Marzipan Sauce

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Recipes Originally Published on Organic Vegan Cuisine

Ingredients  

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

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Directions:

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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