Cream Cheese Icing


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
  • 16 oz. Tofutti brand Better Than Cream Cheese, plain
  • 1½ cups Ricemellow cream
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  1. Mix everything together until smooth.


About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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