Soy Whipped Cream Food

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!

SOY WHIPPED CREAM

Steps:

• Place all the ingredients in a blender or food processor. Process until the mixture is completely smooth creamy. I usually use a blender but a food processor actually worked better.
• Store the topping in a covered container in the refrigerator.

SOYMILK WHIPPED CREAM

Steps:

• In a blender or food processor, blend together the milk, sweetener, vanilla, and cornstarch.
• Slowly drizzle in the oil while the blender is running.
• Blend until smooth and creamy.
• Chill for 1 hour before using.