This filling can find its way into lots of tasty places, including but not limited to cakes, donuts, and brownies, or just let loose and plop it on top of some pancakes! Soy or hemp milks are best for this recipe, as they have higher fat contents than some other non-dairy milks.
INGREDIENTS
1-1/2 tablespoons cornstarch
1/2 cup evaporated cane sugar
1 cup non-dairy milk of choice
1/4 cup fresh orange juice
2 teaspoons grated orange zest
1 tablespoon non-dairy margarine
1 teaspoon vanilla extract
1/2 (12.3-ounce) package silken tofu
Makes 1 generous cup
DIRECTIONS
Whisk together the cornstarch and sugar in the bottom of a saucepan. Whisk in the milk and cook, whisking often, over medium-high heat, until it starts to bubble. Lower the heat to medium-low and continue whisking until it begins to thicken and coats the back of a spoon. Remove from the heat and add the orange juice, zest, margarine, and vanilla, and whisk to combine.
In a food processor or blender, blend the silken tofu until creamy. Carefully add the hot orange mixture to the tofu and blend until smooth, scraping down the sides as needed. Transfer to a heatproof bowl and refrigerate for at least 1 hour.