Soy Velvet Whipped Cream


  • 1 (10.5 ounce) package firm silken tofu
  • 1/4 cup rice milk or soy milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract


  1. Place the tofu, rice milk, confectioners' sugar, maple syrup and vanilla extract in a blender. Whirl at top speed, scraping down the sides often, until smooth, about 2 minutes.
  2. Transfer the cream to a container with a tight-fitting lid and refrigerate for 1 hour or for up to 3 days.
  3. Stir to blend before using.

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