ABOUT THE RECIPE:
When you have the need for a vegan whipped cream topping, try this creamy tofu whip. Its smooth texture and delicate flavor will enhance almost any dessert, from frozen concoctions to cakes and pies. It’s a wonderful topping to complement the bright flavor of fresh berries!
Makes 4 servings
INGREDIENTS:
MAPLE-TOFU WHIP
- 6 to 7 ounces extra-firm or soft regular tofu, drained (for a soy-free version, see variation, below)
- 2 tablespoons plain or vanilla dairy-free milk, plus more as needed
- 2 tablespoons maple syrup or date syrup
- ¼ teaspoon vanilla extract
FRESH BERRIES (optional)
- 16-ounces fresh organic strawberries (washed and dried)
- 16-ounces fresh blueberries (washed and dried)
INSTRUCTIONS:
Put all of the Maple-Tofu Whip ingredients into a blender and process until smooth and creamy. For a thinner consistency, add 2 more tablespoons dairy-free milk. Transfer to a bowl, cover, and refrigerate for at least 3 hours, until well chilled. Serve cold. Stored in a covered container in the refrigerator, the topping will keep for 2 to 3 days.
If you are serving the topping over Fresh Berries, divide the strawberries and blueberries into 4 pretty dishes. Drizzle a generous amount of the well-chilled Maple-Tofu Whip over each dish and serve!
MAPLE CASHEW WHIP (Variation)
ABOUT THE RECIPE:
This creamy cashew dessert topping makes a good alternative to a tofu-based whipped topping. It's a very rich tasting plant-based "cream," providing a refreshing sauce to serve with just about any dessert!
INGREDIENTS:
- ½ cup chopped raw cashews, soaked, rinsed and drained
- ½ cup water, divided, plus more as needed
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
INSTRUCTIONS:
Put the cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the drained cashews, maple syrup, ¼ cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. For a thinner consistency, add 2 more tablespoons water. Cover and refrigerate for 2 hours, or until chilled.
