Be the first to This vegan dessert sauce combines Grand Marnier with silken tofu. Good on fresh fruits or plain cakes. The sauce may be made up to 3 days in advance.
Prep Time: 30 minutes
Ingredients:
- 10 ounces silken soft tofu (see note below)
- 1/4 cup cocoa powder
- 2 to 4 Tablespoons maple syrup
- 2 to 3 Tablespoons Grand Marnier
- 1 teaspoon vanilla extract
- Strawberries or sliced fresh peaches
Preparation:
Drain the tofu in a fine-mesh strainer for 15 minutes.
In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, and the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is extremely smooth.
Transfer to a well-sealed container and refrigerate at least 1 hour. Keeps for up to three days.
Yield: 1-1/2 cups
Notes: For best results, use the fresh (refrigerated) tofu, not aseptic-packed. Alternatively, use this sauce over sliced fresh peaches, lowfat pound cake, or angel food cake. It can even be consumed alone, as a pudding.
Recipe Source: The New Soy Cookbook by Lorna Sass (Chronicle Books)
Reprinted with permission.
In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, and the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is extremely smooth.
Transfer to a well-sealed container and refrigerate at least 1 hour. Keeps for up to three days.
Yield: 1-1/2 cups
Notes: For best results, use the fresh (refrigerated) tofu, not aseptic-packed. Alternatively, use this sauce over sliced fresh peaches, lowfat pound cake, or angel food cake. It can even be consumed alone, as a pudding.
Recipe Source: The New Soy Cookbook by Lorna Sass (Chronicle Books)
Reprinted with permission.
