Delicious Non Dairy Recipes

Dreamy “Creamy” Drinks

Berry Chocolate Shake

1 Cup Chocolate TOFUTTI PREMIUM® non-dairy frozen dessert
8 Strawberries – Frozen or Fresh
1 Tbsp. Chocolate Syrup

Combine all ingredients in blender and blend until smooth. Makes one cup.

Apricot / Orange Shake

½ cup Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert
1 Small Orange, Fresh, cut into sections
½ Cup Apricot Nectar
2 Cups ice cubes

Combine all ingredients in blender and blend until smooth. Use more or less ice for desired thickness. Makes 2 cups.

“Creamy” Chocolate Coffee

2-3 Tbsp. Chocolate TOFUTTI PREMIUM® non-dairy frozen dessert
2 Cups Coffee, Brewed
Shake of cinnamon

Sprinkle a dash of cinnamon into hot coffee. Float Tofutti on top for a creamy coffee beverage. Add your favourite liqueur, if desired.

Frozen Delights

Peach Melba a la Tofutti

1 Cup Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert
2 Peach Halves, Canned or Fresh
2 Tbsp. Raspberry Preservatives, Melted

Spoon ½ cup Tofutti into each peach half. Drizzle raspberry preservatives over top of Tofutti. Makes 2 Servings.

Chocolate Banana Pie

3 Cups Chocolate TOFUTTI PREMIUM® non-dairy frozen dessert
1 Banana, Sliced
1 Cup Oats
¼ Cup Margarine, Melted
1/3 Cup Walnuts, Finely Chopped
2 Tbsp. Brown Sugar

Preheat oven to 350 degrees. Combine oats, margarine, sugar, and nuts in 9” pie pan and press down and up sides of pan forming a crust. Bake for 10 minutes, or until lightly browned. Cool completely. Layer cooled crust with banana slices and completely cover with slightly softened Tofutti. Serve immediately or freeze. Garnish with small amount of shaved chocolate or banana slices before serving.

No Bake Raspberry “Better Than Cream Cheese” Cake

1 Cup Chocolate Wafer Crumbs
2 Tbsp. Margarine, Melted
1 Pkg. (227 gr.) TOFUTTI BETTER THAN CREAM CHEESE®
1 Can (341 ml) Frozen Concentrated Raspberry Juice, Thawed
2 Tbsp. Icing Sugar
1 Litre Whipped Topping, Thawed

Crust - Combine crumbs and margarine. Press onto bottom of a 9” spring form pan. Place crust in freezer for 15 minutes.

Filling – Place TOFUTTI BETTER THAN CREAM CHEESE®, raspberry concentrate and icing sugar in blender. Beat on high speed until smooth. Pour into large bowl and fold in whipped topping. Pour into large bowl and fold in whipped topping. Pour filling over prepared crust. Freeze until firm (approx. 4 hours). Remove from freezer 10 minutes before serving.

NEW! - Vegan Sugar Cookies

This recipe was taken from www.johnandkristie.com. This makes about 36 cookies.

1 cup vegan butter
3 3/4 cups all-purpose flour
1 cup vegan white sugar
2 teaspoons baking powder
2 whole egg replacements
1/4 cup Tofutti cream cheese
1 teaspoon vanilla extract

In a large bowl, cream together the margarine and sugar.

Add or stir in the egg replacements and vanilla. Gradually add the flour, baking powder and Tofutti cream cheese.

You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf, or divide in half and press into two flat rounds, and wrap in cellophane. Refrigerate for a couple hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets, use a non-stick foil or parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

NEW! - Icing

2 cups confectioners’ sugar
1/2 teaspoon of almond extract (I used vanilla extract instead)
6-8 teaspoons of soy milk or another non-dairy milk
Assorted food coloring
4 teaspoons of light corn syrup (I used agave nectar)

In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup (or agave) and almond extract (or vanilla extract) until icing is smooth and glossy. If icing is too thick, add more corn syrup/agave.

Add food coloring to desired intensity. To make pink I used probably 2 or 3 drops of red, and to make purple I used about 5 drops of red and one drop of blue.

Dip cookies and allow to dry. You can dry them overnight or for a couple of hours before storing.

Savoury Specialties

Sour Supreme Baked Potato

1 Whole Potato per Serving
TOFUTTI SOUR SUPREME®

Take whole washed potato and bake in oven or on the BBQ or “zap” in the microwave to your normal taste. Split the potato while deliciously hot and top with generous portion of Tofutti Sour Supreme. Add other condiments such as chives or pepper to taste.

