Tofu “Cream” – Yofu


Since we’ve developed dairy allergies, I’ve really missed a good creamy yoghurt. Any dairy-alternative yoghurt usually has ingredients that I choose to avoid and/or they taste absolutely disgusting.

If you’re not offended by the slight beany flavor from tofu, it is a good dairy-free alternative to yoghurt. It’s great on its own, with granola, fresh fruit and to spread on cakes. I’ve also swirled chopped tinned apricots/apricot compote through it to make a fruity-yogurty dessert, yoghurt-tofu, yofu.



Makes 4 servings

Adapted from Enlightened Cooking – Tofu Cream



  • 400 g (14 oz) organic firm tofu
  • 2 T oil*
  • 1 T vanilla extract
  • 40 g (2 T) honey
  • Pinch of salt

* I use half olive oil and half peanut oil. Use any oil that’s not too overpowering



1. Place all the ingredients into a food processor and blend until smooth. Serve it on its own, as an accompaniment to fruit, pastries or cakes, enjoy!


One thought on “Tofu “Cream” – Yofu

  1. Pingback: Gluten-Free Vanilla & Strawberry Sponge Cake « Honey and Spice

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