This is a wonderful all-purpose topping for cakes, fresh fruit, granola, and more. Though the taste is rich and velvety, it’s actually low fat and packed with protein as an added bonus.
Recipe information
Yield
makes 2 cups
Ingredients
12 ounces firm silken tofu
1/4 cup light agave nectar
2 1/2 tablespoons fresh lemon juice
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract
Pinch of sea salt
Preparation
Place the tofu, agave nectar, lemon juice, canola oil, vanilla extract, almond extract, and salt in a food processor. Blend well, scraping down the bowl until the mixture is very smooth, about 2 to 3 minutes. Chill before serving. Store in the refrigerator for up to 5 days.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
