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)
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Vegan Maple -
Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Cream Cheese Frosting: 1/4 cup
vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan butter (I like Earth Balance), softened 1/4 cup
vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or
plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
Note: If you absolutely can not find a
plain, unsweetened yogurt anywhere you live, you can try a
vegan sour
cream.
Begin by making a batch of
vegan cream cheese or, grab a couple of containers of Happy Days
Plain Goat Cheese Spread and follow the goat cheese - based instructions here.
I would say, skip the chicken, use
cream of mushroom (if you are not
vegan), and either veggie broth or just
plain water if it's needed....
150 g
vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable
cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
We served these muffins
plain, hot from the oven with our evening tea, and I bet muffin halves spread with some
vegan cream cheese would be pretty tasty as well.
Once they've cooled, Top your
vegan cinnamon rolls with
plain coconut whipped
cream, more of the date caramel filling, or both!
Ladle into bowls then place a dollop of
plain soy yogurt or
vegan sour
cream on top, if using.
Fritos Chili Casserole from Creations by Kara Mexican Chicken Chili from Creations by Kara Sweet potato black bean chilli (
vegan) by Domestic Gothess Slow Cooker
Cream Cheese Chicken Chili from
Plain Chicken Cheese Tortellini Chili from The Taylor House Loaded Quinoa Chili from Domestic Superhero Chipotle Chocolate Chili from Our Best Bites Cheesy Chili Bombs from This Mama Loves Food Chili Cheese Bread Dip from Sunny Sweet Days Chili Pot Pies with Cornbread Crust from Sweet Peas and Saffron Pumpkin Chili from Tidy Mom Crockpot
Cream Chicken Chili from Chelsea's Messy Apron BBQ Chicken Chili from Carlsbad Cravings Chili Cheese Baked Potato Casserole from Eat Cake for Dinner Beef chilli with cornbread dumplings from the blog archives
id still have to say yes to finding
plain vegan sour
cream... i cant vouch for how itll turn out any other way.
I suggest a higher fat
vegan cream cheese — or sub with a higher fat
plain vegan yogurt
Cool on a wire rack, cover, and chill for a couple of hours before slicing and serving
plain or with a drift of powdered sugar, a dollop of
vegan whipped
cream, or a scoop of
vegan vanilla ice
cream.
For the filling, I mix 580g Daiya
plain cream cheese with 60g vanilla
vegan protein powder and 2 cups of unsweetened almond milk, then pour it over the crust.
I discovered just how «creamy» a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over
Vegan Cream Cheese to an otherwise
plain old lentil soup I made up from leftover for dinner.
If you aren't
vegan then feel free to add some sour
cream,
plain yogurt, or a little bit of mayo (mayo is also something commonly added to soups in Russia).
In a small bowl, combine almond based
plain cream cheese and
vegan butter.
It can easily be
vegan — or not as you desire, just use heavy
cream or for a
vegan option
plain coconut yogurt which works beautifully.