I want to suggest this cream alternative to those with lactose intolerance. Ingredient is just Silken Tofu, that is the softest and very smooth type Tofu made by coagulating thick soy milk without curdling it. As Silken Tofu has high water content, I recommend to drain off the excess water before blending it into cream.
- Break Silken Tofu into some pieces and place in a fine mesh colander or paper towel lined colander, and place the colander over a bowl. Keep in the fridge for at least 1/2 hour. No pressing is required.
- Using a whisk or a stick blender, blend it into smooth cream. It can be used as an alternative to dairy cream or white sauce.
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