Orange Creme Filling

• 12 ounces firm silken tofu
• 1/3 cup plus 1 tablespoon light agave nectar
• 4 tablespoons nonhydrogenated butter substitute, melted
• Pinch of sea salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon orange extract
• 1 tablespoon orange liqueur, such as Grand Marnier (optional)

1. In a food processor, blend the tofu with the agave nectar until very smooth and creamy, scraping down the sides of the bowl often.
2. This will take several minutes.
3. Add the butter substitute, salt, vanilla extract, orange extract, and orange liqueur if using.
4. Blend well until completely smooth.
5. Refrigerate to thicken.
6. Store in the refrigerator for up to 5 days.

silken tofu, nectar, butter substitute, salt, vanilla, orange extract, orange liqueur

Taken from www.epicurious.com/recipes/food/views/orange-creme-filling-379410 (may not work)