Dreena's Celestial Cream (Whipped Cream Substitute)

Love this stuff!  McKay was licking it off his plate.

You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!




MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE



1/2 - 3/4 cup pure maple syrup (see note)

1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated

vegan margarine)

1 1/2 tsp pure vanilla extract

1 pckg (12oz/349g) silken firm tofu

1/4 tsp (little scant) sea salt



In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.



Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

(from Dreena's blog http://viveleveganrecipes.blogspot.com/)