Vegan Cream Cheese Fudge

Ingredients:

1/2 cup vegan/plant-based butter

12 ounces vegan chocolate chips

Optional: 1 tablespoon espresso powder

1/4 teaspoon salt (if using vegan unsalted butter)

16 ounces Tofutti Better Than Cream Cheese, at room temperature

1 teaspoon vanilla extract

32 ounces confectioner’s sugar

Optional: 1 cup chopped nuts (pecans, walnuts, hazelnuts, cashews, peanuts)

Optional Garnishes: whole, halved or chopped nuts, vegan sprinkles, cocoa powder, melted chocolate, etc.

Directions:

Lightly spray a 9 x 13-inch pan with nonstick spray, line with a 9 x 17-inch piece parchment paper, and lightly spray again. Place butter and chocolate chips in large microwave safe bowl, microwave for about 3 to 4 minutes, add espresso powder if using, and whisk to fully combine.

Add Tofutti Better Than Cream Cheese, microwave 1 more minute, add vanilla, whisk to completely combine, and transfer mixture to bowl of electric stand mixer. (You may alternately leave mixture in bowl and beat in powdered sugar with a handheld electric mixer.) Beat in confectioner’s sugar, a couple of cups at a time, turning off mixer in between, and starting off on low speed. Scrape sides of bowl as necessary.

Stir in 1 cup nuts if using, spread into prepared pan, top with nuts or sprinkles if desired, cover, and refrigerate until cold. Slice and serve.

To make truffles: when fudge is cold, cut into squares of desired sized, roll into balls between your palms, and roll in coating of your choice. Store in refrigerator. Note: if using sprinkles, it's best to serve fairly soon after to preserve brightness of colors.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.