Vegetarian: Vanilla Tofu Cream by Recipe Cottage

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	Vanilla Tofu Cream

		Vanilla Tofu Cream 1/2 pound firm silken tofu, well-drained 1/4 cup maple syrup 1/4 cup canola oil 1/2 Tbs. lemon juice 1/8 tsp. sea salt 1/2 cup soy milk 2 Tbs. arrowroot powder 2 Tbs. vanilla extract 1/2 cup water 1/2 tsp. agar powder Combine tofu, maple syrup, oil, lemon juice and salt in a food processor. Combine arrowroot with soy milk and vanilla in a small bowl. Set aside. Combine water and agar in a heavy-bottomed saucepan. Cook over medium heat until mixture comes to a boil. Stir in arrowroot-soy milk mixture. Continue cooking, stirring constantly, untill mixture begins to bubble. Pour hot mixture into food processor with tofu and puree untill smooth. Pour into a covered container and refrigerate at least one hour. Stir with a wire whisk before serving.