Tofu/Soy Whipped Cream vs. Cashew Cream, opinions? - VeggieBoards
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#1 Old 05-08-2009, 01:11 PM
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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!
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#2 Old 05-08-2009, 01:31 PM
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i like cashew cream, i've made it for creamcheese dips a few times. i've never whipped it though, cos i don't have a decent whisk, or a food processor to make it perfectly smooth with. its very very mildly cashewy, but thats way better than tasting like tofu, and you can mellow it out with a bit of vanilla essence.
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#3 Old 05-08-2009, 02:30 PM
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Thanks hoodedclawjen! I think I am leaning towards the cashew whipped cream. I'm wondering if I should whip it after I blend it in the food processor to make it more fluffy. I might try that.
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#4 Old 05-08-2009, 04:05 PM
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whisking it probably wouldn't hurt. anything to get a bit more air in there.
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