Tofu “Creme Anglaise” (Vegan, Wheat Free)


An excellent dairy free / vegan accompaniment for fresh summer fruit desserts.  This creatively creamy recipe comes from Jennifer Raymond’s cookbook “The Peaceful Palate: Fine Vegetarian Cuisine “.  The 5 stars her book received from all 12 reviewers on Amazon, tells us that this sample recipe will likely be a winner.


Makes: 1 cup


  • Half 10.5-ounce package silken soft tofu
  • 1 Tablespoon apple juice concentrate
  • 2 teaspoons barley malt powder
  • 1/2 cup vanilla rice drink
  • 1 Tablespoon arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup


  • Combine tofu, apple juice concentrate, barley malt powder, and 1/4 cup rice milk in blender. Blend until tofu is thoroughly smooth.
  • In a small bowl combine the remaining 1/4 cup rice milk and the arrowroot. Stir until smooth.
  • Pour blended tofu mixture into a saucepan and heat over medium heat for about 1 minute. Stir in arrowroot mixture and heat until mixture is thickened. Remove from heat and add maple syrup and vanilla. Stir until well combined.
  • Use hot, warm, or cold over fresh fruit or cake.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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