2 tubs of vegan cream cheese (I use Tofutti brand) 1 ounce pack of firm, silken tofu 1 ¼ cup granulated sugar 1 tablespoon vanilla essence Juice of one lemon Zest of one lemon cup almond or soy milk 1 teaspoon arrowroot cup flour
tomato & basil soup *I used a mixture of roasted cherry tomatoes, canned diced tomatoes, and canned tomato sauce plus I had to sub dried basil for fresh. I also added in a couple handfuls of spinach. The result was an ok soup.
This lasagna is so great you’ll want to make a few batches to have on hand or share with friends. This is a wonderful recipe that is filling without expanding your waistline like the original version could. This dish is the perfect dinner or pot luck “go
These Vegan Buffalo Cauliflower Tacos are packed full of spicy buffalo sauce, creamy ranch, crunchy romaine and hearty avocados. Ingredients [ For 2 to 4 people ] [ Preparation time : 10 minute - Cooking time : 15 minutes ] FOR THE CAULIFLOWER