A healthier approach to whip topping. This silken tofu recipe whips from firm tofu with sweetener, lemon juice, flavoring extracts, and soy milk. Top this on any sweet dessert for a guilt-free food experience.
Tip: If you spread the cream and place berries just past the cake’s edges, it will look prettier and more loaded when stacked. In addition, the topping can be used in a couple of ways: Spread onto cakes or pancakes, biscuit filling (need to puree only until stiff for this), served chilled with fruits similar to soft-serve ice cream or even serve chilled with different flavors (try folding in cocoa or matcha powder before serving).
How To Make Silken Tofu Whipped Topping
Prep:
5 mins
Total:
5 mins
Ingredients
- 10½ oz firm silken tofu, drained and patted dry
- 1 tbsp lemon juice
- 1 tbsp coconut oil
- 1 tbsp honey, plus more as needed
- salt
To Serve:
- pancakes, or fresh fruits, ice cream, or biscuits
Instructions
-
Place all ingredients in a food processor and puree until smooth. You may need to do this a couple of times. To test if done, it should hold shape once you either scoop it out with a spoon.
-
Season with salt and add honey as necessary. Adjust accordingly.
-
Serve with fresh fruits, pancakes, ice cream, or biscuits.
Nutrition
- Sugar: 25g
- :
- Calcium: 186mg
- Calories: 230kcal
- Carbohydrates: 32g
- Fat: 7g
- Fiber: 1g
- Iron: 2mg
- Protein: 13g
- Saturated Fat: 1g
- Sodium: 126mg
- Vitamin C: 6mg
Have you tried this silken tofu whipped topping recipe? Share your experience and discuss any variations in the Baking and Desserts forum section.
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