Before I forget what I did, here is a yummy vegan cream made with chestnuts and coconut milk. Usually I make whipped cream with Morinu tofu. Yesterday we had picked six quarts of organic strawberries at my friend's long, straw-mulched patches bordered with rhubarb, so all I needed to do was make the shortcake and cream.Tonight I made a shortcake, and then went to get the box of aseptic silken tofu. What? No tofu? How to make cream? I spied a 5.3-ounce packet of ready-to-use organic roasted peeled chestnuts. Hmmm. I wondered how they would blend up with a 15-ounce can of coconut milk. Very nicely, I am happy to report. Think of this as a nut cream and the tan color won't make you wish for a bright-white whipped cream.
