Sentences with phrase «use vegan cream cheese»

I will just substitute gluten free flour for the regular flour and use vegan cream cheese.

You could use a vegan cream cheese - make sure it is unsweetened or if you have a good blender fresh coconut meat instead!

I didn't want to use vegan cream cheese so I was leaning towards yogurt for the tang, but yogurt alone just plops right off.

I also used my vegan cream cheese in the frosting and it turned out yummy.

Happy Toast: Toast Spread of choice (we used vegan cream cheese, -LSB-...]

If you are using vegan cream cheese it would be fine to blend.

We have a dairy allergy in the family so I used vegan cream cheese and it was still creamy and delicious.

I made it with gluten free flour and used vegan cream cheese and Earth Balance butter.

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.

In addition, I use only whole foods ingredients, so you won't find processed vegan margarine, fake egg replacers, or processed soy «cream cheese,» for example, in any of my recipes.

I used to love making spinach and artichoke dip, but that was made with lots of cream cheese and cheese, this one though sounds just as delicious but a vegan version.

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.

I didn't make them vegan, using lite cream cheese instead, but everything about them was amazing!

Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty about having an extra slice or two around the holidays....

The cream topping for these pancakes calls for (dun dun dun) cashew yoghurt; the recipe I use is from Artisan Vegan Cheese, an amazing cookbook that I love to bits.

I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)

Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.

So that's what I used when I decided to try whipping up some vegan cream cheese.

vegan cream cheese, softened 1/4 cup powdered sugar (eliminate or use less if vegan whipping cream is already sweetened) 1/2 tsp.

I use it for soups, dressings, vegan cream cheese, ice cream batter, etc..

So today's vegan cream cheese frosting only uses «real» ingredients — maple syrup and coconut milk, yogurt, and oil!

You should be left with a glorious hunka beautiful vegan cream cheese that you can use on everything you would dairy cream cheese.

I used the same sesame - garlic Tofurky Slow Roasted Chick»n and a dab of commercial Thai peanut sauce in both, but added a layer of vegan cream cheese to the roll - ups, and omitted the cashews.

Vegan goat cheese in our area is expensive, so I used a combination of Tofutti cream cheese and Daiya pepper jack flavored shreds.

For the frosting on these vegan red velvet cupcakes I used coconut yogurt because it's easy, healthy, and has that slight tang reminiscent of cream cheese frosting.

As for cream cheese, I HIGHLY recommend using a nut based cream cheese, specifically Kite Hill Vegan Cream Chcream cheese, I HIGHLY recommend using a nut based cream cheese, specifically Kite Hill Vegan Cream Ccheese, I HIGHLY recommend using a nut based cream cheese, specifically Kite Hill Vegan Cream Chcream cheese, specifically Kite Hill Vegan Cream Ccheese, specifically Kite Hill Vegan Cream ChCream CheeseCheese.

I'd recommend pressing it using cheesecloth and then following a cheesecake recipe that calls for commercial vegan cream cheese.

I add a little more flour to keep it thick, and I use Lactaid milk instead of half and half, along with vegan, lactose - free cream cheese.

These Black Bean Green Chili Vegan Enchiladas with Jalapeño Cream Sauce are the answer to creamy enchiladas without using vegan chVegan Enchiladas with Jalapeño Cream Sauce are the answer to creamy enchiladas without using vegan chvegan cheese.

First of all, do you think that I can use 8oz of vegan cream cheese instead of the vegan sour cram (I couldn't find any in my local store); and second of all, I used to freeze the firm tofu (I just like the chewy texture that this give to it), so if I thaw it first and use it my cheeese cake, it will change the consistency at all??

1 pound vegan cream cheese (we used Tofutti) 1/3 cup crushed pineapple, drained 2 cups powdered sugar, sifted if lumpy 4 teaspoons arrowroot powder 2 teaspoons instant clearjel (optional, but helps firm up frosting) 1 cup or so of walnuts or pecans, chopped fine

I have found that it is best made with vegan cream cheese, but you can use vegetarian if you prefer.

Healthier than your typical fried donuts, these vegan baked donuts use fresh strawberries, oats & cashew butter in the batter, & are topped with a strawberry cream cheese frosting!

Use them as make - shift dippers in a soup or chili or simply top them with some vegan cream cheese.

I'm a little scared by cheese in general and terrified of vegan cheese in particular but I used to love a cashew cream cheese that a raw vegan restaurant in town used to make.

They can also be used to create vegan sour cream, raw vegan cheesecakes, raw vegan icings and vegan cheeses.

Could you go the super easy route and use a commercial vegan cream cheese?

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.

I used a small container of Tofutti no - dairy cream cheese, 1/4 cup icing sugar, 1 Tbsp softened Earth Balance vegan «butter», 1/4 tsp cinnamon and used my hand mixer to beat it all together.

For this recipe I used store bought vegan cream cheese, but you can use cashews instead.

They're so easy to make vegan — simply use cashew sour cream and vegan cheese.

Dreena's recipes contain no processed vegan «meats,» cheeses, sour creams, and the like and use no white flour; the recipes, even the desserts, are built around whole grains, beans, nuts, and seeds.

I can buy something called nutritional yeast, or use a food processor to blend cashews into a delicious and convincing vegan cream or cheese, and lots more, but I feel it is dangerous to begin to think that my conscious is somehow clearer because of my dietary choices.

Sadly, what I was most disappointed, was the abundant use of vegan substitutes (ie vegan cream cheese, sour cream and Vegenaise), although that probably helps prep time for restaurants.

Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

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

These tacos, are gluten free, can be made vegan if you use vegan cream and cheese alternatives, and are nut - free, and soy free too!

8 oz oil - free vegan chive cream cheese (I use Kite Hill)-- or use 8 oz vegan cream cheese + 2 tbsp fresh chives

Of course, you can use vegan cheese and vegan sour cream substitutes.

Use non-dairy cream cheese to make it vegan - friendly.