Thursday, October 20, 2011

Vegan Peanut Butter Dip

I love smoothies, and one of my favorite smoothie ingredients is silken tofu, it makes them impossibly creamy. But, I feel like whenever I buy the tofu, I end up getting smoothie-d out and throwing half of it away. When I bought tofu this week I was determined to find other ways to use it, and not to let any of it go to waste. While I was perusing ideas I decided that I would blend some peanut butter in and see what happens, I wasn't sure exactly what I would end up with when I started this, but it is delicious. I started throwing things in the food processor, and ended up with an easy, creamy dip, that is absolutely perfect for dunking fruit into. Enjoy!

Peanut Butter Dip:
4 oz silken tofu
3 tbsp of creamy peanut butter
1/4 cup of light coconut milk
1 tbsp of maple syrup
1/3 cup of mashed acorn squash (or canned pumpkin)
1/2 tsp of cinnamon
1/4 tsp of ginger

In a food processor puree the tofu until smooth. Add the coconut milk, peanut butter, squash and spices and process until well combined. Makes about 1 cup of dip, serve with apple slices or other fruit for dipping.

Happy Eating.


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