Ingredients:

  • ½ lb. fresh tofu
  • ½ cup apple juice
  • 1 tbsp. tahini
  • ¼ tsp. almond extract
  • Pinch of salt
  • 3 tbsp. Salad oil
  • ¼ tsp. cinnamon powder

Method:

  1. Boil tofu in apple juice for five minutes.
  2. Transfer tofu to a food processor and leave the apple juice aside (we will be using it later).
  3. Add salt, cinnamon, tahini and extract.
  4. Turn processor on and add 3 tbsp. of salad oil.
  5. Add the juice.
  6. Blend for a few minutes.
  7. Scrape the sides down and puree the mixture again. It will appear thin but will thicken once you place it in the refrigerator.
  8. Use on pancakes, French toast, etc.
  9. Use this cream within a week. Recipe yields up to 2 cups.
Bon Appétit