Tofu Creme Anglaise


This Tofu Creme Anglaise is 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.

Special Diet Notes: Tofu Creme Anglaise

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, vegetarian, optionally nut-free.

Tofu Creme Anglaise
Serves: 1 cup
  • Half 10.5-ounce package silken soft tofu
  • 1 tablespoon apple juice concentrate
  • 2 teaspoons barley malt powder
  • ½ cup vanilla dairy-free milk beverage
  • 1 tablespoon arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  1. Combine tofu, apple juice concentrate, barley malt powder, and ¼ cup rice milk in blender. Blend until tofu is thoroughly smooth.
  2. In a small bowl combine the remaining ¼ cup rice milk and the arrowroot. Stir until smooth.
  3. 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.
  4. Use hot, warm, or cold over fresh fruit or cake.


About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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