Cashew tofu mousse – carob banana decadence

Extra rich and creamy, this mousse is quick to prepare and easy to impress with.  Excellent pie and tart filling, or serve in dainty bowls.  It may be prepared with any type of fruit, see variation below.  Vegan and gluten-free!

1/2 cup roasted cashews
7.5 oz firm tofu (1/2 of a standard package)
1/3 cup berries (blueberry or raspberry)
1/2 cup banana
2 Tablespoon carob powder (or chocolate powder if you prefer)
Up to 4 Tablespoons water, added one Tablespoon at a time

Add all ingredients to a small blender or food processor.  Blend on medium for a minute or two, blending thoroughly until whipped and smooth.  Since there are several hard or firm ingredients, you may need to stop and stir the blender, scraping the sides, then reassemble the blender to make sure ingredients blend thoroughly.  If the mixture is mealy or dry, add up to 4 tablespoons of water, one at a time, until it is creamy and forms firm peaks.   Top with mint leaves or chocolate curls.  Fabulously delicious!  Serves about 5 in dainty bowls.  Keeps for up to 3 days.

Variation: Berry mousse

1/2 cup roasted cashews
7.5 oz firm tofu ( 1/2 of a standard package.)
2/3 cup berries (very ripe blueberry, raspberry, or strawberry)

Prepare as described above.  Depending on the fluid content of the berries and ripeness, you may need to adjust the recipe slightly by adding tofu and/or sweetener.  YUM!

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