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
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 tsp
cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 ts
cheese (I love Follow Your Heart
Cream Cheese) 1 tbsp olive oil 1/4 tsp
Cream Cheese) 1 tbsp olive oil 1/4 ts
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...