Frosting

Vegan Cream Cheese Frosting

1 (8-ounce) container veggie cream cheese

1 tablespoon vegan margarine (such as Earth Balance)

2 1/2 cups powdered sugar

1 tablespoon lemon juice

Using a mixer, beat cream cheese and margarine until fluffy, about 1 minute. Sift in powdered sugar and continue mixing. Squeeze in lemon juice and mix another minute, until frosting becomes glossy. Pour into a covered container and refrigerate at least 1 hour before using. Makes about 11/3 cups, enough for 18 muffins or cupcakes. To frost a layer cake, double the recipe.

Per serving (based on 18): 102 calories (42 percent from fat), 4.9 g fat (2.6 g saturated, 1.4 g monounsaturated), 13.6 mg cholesterol, 0.7g protein, 14.4 g carbohydrates, 0 fiber, 48 mg sodium.