Try this Vegan Peanut Butter Icing recipe, or contribute your own.
Suggest a better descriptionCombine 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. Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 13:25:29 +0000 From: Linda Place
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 2 1/2 cups | ||
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Calories: 110 | ||
Calories from Fat: 104 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.7mg | 4 % | |
Potassium 43.5mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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