"This light and simple whipped topping is a good substitute for those looking for a vegan or non-dairy alternative without sacrificing good flavor. Especially delicious on fresh strawberries or pumpkin pie."
Combine silken tofu, cashews, and canola oil in a blender; blend until smooth. Add maple syrup, vanilla extract, and almond oil; blend until thoroughly mixed. Refrigerate cashew cream until set, about 20 minutes.