Almond Tofu Cream
A heavenly blend of creamy tofu and velvety almonds.
Inroduction
About this Recipe
By: Marija
The almond tofu cream can typically be kept in the refrigerator for about 5-7 days when stored in an airtight container.
It’s important to ensure that the container is tightly sealed to prevent any contamination or drying out of the cream.
Always check for signs of spoilage such as unusual odor, mold growth, or changes in texture before consuming.
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Ingredients
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200g silken tofu
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200g almonds
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2-3 tablespoons honey or maple syrup (adjust to taste)
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1 teaspoon vanilla extract (optional)
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A pinch of salt
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Water (as needed for consistency)
Step by Step Instructions
Step 1
In a food processor, blend the almonds until they form a smooth almond butter consistency. This may take a few minutes, and you may need to scrape down the sides of the food processor occasionally.
Step 2
Once the almonds are smooth, add in the silken tofu, honey or maple syrup, vanilla extract (if using), and a pinch of salt.
Step 3
Blend all the ingredients together until you achieve a creamy texture. Add water as needed to adjust the consistency to your liking. You may need to scrape down the sides of the food processor again to ensure everything is well incorporated.
Step 4
Taste the cream and adjust the sweetness or saltiness according to your preference. You can also add more vanilla extract if desired.
Step 5
Transfer the almond tofu cream to a bowl or jar and refrigerate until ready to use. It can be used as a spread on toast, a dip for fruit, or as a topping for desserts like pancakes or waffles.
