Lemon Tofu Creme

• 12 ounces firm silken tofu
• 1/4 cup light agave nectar
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• Pinch of sea salt

1. Place the tofu, agave nectar, lemon juice, canola oil, vanilla extract, almond extract, and salt in a food processor.
2. Blend well, scraping down the bowl until the mixture is very smooth, about 2 to 3 minutes.
3. Chill before serving.
4. Store in the refrigerator for up to 5 days.

silken tofu, light agave, lemon juice, canola oil, vanilla, almond, salt

Taken from www.epicurious.com/recipes/food/views/lemon-tofu-creme-379412 (may not work)