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Vegan Tofu Whipped Cream Recipe

User Rating 1.5 Star Rating (4 Reviews)


Vegan whipped cream isn't quite the same as the dairy version, but this recipe makes a fairly good substitute.


  • 1 pound soft (silken) tofu
  • 1 tbsp vanilla extract
  • 1/4 cup sugar
  • 1/4 cup soy milk


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.

User Reviews

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 3 out of 5
with alterations, Guest PDX VGN

I used the thicker part of a can of coconut milk instead of soy milk, powdered sugar vanilla extract and a little agar agar. Whip the heck outa it in a food processor then freeze it because, yes, it is a little runny. I can't wait to put it on my pumpkin pie.

6 out of 7 people found this helpful.

See all 4 reviews

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