Dreamy Spiced Maple Cream Sauce

  Photo by Michelle Cehn of  World of Vegan

Photo by Michelle Cehn of World of Vegan

This recipe was originally featured in my first cookbook, Radiant Health Inner Wealth as a sauce for the "Caramelized Banana Bliss Bombs" recipe. However, it is so absolutely delicious and easy to make that I've been enjoying it in lots of other ways too. Try this delectable creamy sauce over fresh strawberries, drizzled on top of bananas, or as a dip for fruit kebabs. 

My first memory of serving this sauce to people was during a cooking class I taught in my home about ten years ago. One of the ladies boldly pronounced "I hate tofu!" at the beginning of class. However, by the time dessert rolled around, she was quite literally licking her plate to get every last bit of this tofu-based sauce!! We all had a pretty good laugh about that. So whether you use the caramelized banana recipe from my RHIW cookbook alongside this sauce, or simply serve it with fruit, I think you'll love it too!

Dreamy Spiced Maple Cream Sauce:
One 12.3 oz. container of silken tofu (firm)
½ cup pure maple syrup
2 tablespoons neutral-flavored oil (sunflower, melted non-virgin coconut, avocado, etc.)
¼ teaspoon EACH: ground cardamom and ground cinnamon
⅛ teaspoon sea salt

To make:
In a blender, combine all of the ingredients and blend until very smooth and consistently creamy. Refrigerate in an airtight container. This should last at least a week - if you have will power. ; )

Serves 4; GF/Blue (according to the health guidelines in my cookbooks and health programs)