Tofu cream is a non-dairy dessert topping that's perfect on fresh fruit, pies or anywhere you would use regular whipped cream.
1 (13-1/4 oz.) box extra-firm silken tofu
1/3 cup canola oil
1/4 cup maple syrup or honey
1 tbsp vanilla soy milk
2 teaspoons vanilla
1 tsp lemon juice
1 pinch salt
2 pints blueberries, raspberries or blackberries, washed
Baked puff pastry (optional)
Step 1: Place tofu cream ingredients in a blender and whip until smooth. Transfer to a bowl and chill for 20 minutes before serving.
Step 2: Serve berries on their own or over wedges of puff pastry if desired. Top with a generous dollop of tofu cream.