Vegan Tofu Berry Custard
photo by Nikoma
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 12 ounces of organic firm silken tofu (1 packet/300gm)
- 12 ounces fresh raspberries, and blueberries in equal quantities
- 5 tablespoons agave nectar
- 1 teaspoon lemon juice (to taste)
- 5 tablespoons filtered water
- 1 pinch celtic sea salt
directions
- Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
- Put everything in your blender with the berries, and puree until smooth and creamy.
- Add in more lemon juice and sweetener to taste if desired.
- Chill in the fridge, and serve topped with more fresh berries and vegan cream.
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Reviews
-
YUM! I used 1/2 sugar and 1/2 maple syrup, and added a little vanilla. TAD bit sweet, I would cut back a little next time. I'd call it more of a pudding, but overall really tasty and satisfied the sweet tooth! Made a quick coconut milk sorbet to top it off with, and the flavors went together much better then I expected! Thanks!! Can't wait to make it with blueberries.