We are approaching the holiday dessert season. From pies to cakes to brownies and more, it’s the happiest baking time of the year.
All of this baking requires simple decorations. Although I’m a good baker, I’m a terrible decorator. My flute skills weren’t up to par, my frosting cakes were a mess, and I couldn’t seem to put a button or a smile on the gingerbread man.
Thank God these decorations are simple and delicious. Sometimes, just a grain of powdered sugar makes me happy. You can easily do this with a scoop of vanilla ice cream.
But the simple garnish I rely on the most is dairy-free whipped cream. It took me a while to find a homemade version that I liked.
The creamy tofu creme fraiche changes everything.
The magic of smooth tofu
There are several kinds of tofu, each with its characteristics. Therefore, different tofu varieties have different optimal formulations for use.
I use firm and extra-firm tofu for my favorite tofu stir-fry and tofu egg salad. When baking and marinating tofu, I opt for extra-firm tofu, like the balsamic tofu cubes I’ve been putting in everything I’ve been making lately. I also use it to make vanilla tofu feta.
On the other hand, silky tofu has a smooth texture and soft consistency, making it ideal for mixing and processing. I use it for salad dressings, a nutritious soup base, my favorite spinach cream dip, and a silky tofu chocolate pudding that goes exceptionally well with today’s whipped cream.
The tofu mixture will thicken slightly as it cools in the refrigerator. To make this tofu creme fraiche, I combine two of my favorite creamy plant-based ingredients — silk tofu and cashew nuts — to give it a light, smooth, spoonful texture.
Silk tofu is good for health
Creamy tofu allows you to create a creamy texture in vegetarian cooking while also adding plant-based protein to your recipes.
Unlike traditional dairy products and coconut, often used to make vegan whipped cream, silky tofu is low in saturated fat. Instead, it’s rich in polyunsaturated fats, which may help lower cholesterol levels.
One of the things I love about this tofu whipped cream is that it’s a good source of the “good fats” associated with heart health. The fat in cashews is mainly monounsaturated, which means that the finished cream has a much lower saturated fat content than coconut cream.
How to make whipped cream with tofu
The creamy tofu gives the whipped cream a light texture and mild taste. The cashews help thicken the mixture. If you’ve made my all-purpose cashew cream, you’ve probably guessed that cashews have other uses. They add to the rich creaminess of the tofu creme fraiche.
Mix these two essential ingredients in a powerful blender or food processor to make tofu whipped cream.
Cooling is an essential step in this recipe and must be completed on time.
The whipped tofu cream is rich but loose. After chilling in the refrigerator for at least 4 hours, it will become denser and suitable for ladling onto your favorite foods. The longer the leftovers are stored, the thicker the whipped cream becomes.
Textured notes
Is this whipped cream precisely the same texture as traditional whipped cream?
Not exactly. The tofu whipped cream could be more fluffy. However, it has some lightness, and you may see tiny bubbles blending into the whip after mixing. It’s spoonable, not runnable, and perfect for dripping over pie slices or pudding (as you’ll see).
Tofu whipped cream topping.
Part of what I love about this homemade whipped cream is the short list of ingredients. Besides tofu and cashews, you don’t need much. Here’s the rundown:
Tender tofu
The star of this health whip is tofu, which I chose from Nasoya’s, my favorite brand!
Nasoya Tofu is the country’s number-one tofu brand. It creates organic, non-GMO varieties of tofu that can be seasoned and cooked at any time and is also a convenient product. The brand’s Tossables and Plantspired superfood skillets help home cooks incorporate more plant-based protein into their diets.
I love Nasoya’s silky tofu because it’s fresh, mild, and neutral in flavor (which makes tofu very versatile in both savory and sweet recipes), and it comes in a large, 16-ounce package.
Cashew nut
Use raw cashews for whipped cream, not roasted and salted. I recommend soaking the cashews in hot water for easy mixing, especially if you don’t have a powerful blender. However, it doesn’t matter if you soak them in room temperature or cold water for at least two hours.
Maple syrup
Maple syrup is one of my favorite sweeteners. It imparts a subtle maple note without making the cream taste too sweet or too maple-scented. Agave syrup will do if you don’t have maple syrup on hand.
vanilla
Vanilla extract adds a lovely flavor to the tofu creme fraiche. I used a full two teaspoons of the extract here, which is essential, but remember that this recipe will produce a lot of whipped cream.
