Tofu Cream

A healthy, low fat, high protein alternative to cream that will accompany any dessert.

There are numerous types of tofu available. Although you can use any for this recipe, the best is the silken tofu which has a very soft and smooth consistency, giving you a texture similar to clotted (thickened) cream. If you cannot find it fresh in your local Asian supermarket it is widely available in 300 gm tetra packs (in the Asian-ingredient aisle).

The quantity of syrup to add is to your taste start with 1 tbsp as 2 tbsp gives a very sweet cream. Alternatively (and my preference), use honey as the sweeter bearing in mind that it is not suitable for Vegan diets and the flavour of some honeys is not enjoyed by everyone.

Diets for which is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 5 mins | Serves: 1 cup

300 gm silken tofu (1 small packet)
1 tsp vanilla
1-2 tbsp maple syrup or honey (not Vegan, see notes)*


BLEND tofu, vanilla and 1 tbsp maple syrup with a hand-held mixer.
TASTE and add more sweetener if required.
REFRIGERATE until use.


– Refrigerate for up to 3 days.
– To accompany fruit and desserts as an alternative to cream, yoghurt and ice cream.


* Vegan diets use maple syrup not honey.

Some suggestions for dishes that Tofu Cream can accompany:

Fruit Crumble
Chocolate Cake
Spicy Steamed Plums

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