skish
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Vegan lemon silken tofu cream with blueberries

Tastes like lemon cheesecake, but vegan and high in protein.

  • 10 min
  • 1 serving
  • Vegan
  • International cuisine
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Vegan lemon silken tofu cream with blueberries

Per serving

Calories
160 kcal
Protein
10.8 g
Carbohydrates
20.4 g
Fat
4.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu150 g
  • Lemon zest3 g
  • Lemon juiceto taste
  • Agave syrup10 g
  • Blueberries60 g

Contains: soy,

In season: June – September

Method

  1. Drain the silken tofu; wash the lemon, grate the zest and squeeze a few drops of lemon juice.
  2. Blend the tofu with the zest, the juice and the agave syrup until you have a smooth, glossy cream; taste and adjust the lemon or agave.
  3. Spoon into a bowl and keep it in the fridge for 5 minutes while you rinse and dry the blueberries.
  4. Serve the cream topped with the fresh blueberries.

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