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Plant Based Cream Cheese Dessert Dip

Plant Based Cream Cheese Dessert Dip

Summertime calls for sweet treats shared with friends.  That’s why we LOVE putting our based based spin on this popular cookout, BBQ, and picnic cream cheese fruit dip dessert by My Baking Addiction.


  • 1 8-ounce package Seed To Spoon plain or strawberry cream cheese, room temperature
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 7-ounce container marshmallow creme
  • 1 heaping cup thawed Cool Whip
  • 2 tablespoons maraschino cherry juice


1. Beat the Seed To Spoon non-dairy cream cheese until creamy (about 3 minutes to 5 minutes). Add in the powdered sugar and vanilla and beat for an additional minute.

2. Using a spatula, fold in the marshmallow creme, followed by the Cool Whip and maraschino cherry juice.

3. Cover the dip and refrigerate it for at least 2 hours, serve with a variety of fresh fruit, and enjoy!

Mini Plant Based Cherry Cheesecakes

Mini Plant Based Cherry Cheesecakes

Looking for the perfect plant based dessert to serve at your next party or cookout?  These mini cherry cheesecakes are easy to make and taste just as rich and creamy as if they were made with dairy cream cheese. Your guests won’t know the difference!

Ingredients (makes 12 mini cheesecakes)

For the cheesecakes:

  • 8 ounces of Seed To Spoon plant based cream cheese
  • 1 cup crushed vanilla wafers 
  • 3 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg lightly beaten (at room temperature)

  • For the topping:
  • 1 pound fresh or frozen pitted tart red cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch

  • Instructions:
    1. Preheat oven to 350° and line a muffin tin with foil cups. 
    2. Combine crushed wafers and butter and press the mixture into the bottom of the foil cups.
    3. In a separate bowl, combine cream cheese, sugar, lemon juice and vanilla.
    4. Add in the beaten egg, beat on low speed until fully mixed and spoon into foil cups over the wafer mixture.
    5. Bake for 12-15 minutes until centers are set aside to cool completely.
    6. While cooling, start the cheery topping by draining the cherries, leaving aside 1/2 cup juice and discarding the remainder 
    7. In a saucepan add the juice, cherries, sugar, and cornstarch and bring to a boil for about 1 minute, or until thickened
    8. Let the mixture cool and then spoon over cheesecakes.
    9. Cover and refrigerate for at least 2 hours.
    10. Serve and enjoy!

    Antioxidant Boosting Plant Based Breakfast Parfait

    Antioxidant Boosting Plant Based Breakfast Parfait

    Start the day in a simply healthier and tastier way with this special breakfast parfait recipe swirled with the antioxidant power of fresh berries, grains and Seed to Spoon plant based sweet vanilla oat yogurt.

    Ingredients and instructions for 1 (one) parfait

    • 1 cup Seed to Spoon vanilla oat yogurt
    • 1 to 2 tablespoon(s) each fruit of choice (blueberries, raspberries and golden raisins)
    • 5 tablespoons granola or raw oats
    In a small bowl or mason jar, build the parfait layer by layer:  yogurt, then fruits and berries, followed by granola or oats and repeated until you reach desired serving size.