As limited as my palate is, I’ve always had a sweet tooth, at least when it comes to ice cream and Yoed Froed. (Oof, trying to be clever with that last one; I meant frozen yogurt.) Having said that, I’ve never been a whip cream guy, as I’d much rather concentrate on the peanut butter or chocolate sauce. However this isn’t about that; but I had to fill up some space, so you’re welcome in advance! (And enjoy this!)

1 cup firm silken tofu, drained and patted dry

1⁄2 cup agave nectar or pure maple syrup

1 tablespoon canola or other neutral oil

1 teaspoon pure vanilla extract

Pinch salt

So first, you’re gonna want to place all ingredients in a blender and blend until smooth and creamy. This would be a good time to put on the smooth jazz station, but really when is a bad time for that?

From there chill this recipe before using. Store leftovers covered in the refrigerator for 1 to 2 days… Makes 11⁄2 cups