Tofu Whipped Cream Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tofu, fresh, soft, do NOT use pressed,flavoured or Japanese varieties or previously frozen 225 g
4 tbsp: Maple syrup, up to 6 tbsp or fruit concentrate
1 tsp: Vanilla, up to 2 tsp
OPTIONAL
2 tsp: Arrowroot powder, up to 3 tsp OR- tapioca flour OR- 1/2 tsp guar gum OR- 1/2 tsp xanthan gum to thicken
1 dash: Cinnamon, up to 2 dashes
Directions:
Rinse the tofu in cold water and press between several layers of
paper or clean cloth towels to squeeze out all water possible. Break
the tofu into small pieces or mash it, and out it in a blender or
food processor. Add the remaining ingredients and blend. Taste and
adjust flavouring if desired, then blend again, if necessary. Add
optional thickener if desired. Chill and serve.
Use in place of whipping cream, on top of pies etc.
SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan
Source from luhu.jp
paper or clean cloth towels to squeeze out all water possible. Break
the tofu into small pieces or mash it, and out it in a blender or
food processor. Add the remaining ingredients and blend. Taste and
adjust flavouring if desired, then blend again, if necessary. Add
optional thickener if desired. Chill and serve.
Use in place of whipping cream, on top of pies etc.
SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan
Source from luhu.jp