This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers, cakes, your cat—everything! If you don’t have a vanilla bean handy, then use 2 teaspoons of pure vanilla extract instead. But definitely seek out some vanilla beans—you don’t want to miss out on their pure vanilla flavor. This whip isn’t quite as firm as traditional nondairy whipped topping, but you should definitely be able to scoop it out.
Ingredients
- One 12-ounce package extra firm silken tofu, drained
- ½ cup cashews, soaked overnight and drained
- ½ cup 100% pure maple syrup
- 2 tablespoons fresh lemon juice
- Pinch salt
- 1 vanilla bean
Instructions
- Combine the tofu, cashews, maple syrup, lemon juice, and salt in a blender. Puree until smooth. Scrape down the sides of the blender to incorporate all the ingredients.
- Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Blend the mixture until very smooth.
-
Transfer the mixture to a bowl and cover with plastic wrap. Chill for several hours in the refrigerator, or until firm.
Find this recipe and more in the Forks Over Knives Recipe App.
Nutritional Information:
Per serving (¼ cup), 129 calories, 17 g carbohydrates, 4.4 g protein, 5.6 g total fat, 1 g saturated fat, 24 mg sodium, 0.4 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
How long will this last in the fridge?Can this be frozen?
What could I substitute for the cashews? My mom is allergic to all nuts.
My partner is allergic to cashews and I usually substitute them with raw sunflower seeds
Oh my gosh!! I made this to pair-up with the FOK Pumpkin Bread Pudding and it was delicious! I added a little more lemon juice and vanilla than was listed, and a bit of pumpkin pie spice (because I was out of cloves) and it turned out amazingly – thick, smooth, creamy and a wonderful compliment to the warm pumpkin bread pudding. Highly recommended and very versatile! Fast and easy to make, too!
Delicious and creamy. Goes great with the FOK apple crisp recipe.