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I need help from the Veggie / Vegan People, please see recipe below and let me know what you can not have.?

Crust 1 9-oz package of cookies chocolate wafer 1 / 2 cup sugar 1 teaspoon ground cinnamon 10 tablespoons (1 1 / 4 stick) unsalted butter, melted Filling 1 18-jar of peanut butter creamy oz (2 cups) 2 packages of 8 oz cream cheese, room temperature 2 cups powdered sugar 2 tablespoons vanilla extract 2 cups chilled whipping cream Topping 1 / 2 cup whipping cream 1 / 4 cup sugar 1 tablespoon instant espresso powder 6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 1 teaspoon of extract vanilla If you have ideas of substitution on the issues that you can not eat, please let me know. Thanks for all your help on this.

As mentioned above, vegans can not eat: butter cream cheese whipped cream Also, read the label cookie wafer and buy vegan chocolate. But I do not lose hope, with some substitutions informed, this could work. (If you are planning on doing this for our customers, we suggest you try it once before, so they do not serve anything which has no form and / or tastes like paper mache) Hopefully have a good natural foods store nearby, such as Whole Foods. To use Earth Balance butter. It is a fact no hydrogenated vegetable oil spread. you can also use margarine (make sure it's vegan!) but Earth Balance is better for you. There was probably use oil as well as the recipe for melted, but I can not promise the consistency will be the same. For the cream cheese, Tofutti cream cheese get (try to get the non-hydrogenated one, if possible). I love this stuff. I got into bagels, etc. When it comes to the cream, it really depends on what you're using it for. If only being used in the filling, unopened, I would say it must be able to use a package of Mori-Nu Silken extra-firm tofu. It is in a small package septic; make sure you have the right. Note, you may need more than one package. Assuming that the whip cream, which makes it much more difficult. When you are trying to "veganize" a recipe, the context is extremely important. A great site is you can send your http://vegsource.com/talk/recipes/ Deb recipe and chef could cook something just for you. For the add, may I suggest an alternative (which will be easier to use a different recipe to try to avoid the whipping cream. Mouse Mocha Topping: 1 (12.3 ounce) package extra-firm silken tofu aseptic, as Mori-nu, drain excess liquid 1 / 4 cup soy milk 2 tablespoons agave syrup or maple syrup 1 teaspoon vanilla extract 12 ounces semisweet chocolate chips [can simply cut blocks of chocolate, if you prefer] Instructions: 1. Crumble the tofu into the blender. Add the soy milk, agave, and vanilla. Puree until completely smooth. Set aside. 2. In a double boiler, melt the chocolate. (If you do not have a double boiler, taking a small saucepan and fill halfway with water. In addition to the place of small frying pan or pot metal. Fill the pan with chocolate and bring the water to boil.) Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally. 3. Add chocolate to tofu mixture until combined, using the spatula to scrape the sides of the blender every so time. 4. Transfer the mousse in an airtight container or a bowl covered with plastic. For one hour. ~ Vegan Cupcakes take over the world by Isa Chandra Moskowitz and Terry Hope Good luck Romer and happy baking!

Crunchy Vegan Oatmeal Cookies by Anne of LivingWellinLA.com