I have found out an alternative for vegan icing : I use Halvah (a libanese paste made of principally of sesame but solid and not runny unlike tahini). You can mix it up with a bit of plant milk to adjust to thikness – even add vegan protein powder. It’s really good!

A lot of people use soaked cashews, which works great too.

Hi Kathy, we think sunflower seed meal (raw unsalted sunflower seeds ground in a high-speed blender) could work here. Let us know if you try it!

We’re so glad our recipes are helpful, Jay! Hmm, we aren’t sure silken tofu would work for the cream cheese because the moisture content might be too high. But perhaps if there were other ingredients in it that were similar to the store-bought product, it could work?