Posted on November 20, 2013

Vanilla Bean Whip

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  • Makes 2 cups
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This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers, cakes, your cat—everything! If you don’t have a vanilla bean handy, then use 2 teaspoons of pure vanilla extract instead. But definitely seek out some vanilla beans—you don’t want to miss out on their pure vanilla flavor. This whip isn’t quite as firm as traditional nondairy whipped topping, but you should definitely be able to scoop it out.

From Forks Over Knives ­— The Cookbook

Instructions: 

Combine the tofu, cashews, maple syrup, lemon juice, and salt in a blender. Puree until smooth. Scrape down the sides of the blender to incorporate all the ingredients.

Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Blend the mixture until very smooth.

Transfer the mixture to a bowl and cover with plastic wrap. Chill for several hours in the refrigerator, or until firm.

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