This silky spiced non-dairy soy-based cream is a great used as a sauce in things like parfaits, or used as side sauce for baked goods.
Steps
1
Preparing the Ginger Cream
Ingredients
6 oz firm tofu, blanched (optional)
1 tbsp organic neutral vegetable oil
3 tbsp organic finely ground organic cane sugar
1/4 cup maple syrup, Grade A dark or dark amber
2 tsp ginger powder, bloomed in 2 tbsp water
1 tbsp ginger juice
3/8 tsp fine sea salt
3/8 tsp pure vanilla extract
1 to 2 tsp finely grated orange zest
If doing, first blanch the tofu in simmering water. Blanching is done because In some cases the tofu is packed in water that has been sitting long periods of time, which can be off tasting. By blanching the tofu before use washes away and refreshens it prior to using.
Next, purée the tofu, in the food processor. Add all of the ingredients except the orange zest and process at least 5 minutes, stopping the machine a few times to clean the sides of the bowl with a silicone spatula. Once the mixture is smooth and creamy stop. Taste and add more ginger (powder or juice) for a spicier cream, if desired.
Spoon the cream into a container and stir in orange zest. Cover and refrigerate for at least 4 hours to allow the flavors to blend. The cream will thicken slightly when cold but it is meant to be a soft cream.
Store in a covered container for up to 3 days.
Serve over fruit, gels, cake or pie in flavors complementary to ginger.
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