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.
TOFU “CREAM” – 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!