Vegan whipped cream isn't quite the same as the dairy version, but this recipe makes a fairly good substitute.
Ingredients:
- 1 pound soft (silken) tofu
- 1 tbsp vanilla extract
- 1/4 cup sugar
- 1/4 cup soy milk
Preparation:
Combine the tofu, vanilla and sugar in a blender or a food processor and process until smooth.
With the machine running, gradually add the soy milk through the feeder cap. Refrigerate until serving time. It will keep for a week, but can also be frozen.
Reprinted with permission from The Compassionate Cook Cookbook.
