Vegan Tofu and Cashew Nut Whipped Cream a Great Alternative to Dairy Cream
This Vegan and cashew nut whipped cream is a tasty great a lternative for dairy whipped or the vegan whipped creams that are available to buy commercially. It is made from tofu, cashew nuts and soya milk. While it doesn’t have the same super stiff consistency as any dairy cream, you can whip it quite fluffy and it makes a lovely topping for cakes, crumbles and other fruit deserts. I also use it for creamy main dishes that want for that extra creamy taste. It’s one of these essential condiments in my kitchen since I switched to the diet of the OMS program. Keeps look out for more recipes or buy the available published booked in the Lotte Wild MS Cookbook Series.
One of the best aspects of this tasty condiment is that it is prepared in less than 10 minutes. So provided you have some firm tofu and some cashew nuts you can prepare it at short notice. It keeps in the fridge for a couple of days where it tends to go stiffer as the soya in the tofu settles.
Makes about 1 1/2 cups or 350 ml
Ingredients Vegan Tofu and Cashew Nut Whipped Cream:
- 2 oz/55 g cashew nuts
- 3 fl oz/100 ml soya milk
- 12 oz/ 350 g firm tofu, drained
Preparation – Time 5-10 min
- Blend the nuts in a food processor until broken up. Add about half the milk and continue to blend scraping down the sides to ensure a consistent blend. Let the blender run for about 2 minutes to make sure all the nuts are broken up properly.
- Add the tofu and blend the cashew nuts with the tofu. Add more milk as required.
- Whip until the cream is slightly fluffy. It will lovely and airrated but stay slightly runny.