Tofutti Better Than Sour Cream Pound Cake

Tofutti Better Than Sour Cream Pound Cake

“Tofutti Better Than Sour Cream Pound Cake”

Ingredients:

Cake:
1/2 cup vegan butter
1 cup sugar
¼ cup soy yogurt
1 cup Tofutti Better Than Sour Cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Topping:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans or walnuts, chopped

Glaze (Optional):
1 cup Confectioners Sugar
1/2 t. vanilla extract
1 T. water.
(Stir to combine.)

Preheat oven to 325 degrees F, and grease a Bundt pan.

In a mixing bowl, cream vegan butter and sugar. Add soy yogurt, sour cream and vanilla; mix well.

Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined.

Pour half the batter into prepared pan. Combine topping ingredients, and sprinkle half of topping over batter. Add remaining batter and topping. Bake for 40 to 50 minutes, or until done. Cool in pan for 20 to 30 minutes, then remove.

Drizzle with glaze.

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Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Tofutti Dairy Free Sour Cream "Choco Chip" Cookies

Tofutti Dairy Free Sour Cream “Choco Chip” Cookies

Ingredients

1/2 c. vegan butter
3/4 c. cane sugar
1 tsp pure vanilla extract
1 tsp unsulphured molasses
3 tbsp Tofutti Better Than Sour Cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 c. chopped pecans
1 1/4 c. unbleached flour
1/4 c. vegan mini chocolate chips
1/2 tsp fine sea salt

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a large bowl, cream the butter, sugar, vanilla extract, molasses and sour cream with a hand mixer, on high speed, until creamy (15-20 seconds).

Sift in the salt, baking soda, baking powder.

Mix just until combined. Sift in the flour, 1/2 cup at a time; stir in with a wooden spoon. Mix in the chocolate chips.

Using a medium ice cream scoop, drop the dough onto the prepared baking sheet, about three inches apart. Bake at 350˚F for 10-12 minutes (I prefer them slightly underbaked at 10). Store in an air-tight container for up to 4 days.

Yield: approximately 30 cookies

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Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Who doesn’t love carrot cake? The slightly sweet, cinnamon flavor of this rich cake filled with fresh grated carrots and luscious chunks of pineapple and walnuts is sure to bring you rave reviews. The addition of Tofutti Better Than Cream Cheese frosting, makes this dessert choice perfect for the dairy free diet.

Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Cupcake

Ingredients:

3 cups cake flour
2 cups sugar
2 t. cinnamon
1 1/2 t. baking soda
1 1/2 t. kosher salt
1 t. baking powder
1 can (8 3/4 oz.) crushed pineapple (Drain but SAVE THE JUICE)
3 eggs or substitute Flax mixture to replace eggs (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs)
1 1/2 cups salad oil
2 t. pure vanilla
2 cups fresh grated carrot
1 1/2 cups walnuts

Directions:

1. Mix flour, sugar, cinnamon, baking soda, salt, baking powder.
2. Drain the pineapple, and save the juice. (approx. 1/3 cup)
3. Add the pineapple juice, flax, oil, vanilla to the dry mixture and blend thoroughly.
4. Stir in walnuts, crushed pineapple and grated carrot. Mix well.
5. Line cupcake pan with paper liners.
6. Bake at 350 degrees for 30 to 35 minutes.
7. Cool completely before frosting the cupcakes.

Frosting

Ingredients:
1 1/2 cups Tofutti Better Than Cream Cheese
1/2 cup margarine
1 1/2 t. pure vanilla
1/4 t. kosher salt
3 cups Powdered Sugar
1 t. meringue powder
1 T. soy milk

Directions:

In large bowl with electric mixer, cream together Tofutti Better Than Cream Cheese and margarine. Add vanilla, kosher salt and meringue powder until just combined. Slowly add the sugar. If mixture appears too thick, add the soy milk a teaspoon at a time. Frost cupcakes and watch them disappear.

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Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

This mini pecan pie has been a family favorite for more than 40 years. It stirs fond memories as a young child, sipping hot cocoa and enjoying this scrumptious cookie made with my friend Donna while doing homework after school. And today, my dairy free changes make this the perfect little treat.

You will need a mini cupcake pan…

The Crust

1 cup all purpose flour
1/2 cup Tofutti Better Than Cream Cheese
1/2 cup margarine

Cream together the margarine and cheese. Add flour and mix until well blended. Let rest for 10 minutes. Pinch 1 inch balls of dough, roll in hands until smooth and press into the cake pan. Set aside.

Filling

1 cup coarsely chopped pecans, lightly toasted
3/4 cup light brown sugar
1 T. melted margarine
1 t. pure vanilla
1 egg, slightly beaten or substitute the egg with flax thickener. (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.)

Mix all ingredients until well blended in a medium bowl with a fork. Spoon mixture into prepared shells and bake for 20 minutes at 350 degrees. Let cool slightly, and remove from pan to cool on wire rack.

Dust lightly with powdered sugar when serving. Cookie can be stored for 2 to 3 weeks in a cool place in air tight container.

…thanks Mrs. W for sharing this recipe.

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Ravioli with Roasted Red Pepper Cream Sauce

Ravioli with Roasted Red Pepper Cream Sauce

Ravioli with Roasted Red Pepper Cream Sauce

This dinner is fast, easy, economical and delicious! Less than 15 minutes total prep time. Fast food was never so healthy and dairy free.

Ingredients:
Tofutti Bite-Sized Ravioli
1/2 cup chopped onion
1 clove garlic, finely chopped
1 jar red pepper spread (I use Trader Joe’s Red pepper Spread with eggplant and garlic) or 1 jar roasted red peppers pureed
1/2 cup vegetable broth
1/4 cup dry white wine (optional)
3/4 cup Tofutti Better Than Cream Cheese
Salt and pepper to taste
1 T. chopped parsley
1 T. toasted pine nuts
1 T. olive oil

Cook ravioli according to package instructions. In medium sauté pan, heat oil. Add onion and cook until transparent. Add chopped garlic, roasted red pepper spread. Stir until hot and well combined, pour in broth and wine (optional). Simmer on low for 2 to 3 minutes. Add Tofutti Better Than Cream Cheese and stir until well blended. Remove from heat, salt and pepper to taste. Plate the ravioli and spoon sauce over the top. Garnish with chopped parsley and toasted pine nuts.

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