When you crave a rich-tasting dessert that can be eaten the minute it’s done, this is a fine choice. I like to serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well.
Recipe information
Yield
6 servings
Ingredients
One 16-ounce tub silken tofu
1/3 cup peanut, cashew, or almond butter
1/3 cup maple syrup or agave nectar
3 tablespoons vegan caramel syrup
1 teaspoon vanilla extract
1 teaspoon butterscotch extract, optional
Cinnamon
Preparation
Step 1
Combine all the ingredients except the cinnamon in a food processor. Process until velvety smooth.
Step 2
Taste, and step up any of the flavors you might like more of—the nut butter, sweetener, or extracts.
Step 3
Transfer to a serving bowl or divide among individual serving bowls. Top with a sprinkling of cinnamon.
nutrition information
Step 4
Calories: 194
Step 5
Total Fat: 9g
Step 6
Protein: 9g
Step 7
Carbohydrates: 21g
Step 8
Fiber: 1g
Step 9
Sodium: 50mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
