Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Lemon Icing
Cakes - Icing - 
- 
INGREDIENTS
- 12 oz / 340 g firm tofu, drained & mashed (don't freeze it first)
- 1/2 cup maple syrup
- 4 T freshly squeezed lemon juice
- Grated rind of 1 lemon
- 2 t vanilla extract
- Pinch of salt
METHOD
Whizz everything together in a blender until creamy - if you prefer a smoother icing add 1 to 2 tablespoons of vegetable oil. Transfer the icing to a bowl and
refrigerate for about 2 hours or 'til thickened.
NOTES
I find that tofu based icings are best used the same day as they tend to separate a bit in the bowl if you prepare them the day before.
posted by Fritz/T5NF
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