Non-Dairy Whipped Cream Topping
Ingredients:
- ½ lb. fresh tofu
- ½ cup apple juice
- 1 tbsp. tahini
- ¼ tsp. almond extract
- Pinch of salt
- 3 tbsp. Salad oil
- ¼ tsp. cinnamon powder
Method:
- Boil tofu in apple juice for five minutes.
- Transfer tofu to a food processor and leave the apple juice aside (we will be using it later).
- Add salt, cinnamon, tahini and extract.
- Turn processor on and add 3 tbsp. of salad oil.
- Add the juice.
- Blend for a few minutes.
- Scrape the sides down and puree the mixture again. It will appear thin but will thicken once you place it in the refrigerator.
- Use on pancakes, French toast, etc.
- Use this cream within a week. Recipe yields up to 2 cups.
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