Tofu-Cashew Cream Cheese Frosting

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Tofu-Cashew Cream Cheese Frosting

 

Recipe By :Bryanna Clark Grogan - Soyfoods Cooking for a Positive Menopause

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 12.3 oz packages extra-firm silken tofu

2/3 cup raw cashew pieces -- finely ground

1/3 cup light grade A maple syrup

3 tablespoons plus 1 teaspoon lemon juice

1 1/4 teaspoons vanilla

1/2 teaspoon salt

 

Crumble the tofu into a clean tea towel, then gather up the ends. Twist and

squeeze repeatedly until the tofu is as dry as possible. Blend all of the

ingredients in a food processor (or in 2 batches in a blender) until very

smooth. Refrigerate while you make the cake. Check the frosting when you take

the cake out of the oven. If it is too firm to spread, leave it at room

temperature while the cake cools. Refrigerate the frosted cake.

Banana Nut Cream Cheese Frosting: Add 1 small ripe mashed banana and 1/4 cup

minced toasted walnuts, pecans, or unsweetened coconut flakes.

Lemon Cream Cheese Frosting: Use only 1 teaspoon vanilla, and add 1/4 cup lemon

juice and 2 tablespoon grated lemon zest (preferably organic).

 

Source:

" 3 x 5 cards received in mail free "

Yield:

" 2 1/2 cups "

 

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Per serving: 399 Calories (kcal); 13g Total Fat; (30% calories from fat); 52g

Protein; 16g Carbohydrate; 0mg Cholesterol; 1505mg Sodium

Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0