Put the vegan cream cheese into a bowl and whip it until its easy to work with.
Add the margarine, sugar and milk.
If you want a stiffer icing add more sugar.
When you like the consistancy, add a few drops of lemon (or other flavor) extract.
Let sit in the fridge to firm up and ice your cooled cake.
Enjoy.
ell-squeezed/drained tofu and vegan cream cheese.
Add well-drained spinach
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.
Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners' sugar until light and fluffy. Refrigerate at least 20 minutes before using.
r lightly grease muffin tins (recipe makes 24 full-sized or
o.
Next add the vegan cream cheese to the bean mixture, and
hand mixer, cream together margarine and cream cheese until just combined, then
owl. In a seperate bowl, cream together sugar, oil, egg replacers
dd the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this
This makes buttermilk. Cream together the margarine, vegan sugar and then add
br>Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt
Preheat oven to 350.
In a medium bowl, mix soy yogurt, sugar, pumpkin, and oil with electric mixer.
In a small bowl, sift together dry ingredients and add to the wet mixture.
Spread batter evenly in a small 9x5 pan and bake 25 to 30 minutes or until done.
For frosting, blend cream cheese,margarine, shortening, and vanilla. Then add powdered sugar about 1/4 Celsius at a time.
Frost bars after completely cool and enjoy.
he fridge overnight so the cream separates out and hardens. Remove
stand mixer beat the cream cheese and sugar together until smooth
Melt chocolate in a double boiler.
Cream together margarine and cream cheese.
Mix melted chocolate into margarine, cream cheese mixture.
Continue mixing while slowly adding powdered sugar in 1/2 cup batches.
Mix until smooth and creamy.
Add vanilla.
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
he blender along with the vegan cream cheese, vegetable broth, salt, soy sauce
n margarine, softened non-dairy cream cheese & garlic.
Salt and pepper
n a bowl.
Cream sugar, butter, and cream cheese together in a
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.