You can use one teaspoon of vanilla powder or two teaspoons of vanilla paste instead of vanilla extract.
salt
Salt is an essential ingredient in desserts. It enhances their flavor and helps to increase the taste of sweetness. I put a pinch of kosher salt in the tofu whipped cream, but sea salt or iodized salt will also work.
How do you serve tofu with whipped cream?
Quite simply, you can use tofu whipped cream in most recipes that call for it. The only exception is that its texture is not as stable and loose as that of other whipped creams. It’s not very good for mounting flowers or for filling between cake layers (that’s what the cream is for).
However, tofu whipped cream is an ideal and healthy addition to many desserts and snacks! Here is a short list of service ideas:
- Top with a slice of apple cake
- Used as a topping for fresh fruit
- Make your Sunday waffles or pancakes special
- Spoon it over the hot vegan toffee pudding
- Use it to decorate these seasonal festive pumpkin cashew pudding cups
- Serve gingerbread cakes during the holiday season
- Make a brownie Sunday with tahini sauce fried brownie, tofu creme fraiche, and salted date caramel sauce
- Use it instead of sweet avocado cream in this healthy vegan breakfast cake
- Take overnight oats one step further
- Have a slice of chocolate mousse pie, cherry pie, or Nantucket cranberry pie
- Please put it in the middle of the strawberry shortcake
Or, you can put the cream on top of another of my favorite tofu vegetarian desserts.
Perfect for dessert
Creamy tofu chocolate pudding is my favorite dessert when I’m tired, stressed, in a hurry, or not in the mood to turn on the oven.
I always have a packet of Nasoas shredded tofu in my fridge, and the pudding requires a few other ingredients. It’s quick and easy to make, and best of all, delicious. It’s soft and sweet but not too sweet, and I love the silky mousse-like texture.
I often eat pudding independently, but I’m especially pleased when I can top it with a dollop of whipped cream. In the past, this was usually store-bought vegan whipped cream.
Now, I know I have a more nutritious and healthy option. Tofu whipped cream is also inexpensive to make, and unlike store-bought whipped cream (which I can sometimes get at my local store, but only sometimes), it’s easy to get.
You’ll need 6-8 small containers to make these cute little pudding cups. I have a set of 4-ounce mason jars that I can use for just about anything: condiments, dips, small portions of trail mix or granola, and single portions of dessert.
These jars are perfect for silky tofu chocolate pudding. With some holiday decorations, they can also make a sweet, edible gift or party gift for holiday guests.
To make them, divide the chocolate pudding into 8 of the cups.
Top each with a few tablespoons of the tofu whipped cream. Add some shaved vegan chocolate, if you like.
If you want to be really festive, you can add a fancy ribbon.
Pudding and whipped cream cups are lovely, easy to make, wholesome, and plant-based. They’re a great way to share something sweet in the season of giving.
Store tofu whipped cream
Once made, whipped cream can be stored in an airtight container in the refrigerator for up to four days. If you want to extend its life, you can freeze it for six weeks.
If you make pudding cups, you can freeze them – pudding, whipped cream, chocolate, etc. Like whipped cream, the creamy tofu chocolate pudding will stay in the fridge for up to six weeks.
That means you can make puddings and whipped cream this weekend, assemble your desserts, and then give them to your loved ones later in the month or in December.
Here’s more detail on how to make the whipped cream.
Ingredients
1 cup half raw cashew nuts (210g)
16 ounces Nasoya organic shredded tofu
1/3 cup maple syrup (79 ml)
2 teaspoons vanilla extract
Pinch salt
Optional for serving
1 serving of shredded tofu chocolate pudding
chocolate
Instructions
- Place the cashews in a heat-safe bowl. Pour boiling water over them. Allow the cashews to soak for at least 2 hours and overnight. (If you soak them for more than 2 hours, transfer them to the refrigerator.) Drain and wash the cashews.
- Place all whipped cream ingredients in a strong blender or food processor. Blend or process until silky smooth. (If you’re using a food processor, you’ll need to scrape down the sides of the bowl a few times during processing.)
- Pour the whipped cream into a container with a lid. Refrigerate for at least four hours to set.
- Tofu whipped cream can be used as an accompaniment or topping for any dessert. You can scoop it over a creamy tofu chocolate pudding and sprinkle chocolate sprinkles on top if you like. Enjoy!
