Tofutti Vegan Eggnog

Tofutti Vegan Eggnog

“Tofutti Vegan Eggnog”

Eggnog is most definitely a holiday indulgence. You don’t find many people sloshing down pints of thick, creamy eggnog in July. So being that it is December, and many folks are gearing up for holiday celebrations, here’s a decadent recipe for vegan eggnog. Oh yes, vegan eggnog made with Tofutti vanilla premium dairy-free frozen dessert. Yup . . . this is really happening. Enjoy!

What you’ll need . . .

1 pint Tofutti vanilla premium dairy-free frozen dessert
1 1/2 cups almond milk
1 tsp. vanilla extract
Pinch of ground cloves
1/8 tsp. ground cinnamon
1 tsp. fresh ground nutmeg
Garnish with fresh ground nutmeg

Super simple preparation . . .

Place all the ingredients in a high speed blender. Blend until smooth, scraping down once. Serve cold, topped with fresh ground nutmeg.

For a holiday kick, add your choice of Rum, Brandy or Bourbon.

Serves 3 to 4.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Tofutti Peanut Butter Pumpkin Pudding

Tofutti Peanut Butter Pumpkin Pudding

“Tofutti Peanut Butter Pumpkin Pudding”

This is a guest post by Chef Sharon Davies-Tight.

Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust. *Except for the soy whipped cream, this recipe is gluten-free.

Ingredients

Pudding:
4 c. unsweetened almond coconut milk (Almond Breeze brand is gluten-free)
2 c. canned pumpkin
1/2 c. creamy peanut butter (Jif brand is gluten-free)
1/2, 8 oz. container Tofutti Better Than Cream Cheese
1 c. sugar
1/2 c. dark brown sugar
1 t. powdered ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1 t. vanilla extract
1/4 c. cornstarch mixed in cup with 1/2 c. almond coconut milk, till dissolved and smooth (this takes longer to dissolve, than when dissolved in water)

Preparation:

In extra-large saucepan, over medium-low heat, combine all pudding ingredients, except the cornstarch/milk, stirring with wire whisk till smooth after each addition. Cook for about 20 minutes, stirring often.

Add cornstarch/milk, stirring till thickened. Simmer at a very soft boil for about 10 minutes, again stirring often, being careful not to scorch bottom of pan.

Place piece of wax paper on surface of pudding while in saucepan, to prevent skin from forming. Cool at room temperature till warm. Whisk till smooth, then ladle into dessert cups. Refrigerate till cold.

When ready to serve: Top with coffee flavored soy whipped cream and a dash of cinnamon. Serve.

Makes 6-1/2 cups.

Soy whipped topping:

Whip 1 cup dairy-free soy ready to whip topping till it forms soft peaks. Add 1 teaspoon instant coffee, then continue to whip till coffee dissolves and topping achieves firmer peaks.

Visit Sharon at www.chefdavies-tight.com.

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

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Soupe aux Épinards et Artichauts, sans produits laitiers

Soupe aux Épinards et Artichauts, sans produits laitiers

“Soupe aux Épinards et Artichauts, sans produits laitiers”

Ingrédients

3 cuillères à soupe de beurre bio sans lactose
240 g de coeurs d’artichauts en boîte, hâchés
114 g de Tofutti Better Than Cream Cheese, ramolli
3 gousses d’ail, pressées
2 cuillères à soupe de farine bio
50 cl de lait d’amande, nature
50 cl bouillon de poulet bio
118 g de parmesan sans lactose, râpé
1 pincée de sel
240 g d’épinards frais, hâchés

Préparation

Faire fondre le beurre et faire revenir les coeurs d’artichauts à feu moyen pendant 3 minutes dans une grande casserole. Ajouter l’ail et faire revenir pendant 2 minutes supplémentaires. Saupoudrer la farine sur le mélange et faire revenir pendant 1 minute de plus, en remuant constamment. Verser le lait d’amande, le bouillon de poulet et le Tofutti Better Than Cream Cheese, puis porter à ébullition.

Laisser bouillir jusqu’à ce que cela s’épaississe légèrement. Ajouter, en remuant, le parmesan sans lactose râpé, le sel et les épinards hâchés.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Dairy-Free Spinach and Artichoke Soup

Dairy-Free Spinach and Artichoke Soup

It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.

“Dairy-Free Spinach and Artichoke Soup”

Ingredients

3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped

Directions

Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.

Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Chocolate Cuties Shake

Tofutti Cutie Chocolate Shake

“Chocolate Cuties Shake”

Nothing says “guilty pleasure” more than a chocolate shake. So here’s an ice cold, vegan milkshake dripping with chocolaty goodness. Just blend up some chocolate Tofutti Cuties, kick back, and feel all your troubles melt away.

Ingredients:

4 chocolate Tofutti Cuties, ice cream sandwiches
5 oz. non-dairy milk, e.g., almond milk, rice milk, soy milk
1 1/2 tsp. cocoa powder
1/8 tsp. vanilla extract

Preparation:

Place all ingredients into a blender. Pulse until the ice cream sandwiches are well broken up and scrape down. Continue to blend until thick.

This recipe makes one decadent serving. Serve cold.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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