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Tofu whipped cream alongside matcha crepe ingredients and strawberries

Vegan Tofu Whipped Cream

by Vegin Vegan Vegun!
A light vegan whipped cream made from well-pressed firm tofu, strained until smooth.
No dairy, no coconut cream, and no whipping required.
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Prep Time 8 hours
Cook Time 5 minutes
Chilled Time 30 minutes
Total Time 8 hours 35 minutes
Course Dessert, Filling
Cuisine Japanese-inspired
Servings 130 g

Equipment

  • Mixing bowl
  • spatula or rice paddle
  • fine mesh sieve

Ingredients
  

  • 130 g firm tofu well-pressed, see NOTES
  • 1 tablespoon powdered sugar adjust to taste
  • 1 teaspoon coconut oil melted

Instructions
 

  • Sieve the tofu: Press the tofu through a fine mesh sieve until smooth.
    130 g firm tofu
  • Mix: Add the melted coconut oil and powdered sugar. Mix until fully combined. Adjust sweetness to taste.
    1 tablespoon powdered sugar, 1 teaspoon coconut oil
  • Chill: Refrigerate until slightly set before using.

Notes

  • Press the tofu well in advance. For best results, press overnight (or at least 8 hours) until it feels firm, with very little moisture left. See the post above for detailed instructions.
Keyword dairy-free whipped cream, Japanese vegan dessert, tofu cream, vegan tofu whipped cream