Recipes Originally Published on Organic Vegan Cuisine
Almond Meal (Finely Ground Almonds) 50g
Almond Essence (Non-Alcohol Base) 70ml
Non-Sweetened Soya Milk 130ml
Firm Tofu 1/2 block (150gm)
Xanthan Gum 1/2 tsp
Water 300 ml
Step 1: Bake Almond Meal & cashews at 220-250 C For about 6-10 Minutes.
Step 2: Put Soya Milk into the blender.
Step 3: Add the baked almond meal and cashews into the blender and blend for 1-2 minutes.
Step 4: Add the Brown sugar, salt, tofu, almond essence and vanilla. Blend for 1 minute or until mixed well.
Step 5: Near the end of blending add the coconut oil .
Step 6: Add the water and Xanthan gum and blend for 30 seconds until the texture is is consistent.
Step 7: Makes around 800 ml and keeps for around 2 weeks in refrigerator.
The Marzipan sauce is best stored in the refrigerator for 1 day to thicken before serving. Pour over cakes, cereal, , bread ice cream or puddings. Add to warm water for a refreshing drink. Serving size is usually 20-30ml.
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