Easy Tofu Whipped “Cream”

Blackberries and "cream"

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!

Vegan Dessert Crepe

5 thoughts on “Easy Tofu Whipped “Cream”

  1. Monica Shaw

    Thanks for all your comments!

    It should be noted that this tofu whip is not going to be as light and fluffy as real whipped cream, but it is certainly creamy. And you definitely need to kick it up with some seasonings and sweetener. Like I said, I go easy on the sugar, but do add more to your taste. My favorite sweeteners are agave, honey, and maple syrup. Here I’ve seasoned it with lemon zest and cinnamon, but orange zest, chocolate, pumpkin spice, vanilla, or a combination of these are also very tasty. Just make sure you give it a good amount of time in the food processor to get creamy, and taste it as you go until lit comes out to your liking!

    @Leisureguy – I’ve seen similar recipes for chocolate mousse, including this http://www.nytimes.com/2009/05/20/dining/201mrex.html“ rel=”nofollow”>Mexican Chocolate Tofu Pudding from Mark Bittman. Why haven’t I tried this yet? Thanks for the recipe!

    @Julie and Beatrice – whipped cream is something special isn’t it? I find some foods – especially fruit pies and similar desserts – need a creamy counterpart like whipped cream. The whipped tofu provides that without all the saturated fat. Plus you get a nice little protein kick, as well!


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