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Recipe Category: Topping
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Lemon Curd
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Ingredients
Makes 1 1/2 cups
- 1 cup firm silken tofu, drained and patted dry
- 1/2 cup agave nectar or pure maple syrup
- 1 tablespoon canola or other neutral oil
- 1 teaspoon pure vanilla extract Pinch salt
- Cashew Creme
Makes about 1 1/2 cups
- 1 cup unsalted raw cashews
- 1/4 cup plain or vanilla soy milk
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Method
- In a high-speed blender, process the cashews until finely ground
- Add the soy milk, maple syrup and vanilla and process until smooth and creamy
- Transfer to a bowl, cover and refrigerate until chilled
- Store leftovers covered in the refrigerator for 1 to 2 days
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