Guest guest Posted April 10, 2005 Report Share Posted April 10, 2005 Whipped Soypreme Source: The Joy of Cooking Naturally 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 liquid sweetener of choice 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, sweetener 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.) Quote Link to comment Share on other sites More sharing options...
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