Vegan Mints

Vegan Mints
Vegan mints – in YogaMist green, of course! Find the adorable plates at


I remember making cream cheese mints with my mom and sister every year around Christmas. I was a wonderful (and delicious) tradition. Even now that we are grown and living apart, one of us would always make the mints and bring them to family get-togethers. So, after choosing to adopt a vegan lifestyle, I had not made those mints (and definitely looked longingly at the ones my sister made and brought to our most recent family dinner).

I’m not sure why it took me so long to try to “veganize” these mints, but finally here they are! These even passed the (non-vegan) husband test; he loves them! I’ll be happily making these for the Belk family functions from now on. 🙂

Vegan Mints
4 oz vegan cream cheese (I used Daiya plain cream cheese spread.)
2 TBS vegan butter (I like Earth Balance Vegan Buttery Sticks.)
~1 lb organic powdered sugar
1/4 tsp peppermint extract (I like Frontier Organic Peppermint.)
food coloring (optional)

Heat the cream cheese and butter in a small saucepan on low heat, just until butter is melted and you can thoroughly mix the two ingredients.

Remove from heat, stir in the peppermint extract, and immediately add to the powdered sugar. Use your hands to work all the sugar into the cheese and butter mixture, forming a heavy dough. You can add food coloring once your dough starts forming, or separate into a few batches if you would like two or more colors. your dough should hold its shape and be only slightly sticky. (If very wet or sticky, add more sugar and keep mixing!)

Pinch off small bits of the dough, roll into balls, and place each ball on wax paper. (These can be as large or small as you like, though about an inch in diameter is a good starting point if you are unsure what size mints you might like.)

Once all the dough is formed into balls, you can flatten with the back of a spoon for “thumbprint” mints or with a fork to achieve the striped pattern seen in the photo. (I believe the fork version is more southern!)

Let the mints dry on the wax paper for several hours, until the outside has hardened. (The middle will still be nice and creamy!) Once hardened, remove from the wax paper and store in an airtight container in the fridge (or just eat them all).


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