Everything Food
YIELD: 2 CUPS Better than the stuff from a can, but just as addictive. Top your favorite cupcakes or use them as a filling-in between cookies, like the Vanilla Wafers. ________________________________________________________________ Ingredients ⅔ cup cocoa powder ⅓ cup non hydrogenated shortening ¼ cup softened non dairy margarine ¼ cup non dairy milk 2½ cups confectioner’s …
YIELD: 1¼ CUPS A foolproof recipe with a tangy twist. Feel free to sub in 1 cup Sweet Cashew Cream + 1 teaspoon lemon juice in place of the vegan cream cheese. To make a drizzly glaze rather than a fluffy frosting, simply thin with 2 to 3 tablespoons non-dairy milk and 1 teaspoon agave …
YIELD: 2 CUPS Use this classic frosting to fill Whoopie Pies, cupcakes, and more. This frosting can easily be made up to 1 week ahead of time and stored in the refrigerator before use. Be sure to thaw to room temperature before using. ________________________________________________________________ Ingredients 2 cups confectioners sugar 1 cup non hydrogenated shortening ¼ …
YIELD: 4 CUPS A standard in any dessert lover’s arsenal, this recipe works exceptionally well with either margarine or coconut oil. If you opt for the latter, add a pinch of salt and keep slightly chilled. ________________________________________________________________ Ingredients 6 tablespoons non dairy margarine or coconut oil (cold) 6 cups confectioners sugar 2 to 3 teaspoons …
YIELD: COVERS ONE 2-LAYER CAKE Fondant is one of those wonderful things that can help transform a cake from “meh” to “marvelous!” It is easy to use and can be made into multiple colors. You can also use fondant to make cute cut-out shapes to paste onto your cake. Once you’ve covered your cake, roll …
CAKE BASICS PREPPING AND ICING A LAYER CAKE Making Layers Even Ever bake a cake and once decorated, find it’s a bit “rounder” than you anticipated? I’m here to let you know that it’s not you—it’s the nature of the cake! Unless cakes have been leveled, if you try and stack them, you’ll end up …
YIELD: 1 CUP This whipped cream could not be easier. Stash a few cans of coconut milk in your fridge so you are ready to rock when the need arises for whipped cream. Also, use the best-quality coconut milk you can, and be sure it’s full fat—with this recipe, quality counts. 1 (13.5-ounce) can full-fat …
YIELD: 1 CUP True mascarpone is a light, dairy-based cream cheese that has an ever-so- slightly sweet taste. In this version, I’ve used cashews in place of dairy. Feel free to use your own homemade margarine or coconut oil in this mascarpone. This spread can be stirred into your favorite puddings for an extra dose …
YIELD: 5 CUPS Although vanilla extract is fairly easy to come by, the stuff made at home is superior in flavor and will last virtually forever. I like to make up a big batch at once and bottle to give away to friends. Dark vanilla extract bottles work well for storing. Simply scrub off the …
YIELD: 3 CUPS Peanuts are the star of the show below, but this method works well with other roasted nuts, which comes in handy with a peanut allergy. Try toasted or raw almonds, cashews, or sunflower seeds instead. Even though nut butters are widely available in pretty much every grocery store in the United States, …