Sentences with phrase «own vegan cream cheese»

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

The vegan cream cheese typically all comes in a 8oz package.

Another cheesecake made without vegan cream cheese!

POTATOES 4 medium potatoes, chopped and boiled 1 tbsp vegan sour cream (optional) 1 tbsp vegan cream cheese (optional) black pepper salt to taste

for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)

Im always looking for ways to enhance vegan cream cheese.

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 flavoring

Dashi simmered rice is stuffed with a mixture of chopped kimchi and vegan cream cheese, rolled in panko and then baked in the oven.

Since I had no vegan cream cheese, I made a vegan buttercream frosting, which was yummy.

It's creamy, delicious, and topped with a sinfully sweet vegan cream cheese frosting.

In the meantime make your Vegan Cream Cheese Frosting by combining the vegan cream cheese and vegan butter in a mixing bowl.

It's moist, delicious, and topped with vegan cream cheese frosting.

Filed Under: Appetizers, Asian, Dips, Recipes, Rice Dishes, Sauces, Snacks Tagged With: cashew, cashew cream, cream cheese, dashi, kimchi, kombu, mirin, panko, rice, sake, scallion, sesame oil, soy milk, soy sauce, sriracha, vegan cream cheese

Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix

Veganizing this recipe is a snap too — simply substitute vegan cream cheese and vegan Cheddar cheese.

Nothing like making a breakfast of mini-spoons of peanut butter followed by burritos, naan, soy yogurt, noodle stir fry, and vegan cream cheese!

You'll love even more that it's topped with a vegan cream cheese frosting.

However, you could easily replace it with vegan cream cheese if you wanted to avoid the dairy.

package of Vegan Cream Cheese 1 (12 oz.)

Do they sell vegan cream cheese in a regular grocery store?

In clean food processor combine vegan cream cheese, sugar, flour, nog, tofu, bourbon, vegan nutmeg and salt.

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.

Dairy - free, gluten - free cheesecake made with homemade vegan cream cheese layered between a grain - free base cookie base and a homemade cranberry orange sauce.

1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin

We made vegan cream cheese and now we're going to do something awesome with it.

Combine the vegan cream cheese and 6 cups of powdered sugar in a mixing bowl and beat on medium speed until well - combined.

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!

I recently learned that I'm lactose intolerant (so sad) so I swapped out the cream cheese for Trader Joe's vegan cream cheese.

I'm not sure if it was the vegan cream cheese or the recipe, but someone had mentioned that the peanut butter part tasted more like cheesecake than peanut butter and I agreed.

Make the filling: In a food processor, combine the vegan cream cheese, tofu, powdered sugar, vanilla, and lemon zest and blend until creamy.

A blintz is basically a crepe filled with slightly sweet and lemony ricotta filling (in our case, vegan cream cheese and tofu in place of ricotta) and often topped with a fruit compote.

Mix in sugar and vegan cream cheese and beat together until smooth.

Scoop the vegan cream cheese into a microwave save bowl and microwave for about 11 seconds.

1/2 (8 - ounce) package vegan cream cheese 1/2 (16 - ounce) package extra-firm tofu 1/4 cup powdered sugar 1 teaspoon vanilla extract Zest of 1 lemon

A cinnamon bun, ready to eat, with vegan cream cheese frosting on top.

Combine pre-cooked pumpkin cubes, cinnamon, vegan cream cheese, garlic, nutritional yeast, and season with salt and pepper in a bowl.

Bake these Pumpkin Vegan Cream Cheese Taquitos on a baking sheet for 15 minutes at 400 °F.

It's time to get excited by my Pumpkin Vegan Cream Cheese Taquitos.

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

A while ago I posted the Vegan Cream Cheese Taquitos with a hearty black bean filling.

Guacamole stuffed rolls (or horns) are super simple to make and they are totally customisable — stuff them with hummus, your favourite vegan cream cheese, pesto or garlicky spinach, if you are not into guac.

Friends, Pumpkin Vegan Cream Cheese Taquitos, come on board and get into the loop with just 6 ingredients and 2 easy steps of course vegan and gluten free as always.

First, combine cooked pumpkin cubes, cinnamon, vegan cream cheese, garlic, nutritional yeast, and season with salt and pepper.

My favorite part of the book is the how - to guide on making basic staples in the kitchen such as raw milk yogurt, vegan cream cheese and fermenting and sprouting foods.

You'll need a pre-baked pie crust, cashews, vegan cream cheese, vegan sour cream, tofu, vanilla extract, lemon juice, vegan sugar and maple syrup.

I have also made this cheesecake with vegan cream cheese and soy milk with great success (for occasions where there is a dairy allergy)- the pumpkin and spices make the vegetarian version still very good and creamy.

This vegan cream cheese and veggie sushi is stuffed with asparagus, cucumber, scallions and cashew cream cheese.

-LSB-...] You can incorporate nuts into Raw Carrot Cake and whip them into Vegan Cream Cheese Frosting!