A deceptively simple yet absolutely delicious vegan cheese danish recipe.
- 2 cans of croissant dough (Pillsbury and Cub Foods brand Crescent Rolls are vegan)
- 1 container of vegan cream cheese
- 1/3 cup white sugar
- 3/4 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 teaspoon vegan sour cream
- 1 cup powdered sugar
- 1 tablespoon soy milk
- 1 tablespoon margarine
Preheat over to 350 degrees. On a cookie sheet, lay out the first can of crescent rolls into one big rectangle. Pinch seams together. In a bowl, mix the cream cheese, white sugar, lemon juice, vanilla, and sour cream until smooth. Spread the filling on the rolls, leaving enough room at the edge to pinch the danish shut. Lay out the second can of dough over the filling, pinching the seams and the edges. Bake for 25 minutes. Let cool.
To prepare the optional icing, mix the powdered sugar, soy milk, and margarine until smooth. Drizzle over the cooled danish.