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Print this Recipe    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.

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