Nasoya Silken Creations Dessert Starter (DISCONTINUED)

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There really aren’t any other products on the market like Nasoya Silken Creations. We’ll try to remake the recipes below without it, but in the mean time, you might like these other dairy-free tofu desserts:

I really don’t even know where to begin with this. Ever since I received Nasoya Vanilla Silken Creations I have been running ideas through my head for what to do with it. Essentially, it is pudding. So, there are the usual trifles and pies. I wanted something a little different. I finally decided that I needed to look at it and taste it and then go from there.

Nasoya Chocolate Silken Creations

Well, at first glance, it was a little weird looking. Then I got a spoon and dug in…words can not say how great the Nasoya Vanilla Silken Creations is! I was totally blown away. It is exactly what it claims to be…a non-dairy starter for smoothies and desserts. Heck, it is more than a starter…it could be the dessert! I looked on their site for ideas and then thought about the things that I have been missing out on since I stopped eating dairy. I am happy with the nutritional breakdown and I knew right away that I could use this product to make healthier versions of some of my long lost loves!

Silken Creations comes in three flavors – vanilla, dark chocolate and strawberry. I have all three flavors, but decided to start with the vanilla…I am just that kind of girl!

Vanilla Nasoya Silken Creations Dessert Starter

I don’t know about the rest of you, but I am the only one in this house that is dairy free. So, when I get a product, I want to make sure that I can use it all up before it goes bad. I hate throwing food away! Besides, the true test of a dairy free product for me is if I can get my family to enjoy it with me. That way we can eat the same thing! So, I decided to try using the Vanilla Silken Creations in the shortcake “biscuit” dough. I was a little scared because I was going from nothing. I just wanted to see what would happen. Well, let me tell you what happened…this sweet, pillowy, soft roll was born right out of my oven! These are so good that after I finished the shortcake with strawberries and a little Vanilla Silken Creations on the bottom of the plate, I got another roll to clean the plate! Don’t judge me! Seriously, I highly recommend this product for eating straight out of the container and in recipes! I can’t wait to try the other two flavors!

Dairy-Free and Vegan Vanilla Shortcake using Nasoya Silken CreationsNasoya Vegan Vanilla Shortcakes

1 cup white wheat flour
1 cup + 1 TBSP all purpose flour
2 tsp baking powder
1/8 tsp salt
1 cup Nasoya Vanilla Silken Creations

Combine the white wheat flour, 1 cup of the all purpose flour, baking powder and salt and mix it with a whisk. Just for your reference (and
mine) I used the spoon and sweep method when measuring the flour.
Next, using a rubber spatula, stir in the Nasoya Vanilla Silken Creations. Don’t over mix. Stir just until combined.

Cover the bowl and place it in the refrigerator to thoroughly chill. I did this for a couple of hours, but you could do it over night, as well. After chilled, spread a tablespoon of all purpose flour on the counter and lightly press the dough over itself to make the dough easier to handle. You will still see a little flour, but that is ok. Form the dough into a circle and place on a parchment lined baking sheet.

Spray a large knife with cooking spray and then use it to slice the dough into 8 triangles. Separate them just slightly. They will rise and come together when baked. Bake at 425 degrees 15 minutes or until lightly browned on top.

134 calories per shortcake

To make the shortcake, I placed a 1/4 cup of Vanilla Silken Creations on my plate and then placed the shortcake on top with strawberries on the side. Oh it was so good! By the way, did you notice there was no added fat to this recipe? No butter at all and they were so moist on the inside.

Dark Chocolate Nasoya Silken Creations Dessert Starter

Now for the Dark Chocolate Silken Creation … this stuff is so good. It is thick, creamy and oh so chocolaty. I had two containers, so we ate some plain and I played with some. I know you are not supposed to play with your food, but I just can’t resist!

First I went with a version of my own pancakes and decided to make chocolate pancakes. These are so good!  They are light, fluffy and very chocolaty.  They come together really quickly, so they are an easy way to make a chocolate sweet treat or have for breakfast (or dinner in our case)!  These are sweet on their own, so I just put a little powder sugar and cocoa powder on top.  If you are looking for something a little more decadent, dairy free caramel or chocolate sauce would be good too.  Oh and dairy free ice cream would be so good.  Me, I just ate them warm like a cookie!

Nasoya Chocolate Silken Creations Pancakes

Dark Chocolate Pancakes

1/2 cup all purpose flour
1/2 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 1/4 Dark Chocolate Nasoya Silken Creations

Lightly spoon both flours into measuring cup and level.  Combine all of the dry ingredients in a bowl.  Then add the Dark Chocolate Silken Creation to the dry mixture.  Stir just until combined. Poor batter onto a hot nonstick griddle or skillet that has been coated with cooking spray.  Flip pancakes when little bubbles star to form on top and the edges look cooked.  These stay chocolaty and creamy on the inside!  Be careful not to over cook them since they are dark to begin with and you don’t want them to burn.

This is a chocolate cake that I based on the brownie recipe on the Nasoya website.  They have a list of recipes using this product. This one was a cross between chocolate cake and chocolate bread.  It had the texture of devil’s food cake and the sweetness of chocolate bread.  A fudge icing or diary free ice cream (or both) would go really well with this, as well!

Nasoya Chocolate Silken Creations Cake

Dark Chocolate Cake
(adapted from Nasoya Silken Creations Brownie recipe)

2 cups all purpose flour
1/2 cup white whole wheat flour
1 container Nasoya Dark Chocolate Silken Creations
1 cup dark brown sugar
1 cup light dairy free margarine, melted
1 t salt
2 T baking powder

Preheat oven to 350 degrees.  Spray the bottom and sides of an 13 X 9
pan with cooking spray.  Mix together the flours, salt and baking
powder.  Place the light margarine and brown sugar in a microwavable
bowl. Microwave the mixture until the margarine is melted.  Stir well
to combine.  Let cool slightly.  Add the Nasoya Dark Chocolate Silken
Creations to the margarine mixture and stir well.  Next add the
chocolate mixture to the flour mixture.  Stir just until combined.
Pour the batter into the prepared pan. Bake for 30 minutes or until a
toothpick comes out clean.

Strawberry Nasoya Silken Creations Dessert Starter

I will tell you that these scoops were all that was left of my entire container of strawberry.

One night my husband and I made a blackberry cobbler. I like to have dairy free ice cream on my cobbler, but we were out. So when I saw the Strawberry Silken Creation in the fridge, I figured it would do the trick as a creamy addition to my berry cobbler. It absolutely did! I took the last bit and froze it to see how it would work for later. It worked like a charm! After freezing it in a plastic container, I pulled it out at room temperature for a little bit and it scooped right out!

Nasoya Strawberry Silken Creations Ice Cream

I love how versatile the Nasoya Silken Creations are!  This product is so rich and creamy while still being low in fat and calories.  Finally, a dairy free product that you can feel like you are splurging on, but it is really good for you!  I like that you can use it in so many ways too!  I have now made chocolate cake, vanilla shortcakes, chocolate pancakes and eaten it plain. I haven’t even scratched the surface of ways to use this…I guess it is time to get some more!

About Author

Sarena is a graduate of The School of Culinary Arts in Atlanta, and she has worked in various fields in the culinary industry since 1995. Sarena discovered that she was lactose "challanged" in 2005, and soon after began creating recipes for her dairy-free (and now gluten-free) blog, The Non-Dairy Queen.

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