- 8 oz silken tofu; drained but not pressed
- ½ c non-dairy creamer
- ½ c evaporated cane juice
- ¼ c raw cashew pieces
- 1 tbsp vanilla powder
- ¼ c additional evaporated cane juice for topping (raw sugar also works)
Soak cashews for several hours or overnight. Drain before using.
Preheat oven to 350F.
Puree all ingredients together, until smooth.
Pour evenly into four 3” ramekins.
Place ramekins in the bottom of a baking pan; fill with water until it comes halfway up the sides of the ramekins. Place pan in oven and bake for 45 minutes.
Remove and let cool completely before topping.
Top each evenly with 1 tbsp sugar or cane juice.
You can caramelize the sugar by using a kitchen torch or a boiler; heat until the tops are brown.
*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman