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
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 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
VEGAN TOFU VEGETABLE LOAF
Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy.. http://www.recipezaar.com/244337
Provided by tendollarwine
Categories Soy/Tofu
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
- In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
- Grease the inside of a loaf pan with a bit of oil.
- In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
- Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
- Serve with vegan gravy and tasty sides.
Nutrition Facts : Calories 222.4, Fat 17.9, SaturatedFat 1.8, Sodium 821, Carbohydrate 10.6, Fiber 3.6, Sugar 4.3, Protein 8.1
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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