Vegan Tofu Whipped Cream

A vegan approach to eating is as diverse and delicious as a more standard diet. Long gone are the days in which dry and flavorless substitutes for dairy and meat were all that appeared on the shelves. Today it's pretty easy to make or buy myriad foods that rival similar ones containing animal products. If you're looking for an egg and dairy-free substitute for whipped cream to use on your cupcakes, pies, or cakes, this simple and tasty recipe might become your new favorite. Made out of the friendliest of vegan and vegetarian ingredients—tofu, soy milk, sugar, and vanilla extract—this cream is made in under 5 minutes using a high-speed blender or a food processor. Because tofu doesn't carry a lot of flavor in itself, it is the magical ingredient to make creamy sauces, dressings, vegan ricotta, or no-cheesecake fillings. Use this tasty whipped cream on your favorite vegan cupcakes, or spread it between vanilla cookies for a tasty cookie sandwich.

Tofu is bean curd, made by coagulating soy milk into solids that are then pressed and formed into blocks. High in protein and minerals, tofu has been a staple in Asian cuisine for centuries. If you've never worked with tofu, check the label before buying because not all tofus are made equal. What you need for this recipe is silken tofu, the softest kind. Firm and extra firm are the other types, which are similar in texture to a fresh mozzarella ball, but you can also find tofu labeled as super firm, soft, or lite. Silken tofu is unpressed, so it carries a lot of water and has a pudding-like texture, which is best for blending in smoothies or creamy preparations like vegan mayonnaise or our tasty whipped cream.

This vegan cream is delicious and can be adapted to your preferences. We added vanilla extract, but you can play with other extracts such as almond or orange depending on how you are planning on using the cream. If you want to experiment, you can also add maple syrup instead of sugar for a fall flavor, with a pinch of nutmeg and cinnamon. Use date syrup as your sweetener and 2 to 3 tablespoons of dark cocoa for a chocolate whipped cream. No matter how you make it, the cream is best when used right away, but it will keep for a week in the refrigerator when stored in an airtight container—whip again before using.