Vegan Caramel Sauce with Coconut Tofu Cream Flan

Vegan Caramel Sauce

 3/4 cup soy milk, rice milk, or other non-dairy milk of choice
3/4 cup Sucanat
1/3 cup maple syrup or brown rice syrup
1 T. water
1 T. arrowroot
2 T. vegan margarine
1 t. vanilla

In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.

Yield: 1 1/2 cups

Tofu Coconut Cream

3 packages of silken Tofu

2 tsp vanilla

¾ cup raw sugar

1 can of coconut milk - coconut cream ( separate the cream that thickens in the can)  use only the cream.

Cream together in a food processor the following: Tofu vanilla, & sugar until smooth. Stir in coconut cream & chill.

Place Caramel sauce in small ramekins place tofu coconut cream on top, turn ramekins over on a plate and serve.