"Natural Healing with Herbs for a Healthier You"
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adapted from The New Vegan Cookbook
Yield: 4 heaping tablespoons (you can easily double or triple it)
Ingredients:
3 Tablespoons pure maple syrup
1 Tablespoon plus 1 teaspoon hazelnut oil
1 1/2 teaspoons vanilla extract
pinch of salt
4 ounces (1/2 cup) extra-firm or firm tofu
Directions:
Place the ingredients in a blender in the order given. Blend for 30 seconds. Scrape down the sides, and continue blending until very smooth and creamy, 30 to 60 seconds more.
Use immediately or refrigerate in a tightly sealed container for up to 5 days. Stir well before each use.
Other ideas: Use walnut oil instead of hazelnut oil
NOTE: For optimum taste and texture, use the fresh, refrigerated tofu sold in sealed plastic tubs and puree the topping in a blender.
Yield: 4 heaping tablespoons (you can easily double or triple it)
Ingredients:
3 Tablespoons pure maple syrup
1 Tablespoon plus 1 teaspoon hazelnut oil
1 1/2 teaspoons vanilla extract
pinch of salt
4 ounces (1/2 cup) extra-firm or firm tofu
Directions:
Place the ingredients in a blender in the order given. Blend for 30 seconds. Scrape down the sides, and continue blending until very smooth and creamy, 30 to 60 seconds more.
Use immediately or refrigerate in a tightly sealed container for up to 5 days. Stir well before each use.
Other ideas: Use walnut oil instead of hazelnut oil
NOTE: For optimum taste and texture, use the fresh, refrigerated tofu sold in sealed plastic tubs and puree the topping in a blender.
Creamy Hazelnut Topping