Jalapeño Poppers

12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
8 oz. TOFUTTI BETTER THAN CREAM CHEESE®
1 Cup soy milk
1 Cup flour
1 Cup breadcrumbs
Oil for deep frying

Fill the jalapeño peppers with the TOFUTTI BETTER THAN CREAM CHEESE®. Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeño’s into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeño’s to dry for about 10 minutes.

Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeño is coated.

In a large skillet or deep fryer, heat the oil to 370F. Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.

Carrot Gnocchi

Cup of TOFUTTI BETTER THAN CREAM CHEESE®
1 Cup cold mashed potatoes
1 medium carrot, grated
1 medium shallot, grated
4 oz. Egg whites
Tsp Grated nutmeg
Tsp Ground allspice
Tsp Salt
1/8 Tsp white pepper
Dash of hot pepper sauce
1 Cup all-purpose flour
3 Tbsp Margarine, melted

Combine all ingredients through hot pepper sauce in a large bowl; mix thoroughly. Work in flour, until a soft dough is formed.

Heat over to 325F. Bring a large pot of salted water to a boil. Roll dough into long ropes; cut into 1 ½” long pieces. (If dough is too sticky, place in a large pastry bag, pipe out 1 “ long pieces, 5 at a time, into the boiling water.) Cook pieces 5 at a time, in the boiling water until they float to the top but no longer than 5 minutes.

Drain well in a colander or on paper toweling; place on a well-margarined, heatproof serving dish.

Drizzle melted margarine over gnocchi. Place in oven until warmed through, 15 to 20 minutes.

Tortilla

1 Container of TOFUTTI BETTER THAN CREAM CHEESE®
2 large wheat Tortilla
1 bundle of green onions (chopped)
1 small pack of craisins OR Cup chopped spicy jalapeño peppers

Mix all above together and mound half across the center of each tortilla. Roll tortilla and wrap in cling wrap; refrigerate until hardened. Slice into rolls.

Stuffed Mushrooms

1lb of fresh large mushrooms
4oz Egg whites
salt to taste
Pepper to taste
Teaspoon of oregano
4oz TOFUTTI BETTER THAN CREAM CHEESE®
Cup matzo meal.

Wash mushrooms and remove stems. Put stems in blender with Egg Watchers, Tofutti TOFUTTI BETTER THAN CREAM CHEESE®, salt, pepper and oregano. Add matzo meal. Fill mushroom caps Place in greased pan and bake at 350F for 15 minutes.

Creamy Salsa Dip

1 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
1 Tbsp Chunky Salsa
9 Crackers
1/4 cup total carrot and celery sticks
Spread cream cheese spread onto small plate; top with salsa.
Serve as a dip with crackers and carrot or celery sticks.

Veggie Pasta Primavera

1 Pkg (1 lb) linguine or fettuccine, uncooked
1 bag (10 oz) baby spinach leaves
1 medium red pepper, thinly sliced
1 medium yellow pepper, thinly sliced
1 jar (8 oz) sliced mushrooms, drained
1 container (8 oz) TOFUTTI Garden Veggie BETTER THAN CREAM CHEESE®
1/2 cup soy milk 2 Tbsp finely chopped fresh basil

Cook pasta as directed on package, adding spinach, peppers and mushrooms to the cooking water for the last 5 min. of the pasta cooking time. Remove pasta mixture from pan; drain.

Add cream cheese spread and milk to pan; cook and stir on low heat until cream cheese is completely melted and mixture is well blended.

Return pasta mixture to pan. Add basil; mix lightly.

NEW! - Vegetarian lavash wrap with Tofutti and Hummus

2 whole wheat lavash (or flour tortilla) 1 small yellow bell pepper, thinly sliced 1 roma tomato, seeded, thinly sliced 2 medium-sized artichoke hearts (in water), chopped or sliced 1 small carrot, cut into thin matchsticks 1/2 avocado, sliced Baby lettuce mix (or whatever you have on hand) 4 tablespoons Tofutti cream cheese 4 tablespoons of your favorite hummus

Spread 2 tablespoons of Toffuti and hummus onto the middle of the lavash. Top each lavash with thinly sliced bell peppers, sliced tomatoes, artichoke hearts, carrots, 1/4 of the sliced avocado, and a little lettuce mix. Roll each of them up tightly and cut in half on a diagonal.

Makes 2 servings.

