Vegan peanut butter icing
Yield: 2 1/2 cups
Ingredients:
- 1/4 lb Firm tofu crushed by hand
- 1/2 c Brown rice syrup
- 1/2 c Sucanat
- 1/2 c Creamy peanut butter
- 1/2 lb Soy margarine
Instructions:
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.
