Vegan Tofu Berry Custard

    40 minutes

    It just doesn’t get much easier than this delicious summer dessert. It can be prepared in less than 10 minutes so makes a fantastic, simple, last-minute dessert, great after school snack, or guilt free treat on a hot day.


    California, United States
    1 person made this

    Serves: 4 

    • 300g organic silken tofu
    • 375g (total) of fresh raspberries and blueberries in equal quantities
    • 5 tablespoons agave nectar
    • 1 tsp lemon juice or more to taste
    • 5 tablespoons filtered water
    • pinch sea salt

    Preparation:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
    2. Put everything in your blender with the berries, and puree until smooth and creamy.
    3. Add in more lemon juice and sweetener to taste if desired.
    4. Chill in the fridge, and serve topped with more fresh berries and vegan cream.

    See it on my blog

    The Blender Girl

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