Mar 222015

Strawberry Shortcake

Non-Dairy Whipped Topping


  • 12 ounce box silken tofu
  • 1/3 cup corn oil or other mild flavored vegetable oil
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt


I use an immersion blender to make this, but a regular blender will work too. Combine all the ingredients and process until smooth and creamy. Scrape into a resealable container and chill until needed. Makes about 1-1/2 cups.

This is our standard topping for strawberry shortcake, fruit crisps and cobblers. I appreciate that it’s so high in protein and that the kids like it so much.

Adapted from recipe in Tofu Cookery by Louise Hagler.

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