I am undecided as to whether to try making a whipped cream out of vanilla flavored tofu or from raw cashews, so I'm looking for opinions as to what people prefer.
I can always taste soy when I use tofu in smoothies or in Tofutti Better than Cream Cheese, so I'm figuring I'll taste it in a whipped cream too.
However, is a cashew cream going to taste like nuts?
What about texture? Will either of these even get fluffy, or is it more likely going to be like a pudding?
(I know that coconut milk would be a good option, but my bf doesn't like coconut, and he would be able to taste it if I tried.)
Thanks in advance!