Vegan Soy-free "Cream Cheese" Frosting for Food Allergy Awareness Week

Dairy-free, Soy-free Cream Cheese Frosting!

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May 13-19 is Food Allergy Awareness Week this year.

What?  You mean there's an actual week that focuses on food-allergy awareness?

As the mom of a food-allergic child, at first this strikes me as a little funny.  

Food-allergy awareness comes into our lives on a daily basis.  

• Lunch in the cafeteria 
• Snacks after baseball games
• Pizza and cake at birthday parties
• Playdate treats

Oh right ... thinking about food allergies isn't the norm for families not living with it on a daily basis.  Food Allergy Awareness week can help get the word out about allergies to folks who might not be thinking about it at this very moment.  In fact, there are some helpful resources on the FAAN website about how to inform others about the needs and challenges of people living with food allergies.  

That calls for a celebration.  (Ok, ok, in my mind almost anything is cupcake-celebration-worthy, but this really is a big deal.)

So, I will give you the recipe for the yogurt-based frosting that I made to go with my Double Chocolate Zucchini Muffins/Cupcakes that I made last week.   The tang of the yogurt provides just that little bit of sourness that you get in a yummy cream cheese frosting, but without the dairy and the soy.  Since these cupcakes and frosting are free of the top 8 allergens (like everything here at Welcoming Kitchen), you can serve them up to pretty much anyone who needs a little celebration.

But first, I'll let you in on what we're eating this Meatless Monday.  (Because it's Monday.)

• Leftover muffins from our Mother's Day extravaganza with dairy-free yogurt for breakfast.
• Leftover macaroni and cheese with garbanzo beans and fruit salad for lunch.
• Popcorn for snack.
• I think pot pie will be dinner, but I'm not sure yet.  

 I shared this recipe with Slightly Indulgent Tuesdays and Allergy Free Wednesdays.

Dairy and Soy-free Cream Cheese Frosting (Yogurt Frosting)
(Makes more than enough to frost 9 cupcakes or a one-layer cake)

Ingredients:
2 tablespoons soy-free Earth Balance buttery spread
1/4 cup vanilla-flavored coconut milk yogurt (I used So Delicious brand.)
2 1/3 cups powdered sugar 

Preparation:
In a food processor, blend together Earth Balance and yogurt.
Add in powdered sugar, and process together until smooth.
Refrigerate frosting to allow it to firm up before spreading.  (If you know that you want a pretty firm frosting, you can add more powdered sugar in that step as this is a softer frosting.)

I am sharing this post as part of TasteSpotting's focus on Food Allergy Awareness Day on May 18.  They have requested that we add this disclaimer:

** Disclaimer ** for any and all recipes associated with Food Allergy Awareness Day on TasteSpotting: “Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.”

Happy Cooking!
Kim

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.