Lemon-Cashew Crème

956 of 1,000 Cookbook Challenge

Lemon-Cashew Crème p.502

INGREDIENTS:

1 cup unsalted raw cashews

½ cup maple syrup or agave nectar

¼ cup fresh lemon juice

1 tsp vanilla extract

1 cup firm silken tofu, drained

1 tsp grated lemon zest

DIRECTIONS:

- Place the cashews into a high speed blender.

- Grind them into a fine powder. (As fine as you can get.)

- Add the maple syrup, lemon juice and vanilla.

- Process until smooth.

- Add the tofu and the lemon zest.

- Process until creamy.

- Transfer to a small bowl (or ziplock) and refrigerate for 1 hour.

- Store until ready to use. when properly stored, this will keep for up to 3 days.

- Pipe or spread over desired confection.

PERSONAL THOUGHTS:

This frosting had a beautiful balance between tart of the lemon, and the creamy sweet tofu. It sang of lemon rather than screamed it like most lemon flavored things.

~~~ #LouisianaVegan