Soy Velvet Whipped Cream

1 (10.5 ounce) package firm silken tofu
1/4 cup rice milk or soy milk
1/4 cup confectioners' sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract

Place the tofu, rice milk, confectioners' sugar, maple syrup and vanilla extract in a blender. Whirl at top speed, scraping down the sides often, until smooth, about 2 minutes. Transfer the cream to a container with a tight-fitting lid and refrigerate for 1 hour or for up to 3 days.

Stir to blend before using.