Tofu, Cashew and Maple Ice-cream

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Tofu, Cashew and Maple Ice-cream

This is a very rich and creamy ice-cream and it is really easy to make. The richness comes

from the cashew nuts and tofu. It is a protein-rich ice-cream without the dairy and still

tastes amazing. Cashews and maple are a wonderful combination!

INGREDIENTS

  • 600g (21oz) silken firm tofu
  • 420g (15oz) unsalted cashew nuts
  • 160ml (5.fl oz) maple syrup

Garnish

  • cashew nuts, crushed
  • maple syrup

METHOD

1. Place all the ingredients, except tofu, in a food processor and process until smooth. Add tofu

and process further.

2. Place in a container with a lid and put in the freezer.

3. Stir the mixture 2 hours later and freeze again until set.

4. Serve with crushed cashew nuts and pour maple syrup over it.

Tip: If you can stir the mixture every 2 hours for three times, the outcome is even better.

This recipe is from my first cookbook ” Cooking With Soy

Both hardcover and ebook are available

There are also more exciting tofu recipes in my latest book ” Japanese superfoods

The best way of learning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney!

We offer gluten free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!



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