When I’m in the mood for crepes but don’t have soy yogurt around, I whip up this quick silken tofu “cream”. I just made another batch this morning and took note of the ingredients (I usually wing it). It’s super easy, and you could easily adapt it to fit your feast by adding chocolate, fruit juice, spices, whatever. I’ve also used this as a base for a savory, sour-cream type dip for potato pancakes by adding chives, dill and garlic.
Easy Tofu Whipped “Cream”
This “cream” isn’t very sweet – I like it that way because I usually have it with fruit or syrup which are sweet enough for me. Feel free to add more sweetener to your liking
350g (1 box) Firm Silken Tofu
zest of 1 lemon
juice of 1/2 lemon
1 tsp agave or other sweetener (or more to taste)
pinch of salt
pinch of cinnamon (optional)
Put everything in a food processor. Blend on high speed until everything is silky smooth (about a minute). Taste and add more agave if you like, or more lemon zest, cinnamon, or anything else that suits your liking! Chill before serving.
Serve on top of fresh fruit, pie, pancakes, or anything else that calls for a creamy infusion. My favorite use of this stuff is on fruit-filled buckwheat crepes!