I'm not vegan but I like this recipe. Sometimes dairy upsets my tummy.
MAri
Cashew Cream Dessert Topping (vegan)
1 package silken tofu
1/3 cup maple syrup
1/4 cup cashew butter
2 teaspoons almond liqueur (or vanilla extract)
Put tofu into food processor, and blend until
completely smooth.
Add remaining ingredients, and blend again until
smooth.
Transfer into container with cover, and refrigerate
for at least two hours or overnight.
Serve over pies, cake or fresh berries.
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