Sentences with phrase «package vegan cream»

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

Frosting: Two packages Vegan Cream Cheese 1/4 cup Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4 cup organic coconut

Frosting: Two packages Vegan Cream Cheese 1/4 to 1/2 cup confectioner's sugar, or to taste 1 tsp almond extract or vanilla 1/3 cup organic coconut

Not exact matches

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

package of Vegan Cream Cheese 1 (12 oz.)

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

2 1/4 cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4 cup water 2 teaspoons vanilla 3/4 cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2...

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

CHOCOLATE FROSTING Two 10 - ounce packages vegan, gluten - free semisweet chocolate chips (Chocolate Dream by the Hains Celestial Group) 3/4 cup hot water 1/2 cup coconut milk Let's Do Organic, Creamed Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu Nasoya

You won't need any flour, added oils or packaged vegan soy cream for this recipe, just real ingredients.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

1 12.3 - ounce package extra firm, light silken tofu 1 8 - ounce package Tofutti Better than Cream Cheese 3/4 cup sugar 1/2 cup Silk Nog (or other vegan «eggnog») 2 tablespoons brandy or rum 1/2 teaspoon nutmeg 3 tablespoons cornstarch 1 prepared graham cracker crust

Just refer to the package directions and adjust the cook time and use an amount of vegetable broth to equal the amount of water called for.Refried pinto beans, Tex - Mex spiced rice, cashew sour cream, guacamole, tahini cheese, lettuce and tomato are stuffed into warm tortillas to make these mouthwtering vegan seven layer burritos.

What You Need: 1 8 - ounce package pasta of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tspcream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tspCream Cheese) 1 tbsp olive oil 1/4 tsp salt

ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water

2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish

2 1/4 cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4 cup water 2 teaspoons vanilla 3/4 cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2...

Thanksgiving Menu: — Mom's classic mashed potatoes with homemade gravy — Garlic maple sweet potato casserole — Butternut squash soup — Vegan skillet cornbread — Cranberry orange brussels sprouts with walnuts — Crockpot cranberry sauce — Old - fashioned pumpkin pie with choco - coconut whipped cream — Vegan stuffing (packaged from Whole Foods)-- Spinach + arugula salad — Buttery Apple Crisp — Organic turkey