Drain the tofu for more than 30 minutes. I used the method in Recipe ID: 508276.
Add all the ingredients into a container and blend really well until smooth with a hand blender or in a food processor.
Serve this cream with cakes, pancakes, etc. The cake in the picture is "Spicy Carrot Cake" (Recipe ID: 748642)
This can also be used to decorate cakes. "Egg and Dairy Free Steamed Shortcake" (Recipe ID: 771211)
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.
Please keep this in the fridge and consume it all the following day. While storing, some liquid will come out so make sure to drain before use. It has a creamy and rich flavor. Plus, it's not too sweet. You can taste the tofu a little bit and so it's different from your conventional whipped cream, but it does go well with sponge cakes.