Vegan Pumpkin Cream Cheese Frosting Recipes

VEGAN PUMPKIN CHEESECAKE WITH VANILLA CREAM CHEESE FROSTING AND APPLE CIDER REDUCTION

Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction image

Provided by Food Network

Categories dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 1/2 cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 cups apple cider
1 cup unrefined sugar
1/4 teaspoon freshly grated nutmeg
2 cups confectioners' sugar
1 cup Earth Balance Natural Buttery Spread, softened
1/2 cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract
1 cup vegan cream cheese

Steps:

Preheat the oven to 350 degrees F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared springform pan.
Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1 1/2 hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
To make the frosting, mix together the confectioners' sugar and buttery spread in a large bowl. Set aside. Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners' sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.
To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the springform pan clamp. Put the cake on a plate or cake stand. Pipe frosting on the pie as desired. Drizzle the reduction over the cheesecake. Cut into wedges and serve.

VEGAN CREAM CHEESE FROSTING

Vegan Cream Cheese Frosting image

This vegan cream cheese frosting is made without powdered sugar, using brown sugar instead to deliver a creamy, delicious icing that's totally plant-based.

Provided by Tanya Flocken

Time 35m

Yield 16

Number Of Ingredients 4

Ingredients

1 (8 ounce) tub vegan cream cheese
⅓ cup vegan butter
¾ cup brown sugar
½ teaspoon vanilla extract

Steps:

Bring cream cheese and butter to room temperature, about 30 minutes.
Mix butter and brown sugar with an electric mixer until creamy. Add cream cheese and vanilla; mix until completely combined and smooth. Use immediately or refrigerate until needed.

Nutrition Facts : Calories 103 calories, Carbohydrate 8.1 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 96.4 mg, Sugar 6.6 g

VEGAN PUMPKIN CREAM CHEESE FROSTING

Vegan Pumpkin Cream Cheese Frosting image

Amazing frosting made to cover my Vegan Pumpkin Bundt Cake! Add yellow & red food coloring during last step to make orange if desired.

Provided by Keee8698

Categories Dessert

Time 10m

Yield 1 cake's worth, 10 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces tofutti better-than-cream-cheese, softened
1/4 cup canned pumpkin (not pie filling)
1/4 cup earth balance butter, softened
1 tablespoon orange juice
1/2 teaspoon vanilla
4 cups confectioners' sugar, sifted

Steps:

Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
Add sugar and beat until light and creamy, about 5 minutes.

Nutrition Facts : Calories 230.8, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 56.3, Carbohydrate 48.6, Fiber 0.2, Sugar 47.3, Protein 0.1

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