Recipe from Vegetarian.about.food found by Francine
Easy, yummy icing to make that goes well with carrot, gingerbread, raspberry, lemon cake, cupcakes, muffins. I use any leftovers to sandwich together Arnotts Choc ripple and Gingernut biscuits.
1 container Tofutti cream cheese (room temperature)
1/2 cup Nuttelex (room temperature)
2 cups icing sugar
1 tsp vanilla essence
1 1/2 teas lemon juice
Combine cream cheese and Nuttelex with an electric beater.
Slowly add the icing sugar, then vanilla and lemon juice.
Beat until soft and fluffy and well combined.
Spread or pipe on cake