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Easy Vegan Vanilla Bean Custard

vegan_custard_mason_jar_petalsky

This recipe arrives here via the vegan blog of a charming young lady called Kathy Patalsky. Links to her terrific books at the end.

First, let’s read what she says about this recipe:

“This easy vegan Vanilla Bean Custard can be whipped up in a few minutes, chilled and ready to enjoy in just under an hour. Simple. Subtle. Sweetly satisfying. Because sometimes the simple flavors are the best.”

“Vanilla bliss awaits you! This healthy dessert is one to try.”

Let’s go!

Easy Vegan Vanilla Bean Custard
vegan, 2 servings

Ingredients:

3 Tbsp melted extra virgin coconut oil**
12 ounces silken tofu, room temperature
1/2 – 1 tsp vanilla bean powder or 1 vanilla bean, seeds scraped (vanilla extract will not have the same flavor as whole bean products.)
1/3 tsp pink salt (or sub regular salt)
1/8 tsp cinnamon
1/4 – 1/2 cup maple syrup, grade B (sweeten to taste)

Directions:

1. Add the tofu, salt, vanilla bean, cinnamon and melted coconut oil to a blander. Blend on low until smooth.

2. Add in 1/4 cup of the sweetener and blend until smooth. Do a taste test and add more sweetener as desired. I added about 1/3 cup total. Blend for another 1-3 minutes on medium to whip some air into the mixture.

3. Pour mixture into a jar or directly into serving cups.

4. Place in the fridge until fully chilled, at least an hour for the richest texture. For a softer, more melted texture you can serve only slightly chilled. Sprinkle vanilla bean powder on top or garnish with leftover vanilla bean pod.

**Want the consistency a bit thicker? -> Add another 1-3 tablespoons of the melted coconut oil. This will firm up the custard quite a bit. For a softer custard, use less.

SOURCE
http://kblog.lunchboxbunch.com/2014/04/easy-vegan-vanilla-bean-custard-silky.html


A WORD ABOUT SILKEN TOFU

If — as soon as you saw silken tofu as an ingredient — you thought yuck no, I am not trying that, please read this.

It is most likely you have had a bad experience with firm or solid tofu. That is because it is preserved in brine and the individual cooking with it did not rinse and press it first. You can learn more about this at our Advocate From Your Plate website at this link: http://afyp.co/recipes.php.

Silken Tofu is a liquid and is wonderful to work with. No briny taste, I promise!

FEATURED IMAGE
You may drool over this website more than you do over these recipes!
http://www.diychristmasdecorations.net/

CUSTARD / MASON JAR IMAGE
http://kblog.lunchboxbunch.com/p/kathys-book.html

GET KATHY’S COOKBOOKS

• Happy Healthy Vegan Kitchen
http://amzn.to/1lB0qf1

• 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies
http://amzn.to/1TEV8e9

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