— Kathleen Aoki

There are other options. I mean, soaked cashews makes the most gorgeous creamy cream. But silken tofu, and sometimes regular tofu blended with some additional liquid, works very nicely. We have some tofu creams in our course. And I have heard from some of my students that white beans can work. And another thing is learning to use both agar. Agar, it's our vegetable. It's our gelatin. So agar is a sea vegetable that gels, and in combination with a starch, like corn starch or tapioca starch in a slurry, can make something very, very creamy. And again, that's another reason that we have a whole unit on that. Those are really foundational techniques, very foundational techniques. So you shouldn't have a problem. Tofu doesn't have much of a flavor, so it's what you're going to do with it. But, you don't want to taste the tofu at all.