Dairy Free Custard

Dairy Free Custard
Prep time
Cook time
Total time
This recipe was contributed by Sandra Butler, a talented UK Chef.
Serves: serves 4
  • 1 teaspoon of maple syrup
  • 6oz Soft Silken Tofu
  • 1 tablespoon Concentrated Apple Juice
  • 2 teaspoon Barley Malt Powder
  • 4fl.oz. Rice Milk
  • 1 tablespoon Arrowroot
  • 1 teaspoon Vanilla Extract
  1. Place the tofu, apple juice, barley malt powder, and half the rice milk in a blender. Blend until smooth.
  2. In a small bowl mix together the remaining rice milk and the arrowroot and stir until smooth.
  3. Transfer the tofu mixture to a saucepan and heat, stirring, over medium heat for about 1 minute.
  4. Stir in the arrowroot mixture and heat until mixture thickens, stirring constantly.
  5. Remove from the heat and add maple syrup and vanilla extract. Mix well. Serve hot or cold.

About Author

Alisa is the founder of GoDairyFree.org, 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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