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.

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