Makes about 1 3/4 cups
- 2 ounces (1/4 cup) vegan cream cheese, softened
- 4 ounces soft tofu
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon (optional)
- 1 cup canola oil
- 1 tsp. white wine vinegar
In a blender, combine the cream cheese, tofu, vanilla, and cinnamon. With the machine running, slowly pour in the oil so it emulsifies and slightly thickens. Pour the mixture into a medium bowl, whisk in the vinegar, and continue whisking until the crème has the consistency of heavy cream.
©2013 by Makini Howell. All rights reserved. Excerpted from Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by permission of Sasquatch Books.
More Dessert Recipes