Ingredients for Allergy Free Vanilla Frosting
- 14 ounces extra firm tofu
- 1/2 cup powdered sugar
- Lemon Juice
- Margarine
- 1 teaspoon pure vanilla extract
- Butter Flavor Extract
- 1/4 teaspoon salt
- Xanthan Gum
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon almond extract or coconut extract (optional)
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How to Make Allergy Free Vanilla Frosting
- Press 14 ounces of firm or extra-firm tofu to remove excess water. Wrap in a clean kitchen towel or several layers of paper towels and place a heavy object on top (like a book or skillet) for at least 2 hours, or preferably overnight in the refrigerator.
- Discard any remaining liquid from the pressed tofu.
- Add the pressed tofu, 1/2 cup powdered sugar (or a sugar substitute like erythritol), 1/4 cup unsweetened almond milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. If the frosting is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
- Add 1/2 teaspoon almond extract or coconut extract (optional) and process for another 10 seconds to combine.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
0g
Carbs
0g
