- 1/2 cup Tofutti Better than Cream Cheese
- 2 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon agave nectar
- 1/4 cup pistachio kernels
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 1/3 cup water
- 3 1/2 tablespoons vegan brown sugar
Preheat your oven to 350 degrees fahrenheit. Start by stirring the Tofutti, lemon juice and agave nectar together.
Take your pistachios…
and place them in a food processor and blend until the kernels turn into a fine powder.
Add the pistachio powder to the Tofutti mixture and stir until well combined.
It’s going to look kind of gross, but just go with it. Once it’s combined, place it in the fridge until you’re ready to use it again.
In a large bowl, stir together the blueberries, raspberries, water and 2 tablespoons of brown sugar.
Pour the berry mixture into a small baking dish or cast iron skillet. Spoon the pistachio cream blend and the remaining brown sugar on top of the berries, distributing evenly.
Bake for 35 minutes until it begins to bubble. Oven temperatures can vary, so keep a close watch on it to make sure it doesn’t burn.
Remove from the oven and serve warm.
In non-berry related news, my husband and I are leaving tomorrow for a 12 day jaunt around Halifax and Prince Edward Island! I plan to nap, frolic in the chilly waves, nap, eat all of the vegan food I can find, nap, blow kisses at seals, oh and also nap. Luckily we’re getting out of there just before Prince William and his lovely bride arrive. I bet that’s going to be madness!
I hope you have a great weekend! Expect photos from Atlantic Canada soon!