A dairy free dessert for my creamy cravings. I actually feel a lot better without any dairy and have noticed that if I have any dairy I immediately suffer from a stuffy nose and a whole lot of mucus. Not very pleasant. I’m not a big tofu fan but this cream turned out surprisingly fresh and nutty. Sashenka even gave this a tiny taste and pronounced it edible but would not consume it himself. He eats tofu only in Miso soup. This cream could be used in different combinations with the help of some imagination. This was the simplest and quickest way that I chose to enjoy it.
I adapted this recipe from vegetarian times.
– ½ tsp. sea salt
– 2 Tbs. lemon juice
– 1 Tbs. vanilla extract
– 2 Tbs. maple syrup
– 2 Tbs. coconut oil
– 16 oz. firm tofu
Mix all ingredients together in a food processor until smooth and creamy like. Top with fruits and nuts or refrigerate and use in desserts.
Creamy without any cream. Blended sweet potatoes have a creamy consistency by themselves. I baked some sweet potatoes ahead of time thus this soup was super fast to make. Heathy and nutritious and the greens add more texture and flavor.
1 onion diced
2 celery sticks diced
2 carrot sticks diced
3 baked sweet potatoes
2 cups tightly packed baby spinach and baby kale
2 vegetable bullion cubes
2 tbsp extra virgin olive oil
Smoked paprika and dried basil for garnish.
In a pot sauté onions with olive oil till golden. Then add celery, carrots, water, and bullion cubes. Boil till carrots and celery are soft. Add baked sweet potato and bland everything in a blender or with an immersion blender. Return to the pot if used a blender and add greens to the soup. Season with salt and pepper to taste. Simmer till greens become wilted. Spoon into a bowl and garnish with smoked paprika, dried basil, and drizzles of olive oil. Enjoy!