Best Tofu Whipped Cream Recipes

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

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.

TOFU WHIPPED CREAM

Steps:

• Whip ingredients together in food processor until very smooth.
• Refrigerate for several hours before serving.

MANGO MOUSSE WITH KIWI KOOL-EE, TOFU WHIPPED CREAM, AND FRIED PHYLLO GARNISH

Steps:

• Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.;
• Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.;
• Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.
• For presentation: Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.

TOFU WHIPPED CREAM

Steps:

• Combine all ingredients in a blender and process until smooth.
• Refrigerate, covered, for several hours before serving.

TOFU WHIPPED CREAM

Steps:

• Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible. Break the tofu into small pieces or mash it, and put it in a blender or food processor. Add the remaining ingredients and blend. Taste and adjust flavouring if desired, then blend again, if necessary. Add optional thickener if desired. Chill and serve. Use in place of whipping cream, on top of pies etc.

TOFU WHIPPED CREAM

Steps:

• Method: Combine tofu, vanilla, and sugar in a blender or food processor and process until smooth. WIth the machine running, gradually add the soy milk through the feeder cap. Refrigerate until serving time. It will keep for a week, but can also be frozen.