Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads.
Ingredients
- 1/2 cup vegan cream cheese substitute (such as Tofutti™)
- 1/2 cup soy margarine
- 1 teaspoon vanilla extract
- 1/4 cup soy flour
- 2 cups confectioners’ sugar
Directions
- Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners’ sugar until light and fluffy. Refrigerate at least 20 minutes before using.