“Cream Cheese” Icing (Vegan)


Tofutti has a non-hydrogenated Better than Cream Cheese which we highly recommend (look for the yellow label).  Most of their cheese alternatives contain hydrogenated oils, but lately they have released non-hydrogenated versions of the better than cream cheese and sour cream.  It is second hand information, but we believe this recipe came from “Elegant Dairy-Free Entertaining” by Patricia Morales Fine


  • 16 oz. Tofutti brand Better Than Cream Cheese, plain
  • 1 1/2 cups Ricemellow cream
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg


Mix everything together until smooth.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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