Vegan Lemon Tofu Custard Recipe

  • [bookmark]
    Published on September 29, 2015 by Nish

    This is a fresh and delicious vegan lemon custard made with tofu on top of a raw nut crust!
    – 1 cup nuts (hazelnuts, almonds, walnuts, pecans or brazil nuts are good – combine 2 or 3 kinds)
    – 8 medjool dates, pitted
    – 1 tsp cinnamon
    – 1 cup shredded coconut

    – 1/2 cup lemon juice (from 2 – 3 fresh lemons)
    – 1/4 cup water
    – 1 Tbsp agar powder
    – 1 box Firm Silken Tofu (12.3oz)
    – Zest of 1 lemon
    – 1/2 cup agave syrup

    Crust Directions:
    1. Soak dates in boiling water for 5 – 10 minutes
    2. Add nuts, coconut and cinnamon to food processor and process until crumbly
    3. Add dates to food processor to completely blend with nuts. The mixture may form a sticky ball. It should at least stick together when pressed with your fingers.
    4. Divide the crust between the six ramekins, and press firmly into the bottom, using a spatula or your fingers

    Custard Directions:
    1. Squeeze lemons and strain to make 1/2 cup lemon juice
    2. Heat lemon juice, water and agar slowly, stirring with a whisk until it thickens (3 – 5 minutes). Set aside.
    3. Add the silken tofu, lemon zest, agave syrup to a food processor and process until the mixture is smooth, scraping down the sides of the bowl with a spatula as needed
    4. Add the lemon and agar mixture to the silken tofu mixture and blend
    5. Spoon/pour the lemon tofu custard into the ramekins, on top of the raw crust.
    6. Cover and chill for 4 hours minimum.

    Serve garnished with fresh berries. Enjoy!

    Recipe from:

    I made this for my mom’s birthday as well as gave one to my coworkers and my boyfriend and everyone loved them!!

    Check out my beauty channel:

    Follow me on twitter and instagram @fadingdreams300

    Send me a card or postcard:

    Christy Len
    PO Box 35013
    Victoria, BC