The Collegiate Vegan

• 1 tub Tofutti better than cream cheese
• 1/2C vegan margarine, I used Earth Balance coconut spread
• 2C confectioners sugar
• 1t vanilla extract
• 1 1/2t lemon juice

Cream Tofutti and margarine, then mix in confectioners sugar, vanilla and lemon juice. Let chill in the fridge so it can firm up a bit, then add to your cake, cupcakes or muffins! (Or you can eat it with a spoon, promise I won’t tell!)