Silken tofu and soy milk

Similar to regular tofu, silken tofu is made from solid white blocks of condensed soy milk. But because silken tofu is softer, it can be easily combined into a heavy cream substitute that is high in protein and free of dairy.

To remove lumps, blending it with soy milk helps give it a smooth texture. Instead of soy milk, you can instead use regular milk or another plant-based milk. Silken tofu and soy milk should be combined in equal amounts and carefully blended in a food processor or immersion blender to get a smooth, thick consistency. Then use it to thicken your favorite recipes, such as soups or sauces, in place of an equal amount of heavy cream. It can be whipped like heavy cream, so you can also add some sugar or vanilla extract to make your own vegan whipped topping for desserts.