My first foray into the world of allergy-free desserts comes courtesy of the realm of vegan treats. I found this recipe recently, which has only 6 ingredients, and was described as the vegan version of Cool Whip. I have a secret, shameful love for Cool Whip, so I decided this would be an easy start.
I have to say that both Kevin and I disagreed with the whipped topping comparison, as this dessert is not really fluffy or light. I don’t really know how one would achieve the consistency of Cool Whip without chemicals and an industrial kitchen. However, when you consider this dessert on its own and forget the ill-fitting comparison, it’s decent. I would compare it more to a custard ice cream, and I think the variations could be endless…chocolate…berry…citrus…you get the point.
All you have to do is pop all the ingredients in a blender, freeze the mixture a few hours in an air tight container, and then scoop out your finished dessert. Garnish artfully, and ta-da! Experiment number 1 was too easy.
The dessert is creamy, and it’s hard to believe it does not contain dairy. I asked Kevin to guess what was in it, and the only thing he could identify was vanilla. The tofu was so easy to disguise- both in taste and texture.
If you are still set on a cool whip equivalent, the recipe for Rad Whip on Post Punk Kitchen would be worth trying.
Vanilla Frozen Delight
- 1/2 package Mori-Nu silken tofu (6 oz.)
- 3/4 cup unsweetened soy milk (or other non-dairy milk)
- 1.5 cups icing sugar (or to taste)
- 1 cup canola oil
- 1.5 tsp. vanilla
- 1 tsbp. lemon juice
- Blend all 6 ingredients together until very smooth, using a food processor or blender. A hand mixer could be used to increase the fluffiness of the mixture.
- Freeze in an air tight container for at least 3-4 hours.
- Scoop out as an ice cream, or stir and spoon over another dessert as a topping. The mixture will melt easily, so serve quickly.