Tofutti Vegan Greek Yogurt

Tofutti Greek Yogurt

“Tofutti Vegan Greek Yogurt”

This vegan Greek yogurt is simple to prepare. Made with soaked cashews and Tofutti Better Than Sour Cream, serves up a healthy dose of protein and that familiar creamy tang . . .

Ingredients:

2/3 cup of raw cashews, soaked (for at least 6 hours) and drained
2 tablespoons of water
2 1/2 tablespoons of lemon juice
1 tablespoon of maple syrup
1 container (12 oz.) of Tofutti Better Than Sour Cream
1/2 teaspoon of cornstarch
1/2 teaspoon of vanilla extract (optional)

Directions:

In a food processor or high-powdered blender, combine the cashews, water, lemon juice, and maple syrup; process until the cashews have broken down and the texture is fairly smooth. Add the Tofutti Better Than Sour Cream, and the cornstarch and vanilla extract and process for another 1-2 minutes, until completely smooth and creamy, or desired consistency.

Divide the mixture among four small single-serving containers or custard cups (or one larger container); cover and refrigerate overnight (at least 10-12 hours), until set.

Top with fruit, granola, or preserves. Sweeten with additional syrup or sugar, if desired. The yogurt is best if used within 2 or 3 days of preparation.

Created exclusively for Tofutti Brands, Inc. by Jes Keim.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Sour Cream Onion Dip

Sour Cream Onion Dip

“Sour Cream Onion Dip”

This is a guest post by Jillian Dalton over at Trick And Treat, Safe To Eat!

This dip is delicious and versatile, and because it doesn’t contain mayonnaise—it’s also egg-free! Even my dairy-addicted brother had no idea that I didn’t use regular dairy sour cream. What joy it brings me when I’m able to trick dairy lovers!

Ingredients:

2 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
About 1 and 1/2 cups finely diced yellow or Vidalia sweet onions (usually from one medium-large onion)
(1) 12 ounce tub of Tofutti Better Than Sour Cream
1/2 teaspoon ground white pepper
3/4 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Combine olive oil, diced onions and salt in a sauté pan over medium-low heat. Cover for the first 5-10 minutes of cooking time. Stir occasionally. Remove cover and cook for another 10 minutes, or until onions are caramelized—look for a nice tan color and soft texture.

Transfer the onions and remaining oil to a plate to cool, or place in refrigerator after a few minutes to speed up cooling. Once thoroughly cooled, add the onions to the Tofutti Better Than Sour Cream in a separate, chilled bowl.

Then add seasonings and salt. Stir well. Cover with plastic wrap and refrigerate for at least an hour before serving. Stir again, and garnish with fresh or dried parsley, celery sticks and/or celery leaves.

Visit Jillian at www.trickandtreatsafetoeat.wordpress.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Vegan Raspberry Lime Cheesecake

Vegan Raspberry Lime Cheesecake

“Vegan Raspberry Lime Cheesecake”

Ingredients:

Crust
2 1/2 cup finely ground dairy-free graham cracker crumbs (store-bought or homemade)
1/2 cup white granulated sugar
10 T. melted coconut oil

Filling
4 8-ounce packages Tofutti Better Than Cream Cheese
1 1/4 cup organic cane sugar or other white granulated sugar
Egg replacer for 4 eggs
1/3 cup Tofutti Sour Supreme, plus more for topping
1/8 t. sea salt
3 T. fresh lime juice

Raspberry Sauce
1 12-ounce package frozen raspberries, thawed slightly
1/2 cup white granulated sugar
1 T. cold water
1 t. cornstarch

Directions:

1. Preheat the oven to 350 F. Grease a 9-inch spring form pan well with dairy-free soy margarine or coconut oil, greasing the bottom of the pan thoroughly as well as the sides. Set aside.

