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. This simple cream cheese icing recipe came from “Elegant Dairy-Free Entertaining” by Patricia Morales Fine.
It’s simple, sweet, and perfect for cakes and cupcakes!
Special Diet Notes: Cream Cheese Icing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
Cream Cheese Icing
Author: Alisa Fleming
Ingredients
- 16 oz. Tofutti brand Better Than Cream Cheese, plain
- 1½ cups Ricemellow cream
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
Instructions
- Mix everything together until smooth.
