Vanilla Tofu Whip

This simple, creamy dessert sauce keeps for several days and can be used in place of whipped cream with fruit, cakes, or tarts.

• 1 (13 1/4 ounce) package extra-firm silken tofu
• 1/3 cup maple syrup or agave nectar
• 1 tablespoon olive , sunflower or safflower oil
• 1 tablespoon soymilk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 pinch sea salt

Whip all ingredients together in food processor or blender until very smooth.

Refrigerate at least two hours before serving.

Makes about 2 cups.

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