Tofu Whipped Cream

8 oz Tofu, fresh, soft;do NOT use

-pressed,flavoured or -Japanese varieties or -previously frozen -225 g 4 tb Maple syrup; up to 6 tbsp

-or fruit concentrate 1 ts Vanilla; up to 2 tsp

--OPTIONAL

-- 2 ts Arrowroot powder;up to 3 tsp

-OR- tapioca flour -OR- 1/2 tsp guar gum -OR- 1/2 tsp xanthan gum -to thicken 1 ds Cinnamon; up to 2 dashes

Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible. Break the tofu into small pieces or mash it, and out it in a blender or food processor. Add the remaining ingredients and blend. Taste and adjust flavouring if desired, then blend again, if necessary. Add optional thickener if desired. Chill and serve. Use in place of whipping cream, on top of pies etc. SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan