Dairy Free White Sauce
240ml/8fl.oz. Soy or Rice Milk
2 tbsp Cornflour
1/2 teasp Salt
Freshly ground Black Pepper
1. In a small bowl, mix together a little of the milk with the cornflour until well blended. Set aside.
2. Place the remaining milk in a saucepan and heat over medium heat. Do not boil.
3. Stir the corn flour mixture again and add to the hot milk, stirring constantly, and cook over medium heat until the sauce thickens.
4. Season to taste with salt and pepper.
Particularly good served over vegetables.
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Eggless Mayonnaise Substitute
480ml/16fl.oz. Lightly salted Water
225g/8oz Soft Tofu
2 tbsp Lemon Juice
1/4 teasp Salt
1. Bring the salted water to the boil, add the tofu and bring back to the boil.
2. Immediately remove from the heat and leave for 3 minutes.
3. Drain the partially cooked tofu and place it in a food processor together with the lemon juice and salt. Process until smooth.
Refrigerate until ready to use. Do not re-cook.
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Dairy Free Crème Anglaise Substitute
175g/6oz Soft Silken Tofu
1 tbsp Concentrated Apple Juice
2 teasp Barley Malt Powder
120ml/4fl.oz. Rice Milk
1 tbsp Arrowroot
1 teasp Vanilla Extract
1 teasp Maple Syrup
1. Place the tofu, apple juice, barley malt powder, and half the rice milk in a blender. Blend until smooth.
2. In a small bowl mix together the remaining rice milk and the arrowroot and stir until smooth.
3. Transfer the tofu mixture to a saucepan and heat, stirring, over medium heat for about 1 minute.
4. Stir in the arrowroot mixture and heat until mixture thickens, stirring constantly.
5. Remove from the heat and add maple syrup and vanilla extract. Mix well. Serve hot or cold.
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Dairy Free Vanilla Ice Cream
225g/8oz firm Silken Tofu
75g/3oz Demarera Sugar
2 tbsp Soy Milk
1-2 tbsp Vanilla Extract (check ingredients label)
1. Place all the ingredients in a blender or food processor and process until very smooth.
2. Place in a rigid freezer proof container and freeze until firm.
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Tofu Chocolate Ice Cream
175g/6oz Soft Silken Tofu, (not low fat) do not drain
175g/6oz Vegan chocolate chips
1 tbsp. Vanilla Extract (check ingredients label)
120ml/4fl.oz. Rice, Soy or Almond Milk
1. Place the chocolate chips in a heat proof mixing bowl and set over a pan of very hot water. Stir to melt then set aside to cool.
2. Place the tofu in a blender and process until very smooth. Add the melted chocolate and process until well combined.
3. Add the rice milk and vanilla and continue to process until well blended.
4. Freeze churn according to the manufacturers instructions. Alternatively, pour into a rigid freezer proof container, cover and freeze until set.
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