A couple of weeks ago, I made a vegan custard as a topping for a berry cobbler. It was good, but I thought it might be nice to have a version that used tofu as a base, to make it higher in protein. With a few extra ingredients to balance out the flavours, it worked out nicely. Bonus: It’s all done in the blender so you don’t have to cook it to get the thicker consistency.
Vegan Keto Tofu Custard Recipe
Ingredients:
- 175g extra firm tofu
- ¾ cup unsweetened coconut milk beverage (*Or any non-dairy milk.), divided
- 2 teaspoons nutritional yeast
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon keto maple syrup or sugar-free honey substitute
- 1 teaspoon pure vanilla extract
- ¼ teaspoon butter extract
- 3 tablespoon MCT oil powderor coconut creamer powder
- 1½ tablespoons Lakanto granulated monk fruit sweetener
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
Directions:
Add all ingredients to a blender, adding the coconut milk beverage first. Blend on low then gradually increase the speed until fully blended.
Add to bowl or container and put in the fridge for 2 hours. (*The custard will thicken in the fridge. If you’re ok with a thinner consistency, you can use it right away.)
Did you make this vegan keto tofu custard recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
