Ingredients
Scale
- 1 (12 ounce) package organic silken tofu, drained
- 2 cups frozen blueberries, thawed
- 1 Meyer lemon, zested and juiced
- 1/2 cup coconut sugar
- 1/2 teaspoon vanilla extract
- Fresh blueberries, for garnish
- Granola, for garnish
Instructions
- Carefully remove tofu from package and let drain for 5 minutes on a few folded-up paper towels.
- Puree thawed blueberries and pass through fine mesh sieve, discarding solids.
- In a food processor, blend tofu, 1/3 cup blueberry puree, Meyer lemon zest and juice, coconut sugar, and vanilla extract until very smooth. Scrape into a bowl and refrigerate for at least 1 hour, up to several days.
- Serve with fresh blueberries and your favorite granola.