This is a can’t-fail, mix and dump recipe. Throw everything in the food processor, dump it in a bowl, toss it in the fridge. That’s it – it’s done!
To cut down on dairy I like to use 1/2 soy cream cheese and 1/2 real cream cheese but it does affect the taste. Use low fat cream cheese if you want but not non-fat, it tastes terrible.
In a large bowl, beat 8 ounces cream cheese until fluffy.
Gradually beat in until smooth 3/4 cup cream, or nondairy milk, or a mix of both.
Stir in 1 cup maple syrup and 1 teaspoon vanilla. Pour into bowl or individual dishes. Chill 3 hours or until set.
Tofu Maple Pudding
Substitute silken tofu for the cream cheese and nondairy milk for the cream.
