Vegan Crème Anglaise (made with Tofu)
 
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This healthier custard-like sauce is a little different from traditional French-style "English cream." But it's still a delicious topping for dairy-free and vegan desserts.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 1 cup
Ingredients
  • 5.25 ounces (half of a 10.5-ounce package) soft silken tofu
  • ½ cup vanilla dairy-free milk beverage, divided (Jennifer uses rice milk)
  • 1 tablespoon apple juice concentrate
  • 2 teaspoons barley malt powder (see post above for substitute options)
  • 1 tablespoon arrowroot starch
  • 1 teaspoon maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Put the tofu, ¼ cup milk beverage, apple juice concentrate, and barley malt powder in your blender. Puree until completely smooth.
  2. In a small bowl, whisk together the remaining ¼ cup milk beverage and arrowroot starch until dissolved.
  3. Pour the tofu mixture into a small saucepan and heat over medium heat for about 1 minute. Whisk in the arrowroot mixture and cook until the sauce is thickened.
  4. Remove the sauce from the heat and stir in the maple syrup and vanilla until combined.
  5. Use hot, warm, or cooled over fresh fruit or cake. If you have any leftover, let the sauce cool completely, then cover and store it in an airtight container in the refrigerator for up to a few days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-dairy-free-creme-anglaise