1/4 cup very cold pareve whipping cream, plus 1 cup
1/2 cup granulated sugar
2 tablespoons unsalted margarine, cut into pieces
1/4 teaspoon kosher salt
3 ounces soft Tofutti cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
Heat 1/4 cup pareve cream in a small saucepan; keep warm. Combine the sugar and 1/4 cup water in a small saucepan and cook over high heat without stirring until it becomes a deep amber color, about 7 minutes. Remove from the heat, whisk in the warm cream, the margarine and kosher salt and let cool to room temperature.
Put the Tofutti cream cheese in the bowl of a stand mixer and beat with the whip attachment until smooth. Add 1 cup very cold whipping cream and the vanilla extract and whip until the mixture begins to thicken slightly. Add the caramel mixture and continue whipping until soft peaks form. Refrigerate until ready to use. Makes about 2 cups.
Serve with solo or with granola or crunchy nut mixture on top or with Sweet Potato Pound Cake.