If you need a snazzy topping to jazz up a bowl of fruit, try this Raspberry Whipped Topping. For cakes, pies and tarts, try my delicious Maple Tofu Whip (recipe below.)

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ABOUT THE RECIPE:

This creamy vegan “whipped cream” topping has a pretty pink hue, along with a hint of raspberry flavor. It’s great served over fresh berries. For my easy, "plain" whipped topping, try my Maple Tofu Whip, (recipe below)!

Makes 4 servings

2

INGREDIENTS:

8 to 12 fresh raspberries (see Variation)
6 to 7 ounces soft regular or extra-firm silken tofu, drained
2 tablespoons to ¼ cup plain or vanilla dairy-free milk
2 tablespoons maple syrup or date syrup
1⁄8 teaspoon vanilla extract

3

INSTRUCTIONS:

Put all of the ingredients in a blender or food processor and process until smooth and creamy. (For a thicker whipped topping, start with 2 tablespoons dairy-free milk) Add more dairy-free milk if needed to achieve desired consistency. 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 about 2 days.

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Variation: MAPLE TOFU WHIP - For a delicious plain whipped topping, omit the raspberries and proceed with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

This creamy vegan “whipped cream” topping has a pretty pink hue, along with a hint of raspberry flavor. It’s great served over fresh berries. For my easy, "plain" whipped topping, try my Maple Tofu Whip, (recipe below)!

Makes 4 servings

2

INGREDIENTS:

8 to 12 fresh raspberries (see Variation)
6 to 7 ounces soft regular or extra-firm silken tofu, drained
2 tablespoons to ¼ cup plain or vanilla dairy-free milk
2 tablespoons maple syrup or date syrup
1⁄8 teaspoon vanilla extract

3

INSTRUCTIONS:

Put all of the ingredients in a blender or food processor and process until smooth and creamy. (For a thicker whipped topping, start with 2 tablespoons dairy-free milk) Add more dairy-free milk if needed to achieve desired consistency. 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 about 2 days.

4

Variation: MAPLE TOFU WHIP - For a delicious plain whipped topping, omit the raspberries and proceed with recipe as directed.

Raspberry Maple Tofu Whip
Watch me prepare this delicious recipe on YouTube in our Festive Zucchini Lasagna show!
This recipe is from Chef Laura Theodore’s official Season One companion cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionThis wonderful book includes all of the recipes from Season Ten too! Learn more and buy a signed copy HERE.

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