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
WHIPPED TOFU DIP (VEGAN)
This Whipped Tofu Dip makes a refreshing and quite pretty addition to an appetizer platter. Avocado, fresh herbs, and lime come together to make a light dip that pairs perfectly with crudité or your favorite crackers for easy entertaining. Plus, it can be made ahead!
Provided by Lexi
Categories Dips
Time 10m
Number Of Ingredients 9
Steps:
- Add all of the ingredients to a food processor.
- Blend until smooth, scraping down the sides as necessary.
- Taste and adjust salt and pepper as desired.
- Garnish dip with any leftover herbs and serve with fresh veggies.
Nutrition Facts : ServingSize 1 Side Serving, Calories 113 calories, Sugar 0.3 g, Sodium 230.3 mg, Fat 9.4 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 5 g, Fiber 2.3 g, Protein 3.4 g, Cholesterol 0 mg
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
VEGAN TOFU WHIPPED TOPPING
Make and share this Vegan Tofu Whipped Topping recipe from Food.com.
Provided by Rameses
Categories Dessert
Time 12m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- In blender: blend until smooth and creamy, scraping the sides inward.
- Whip a little just before serving if needed.
Nutrition Facts : Calories 129.8, Fat 12.7, SaturatedFat 1.9, Sodium 35.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 3.3
VEGAN WHIPPED TOPPING
Yield makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.
- Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less). Remove from the heat and stir vigorously until smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla. Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary. Beat for 2 to 3 more minutes, or until light and fluffy, making sure you've whipped out any lumps. Serve at room temperature (it solidifies when chilled).
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
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