Vegan peanut butter icing

2 1/2 cups

Ingredients

Quantity Ingredient
¼ pounds Firm tofu, crushed by hand
½ cup Brown rice syrup
½ cup Sucanat
½ cup Creamy peanut butter
½ pounds Soy margarine

Directions

Combine the tofu, brown rice syrup, and Sucanat in a small saucepan.

Heat for about 5 minutes over medium heat, stirring constantly. Then pour the mixture into a blender and blend until smooth. Transfer to a mixing bowl. Add the peanut butter and margarine and beat until smooth. Refrigerate the icing for 1 hour, or until firm.

This recipe will be sufficient to cover a large two-layer cake.

Source: "Friendly Foods" by Brother Ron Pickarski.

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