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.