(makes about 2/3 cup)
- 1/4 cup plus 2 tbsp cream cheese – such as Tofutti or homemade cashew cream cheese
- 1/2 tsp pure vanilla extract
- Pinch stevia, or 3-4 tbsp powdered sugar
- 1/4 cup Mori-Nu tofu OR more cream cheese
- up to 2 tbsp milk of choice, as needed for desired thickness
Blend everything together in a small food processor (I used a Magic Bullet). If you’re using this recipe to top cupcakes, I’d recommend frosting them just before serving, or frosting earlier and then storing the cupcakes in the fridge, due to the perishable nature of the ingredients. Leftover frosting can be stored for a few days in the fridge, covered. Variation ideas: Add pumpkin, or shredded carrot and pineapple for a carrot cake dip, or cinnamon and walnuts.
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