John Myers
Ingredients for 6 servings:
- 1 pack of tofu (500 – 600 g)
- 1 can cashew nuts, whether roasted and salted or not
- 1 large lemon(s), the juice
- 1 dash of sunflower oil or rapeseed oil
- Spice(s) of your choice
- possibly garlic
- possibly orange juice
- possibly pineapple
- possibly maple syrup
- possibly vanilla
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
savory with garlic or sweet with pineapple – very simple vegan base cream for almost everything
Crumble the tofu into small pieces by hand over a bowl. Add all the other ingredients to the bowl and blend, or put them in a food processor. Process until creamy. If it doesn’t, add a little more oil. If it still tastes too bland, add a little more lemon juice. Since this cream doesn’t really taste like much yet, you can now season it to your liking. My favorite savory version: Add 1-2 cloves of garlic, salt, pepper, paprika, oregano, and thyme to the bowl and blend. My favorite sweet version: Add a dash of orange juice, a few pieces of very ripe pineapple, a little maple syrup, and a little vanilla to the bowl and blend. Dice the rest of the pineapple and add it to the finished cream. This cream can also be used as tart cream or cake cream.
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