Thanks to the wonderful invention of dairy-free cream cheese, this old favorite is possible.  While many vegan hard "cheeses" fail the palatable test, soft "cheeses" fair much better.  Brands such as Tofutti and Sheese (there are a few others I believe) "cream cheese" are remarkably similar to the "real thing."  So grab a tub and enjoy this dessert topper.  Thanks to the Vegan Chef for this great recipe!

8 ounces vegan "cream cheese," softened
1/3 cup dairy-free margarine
3 cups powdered sugar
1 teaspoon vanilla (optional)
1/2 t. almond extract (optional)

Using an electric mixer or in a large bowl with a hand held mixer, place the "cream cheese" and margarine, and cream them together. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.

Yield: 2 1/2 cups or enough for two 9-inch layers or a 9x13-inch cake

Comments (2)

	1. 18-11-2008 20:36
	I LOVE LOVE LOVE THIS RECiIPES!!! I made cinnamon rolls to go with it and it tasted just like Cinnabon! Its wonderfull!!!

Whitney

	2. 30-01-2009 15:49
	This frosting was amazingly yummy! I used it on top of the Pumpkin Cake bars recipe and it was devoured...especially by my kids!

Julie

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