Now that the holidays are here, we wanted to focus our recipes on vegan baked goods, especially the traditional Christmas ones! This recipe is easy to do and fudge makes a great gift! You can add all sorts of items to make your fudge unique or festive. Some great suggestions are almonds, pecans, candy canes, nutmeg, Ricemellow Creme, peanut butter and pumpkin! Today we are going to post two recipes! One a traditional Fudge Recipe and White Chocolate Fudge! Trust us, both are to die for and given together they make a beautiful gift!

Vegan Holiday Fudge

Prep Time: 10-15 Minutes Cool Time: 6 Hours-1 Day

3 1/2 Cups Powdered Sugar
1/2 Cup Cocoa Powder
1/2 Cup Vegan Chocolate Chips
1/4 Cup Soymilk (if you like it extra sweet use Vanilla Soymilk)
6 Tbls Vegan Margarine (we suggest Earth Balance)
1 tsp Pure Vanilla Extract
1 Cup Chopped Nuts (optional)

In a baking pan use some of the margarine to rub around the pan, to make sure your fudge doesn’t stick. Sift the powdered sugar and cocoa powder together in a mixing bowl and mix in the chocolate chips. Heat up the remaining margarine and soymilk in a saucepan. Once the milk gets to a boil, slowly add in the chocolate chips, cocoa powder, and powdered sugar into the pan. Make sure you are slowly stirring until all is melted and blended well. At this point turn down the stove and add in the vanilla and nuts. Mix up the fudge and immeadiately pour into your baking pan. Spread the mixture out and let cool for at least 6 hours. Cut into small squares

Vegan White Chocolate Fudge

Prep Time: 10-15 Minutes Cool Time: 6 Hours-1 Day

1 Tub (8oz) of Tofutti Cream Cheese
4 Cups Powdered Sugar
2 Cups Vegan White Chocolate Chips
1/3 Cup Vanilla Soy Milk
1 1/2 tsps Pure Vanilla Extract
1/2 Cup Crushed Candy Canes or Cherries (optional)

Use a little margarine to grease a baking pan or casserole dish. In a large mixing bowl thouroughly mix or beat with an electric mixer the cream cheese, powdered sugar, and vanilla extract. In a small saucepan heat the soy milk and white chocolate chips. Be sure to stir constantly, as not to burn the chocolate. Once the chocolate is smooth, add in the chocolate to the mixture. Add in cherries or crushed candy. Place the mixture in the baking pan and cool for at least 6 hours. Once cooled, cut into small squares and enjoy!


A new feature of our blog will be a weekly vegan recipe from our very own kitchens! The first of this series will be one of our favorites Vegan Cheesecake! Trust us, one bite of this delectable dessert and eating dairy will never cross your mind again. Well, that may be a bit presumptuous, but you will enjoy it and maybe even impress a few friends.


Prep Time: 10 minutes Cook Time: 20 minutes Cool Time:3-4 hours


Preheat the oven to 350 degrees. If you are using the Egg Replacer, mix ingredients according to the package for the equivalent of 1 egg. Scoop out the Better Than Cream Cheese into the bowl. Add the sugar and vanilla. Cut the lemon in half, dig out the seeds, and squeeze the lemon by hand into the bowl. Use an electric mixer (or by hand, it just takes longer) until the mixture is smooth. Scoop the entire mixture into the graham cracker crust and even it out with a spoon. Place in the oven for 20 minutes. Immediately transfer the pie from the oven to the freezer for 1 hour. Next, take the pie from the freezer and place in refrigerator for a few hours and keep refrigerated until ready to serve.

There you have it! You will now have a delicious vegan cheesecake to share with loved ones or all to yourself if you so choose. For some extra spice to the recipe, try adding dark chocolate chips and swirling into the mix or even mint flavoring if you are feeling extra adventurous. And for a classic taste add your favorite fruit to the top or in the mixture (apricots and strawberries work best!). Good luck and enjoy!

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