Crème Patisserie

Name: Crème Patisserie
Yield: Makes just under 1 quart
Cuisine: American
Ingredients: ¾ cup Plant Milk (Oat Milk, or Almond Milk, works best); 12 ounces silken tofu, drained; 1½ teaspoons tapioca starch; ⅓ cup coconut oil; 6 tablespoons coconut flour; 2¼ tablespoons Madagascar vanilla extract; ¾ cup agave

Preparation info

Makes just under
1 quart

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

12 ounces silken tofu, drained
¾ cup Plant Milk (Oat Milk, or

Americas
United States
Dessert
Gluten-free
Vegan

Method

Combine the tofu, Plant Milk, agave, coconut oil, and vanilla extract in a blender and blend on low to combine.
Whisk the coconut flour and tapioca starch together in a small mixing bowl.
Pour the blended mixture into a saucepan over medium heat and add the flour and starch mixture, stirring constantly to thicke