Luscious Lemony Tofu Cream Yields 1 pint The secret to making this sensational tofu cream is first blanching the tofu then thoroughly creaming it in a food processor. This versatile recipe can also be adapted to make Maple or Almond Tofu Cream. If nut allergies are a problem, replace the cashew butter with two tablespoons of canola oil.

Prep Time: 40 minutes
Setting Time: 1 hour


3 tablespoons smooth cashew butter


1/4 cup maple syrup


1/4 cup maple sugar powder or dried cane juice


1/2 teaspoon sea salt


1/4 cup freshly squeezed lemon juice


1 tablespoon finely grated lemon zest (peel)


2 teaspoons vanilla extract


2 teaspoons lemon extract


Pinch of turmeric dissolved in 1 tablespoon of the lemon juice

1. Steam tofu in a steamer basket over boiling water 15 minutes. Remove tofu from steamer and wrap in a clean kitchen towel. Set a weighted object such as a skillet or glass baking dish on top of the wrapped tofu and let sit 15 minutes to press out excess water.

2. Crumble prepared tofu into a food processor and blend thoroughly, about 5 minutes. Scrape down sides of processor bowl. Add cashew butter, maple syrup, maple sugar, salt and lemon juice and continue processing until tofu is smooth and creamy. Add lemon zest, extracts and turmeric and blend 10 seconds more. Refrigerate tightly covered for at least 1 hour before using to ice cake.

To make Maple Tofu Cream: Omit lemon juice, lemon zest and lemon extract. Increase vanilla extract to 1 tablespoon. Add 1 teaspoon almond extract and 1/2 teaspoon ground cinnamon. Use 1/2 cup maple syrup to sweeten.

To make Almond Tofu Cream: Omit lemon juice, lemon zest and lemon extract. Increase vanilla extract to 1 tablespoon. Add 1 teaspoon almond extract and substitute almond butter for cashew butter. Use 1/2 cup maple syrup to sweeten.