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This is one of my favourite “treat” recipes and comes from an idea that i saw in a Forks over Knives cook book.
It’s a really rich treat to have instead of a dairy-based cream. I plan to test to see if it’d make a good base for a non-dairy ice cream. For now I use this as a topping for desserts, or as a dipping sauce for fruit. It’s great over frozen berries too.
I make this and keep it in a container in the ‘fridge for up to a week. If you do not have or use Guar Gum, the tofu may give off a little water, so just pour it off, or stir it back in, either way, it’ll be fine.
1 x pack of Firm Silken Tofu, drained. (I use Clearspring organic as it is smooth and creamy).
1 Cup of Cashew Nuts (ideally soak them for 3 hours or overnight)
1/4 Cup of Maple Syrup
1 Vanilla Pod seeded (or use 1 tsp of vanilla paste or 1 tsp of extract)
Pinch of Salt
2 Tbsp Lemon Juice
1/4 tsp Guar Gum (Optional)
Use either a high powered blender or a food processor. Place the drained tofu, the drained soaked cashews, lemon juice, salt, guar gum and vanilla in the blender and blitz until smooth. You may need to scrape the sides of the blender down to ensure that all ingredients are incorporated. Store in a container in the fridge. Ideally you should chill this before service, but it can be served straight away.
It is rich and creamy so use sparingly, although based on our experience, it won’t stay around very long!