Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store. To make this dish vegan, skip the honey and use brown rice syrup or agave instead.

　　

Ingredients

Makes 4 servings

　　

Lemon Crème:

1 12.3-ounce package extra-firm silken tofu

　　2 tablespoons fine or medium-ground cornmeal

　　Pinch of sea salt

　　1/3 to 1/2 cup honey

　　Grated zest of 1 Meyer lemon

　　3 tablespoons freshly squeezed Meyer lemon juice

　　

Oat Crumble:

2 tablespoons coconut oil

　　1/4 teaspoon vanilla extract

　　1/4 cup natural cane sugar

　　1/4 teaspoon sea salt

　　1/2 cup old-fashioned rolled oats

　　1/4 cup chopped raw almonds

　　1 tablespoon fresh thyme leaves

　　

Lemon Crème:

Step 1

Wrap tofu between a few layers of paper towels and set aside to drain for 10 minutes.

　　

Step 2

In a food processor or in a bowl using a whisk, blend tofu, cornmeal, salt, honey, and lemon zest and juice until completely smooth, about 1 minute if using a food processor. Divide mixture among 4 small bowls and refrigerate for at least 2 hours and up to 1 day.

　　

Oat Crumble:

Step 3

Preheat oven to 350°.

　　

Step 4

Melt coconut oil until liquid in a small saucepan or in the microwave. In a bowl, stir together coconut oil, vanilla, sugar, and salt. Add 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 mixture on a rimmed baking sheet and bake until just toasted, about 20 minutes. Set aside to cool.

　　

Step 5

Once crèmes are chilled, sprinkle cooled crumble on top. Garnish with remaining thyme.