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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

Vegan Condiment

By Isa Chandra Moskowitz,

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Ingredients

  • One 12-ounce package extra firm silken tofu, drained
  • ½ cup cashews, soaked overnight and drained
  • ½ cup 100% pure maple syrup
  • 2 tablespoons fresh lemon juice
  • Pinch salt
  • 1 vanilla bean

Instructions

  1. 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.
  2. Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Blend the mixture until very smooth.
  3. 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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about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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