Finding a suitable substitute for dairy whipped cream has proved to be quite difficult, especially if you are after the fluff and airiness of those concoctions that come in a spray can or those blue and white tubs in the frozen section. In recent years natural foods stores have started carrying spray can vegan alternatives, both soy and rice based. These are no doubt highly processed, just like their dairy alternatives, but might be okay for a once a year indulgence on pumpkin pie, for instance. I have also tried a handful of homemade vegan whipped creams, such as the "Vegan Whipped Cream" (page 501) in this book. All I can say about these alternatives, including this one, is that they are really more like a sauce than a whip. That's okay in its own right, but don't expect something stiff or fluffy from this recipe, rather enjoy it as a sweet vanilla flavored sauce to spoon over the dessert of your choice. The recipe is made from silken tofu, pure maple syrup, vanilla extract, and canola oil, processed in a blender until smooth and creamy. I left the oil out and thickened it up a bit with 1/2 teaspoon guar gum.