- 1 cup unsweetened soy milk
- 1 cup dry soy milk powder
- 1 tablespoon cornstarch
- ¼ cup molasses
- 1 tablespoon pure vanilla extract
- ¾ cup sunflower oil
- 2 tablespoons fresh lemon juice
1. In a blender, combine the soy milk, soy powder, cornstarch, molasses, and vanilla.
2. Blend the ingredients for 2 minutes.
3. With the machine running, slowly add the oil and lemon juice, until both are fully incorporated.
4. Pour the mixture into an airtight container and refrigerate for at least 8 hours and for up to 1 month.
IMPORTANT: If it’s true frosting you want, be sure to factor in the full 8 hours for it to chill and set.
This recipe was adapted from the Vanilla Frosting/Vanilla Sauce recipe that is in the Babycakes book.
- 1 year ago
- 2 years ago
- 2 years ago
So I’ve actually made this before for school. Not only did I love it, but everyone in all of my classes did, even super anti-anything vegan people. It’s awesome.
If you have a really old blender (like me), you might want to kind of mash everything up with a fork before you blend it. The tofu can be kind of hard on the blender.
- 1/2 pound firm or extra firm tofu, pressed
- 1 15 ounce can pumpkin
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup cocoa
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 2 tbsp soy milk
- 1 pre-made pie crust
Preparation:Pre-heat oven to 400 degrees.
Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.
Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.