How to Make Tofu Cream

Last Updated: November 4, 2021 Tested

Tofu cream can be used in place of dairy cream. For dishes that are sweet (such as desserts and baked goods), use sweetened or whipped tofu cream. For savory dishes, use either the sour or plain tofu cream.

Ingredients

Sweet Tofu Cream

Makes 1 1/2 cups

375g silken tofu
2 teaspoons vanilla extract
1-2 tablespoons of maple syrup or other preferred syrup

Whipped Tofu Cream

Makes 2 cups

13 1/4 oz. extra-firm silken tofu
1/3 cup oil or equivalent in vegan margarine
1/4 cup maple syrup or 1/4 cup coconut sugar
1 tablespoon non-dairy milk (soy, almond or oat)
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1 pinch salt

Plain Tofu Cream

14-ounce extra firm tofu
3/4 cup cashews
3 tablespoons water
2 teaspoons lemon juice, freshly squeezed
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon salt

Sour Tofu Cream

400g firm tofu
1 tablespoon miso paste
1 clove garlic
1/4 teaspoon salt
1/4 cup of lemon juice
1-2 tablespoons water or more lemon juice, only if needed

Method 1

Method 1 of 4:

Sweet Tofu Cream

1
Place all of the ingredients into a mixing bowl.
2
Whisk or whip the mixture until it turns smooth. Cover the bowl with plastic food wrap or a lid when done.

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3
Place in the refrigerator to chill. Keep there for at least one hour, or until the cream firms.
4
Use as needed. The tofu cream should be kept refrigerated until used, and used within 2 days of being made.

Method 2

Method 2 of 4:

Whipped Tofu Cream

1
Add the ingredients to either a food process or a blender. Process or blend until a smooth and creamy mixture forms.
2
Transfer to a mixing bowl. Place a cover or lid over the bowl.
3
Place in the refrigerator to chill. Leave for a few hours to firm properly, so that it acts like whipped cream.
4
Serve in a dish or add to items as needed.

Method 3

Method 3 of 4:

Plain Tofu Cream

1
Soak the cashews a day ahead of preparing this recipe. Place into a large bowl and pour the water over the top, to cover. Set aside to soak overnight. The next day, drain the soaked cashews and put them to one side.
2
Wrap the tofu in paper towels. Place onto a cutting board, then place something heavy on top, such as an iron skillet or a pan with cans placed insider. Leave to press for 10 minutes. This pressing removes excess water drain out of the tofu, which is needed for this recipe.
3
Remove the paper towels from the wrapped tofu. Toss the towels away (they compost well). Wrap in a clean kitchen cloth. Use your hands to squeeze out even more water over the sink.
4
Cut the tofu block into chunks. Toss these into the blender. Add the soaked cashews, water, lemon juice, vinegar and sugar. Add the salt to taste. Blend or process the ingredients from a low to a high speed as the ingredients begin to break down and mix. Blend or process for around 2 minutes, until a smooth paste forms.
- You may need to stop the processor or blender occasionally and stir around with a spoon, spatula or tamper; do not use fingers! Stir a little, then resume processing or blending. Test to see that all ingredients have been blended before removing the mixture.
5
Remove from the blender and transfer to a dish. Check the flavor. This can be further seasoned with spices/spice blends, lemon juice, capers, onion pieces, pepper blends, and so forth. It can be used immediately or stored in a lidded glass jar until needed later.

Method 4

Method 4 of 4:

Sour Tofu Cream

1
Place the ingredients into the food blender or processor. Blend or process until the ingredients are smooth.
2
Water down if needed. If the consistency needs to be thinner, add the additional water or lemon juice.
3
Remove from the appliance. Transfer to a serving bowl or use in a recipe as needed.