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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Vegan Coconut Ghost Candies

Vegan Coconut Ghost Candies

“Vegan Coconut Ghost Candies”

Beware! Ghouls and ghosts—and assorted comic book heroes—will be prowling the streets tonight, so if your proton pack is on the fritz, stay safe inside this Halloween, and enjoy these “Vegan Coconut Ghost Candies,” made with Tofutti Better Than Cream Cheese. Boo!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter
1 1.2 tsp. vanilla extract
2 3/4 cups shredded, unsweetened coconut
4 cups vegan powdered sugar
1/4 cup vegan powdered sugar (for coating)
1/4 cup of finely ground coconut (for coating)
vegan mini chocolate chips

Method of Preparation:

In a medium sized bowl, cream together the Tofutti Better Than Cream Cheese, vegan butter and vanilla. We used a hand mixer and blended until homogenous.

Add in the 2 3/4 cups of shredded coconut, and half of the 4 cups of powdered sugar, blend with the hand mixer. Add the other half of the powdered sugar and mix again until blended.

Chill the mixture in the fridge for no more than five minutes.

After chilled, shape into little ghosts. It is easy to start with a small sized round ball, and pinch the top to form the head of the ghost. Repeat this until you have about 25-30 small ghosts.

In a bowl, combine together the 1/4 cup vegan powdered sugar and the 1/4 cup of finely ground coconut. Use this to coat the outside of your little ghosts.

Press in the mini vegan chocolate chips as eyes. Chill the ghosts in the fridge before serving. Store them in an air tight container in the fridge.

Enjoy this fun, Halloween inspired confection!

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

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3-Layer Oatmeal Pumpkin Streusel Bars

3-Layer Oatmeal Pumpkin Streusel Bars

“3-Layer Oatmeal Pumpkin Streusel Bars”

Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!

Ingredients:

1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves

Directions:

Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.

In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.

Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.

Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.

Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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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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Deux Icy le Lollipops avec Tofutti

Deux Icy le Lollipops avec Tofutti

Sucette glacee au gâteau au fromage à la fraise et à la noix de coco

Ingrédients

225 gr de Tofutti Better Than Cream Cheese
250 ml lait de coco
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
500 gr de fraises

Préparation

Mettez Tofutti, lait de coco, la canne à sucre et le jus de citron dans un mélangeur. Mélanger jusqu’à obtenir un mélange crémeux. Ajouter les fraises et mélanger à nouveau jusqu’à consistance crémeuse. Verser le mélange dans des moules et ajouter des bâtons de bois. Congeler jusqu’à ce qu’ils aient complètement guéri.

Sucette glacee au gâteau au fromage et à la crème de banane

Ingrédients

500 gr de bananes coupées en tranches
225 gr de Tofutti Better Than Cream Cheese
250 gr de crème fraiche pour végétarien
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
1 cuillère à café d’extrait de vanille

Facultatif: Crackers graham écrasés sans gluten

Préparation

Mettre la Tofutti, la crème pour végétarien, le sucre de canne, le jus de citron et l’extrait de vanille dans un mixer. Mélangez jusqu’à obtention d’un mélange bien crémeux, puis ajoutez les bananes. Mélangez encore jusqu’à obtention d’un mélange crémeux. Versez dans des moules à glace et ajoutez sur le dessus les biscuits de Graham sans gluten (facultatif). Versez dans les moules pour, ajoutez les bâtonnets en bois et congelez jusqu’à ce qu’ils se soient complètement durcis.

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

Click here for the English translation.

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