However, if you're wanting cream cheese as a spread on a bagel, some of the fruit -
flavored vegan cream cheeses should work.
Not exact matches
In nutshell, these vegetarian enchiladas are loaded with delicious
flavors, veggies, are
vegan (when topped with
vegan cheese and
cream), and also gluten free because I have used gluten free white corn tortillas.
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 fla
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 fla
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
Using easy - to - find, whole food ingredients that amp up
flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers:
vegan milks, ice
creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious
vegan Pop Tarts) and an array of artisanal make - them - yourself
cheeses.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken
flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces)
vegan cream cheese 1 1/2 cups shredded
vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Vegan goat
cheese in our area is expensive, so I used a combination of Tofutti
cream cheese and Daiya pepper jack
flavored shreds.
Delicious roasted garlic is combined with
vegan cream cheese,
vegan mayo, baby spinach and fresh tomato for a simple recipe that packs all kinds of
flavor.
Vegan Cranberry Pistachio Loaf by It Doesn't Taste Like Chicken Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed
Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut
Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice
Cream with Candied Pistachios by
Vegan Yack Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space Whole Wheat Cranberry Pistachio
Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew
Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy
Vegan Baker Pistachio and Cranberry
Cream Sandwich Cookies by Love Me Feed Me
Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet
Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla
Cream by A Virtual
Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and
Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet
Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed
Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut
Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice
Cream with Candied Pistachios by
Vegan Yack Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space Whole Wheat Cranberry Pistachio
Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew
Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy
Vegan Baker Pistachio and Cranberry
Cream Sandwich Cookies by Love Me Feed Me
Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet
Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla
Cream by A Virtual
Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and
Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet Jolly Bollywood Holiday Curry by Sexie Veggies
As I learned with my cashew
cream cheese, nondairy yogurt is essential for me to feel like a
vegan cheese analogue has an authentic
flavor that resembles dairy versions.
These
vegan pumpkin muffins are rich, moist, packed with the
flavors of pumpkin and fall spices, and topped with a creamy cashew
cream cheese frosting.
Vegan Cranberry Pistachio Loaf by It Doesn't Taste Like Chicken Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed
Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut
Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice
Cream with Candied Pistachios by
Vegan Yak Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space Whole Wheat Cranberry Pistachio
Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew
Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy
Vegan Baker Pistachio and Cranberry
Cream Sandwich Cookies by Love Me Feed Me
Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet
Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla
Cream by A Virtual
Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and
Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet Jolly Bollywood Holiday Curry by Sexie Veggies
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue -
Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue -
Flavored Black - Eyed Peas and Collards Barbecue -
Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and
Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with
Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro
Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
You may use the sauce (anything liquidy, saucy and spreadable like
cream cheese,
flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc...) and toppings of your choice, may they be savory or sweet, gluten - free,
vegan, vegetarian or non -
vegan / vegetarian.