I referred to macrobiotic recipe books and came up with my own method. In these books, this type of cream is usually called tofu cream.

Please keep this in the fridge and consume it all the following day. While storing, some liquid will come out so make sure to drain before use.
It has a creamy and rich flavor. Plus, it's not too sweet.
You can taste the tofu a little bit and so it's different from your conventional whipped cream, but it does go well with sponge cakes. Recipe by Miyakojika