Easy Vegan Vanilla Bean Custard


This easy vegan Vanilla Bean Custard can be whipped up in a few minutes, chilled and ready to enjoy in just under an hour. Simple. Subtle. Sweetly satisfying. Because sometimes the simple flavors are the best..


Easy Vegan Vanilla Bean Custard
(vegan, 2 servings)

3 Tbsp melted extra virgin coconut oil**
12 ounces silken tofu, room temperature
1/2 – 1 tsp vanilla bean powder or 1 vanilla bean, seeds scraped (vanilla extract will not have the same flavor as whole bean products..)
1/3 tsp pink salt (or sub regular salt)
1/8 tsp cinnamon
1/4 – 1/2 cup maple syrup, grade B (sweeten to taste)


1. Add the tofu, salt, vanilla bean, cinnamon and melted coconut oil to a blander. Blend on low until smooth.
2. Add in 1/4 cup of the sweetener and blend until smooth. Do a taste test and add more sweetener as desired. I added about 1/3 cup total. Blend for another 1-3 minutes on medium to whip some air into the mixture.
3. Pour mixture into a jar or directly into serving cups.
4. Place in the fridge until fully chilled, at least an hour for the richest texture. For a softer, more melted texture you can serve only slightly chilled. Sprinkle vanilla bean powder on top or garnish with leftover vanilla bean pod.

**Want the consistency a bit thicker? -> Add another 1-3 tablespoons of the melted coconut oil. This will firm up the custard quite a bit. For a softer custard, use less.

Source: http://kblog.lunchboxbunch.com/2014/04/easy-vegan-vanilla-bean-custard-silky.html?m=1


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