Whipped Soypreme

[Guest guest]

Whipped Soypreme

 

This totally milk-free whipped topping is easy to make. It should e

thoroughly chilled ahead of the serving time, as the Emes gelatin

sets slowly.

 

1 1/2 C water

1/2 C macaroon coconut

1 T Emes unflavored gelatin

1/2 C water

1/2 C raw cashews

2 generous T honey (or alternative liquid sweetener)

1/2 t salt

ice cubes (if your liquefier isn't heavy-duty, use ice water instead)

1/2 lb. tofu, rinsed and drained

1 t vanilla

 

Combine coconut and 1 1/2 C water. Bring to boil and simmer for 10

minutes. While coconut simmers soak Emes gelatin in the 1/2 C water

in liquefier. Pour hot coconut and water over the gelatin mixture.

Whiz briefly. Add cashews, honey and salt. Liquefy thoroughly. Add

about half a tray of ice cubes to cool the mixture. Whiz. Add tofu

and vanilla. Liquefy completely. Add enough more ice or ice water

to make total volume equal 5 cups. Whip once in liquefier after

cream has set. (Coconut may be omitted and cashews increased up to 1

1/2 cups for a good cashew cream, following same directions.)

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VeganMenus4HealthyLiving

http://www./AllNaturalSweetenerRecipes

http://www./VintageVeganTea