Serve this vegan topping along with your next pie, crisp or cobbler.
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- 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)
Blend all ingredients in a medium bowl until smooth and creamy.
Cover and chill for at least two hours prior to serving.
Serve with pumpkin pie, crisps, cobblers, or other desserts.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC