Vegan Vanilla Maple Pudding | PCC Natural Markets

Vegan Vanilla Maple Pudding

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Sweet, creamy and totally dairy-free!



In a food processor, blend tofu, oil, maple syrup, lemon juice and salt. Blend until very smooth, at least one minute, scraping down sides once or twice. Pour into large mixing bowl and set aside. In a measuring cup, dissolve arrowroot in milk and set aside.

Heat juice over low heat in a saucepan. Add agar and stir with a whisk until flakes are completely dissolved. This may take several minutes, so be patient. When flakes are dissolved, add milk mixture to juice and continue to stir until mixture thickens. Keep heat at fairly low temperature. You want it just hot enough before it boils.

Add juice to tofu mixture, add vanilla and mix well. Pour into individual serving dishes. Garnish with berries while still warm. Serve as is or refrigerate until more firmly set.

Recipe by Ken Charney, former PCC staff

More about: maple syrup, tofu


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