4 cups vegan cream cheese (or 4 cups pureed cashews or 4 cups of cream cheese)
2 cups maple syrup
2 cups soy milk (or milk of your choice)
1 cup pumpkin puree
1 1/2 cups silken tofu
1 cup arrowroot powder
1 Tbsp. agar powder
1 tsp. ground cinnamon
1/2 tsp. nutmeg
LG Pomegranate Dark Balsamic
2 cups organic confectioners sugar
1/2 cup LG Mild Extra Virgin Olive Oil
1/2 cup baby thai coconut meat
1 cup vegan cream cheese ((or 4 cups pureed cashews or 4 cups of cream cheese)
-Preheat oven to 350F. Line mini cupcake pans.
-Combine cream cheese, maple, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large bowl. Transfer to a blender and blend until smooth. Pour batter into mini cupcake pans. Bake for 15 minutes or until lightly browned.
-Cool mini cakes and top with frosting.
For the Frosting:
-Mix the olive oil and the confectioners sugar in a bowl and set aside.
-Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Then transfer to a stand or hand mixer. Add the confectioners sugar / olive oil mix. Fold in cream cheese until a smooth frosting has formed. Decorate cake with frosting.
Recipe By: Chef Lauren Marshall