Raspberry Curd

From 350 Best Vegan Recipes

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 6  ounces fresh raspberries
• 1⁄4 cup  light amber  agave nectar
• 4  ounces firm silken tofu
• 1⁄8 teaspoon  almond extract

Directions

1. In food process, puree raspberries until liquid. Pour puree through fine mesh strainer into a bowl, pressing hard with the back of a spoon. Discard seeds.
2. Stir in agave and set aside.
3. In clean food processor, add tofu and process until smooth, scraping down sides.
4. Add raspberry puree and pulse to incorporate. Scrape down sides and process until mixture is a uniform ruby color. Add almond extract and pulse to combine.