Vegan Coffee Tofu Cream

If you love creamy coffee desserts but want something more nourishing, this Vegan Coffee Tofu Cream is about to become one of your favourite recipes. Made with silken tofu, oats, and a touch of almond tahini, it has an incredibly smooth, mousse-like texture while providing a satisfying amount of plant-based protein.

Whether you enjoy it as a quick breakfast, an afternoon pick-me-up, a post-workout snack, or a healthier dessert after dinner, this recipe comes together in just a few minutes with simple pantry ingredients. It’s naturally vegan, dairy-free, egg-free, and packed with wholesome ingredients that will keep you feeling satisfied for longer. Serve it chilled for an even thicker, silkier consistency, and top it with cacao nibs, shaved dark chocolate, chopped almonds, or an extra sprinkle of cinnamon for the perfect finishing touch.

The Recipe

Servings: 1 | Prep Time: 5 minutes | Chill Time: Optional (30 minutes)

Ingredients

• 30 g whole-grain oats
• 1 cup prepared instant coffee
• ½ tsp cinnamon
• Maple syrup, to taste
• 10 g almond tahini
• 160 g silken tofu
• 2 tbsp plant-based milk
• ½ tsp vanilla extract (optional)

Instructions

1. Combine the oats with the prepared coffee, cinnamon, maple syrup, and almond tahini. Let the mixture sit for a few minutes so the oats soften and absorb the coffee.
2. Add the soaked oat mixture, silken tofu, plant-based milk, and vanilla extract to a blender.
3. Blend until completely smooth and creamy, scraping down the sides if needed.
4. Taste and adjust the sweetness with a little more maple syrup if desired.
5. Serve immediately for a softer, pudding-like texture, or refrigerate for about 30 minutes for a thicker, mousse-like consistency.

Nutritional Information

Approx. Nutritional Information (per serving):
Calories: 300 kcal | Protein: 15 g | Carbohydrates: 30 g | Fiber: 5 g | Fat: 16 g

Dietary Information:

Vegan | Dairy-Free | Egg-Free | High-Protein | Refined Sugar-Free