Soy Cream for Anything

So one of the things I've missed a lot since going vegan is the ease of just grabbing some yogurt as a quick protein source and mixing it with anything.  Especially with my current food plan, as well as the many dairy intolerances out there, it's just nice to have a great, healthy and low fat alternative.  Yes, you can buy a bunch of non-dairy yogurt, but not only is it expensive, but also laden with added sugar.  

In comes....silken tofu!! I know soy gets a bad rep and there are people who are soy intolerant, however I also believe that organic non-gmo soy is totally ok for you when consumed in moderation - just like anything else. Silken tofu is amazingly versatile and can be thinned out to use in cream sauces, as well as thickened up to use as a chocolate dip or cupcake topping.  But on to our 'something healthy'.

I was really craving some Greek yogurt and, although this isn't 100% the same, it really fills my craving.  This recipe is super versatile.  Some of the things you can do with it is:

* Replace the non-dairy milk with a flavored liquor and use it instead of whipped cream on desserts

* Add more Apple Cider Vinegar and a little salt for more of a 'sour cream' effect

* Blend in frozen fruit and sweetener for a dessert

* Add it to your smoothie for extra protein

* Add cocoa powder

* Do whatever you want!!

I like to top it with fruit, cinnamon and some chopped nuts (and then stir in some sweetener) for an afternoon snack 

So here is the recipe for the Soy Yogurt. Or as I like to also call it, Soy Cream for Anything :) 

Soy 'Yogurt'

Makes about 2 1 Cup Servings

Fix Portions: 3/4 Cup = 1 Red

1 12.3oz package of Extra Firm Silken Tofu
2 Tblsp Raw Unfiltered Apple Cider Vinegar 
1/4 Cup unsweetened non-dairy milk (I use soy or almond)
Optional: 1/2 tsp sweetener of choice

Directions: Blend everything together until it's smooth. That's it