Sentences with phrase «vegan cream cheese at»

Not exact matches

If you've been around these digs for a while now, you'll remember how much fun we had at the last couple of Virtual Vegan Potluck parties with Raw Red Velvet Cake Ice - Cream and Beetroot & Vegan «Goat Cheese» Tarts: Well it's BACK, baby, bigger and better than ever!

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)

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)

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!

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

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

12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)

As with the dip, the key to making these quesadillas creamy and delicious is vegan cream cheese (I get mine at Trader Joe's) and marinated artichoke hearts.

there is another brand, I got here in Portland at Food Fight, can't remember the name... And Miyoko's which makes some of the best vegan cheeses and vegan butter out there is launching a cream cheese line...

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??

At Whole Foods there's this vegan lemon poppyseed cake with cream cheese frosting that is to die for!!

I haven't tried them but I now there are vegan cream cheeses available at most big groceries, so if you're feeling really decadent, go with that and let me know how it is!

It's important to let the vegan cream cheese sit out at least 10 minutes before you mix in the sweetener so it has enough time to melt a little which will make the whole icing process much easier.

There's no denying that I'm a fat kid at heart — give me the opportunity to cover pasta in fried salty bits and cheese and heavy cream and I'll go all out (and then hide the rest of the leftovers to help keep my vegan challenge going strong).

I am feeling pretty darn excited about this homemade vegan cashew cream cheese I recently made, thanks to the amazing Carrie over at Ginger Lemon Girl!

It's important to let the vegan cream cheese sit out at least 10 minutes before you mix in the sweetener so it has enough time to melt a little which will make the whole icing process much easier.

Here is the link to the vegan cream cheese product I was looking at.