Serve this vegan topping along with your next pie, crisp or cobbler.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 126 | 0mg | 1g | 10g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.91 | Water saved (gallons) [animal consumption only] |
 |
3.6 | Manure (pounds) not deposited into the environment |
 |
4.1 | Grains / feed (pounds) not consumed by animals |
 |
8.9 | Methane (gallons) not created by animals |
 |
109.2 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Passive Time | 2 hours |
Ingredients
- 16 oz tofu (soft / silken water-packed) (drained)
- 1/4 C vegetable oil
- 1/3 C brown sugar (packed)
- 1/2 tsp lemon juice
- 1/8 tsp salt
- 1/2 Tbsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp ginger (ground)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Blend all ingredients in a medium bowl until smooth and creamy.
- Cover and chill for at least two hours prior to serving.
Recipe Notes
Serve with pumpkin pie, crisps, cobblers, or other desserts.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC