This recipe is a spin from Martha Stewart Living found on pintrest and adapted by Carolyn Strickland, a good friend of mine who is an amazing plant based chef.
Lemon Cream with Berries
1 package of silken tofu, firm or extra firm
1/2 cup cashews, optional, soaked in hot water for 10 minutes
1/2 cup honey or agave
1/4 cup lemon juice, fresh if possible
1 TB lemon zest, optional
Blend everything except the zest and berries in a high speed blender and pour into ramekins to refrigerate for at least an hour. Add chopped or whole berries and zest and serve. You can also mix in berries and zest and use right away as a dip with graham crackers.
