INGREDIENTS
160 g
Silken tofu
480 milliliters
Coconut milk, canned light
30 g
Vegan butter
2 1/2 tsp
Cinnamon, ground
2 tbsp
Cornstarch
65 g
Powdered sugar
1/2 tsp
Salt, fine
1/8 tsp
Turmeric, ground
30 milliliters
Vanilla extract
100 g
Brown sugar or coconut suagr, light or medium
1 handful
Pecans or walnuts