Macrobiotic Whipped Cream

Macrobiotic Whipped Cream

Oil and egg-free, this is a cream that can be used just like your conventional whipped cream. It can be used to decorate cakes, too. No dairy products included!

Ingredients: about 1 cup

Firm tofu
200 g after draining (about 1/2 block)
Lemon juice
2 tablespoons
Maple syrup
3 tablespoons
White miso
1 tablespoon
Liqueur (rum, etc.)
1 teaspoon


1. Drain the tofu for more than 30 minutes. I used the method in Recipe ID: 508276.
2. Add all the ingredients into a container and blend really well until smooth with a hand blender or in a food processor.
3. Serve this cream with cakes, pancakes, etc. The cake in the picture is "Spicy Carrot Cake" (Recipe ID: 748642)
4. This can also be used to decorate cakes. "Egg and Dairy Free Steamed Shortcake" (Recipe ID: 771211)
5. I also have the chocolate flavored version: "Dairy Free Chocolate Cream" (Recipe ID: 793877) It's good for decorating chocolate cakes.

Story Behind this Recipe

I referred to macrobiotic recipe books and came up with my own method. In these books, this type of cream is usually called tofu cream.