Vegan Cream Cheese Frosting

This really couldn’t be much easier!  It’s a great topping for cupcakes or carrot cake, and it’s a fabulous stuffing base for stuffed french toast!

From Colleen Patrick-Goudreau’s Joy of Vegan Baking:

8 oz nondairy cream cheese, cold (Tofutti brand is my favorite)
2 tsp vanilla extract
1 c confectioner’s sugar

I like to add a sprinkle of cinnamon on top

Combine the cream cheese, vanilla, and confectioner’s sugar in a food processor and pulse all the ingredients until smooth and creamy.  

Spread atop cooled cake or cupcakes!


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