Saffron-Pistachio Frosting (Shrikhand frosting)

Tie up in cheesecloth and drain overnight
1 cup soy yoghurt

In a blender, add the drained soy yoghurt (which should be much less wet)
1 cup Tofutti cream cheese
¼ cup Tofutti sour cream
¾ cup sugar

In a small mug, warm
3 T soy milk
8 threads saffron
2 cloves cardamom

Add the warmed milk to the blender with 1/8 cup crushed pistachios and, if desired, diced dry mango. (I decided at the last minute not to do this step.)

This frosting is not as thick a real shrikhand, which is important, b/c this frosting is very easy to pipe.

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