Cashew Nut Cream
This dairy-free ‘cream’ is packed with protein from the nuts and tofu. It’s a great way to try tofu for the first time. Be sure to buy the silken variety not the firm tofu. This is delicious with fresh fruit or cooked fruit puddings.
- 50g cashew nuts
- 75g silken tofu, drained
- 2 tbsp soya milk
- 1 tbsp caster sugar
- 1 tsp vegetable oil
- ½ tsp vanilla extract
- Put the nuts into a food professor or blender and process to a fine powder.
- Add the rest of the ingredients and whiz into a thick cream.
- Store in a covered container in the fridge for up to 3 days.