This is delicious, and undetectable as a far as being able to tell whether it’s vegan. You will have leftovers (if you’re just planning to use it for your om of the day) to use as icing on other goodies you chooose.
Ingredients:
1/2 container Tofutti cream cheese
1/4 C earth balance
juice from half lemon
1 C powdered sugar
1 t vanilla
2 t (or more!) cinnamon
Directions:
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice and finally cinnamon, to taste.
Om,
Renata
[...] decided to give a try at making vegan cream cheese frosting and it was absolutely delicious. Use this recipe to make the frosting that I used, which was adapted from this [...]
[...] icing recipe that I used is here. I just substituted Pumpkin Pie spice with the Cinnamon…it turned out oh so delicious, and [...]
[...] 1 C cooked oatmeal 1 heaping spoonful of pumpkin spice cream cheese icing [...]