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Vegan Cream Cheese Frosting (2 Ways)
Cake
Ingredients
  • subheading: VERSION 1:
  • 150 g / 5.3 oz vegan butter block
  • 200 g / 7 oz vegan cream cheese (I used Violife)
  • 400 g / 14 oz (3¼ cups) icing / powdered sugar*
  • subheading: VERSION 2*:
  • 150 g Nutlex
  • 200 g raw cashews, soaked
  • 1tbs lemon juice
  • 100 g Stevia sugar
  • 100g Coconut sugar
Note: Ingredients may have been altered from the original.
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