Vegan Pumpkin Cheesecake Ice Cream

8 ounce container Tofutti cream cheese
1 cup Silk Vanilla Soy milk
2 cups Silk French Vanilla Soy Creamer
1 cup canned pumpkin
1/2 cup sugar
2 tsp pumpkin pie spice
2 tbsp arrowroot

Process all ingredients in a blender until cream cheese is dissolved. Process in an ice cream maker according to manufacturer's instructions.

From https://silk.com/recipes/vanilla-bean-ice-cream

Vegan Oreo Cupcakes

Cupcakes:
3/4 cup unbleached flour
1/2 cup sugar
2 tbsp + 2 tsp cocoa powder
1/4 tsp salt
1/2 cup water
1/4 cup canola oil
3 tsp apple cider vinegar
1 1/2 tsp vanilla extract
1/2 cup oreos, crushed
Frosting:
1/4 cup Earth Balance shortening
1/2 cup powdered sugar
1 tbsp soy milk
3 oreos, crushed

Bake for 18 minutes

Slightly Altered from Chloe's Vegan Desserts

Vegan Instant Tonkotsu Ramen

Note: Named inspired by the richness of the soup. Not based on the original meat version.

1 package Nisshin Top Ramen Oriental Flavor
1 tbsp vegan butter
1/4 cup unsweetened soy milk
1/2 cup water + more for boiling
1 tbsp nutritional yeast
1 tsp Japanese ketchup
freshly ground pepper
toppings of choice:
Tofurky Hickory Smoked Slices
sliced scallions

Bring a small pot of water to a boil. Meanwhile, in a pyrex measuring cup, heat vegan butter until melted. Stir in soy milk and set aside. Add ramen noodles and boil for 5 minutes. Drain, rinse, and transfer to a bowl. Sprinkle flavor packet over noodles. Add buttermilk mixture and water. Microwave for 1 minute. Stir in nutritional yeast, ketchup, and better. Finish with toppings as desired.

Other instant flavors:
Sesame ramen: Add egg free creamy sesame dressing
Carrot onion ramen: Add carrot onion dressing
Hayashi mushroom ramen: Add prepared hayashi mushrooms
Cheeseburger ramen: Drain, rinse, and omit flavor packet. Add vegan ground beef and Daiya cheddar cheese heating until melted