Vanilla Almond Tofu Cream Recipes

Steps:

• Line a sieve with paper towels and place tofu inside. Pull paper towels up to cover tofu and place a can or other heavy object on top. Drain for 15 minutes.
• Place all ingredients in a food processor and process until smooth, scraping sides once or twice.
• Refrigerate for 2 hours or until set.
• Keeps in airtight container in refrigerator for 5 days.

Steps:

• Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
• Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
• Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
• Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.