200g silky tofu
125g of soy yogurt 100ml of soy milk
1 CS of lemon juice
1 CS of olive oil
1CC cider vinegar
1 CS tapioca flour
1/2 CC agar-agar
Start by putting all the ingredients in a super blender until you get a smooth cream.
Transfer this cream to a small saucepan and bring to a boil.
Cook for a few minutes by actively mixing with a whisk.
Let thicken to get the texture of a thick béchamel.
Take a bowl and put a large sheet of food film on it.
Pour your thickened cream over the film into the bowl.
Gather the edges of the food film and close tightly by making a solid knot.
Let cool, and place your bowl 30 minutes in the freezer.