VEGAN STRAWBERRY SHORTCAKE is easy to make. Up where I live it is now or never. My fourteen-year-old twins are picking berries for a nearby organic farm, and they tell me the season is almost over.
I've already mentioned how to make tofu whipped cream — look at my archived recipes for that under chocolate pudding. I am finding I like the whipped cream with a can of light coconut milk blended in with it too. It makes it taste less like soy. You can either thicken it with more oil (or use regular coconut milk), or you can try to thicken it with a teaspoon of guar gum. I suggest mixing guar gum into the dry sugar before blending it with the wet ingredients, to keep it from clumping. Oh, what the heck — I'll give you the recipe again.
