![]() Instead of maple syrup, you can absolutely just use powdered sugar. ![]() Oat milk might have too much a flavor for this, but I can't say for sure because I don't normally use it in baking. I wouldn't recommend substituting the nondairy milk with water, but you can use any nondairy milk you like: soy, almond, hemp, rice, etc. And if you are using one of these, I would be careful with the amount of nondairy milk you add and just add it a tablespoon at a time as needed to blend. It follows that if you want to use a softer tofu like soft or silken, you may need to add more xanthan gum. With medium, increase the xanthan gum by a half teaspoon. If you're still wanting to use tofu, I've only tested this recipe with firm and medium tofu. So first, for the tofu, you can certainly used soaked cashews if you want to. ![]() Make a parfait with granola and berries.As a sweet spread on bagels, muffins, or toast for breakfast. ![]() I designed this recipe so that it would likely all be used with a regular cake or batch of cupcakes, but if you have leftovers you could use it in a few ways: What can I do with leftover cream cheese filling? Again, check below for substitutions.Īfter blending everything together it's ready to spread or pipe! What makes the frosting thick is the combination of a firmer tofu but mostly the xanthan gum. So I basically dumped all the ingredients in the blender. See the substitutions section below about using other types of tofu. You CAN use soaked cashews if you like, but I used firm tofu instead. Since we're not using store-bought vegan cream cheese (I don't care for most of them, and they have oil which I avoid), we need a somewhat firm base. How do you make Vegan Cream Cheese Frosting from scratch? I did not add vanilla extract to this recipe because I felt my cake had enough of it in this instance, but feel free to add some to this recipe (I would start with ¼ - ½ teaspoon, then blend and taste). See the substitutions section of this post for any ingredients you might need to change.įinally, to get it all to blend, I used a little nondairy milk. IF you want it sweeter, just add more maple syrup. I don't love things that are super sweet (except my husband ) ).īut this frosting is only somewhat sweet and nice and tangy. I have hated frosting for basically my entire life. It doesn't make it taste maple-y, if you're concerned about that (just use pure maple syrup, not the fake stuff). Speaking of sweet, to stay away from refined sugar I used a few tablespoons of maple syrup in this! So both is recommended but not required.Įven though this is a sweet application (savory vegan cream cheese coming soon!), I included a little salt because cheese is salty. They were both good, but not as great as this version with both. I've tried this frosting with just apple cider vinegar and with just lemon juice. ![]() Apple cider vinegar has that subtle sweetness and bite while lemon juice has that bright citrus flavor. I included TWO sources of acid to get that bright, tangy cream cheese flavor. While many are made from cashews, mine is nut-free. … and perfect for spring! What's Vegan Cream Cheese Frosting Made Of? I didn't have any cashews (I almost never do they're kind of expensive) but I did have a fridge full of tofu (I always do).Īfter a little experimentation, I have perfected this delicious frosting. While making a carrot cake and was trying to figure out how I could make a yummy vegan cream cheese frosting. I seem to have a penchant for making things out of tofu (mostly cheese), but this time I decided to make frosting out of it! ![]()
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