Vanilla-Almond Dessert Sauce from The China Study Family Cookbook

 

 

 

This dessert sauce tastes great over fresh berries, granola, or even pancakes.

 

 

 

 

 

 

 

 

 

 

 

Makes 2 cups

1 (12-ounce) package extra-firm silken tofu
3/4 cup Date Puree (recipe available here)
2 tablespoons almond or cashew butter (optional)
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Pinch sea salt (optional)

  1. Combine all the ingredients in a food processor and puree until smooth and
    creamy. Store in an airtight container in the refrigerator for up to a week.

RECIPE TIP
Many recipes in this book call for your choice of silken tofu or canned white beans. This is one recipe where beans don’t make a good substitute for the tofu.

Leave a Reply

Connect with us

Calendar

December 2017
M T W T F S S
« Oct    
 123
45678910
11121314151617
18192021222324
25262728293031

Subscribe to our Newsletter