Creme Anglaise is traditionally made with cream and egg yolks and is VERY high in saturated fat. This version is made with silken tofu and is low in fat and provides a great protein boost to your favourite dessert!
Don't let the fact that this is made with tofu put you off. There is no beany, tofu-y taste at all. Just silky, creamy sweet vanilla goodness that tastes MUCH more decadent than it really is!
1 x 250g pack silken tofu, chopped into cubes
1/2 cup raw unsalted cashews, soaked for 30 minutes - 1 hour
1 teaspoon vanilla paste or powder
To sweeten: 2 tablespoons to 1/4 cup Maple syrup (depending on desired level of sweetness)
Jenna's tip: I usually use 1-2 tablespoons of maple syrup and then "boost" the sweetness with a couple of drops of liquid stevia. I find that using Stevia on its own can give an unpleasant aftertaste, but using just a couple of drops to boost sweeteners like maple syrup or honey works a treat!
Place soaked cashews, cubed tofu, vanilla powder/paste and your chosen sweetener into a high speed blender like a Vitamix.
Pulse until all ingredients are combined, then blend until a creamy, smooth consistency is reached.
I recommend adding sweetener gradually until the desired level of sweetness is reached, rather than adding all of your sweetener at once.