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 complement almost any dessert, from frozen concoctions to cakes and pies. It’s also great over plain fresh fruit.
Makes 4 servings
INGREDIENTS:
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
INSTRUCTIONS:
Put all the 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.
MAPLE CASHEW WHIP (Variation)
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
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.