I saw this and had to give it a try. I didn’t tell the kids or Ed what was in it. They wouldn’t have given it a chance had I told them it was made from cashews and tofu! It was a total hit. The kids said it taste like lime yogurt. I noticed a hint of cheesecake flavor, but I’m not even sure how.
I dusted it off with some graham cracker crumbs for the kids. It’s a lovely and light treat. Definitely one to add to my recipe book.
You’ll want to plan ahead for this dessert as you’ll need to soak the cashews overnight to make them soft. Also, make sure you purchase silken tofu. I had to go to a specialty store to find it. The brand I purchased was a 1 lb package. The recipe asks for 14 oz and I’d hate to waste that leftover 2 oz so I used up the entire package for this recipe. I don’t think that affected the flavors at all.
The recipe asks for 1/4 cup of fresh lime and 1 tbsp of fresh lime zest. I picked up one juicy lime and it produced exactly 1/4 cup. I used the zest of the entire lime.
As for the serving size, I wish I had re-read the portions because I automatically assumed I would fill up 4 oz per cup as the ingredients listed 12-4oz mason jars. So I had to fix the portions to make 12 servings. It was approximately 2 oz per serving. I mixed all ingredients together in a blender. Again, I failed to read that it instructed you to add the oil while running the blender. It made no difference to the custard whatsoever. I didn’t have mason jars, so I put the blender cup in the fridge. I didn’t realize it firms up in the fridge. So I took it out and divided it out into small custard cups I had intended on serving it in. I covered the cups with plastic wrap and put it back in the fridge. It would’ve saved me a little time if I read the instructions 🙄. So, keep that in mind when you make it. This was delicious, healthy and worth it.
Fix portion: 1/2 yellow, 1/2 blue and 1 1/2 tsp
- ½ cup raw cashews
- 1 cup water
- 14 oz. soft silken tofu
- ¼ cup fresh lime juice
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 Tbsp. finely grated lime peel (lime zest)
- ⅓ cup extra-virgin organic coconut oil
- 12 4-oz. Mason jars (or custard cups)
- Place the cashews in a small bowl of water. Cover and refrigerate overnight. Drain before blending.
- Place the drained cashews, tofu, lime juice and zest, vanilla, and maple syrup into a blender. Blend and scrap down the sides as needed.
- While the blender is running, add oil. Blend until well combined.
- Divide the tofu mixture into 12 portions and refrigerate for 2-3 hours. The custard will thicken and firm up. Serve cold.