Tofu Whipped Cream
Submitted by peter
Three-ingredient vegan whipped cream blended from silken tofu, maple syrup, and vanilla. Dairy-free, cholesterol-free, and ready in 15 minutes. Spoon it over pies, cakes, fresh berries, or anywhere you crave a light, creamy topping.
YIELD
1 batchPREP
15 minCOOK
0 minREADY
1 hrsJust three ingredients stand between you and a bowl of cloud-light, dairy-free whipped cream that nobody will believe came from a block of tofu.
Blend it smooth, chill it down, and you’ve got a lightly sweet topping kissed with maple and vanilla that works on everything from pumpkin pie to fresh strawberries.
No coconut aftertaste. No weird chemical stabilizers. Just clean, simple, plant-based goodness.
Kitchen Tips
- Press the tofu thoroughly between towels before blending. Extra moisture is the enemy of thick, creamy results
- Use silken or soft tofu for the smoothest texture. Firm tofu will work but needs longer blending
- Chill for at least 30 minutes before serving so it firms up and the flavors meld together
- Add a tablespoon of cornstarch or arrowroot before blending if you want a thicker, more pipeable consistency
Ingredients
Directions
Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible.
Break the tofu into small pieces or mash it, and out it in a blender or food processor.
Add the remaining ingredients and blend.
Taste and adjust flavouring if desired, then blend again, if necessary.
Add optional thickener if desired.
Chill and serve.
Use in place of whipping cream, on top of pies etc.
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