Instructions: Editors note: This is a good, creamy alternative to dairy whipped cream.

Although it is heavier and has a different texture, it has an acceptable mouthfeel.

This recipe does not work with silken tofu, which leaves an unpleasant aftertaste.

1 15- to (16-ounce) package firm or extra-firm tofu 1 1/2 tablespoons honey
1 tablespoon real maple syrup
1 tablespoon vanilla
2 teaspoons grated lemon peel (colored part only)

1/2 teaspoon kosher salt

Puree the tofu in a food processor or blender, processing until very smooth.

Add honey, maple syrup, vanilla, lemon peel and salt. Process briefly to incorporate all ingredients. Taste and sweeten if needed.

Serve immediately, or refrigerate before serving. If you make this too far in advance, it will become thick and lose some of its creaminess. If this happens, whisk it or process it again in the blender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.