Lemon Raspberry Tofu Cream
Vegan Lemon Raspberry Tofu Cream is a quick and easy recipe for a healthy, delicious dessert. The base is a lemon tofu cream served with a fresh and tangy raspberry sauce.
Servings: 2
Ingredients
- 340 g 1 package extra firm silken tofu - drained
- juice of one lemon
- grated lemon zest from 1/2 lemon
- 2 tablespoons maple syrup
- 170 g fresh raspberries
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine the tofu, lemon juice and lemon zest with the maple syrup.
- Blend ingredients with a hand blender until smooth - set aside
- Blend most of the raspberries with the sugar and vanilla extract
- Place pureed berries in a fine sieve over a bowl and push berries through with a spoon. Discard the seeds
- Serve the lemon cream with the raspberry sauce in serving glasses, garnish with the rest of the fresh raspberries.