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

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

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.

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