Special Diet Notes: Dairy Free Whipped Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, vegan, plant-based, vegetarian, and optionally nut-free.
Ingredients
Method
- Place all the ingredients in a blender or food processor and process until very smooth. Chill for at least one hour. Serve in place of normal whipped cream with pies, fruit, puddings.
6 Comments
Is firm silken tofu different from silken tofu? I am new to all this.
I used firm tofu. I got so excited about whipped topping that I missed the silken part.
I don’t think it worked out.
At the store, you can buy “regular” tofu or silken tofu. Both types come in soft, firm, and extra-firm varieties, though not every store will carry all varieties. Silken is creamier and works well for blended applications. Regular tofu won’t work well in this recipe. Firm or extra-firm silken tofu should be used. I hope that helps!
My son has an extreme sensiste to Sucrose (common sugar) and lactose. I must use lactaid milk and fructose (in place of sugar). Do you think I can substitute fructose for the
Demarera sugar?
I’m afraid that I don’t have experience working with fructose. I would imagine so though.
While ordinary sucrose sugar is not all that good for you, I’ve never heard of any actually allergy to it…but, I believe you. I think you are better off eliminating nutritive sweetener entirely: Switch to allulose which is coming down in price as more & more people use it and, though about 70% as sweet as sucrose, it has no “off” flavors, bitter after-taste or cooling effect. It is a true sugar, but almost no calories. Because it is true sugar, it will caramelize and behaves almost exactly like “white sugar” in all recipes, candy, baking, syrups, etc. Plus, it can be powdered ina food processor. The sugar called for in this recipe is basically “sugar in the raw”…that is, it has a tiny amount of molasses in it. Lakanto brand allulose is available as white, light brown, and with our without some monk fruit, which increases the sweetness to the level of ordinary sugar.
Hi Elizabeth, I am not a person who create this recipe but from my experience and by reading this recipe, a majority of texture is come from Silken tofu. so I think you can play around with other ingredient, such as add pitten dates or dates paste instead of sugar because that is a pure Fructose. Because I think if you use substitute fructose some of it may still contain a bit of glucose. you can use SoyMilk instead of Cow Milk too, because Silken Tofu made from Soy anyway so I don’t see any issue using that.