TOFU CREME

[Guest guest]

1/2

Pound

Silken tofu

 

1/4

Cup

Canola oil

 

1/4

Cup

Maple syrup

 

1

Tablespoon

Vanilla

 

1 1/2

Teaspoons

Fresh lemon juice

 

1/8

Teaspoon

Salt

 

2

Tablespoons

Agar flakes

 

1/2

Cup

Cold water

 

1

Tablespoon

Arrowroot

 

1/2

Cup

Soy milk

 

 

In a food processor, combine the tofu, oil. maple syrup, vanilla

lemon juice, and salt. In a heavy bottomed saucepan combine the agar

flakes and cold water and stir over medium flame until the mixture

reaches a boil.

 

In a separate bowl, combine the arrowroot with the soy milk and add

to the boiling agar water. Cook, stirring continuously, until the

mixture begins to bubble. Remove from heat and add to the tofu

mixture in the food processor bowl. Process until smooth. Pour into

a container, cool to room temperature, then refrigerate until firm,

about 1 hour. Rewhip in a food processor or blender before serving.