Vegan Tofu Whipped Cream

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about our editorial process
Jolinda Hackett
Published on 08/12/19 by Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats's Editorial Process

Updated 08/12/19

Whipped cream in bowl on a wooden table
Jo McRyan / Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 2 cups/32 servings
Nutritional Guidelines (per serving)
22 Calories
1g Fat
2g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 cups/32 servings
Amount per serving
Calories 22
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 2g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan Tofu Whipped Cream isn't quite the same as its dairy counterpart, but this recipe makes a fairly good substitute. This is perfect for people on a vegan diet.

Ingredients

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

Steps to Make It

  1. Combine the tofu, vanilla, and sugar in a blender or a food processor and process until smooth.

  2. With the machine running, gradually add the soy milk through the feeder cap.

  3. Refrigerate until serving time. It will keep for a week, but it can also be frozen.

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