Vegan Heavy Cream - low fat

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90lbs lost 23 points 23 hours ago

subheading: It's as simple as it sounds:

1lb silken tofu. Drain the water from the container, but no need to press it further or anything. 1) 1 cup almond milk. The Almond Breeze unsweetened is what I use - you don't need any sugar for this to work.

I toss them in a bowl and whir my immersion blender around for 20 seconds. Could probably get the same results with a blender or food processor. Just go until it's smooth.

Makes about 3 cups of "heavy cream". Each cup maths out to roughly ~80 calories and ~7g protein per cup (30 calories for the almond milk and about ~200 for the block of tofu, though labels between brands vary slightly). Just toss it in where ever your recipe calls for heavy cream. Works in soups and sauces, at least, though I can't promise it'll behave the same 100% of the time.

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