VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!
Provided by Meredith James
Time 10m
Yield 16
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 16
TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the ice cream: Place a metal loaf pan in the freezer to chill.
- Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
- Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
- For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
- Scoop the ice cream into bowls and top with the berry sauce.
VEGAN TOFU WHIPPED CREAM
Vegan tofu whipped cream isn't quite the same as the dairy version, but this Vegan Tofu Whipped Cream recipe makes a fairly good substitute.
Provided by Jolinda Hackett
Categories Dessert Ingredient
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- 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.
- Enjoy!
Nutrition Facts : Calories 17 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 2 g, Fat 1 g, ServingSize 2 cups/32 servings, UnsaturatedFat 0 g
TOFU WHIPPED CREAM
This is a great whipped topping for those who can't tolerate dairy. The texture isn't exactly like whipped cream, but it's a nice substitute! I recommend adding about 1 Tbsp Amaretto, too. Mmm!
Provided by Kree6528
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Whip ingredients together in food processor until very smooth.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 540.2, Fat 40, SaturatedFat 5.3, Sodium 204.7, Carbohydrate 31.2, Fiber 0.2, Sugar 26.4, Protein 14.2
CREAM OF VEGETABLE AND TOFU SOUP
This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.
Provided by ScrumptiousWY
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery & onion in butter or oil over medium-low heat, until tender.
- Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
- Blend tofu mixture until smooth.
- Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
- Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
- Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).
Nutrition Facts : Calories 227.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 15.1, Sodium 394.9, Carbohydrate 30.2, Fiber 9.7, Sugar 2.1, Protein 10.4
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