Vanilla-Almond Tofu Cream - cooking recipe

Ingredients

1 (16 ounce) package silken tofu
3/4 cup almond butter
4 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch sea salt

Preparation

Line a sieve with paper towels and place tofu inside. Pull paper towels up to cover tofu and place a can or other heavy object on top. Drain for 15 minutes.
Place all ingredients in a food processor and process until smooth, scraping sides once or twice.
Refrigerate for 2 hours or until set.
Keeps in airtight container in refrigerator for 5 days.