A great margarine replacement for sandwiches! Easy to make!

Makes 1-3/4 cups

16 oz. pkg. extra firm, water packed tofu

1 t. sea salt

1/4 t. turmeric

1/4 c. coconut milk by Goya

1/4 c. additional coconut milk

1 T. raw sugar

Rinse tofu. Wrap in tofu cloth, twist and squeeze out excess liquid till dry.

Place tofu in food processor and process till creamy, scraping down insides of process with spatula.

Add 1/4 c. coconut milk. Process again till creamy, 2-3 minutes, at 1 minute intervals.

Add another 1/4 c. coconut milk along with the raw sugar. Process again till creamy, about 1 minute.

When contents look and feel like margarine, transfer to covered plastic containers and refrigerate till cold and margarine firms up.

Notes: You cannot fry with this product. Use on sandwiches or toast. In hot foods, such as soups or sauces, add a little at the end to add a richer, creamier texture to the dish. This margarine has a creme-fraiche type of texture.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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