Tasty Snacks

Taffy Apple Dip

2 Tbsp granulated sugar
3/4 Cup firmly packed light or dark brown sugar
1 Tbsp vanilla extract
1 Cup unsalted peanuts or walnuts, coarsely chopped
4-5 apples, sliced into wedges
8oz. TOFUTTI BETTER THAN CREAM CHEESE®, softened in a small bowl

Mix together the non-dairy TOFUTTI BETTER THAN CREAM CHEESE®, sugars, and vanilla; stir until smooth.

Stir in the nuts.

Cover and place in the refrigerator overnight for the flavors to develop. Serve with the sliced apples. Can also use pears, bananas, or pretzels.

Fruity Pizza

2 tubes of pre-made crescent rolls
1 8oz. TOFUTTI BETTER THAN CREAM CHEESE®
3/4 Cup plus 3 Tbsp apple juice
1/2 Cup sugar
1/2 Cup confectioner sugar
1 banana, cut into 1/4-inch slices
10 strawberries, cut into slices with tops removed
2 peaches, pit removed, cut in half, and sliced thin
1 Cup blueberries
1 Tbsp cornstarch
2 Tbsp ice water

Preheat the oven to 400F. Remove the crescent rolls from the package but do not separate them. Roll them out flat and place next to each other on a round cookie sheet, cutting at the edge of the pan and using the spare pieces to fill gaps. Bake for 10 minutes or according to package directions.

Mix together the nondairy TOFUTTI BETTER THAN CREAM CHEESE®, 3 Tbsp of the apple juice, and the sugars. Spread this mixture onto the slightly cooled crust. Arrange the fruit, in a decorative manner, in a single layer on top of the TOFUTTI BETTER THAN CREAM CHEESE® mixture.

Mix the cornstarch with the cold water and add the mixture to the remaining 3/4 Cup of apple juice in a small saucepan. Heat over medium-low heat until thickened. Drizzle on top of the pizza, making sure to cover the fruit. Allow to sit for 15 minutes before serving.

Nutty Pear Toast

1 slice multigrain bread, toasted
1 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
1/4 of a medium fresh pear, cut into thin slices
1 Tsp maple-flavored or pancake syrup
1 Tbsp Walnuts

Spread toast with cream cheese spread. Arrange pear slices over cream cheese spread. Drizzle with syrup; sprinkle with walnuts. Serve immediately.

Over The Top Apple Snack

2 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
1 Tsp brown sugar
1 Granny Smith apple, cored and sliced

Spoon cream cheese spread on small plate. Top with brown sugar. Scoop up dip with apple.

Chocolate Cream Truffles

1 pkg (8 oz) TOFUTTI BETTER THAN CREAM CHEESE®, softened
1 Tbsp honey
1 Tbsp almond-flavored liqueur
4 squares Semi-Sweet Baking Chocolate, melted
1/4 Cup Slivered Almonds, toasted, ground
1/4 Cup unsweetened cocoa powder

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

Refrigerate at least 2 hours or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

Honey Cream Filled Crescents

4 oz (1/2 of 8-oz pkg.) TOFUTTI BETTER THAN CREAM CHEESE®, softened
3 Tbsp honey, divided
1/4 cup Sliced Almonds
1 Pkg (8 oz) refrigerated phylo dough
Dash ground cinnamon

Preheat oven to 375F. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds. Unroll dough; separate into 8 triangles. Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon. Bake 12 to 14 min. or until golden brown. Serve rolls warm, drizzled with remaining honey.

Lemon Strawberry Swirl Dessert Bars

1/2 Cup ground Almonds
2 pkg (8 oz each) TOFUTTI BETTER THAN CREAM CHEESE®, softened
2 Tbsp granulated sugar
1/4 cup granulated sugar substitute
1 Tsp vanilla
2 Tbsp grated lemon peel
2 Tbsp lemon juice
2 egg whites
2 Tbsp low sugar strawberry preserves

Preheat oven to 350F. Line 8-inch square baking pan with foil; spray with cooking spray. Sprinkle almonds evenly onto bottom of pan.

Beat cheese, sugar, sugar substitute, vanilla, lemon peel and lemon juice with electric mixer on medium speed until well blended. Add egg whites, 1 at a time, mixing just until blended after each addition. Pour over almonds. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool completely. Refrigerate at least 3 hours or overnight. Cut into 12 bars to serve. Store leftover bars in refrigerator.

Chocolate Cream Truffles

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

Refridgerate at least 2 hours or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.