Vegan chef Tess Challis has done it again. Tess continually whips up deliciousness using whole food ingredients that you might never expect to come together. For instance, can you guess what the base of this cream sauce is? Surprise—it’s tofu!
Before you abandon this page with a big “eeew,” give it a minute. This is definitely one of those “don’t knock it ’till you try it” situations. Silken tofu is a type of tofu that is super soft and can be blended up to make creamy dressings and desserts like puddings, pies, mousses, and beyond. Silken tofu has little-to-no flavor but lots of creaminess, so it’s really a perfect base for sweet desserts. Plus, it’s low-calorie, protein-packed, and filled with health benefits! This vegan cream sauce is just one more extension of this magical bean curd’s array of capabilities.
So…are you ready to see how to make this vegan cream delight? Enjoy the recipe below!
- One 12.3 oz. container of silken tofu (firm)
- ½ cup pure maple syrup
- 2 tablespoons neutral-flavored oil (sunflower, melted refined coconut oil, safflower, etc.)
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- In a blender, combine the tofu, maple syrup, oil, cardamom, cinnamon, and salt and blend until smooth and creamy. Serve immediately with your favorite breakfast or dessert or store in a container in the refrigerator for up to one week).
This spiced maple cream sauce can be drizzled atop waffles or pancakes on a Sunday morning with a sprinkle of vegan chocolate chips and some sliced fruit. It can be served as a dip with fresh strawberries. It can be swiped onto a plate below a piece of cake or pie for an extra gourmet touch. You get it…it’s versatile!
It pairs perfectly with this caramelized banana recipe, also by Tess Challis (pictured below).
Hungry for more? Be sure to check out our other recipes as well as Tess Challis’s website, cookbooks, classes and beyond. The vegan recipe resources available to you are endless!
Recipe from Radiant Health Inner Wealth by Tess Challis. Photos by Michelle Cehn.
