|Nutritional Guidelines (per serving)|
|Servings: 2 Cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*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.|
Vegan Tofu Whipped Cream isn't quite the same as its dairy counterpart, but this recipe makes a fairly good substitute.
- 1 pound soft tofu (silken)
- 1 tablespoon 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 it can also be frozen.
Reprinted with permission from The Compassionate Cook Cookbook.