Dairy-Free Lemon Crèmes with Oat-Thyme Crumble
- 1 (12.3-ounce) package extra-firm silken tofu
- 2 tablespoons fine or medium-ground cornmeal
- Pinch of sea salt
- ⅓ to ½ cup honey
- Grated zest of 1 Meyer lemon
- 3 tablespoons freshly squeezed Meyer lemon juice
- 2 tablespoons coconut oil
- ¼ teaspoon pure vanilla extract
- ¼ cup natural cane sugar
- ¼ teaspoon sea salt
- ½ cup old-fashioned rolled oats
- ¼ cup chopped raw almonds
- 1 tablespoon fresh thyme leaves
Instructions:
Keep in mind that stone-ground cornmeal contains more flavor and nutrition than the steel-ground variety.
- Wrap the tofu between a few layers of paper towels and set aside to drain for 10 minutes. In a food processor or in a bowl using a whisk, blend the tofu, cornmeal, salt, honey, and lemon zest and juice until completely smooth, about 1 minute if using a food processor. Divide the mixture among four small bowls and refrigerate for at least 2 hours. This can be done up to a day in advance.
- Preheat the oven to 350°F.
- To make the oat crumble, melt the coconut oil until liquid in a small saucepan or in the microwave. In a bowl, stir together the coconut oil, vanilla, sugar, and salt. Add the oats and almonds and stir to coat everything evenly. Rub half of the thyme leaves between your fingers to release their fragrance and stir them in. Spread the mixture on a rimmed baking sheet and bake until dry and just toasted, about 20 minutes. Set aside to cool.
- Once the crèmes are chilled, sprinkle the cooled crumble on top, garnish with the remaining thyme, and serve.