2. Prepare the crust. In a small mixing bowl, combine the graham cracker crumbs and sugar until well mixed. Add in the melted coconut oil and mix until the mixture is moist and consistent throughout. (It will still feel a little crumbly, but should be able to be pressed together with your fingers.) Press the crust evenly into the bottom of the prepared pan and up the sides, and place in the oven for 5 minutes. Remove and let cool while preparing the filling.

3. Prepare the filling. Combine Tofutti Better Than Cream Cheese and sugar in the bowl of a standing mixer with a paddle attachment (or, alternatively, in a large mixing bowl using a hand mixer). Beat the Tofutti Better Than Cream Cheese with the sugar until the sugar is combined: about 3 minutes on a medium-speed setting. Add in the egg replacer, beating well to combine, followed by Tofutti Sour Supreme, sea salt, and lime juice.

4. Bake. Pour the filling into the prepared crust, and bake for 1 hour to 70 minutes. (The filling will puff up slightly in the oven and then sink slightly when removed.) Spread a few tablespoons of Sour Supreme over the surface of the cheesecake to fill in any cracks. Allow cheesecake to cool completely at room temperature on a wire cooling rack, and then transfer the cheesecake to the refrigerator to set for 4 hours to overnight.

5. Make the Raspberry Sauce—and serve! Place the frozen berries and sugar in a food processor or blender and process until blended. Pour into a small saucepan over medium heat. In a small cup, whisk together the cold water and cornstarch until the cornstarch is dissolved. Add the cornstarch mixture to the berries mixture, and cook, stirring often, until the sauce thickens just slightly and the raspberries break down as much as you’d like them to—about 2-4 minutes. Pour sauce over cheesecake and serve immediately.

(As with any recipe that’s written for alternative diets or persons with allergies, make sure to read ingredient labels.)

Created exclusively for Tofutti Brands, Inc. by Ashley Adams over at About.com: Dairy Free Cooking.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Lemon Ricotta Cookies

Lemon Ricotta Cookies

“Lemon Ricotta Cookies”

This is a guest post by Christine Robyn.

These delicious lemon cookies are buttery on the outside and thanks to the Tofutti Better Than Ricotta Cheese, they are soft and cake-like on the inside—the perfect complement for afternoon tea or coffee. You can substitute orange juice and extract, and sprinkle poppy or chia seeds on top of them. Yum!

Ingredients:

Cookies
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup non-dairy margarine, softened
1 cup sugar
2 faux eggs (EnerG Egg Replacer works well)
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 cup unsweetened applesauce
3 tablespoons lemon juice

Glaze
1 cup powdered sugar
1 teaspoon lemon extract
1 tablespoon non-dairy milk
Poppy or chia seeds (optional for sprinkling)

Directions:

Cookies
1. Preheat the oven to 375 degrees F.
2. Lightly spray baking sheet with cooking spray.
3. Combine the flour, baking powder, and salt.
4. In a separate bowl beat the non-dairy margarine and sugar until fluffy.
5. Beat in the egg replacer, Tofutti Better Than Ricotta Cheese, applesauce, and lemon juice.
6. Stir in the dry ingredients.
7. Spoon heaping tablespoons of dough onto the greased baking sheet. Make sure to leave room between each cookie because they will spread out a bit.
8. Bake for 15-20 minutes, until the edges are slightly golden.
9. Remove from the oven and let the cookies cool completely before icing.

Glaze
Whisk the powdered sugar, lemon extract, and non-dairy milk.

Yields four dozen cookies.

Visit Christine at www.christinerobyn.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Lemony Ricotta Pancakes with Fresh Strawberries

Lemony Ricotta Pancakes with Fresh Strawberries

“Lemony Ricotta Pancakes with Fresh Strawberries”

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!

Ingredients:

Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.

Ricotta Pancakes
1 1/2 cup all-purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soy milk (or your favorite non-dairy milk)

3/4 cup Tofutti Better Than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2 large lemon

Directions:

In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.

Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.

Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.

Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.

Yields 12 pancakes; 4 pancakes per serving.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest