Cook onions, garlic and salt on a low heat, in
Earth Balance Butter until browned - 30 minutes or longer (the longer you caramelize the onions, the richer the flavor and the salt is very important for drawing out the liquid of the onions) stir often.
Not exact matches
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan
butter (I like
Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more
until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more
until desired creaminess is achieved)
To make a simple caramel, melt together 1/2 cup brown sugar, 1/4 cup
earth balance vegan
butter, and up to 2 TBSP almond milk
until the perfect consistency is reached.
Using a pastry blender, cut the applesauce,
butter, or
Earth Balance into the flour mixture
until it resembles coarse meal.
put the bowl in the fridge
until the
earth balance is the consistency of softened
butter.
In a large mixing bowl, beat the
earth balance butter and 2 cups coconut sugar
until fluffy.
Using a pastry cutter, blend the
butter into the flour mixture
until it is grainy with small pebbles of
Earth Balance.
Using a handheld mixer, beat coconut sugar, vanilla and vegan
butter (such as
earth balance baking sticks)
until pale.