Dairy-Free Maple Nut Spread - dummies

By Suzanne Havala Hobbs

A great way to get your day started is using this no-dairy, smooth and not-too-sweet spread, which is similar to cream cheese, on a bagel or slice of toast. This recipe may sound quirky but all of these nondairy ingredients combine to make a creamy, delicious spread. Why wait for breakfast? Try it on graham crackers, and you’ve got a sweet afternoon snack.

Preparation time: 15 minutes

Cooking time: 40 minutes

Yield: 8 servings (2 cups)

1/3 cup raisins or currants

1/2 cup very hot water

1/2 pound firm tofu

1/4 cup plain or vanilla soy yogurt

1/2 cup pure maple syrup

1/2 teaspoon cinnamon

1 tablespoon tahini

2 teaspoons pure vanilla extract

2 teaspoons all-purpose flour

1/3 cup chopped walnuts

  1. Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish or casserole dish.

  2. Place the raisins or currants in a small bowl and pour the hot water over them. Set them aside to soak for a few minutes while you work on the next step.

  3. Place the tofu, soy yogurt, maple syrup, cinnamon, tahini, vanilla, and flour in a blender or food processor. Blend well, stopping frequently to scrape the sides with a rubber spatula.

    For a stronger maple flavor, add 1/2 teaspoon maple extract.

  4. Drain the soaked raisins and chop them into small pieces (or give them a whirl in a blender or food processor). Add the raisins and walnuts to the tofu mixture and blend well.

  5. Pour the tofu mixture into the prepared baking dish and bake, uncovered, for 40 minutes, or until set. Cool completely before serving. This mixture keeps in the refrigerator for up to 3 days.

Per serving: Calories 143 (46 from Fat); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 15mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 4g