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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The Nutrition Experts give Tofutti a look

The Nutrition Experts” take a look at Tofutti, pointing out how good Tofutti products are for people with lactose intolerance or an allergy to milk.

“The Nutrition Experts” give Tofutti a lookPeople with lactose intolerance, the inability to digest lactose, a sugar found in milk and milk products, or those allergic to milk, benefit from dairy-free products that mimic their dairy counterparts. The Tofutti brand got its start when a Brooklyn kosher delicatessen owner, David Mintz, was looking for nondairy products to use in his restaurant in the 1970’s. He discovered tofu and began experimenting and turned it into a frozen dairy-free dessert.

Actually, Tofutti products address the needs of not just the lactose intolerant. Tofutti cheeses, like Better Than Cream Cheese, Better Than Sour Cream, Better Than Ricotta Cheese, and other Tofutti cheeses, are vegan and gluten-free.

And our frozen dessert Chocolate Fudge Treats, Coffee Break Treats, and Hooray! Hooray! Bars have no added sugar. Chocolate Fudge Treats are sweetened with NutraSweet and Hooray! Hooray! Bars contain stevia, an all-natural sweetener.

Via The Nutrition Experts.

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Aussie love for Tofutti Ravioli

Straight from the land down under, VegFusion blogged about Tofutti’s new dairy free ravioli. Yup, our Aussie friends, Tofutti ravioli are available in Australia.

Aussie love for Tofutti Ravioli We already have fantastic products from Tofutti. Now there is a new product in the market and it is available in Australia: Tofutti Jumbo Ravioli. This is a life saver product or more accurately a meal saver. There are 12 ravioli in one pack at a total 340 grams -enough for 2 people. All you need to add is your own sauce and top it up with some vegan cheese.

Thanks, mate!

For more about our new dairy free ravioli visit our products page or our food blog: Tofutti Foodie.

Via VegFusion.

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