Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by zilya
Whipped CreamIngredients (use vegan versions): 1 package firm silken tofu
1/2 cup turbinado sugar or Sucanat
2 tablespoon rice or soy milk
vanilla extract to taste (I use 2 tbsp)
Directions:Blend all the above together, and chill for at least one hour. This goes well as a garnish for pies, fruit, whatever. You can also freeze it to make vanilla ice cream.
Serves: 4
Preparation time: 5 minutes
When you say package, do you mean 10 oz? Thanks!
Archived comment by: lucy
I made a delicious variation of this recipe by using soft, almond flavour, low fat, desert tofu, (presedents choice) instead of firm silken tofu. Then I added 2tbs. of Inka coffee substitute, and some vegan chocolate chips. Once blended well, I put in the freezer overnight for a deliciously smooth, low fat, chocolate-coffee, ice-cream.
Archived comment by: jaya
I added about 2tbs of instant coffee and some sweetened cocoa before I blended and put in the freezer. The recepie turned out great!
Archived comment by: jaya
I made this last night using fresh tofu and it turned out grainy .Does one have to use the silken? Flavor is good, just the texture???
Archived comment by: vamiller
Couldnt get it smooth enough to be acceptable to non-vegans...not too fluffy either, I think next time I'll try the other recipe (Better than whipped cream using Better Than Milk powder), though it did seem to work decently well as an ice cream - you can still taste the tofu in there, it makes it a bit weird but I don't mind that. If you pour in melted chocolate while the mix is still cold you end up with little bits of chocolate, sort of like chocolate cookie dough.
Archived comment by: greennick
Ick...I didn't like this much. It tasted too much like tofu for me. Its a good base recipe but could use some jazzing up.
Archived comment by: xemcats
first of all, this recipe was too sweet, I think its because it didn't specify what size package of tofu it needed. I agree that it tastes too much like tofu, and it is a good BASE recipe. Keep in mind that this is not very fluffy. I think it would be good with granola and fruit, and an okay dessert topping.
Archived comment by: harpua
This recipe made a fantastic topping to my carob mocha pudding cake! (altered recipe from
http://vegweb.com/recipes/sweets/chocolate-pudding-cake.shtml) Thank you very much!
Archived comment by: bohemian_Vegan
