- Tofu19 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 choiceto 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 creamI 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).