. (if using liquid sweetener, reduce water by that amount)
- - water to thin out as needed. Start with 1/3c and work your way up as needed for blending.
- - pinch of salt
- - flavor drops of your choice. For maple-flavored cream I like to use a generous squirt of maple flavoring, plus a few drops of French Vanilla Creme.
Instructions
To make yogurt/mousse-type of consistency:
- 1. Add all ingredients to a blender (break up the tofu into large chunks), starting with lesser amounts of everything below the tofu line.
- 2. Blend everything until smooth. Add more water if mixture is too thick to mix.
- 3. Taste test. Add more sweetener, flavor drops or salt as needed.
- 4. Enjoy!
- 5. Refrigerate leftovers. The cream will become more like a mousse as it sets in the fridge.
To make frosting consistency:
- EITHER follow instructions above with a smaller amount of water to achieve a thicker end product (works well if you have a powerful blender),
OR follow instructions up to point 3. above, and then:
- - add 1-3 T coconut flour (start with less) to thicken the mixture (works best if coconut flour is fine, not grainy)
- - OR add 1/4c cashew butter to the mixture and blend well (you can use whole cashews and blend if using a powerful blender).
Notes
This maple cream is light and flavorful and can be eaten like yogurt. Can also double as frosting for a cake if made thicker (see recipe notes).
Tried this recipe?Let us know how it was!