ABOUT THE RECIPE
Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
MAKES 6 TO 8 SERVINGS
INGREDIENTS:
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish
INSTRUCTIONS:
Heat the nondairy milk in a small saucepan over medium-low heat until simmering.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.
Ingredients
Directions
ABOUT THE RECIPE
Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
MAKES 6 TO 8 SERVINGS
INGREDIENTS:
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish
INSTRUCTIONS:
Heat the nondairy milk in a small saucepan over medium-low heat until simmering.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.
